Sr Tequila
Last inspected: Mar 24, 2026
14
Score
Sr Tequila Inc, located at 16745 Cagan Crossing Blvd #101 in Clermont, FL, had a high-risk inspection on March 24, 2026, with a score of 14. This inspection identified 6 critical, 5 major, and 12 minor violations, including issues with temperature control for commercially processed fish and improper display of the establishment's license. Across 12 scored inspections, Sr Tequila Inc has predominantly received high-risk ratings.
12
Inspections
6
Critical latest
5
Major latest
12
Minor latest
Inspection History
Mar 24, 2026
Complaint Full
6 critical violations. 5 major violations. 12 minor violations.
14
Nov 4, 2025
Routine - Food
3 critical violations. 7 major violations. 9 minor violations.
20
Jun 17, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
30
Feb 3, 2025
Routine - Food
2 critical violations. 6 major violations. 13 minor violations.
21
Jun 12, 2024
Complaint Full
6 critical violations. 4 major violations. 29 minor violations.
6
Mar 25, 2024
Food-Licensing Inspection
2 critical violations. 2 major violations. 10 minor violations.
22
Sep 26, 2023
Complaint Full
1 major violation. 3 minor violations.
78
May 25, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
45
Mar 23, 2023
Complaint Partial
1 major violation.
90
Mar 22, 2023
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
20
Dec 14, 2022
Complaint Full
2 critical violations. 4 major violations. 5 minor violations.
39
Aug 22, 2022
Complaint Full
2 major violations.
82
Violations — Mar 24, 2026 Inspection
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tilapia in walk in cooler
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking from open beverage container while bagging cheese sauce
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -plate of food stored in walk in cooler with restaurant food. Operator removed **Corrected On-Site**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping cheese sauce and server making drinks and scooping ice were wearing a watch and bracelet
13-07-4
Basic - Ice scoop handle in contact with ice. -operator removed **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -floor in bar area -exterior sides of cooler in bar area
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -storage rack near bar
24-18-4
Basic - Standing water in bottom of reach-in-cooler on cook line.
29-49-6
Basic - Stored food not covered. -tortilla bowls on top shelf of cook line
08B-12-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -operator is vacuum sealing cooked diced chicken, labeled 3/22. Operator removed chicken from bag. **Corrected On-Site**
03G-53-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
High Priority - Dented/rusted cans present. See stop sale. -2 cans whole peeled tomatoes
01B-01-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee in bar area garnished drink with lime wedge with no glove/tong/deli paper
09-01-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -prep cook drank from open beverage cup, then handled plastic bag and container for cheese sauce. Educated employee, he washed hands. **Corrected On-Site**
12A-05-4
High Priority - Live, small flying insects found -1 in server area -1 in dish area -12+ in bar area **Warning**
35A-02-7
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -frozen reduced oxygen packaged tilapia thawed in bag in walk in cooler
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (45F - Cold Holding), walk in cooler, held more than four hours per operator.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -server area
31A-09-4
Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink beside ice machine and in women's restroom
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Records/documents for required employee training do not contain all of the required information. -Jareh missing trainers name and CFPM number
53B-10-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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