Taco-Quila Mexican Kitchen and Cantina
Last inspected: Apr 16, 2026
100
Score
Across the available record, Taco-Quila Mexican Kitchen and Cantina has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around five violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Clearwater restaurant scores 79. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
No violations found.
100
Apr 7, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area . Manager labeled spray bottles **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Water drains on floor at the bar area when hand wash sink is used in bar area .
31A-09-4
Basic - Raw fruits/vegetables ( whole tomatoes );not washed prior to preparation , placed in cardboard box . Reviewed with manager . Employee washed tomatoes and placed in a plastic container **Corrected On-Site**
08B-39-4
Basic - Single-service articles ( small containers ) stored under paper towel dispenser next to hand wash sink exposed to splash in front line/ expo. Containers relocated . **Corrected On-Site**
25-22-4
Basic - Water leaking from pipe under hand wash sink at bar
29-11-4
70
Dec 11, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut beef 51 F , cooked chicken 45-52 F in cold holding drawer under grill . Temperatures taken this morning Employee moved to walk in cooler recheck raw beef 42 F, raw chicken 40 F **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 67 F - 137 F at steam table . Manager stated rice was cooked this morning then placed at steam table. Employee reheated rice to 170 F **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. - ice cubes in hand wash sink in dishwashing area opposite of ice machine . Reviewed with manager hand wash sinks are for washing hands only - pitchers stored inside hand wash sink in bar area . Employee relocated pitchers **Corrective Action Taken**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area. Manager labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Beige cutting board has cut marks and is no longer cleanable in counter at cook line .
14-09-4
Basic - Food ( cooked octopus ) stored in undrained ice at food prep area . Reviewed with manager . Ice cubes removed from container **Corrected On-Site**
08B-31-4
Basic - Raw fruits/vegetables ( heads of lettuce ) not washed prior to preparation in food prep. room . Reviewed with manager . Employee stopped cutting lettuce to wash heads of lettuce **Corrective Action Taken**
08B-39-4
Basic - Unwashed fruits/vegetables ( box of peppers ) stored with ready-to-eat food.( cut lettuce ) in walk in cooler .Employee rearranged food **Corrected On-Site**
08B-17-4
50
Apr 10, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.Reviewed with manager - From follow-up inspection 2025-04-10: Manager scheduled repair this week **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food ( containers of margarita , oil) stored on floor in storage room and area . Reviewed with manager - From follow-up inspection 2025-04-10: Manager ordered shelves for food storage **Time Extended**
08B-38-4
90
Apr 9, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 56 F in walk in cooler . Temperatures taken this morning. Food moved to freezer for quick chill down recheck 50 F Raw chicken 53 F , raw beef 54 F, raw shrimp 53 f in cooler drawer under grill . Temperatures taken this morning .. Service providing service at establishment during inspection . Food moved to freezer for quick chill down . Food placed on ice . Recheck raw chicken 46 F , raw beef 46 F , shrimp 44/45 F **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw chicken with gloves then touched spatula without washing hands and changing gloves. Reviewed with manager . Manager directed cook to take off gloves, wash hands and put new gloves on . Reviewed with manager sage handling of raw food and hand washing and use of gloves **Corrective Action Taken**
12A-09-4
High Priority - Raw animal food ( raw shell eggs ) stored over/not properly separated from ready-to-eat food.( cheese ) in glass door cooler in storage room . Employee rearranged food **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food in cooler at cook line . Reviewed with manager. Employee removed food from bags **Corrected On-Site**
14-31-5
Basic - Exterior door has a gap at the threshold that opens to the outside.Reviewed with manager
35B-01-4
Basic - Food ( containers of margarita , oil) stored on floor in storage room and area . Reviewed with manager
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in restroom . Reviewed with manager
31B-04-4
47
Nov 21, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
50
May 13, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cheese in glass cooler, order corrected **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw shrimp over bread in walk-in freezer, order corrected **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk-in cooler, order corrected **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Soda nozzle soiled behind bar
22-02-4
Basic - Soiled dry wiping cloth in use. Cook line
21-10-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over salsa in walk-in cooler, order corrected **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverages on top of prep cooler, relocated **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Gallon jugs of premade margarita on floor behind bar, relocated **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. At wait station, removed **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
41
Dec 1, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food ( beef and chicken) stored over/not properly separated from ready-to-eat food ( container of salsa in walk in cooler - employees rearranged food **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -- queso at 53 F in double door cooler in storage room, held overnight - temperatures not taken this morning - employee discarded **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - queso at 53 F in double door cooler in storage room, held overnight - temperatures not taken this morning - See stop sale employee discarded -sour cream 46 F in expo area brought out under 30 minutes - manager added ice **Corrective Action Taken**
03A-02-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager the monitoring of food temperatures
05-10-4
Intermediate - Spray bottle containing toxic substance not labeled in dish washing area - manager labeled spray bottle **Corrected On-Site**
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef in double door cooler - employee date marked food **Corrected On-Site**
02C-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Water leaking from pipe under hand wash sink at bar- manager put bucket under the pipe and to repair this day.
29-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler employees rearranged food **Corrected On-Site**
08B-17-4
Basic - Stored food ( stuffed peppers ) not covered in walk in freezer - reviewed proper food storage with manager manager covered food **Corrected On-Site**
08B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a dangle bracelet while preparing food at cook line **Corrected On-Site**
13-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler at cook line - manager discarded food **Corrected On-Site**
08B-49-4
33
Jun 29, 2023
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3 times at 0 ppm. Discussed with operator to use three compartment sink with food contact surfaces sanitizer observed food contact surfaces sanitizer. Retested to 100 ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cheese reach in cooler. Operator removed to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding reach in cooler under stove top grill.Raw beef 45 f raw chicken 45 f raw beef 45 f raw sausage 45 f operator moved items to freezer all foods to 43 f **Corrected On-Site**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Fork and food particles dumped into sink by kitchen entrance.
31A-11-4
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef cook peppers reach in cooler by ice machine. Operator placed date marks. Walk in cooler beef soup chicken soup operator placed date mark **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Tortilla rolls on floor in bin container dry storage area.
08B-38-4
41
Dec 5, 2022
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Toxic substance/chemical improperly stored. -Bottle of pine soil stored on food contact surface in front counter area in kitchen. Manager moved bottle to designated chemical area. **Corrected On-Site**
41-10-4
86
Frequently Asked Questions
When was Taco-Quila Mexican Kitchen and Cantina last inspected?
The most recent health inspection at Taco-Quila Mexican Kitchen and Cantina on file is from Apr 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Taco-Quila Mexican Kitchen and Cantina?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Taco-Quila Mexican Kitchen and Cantina.
How does Taco-Quila Mexican Kitchen and Cantina compare to other restaurants in Clearwater?
Taco-Quila Mexican Kitchen and Cantina most recently scored 100 out of 100, which is higher than the Clearwater average of 79.
Has Taco-Quila Mexican Kitchen and Cantina's inspection record improved over time?
Results have been roughly steady. Inspections at Taco-Quila Mexican Kitchen and Cantina have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Taco-Quila Mexican Kitchen and Cantina means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Taco-Quila Mexican Kitchen and Cantina inspected?
Based on the inspection history on file, Taco-Quila Mexican Kitchen and Cantina is inspected around three times per year on average.
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