Tacos Tequila and Rum
Last inspected: Dec 16, 2025
82
Score
Tacos Tequila and Rum has been inspected eight times since 2022. The most recent report on file is from Dec 16, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to four violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food thawed”, showing up four times.
Tacos Tequila and Rum's latest score of 82 sits above the Clearwater Beach average of 75. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-12-16: One employee certified in Safestaff, all other taking test this week. Operator will forward certificates to inspector. **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Jesus Tapia - From follow-up inspection 2025-12-16: Not available as of callback -Karen Tapia. Operator will forward certification to inspector this week. **Admin Complaint**
53A-01-7
82
Oct 14, 2025
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beans 71f, found in steam well that was turned off. Staff will reheat to 165f, . **Corrective Action Taken**
03B-01-6
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 - Manager or person in charge lacking proof of food manager certification. Jesus Tapia
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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
Basic - Food stored on floor. Bag of onions stored on floor in front kitchen . Cooking oil and soft drinks on floor in back area.
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw burger thawing on top of chest freezer.
06-01-5
47
Feb 5, 2025
Food-Licensing Inspection
2 critical violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
70
Jan 10, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 67f, put back in reach in cooler. Raw chicken 54f, stored in black refrigerator in back storage room not operating at temperature. Items discarded. Items were stored in this refrigerator since 11/4/2024 **Repeat Violation** - From follow-up inspection 2025-01-10: Raw shell eggs 76f, more than 4 hours out discarded.stop sale issued. Items discarded. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 54f, stored in black refrigerator in back storage room not operating at temperature. Items discarded. - From follow-up inspection 2025-01-10: Stop sale issued for whole shell eggs put out for breakfast sitting on prep shelf not under refrigeration. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-10: No paperwork available **Admin Complaint**
11-27-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Repeat Violation** - From follow-up inspection 2025-01-10: None. **Admin Complaint**
16-37-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. - From follow-up inspection 2025-01-10: Hand sink next to white refrigerator. **Admin Complaint**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink next to stand up fridge. - From follow-up inspection 2025-01-10: Hot water shut off at hand sink next to white refrigerator. **Admin Complaint**
27-16-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Raw burger, raw steak, raw shrimp and raw fish all thawing at room temperature. **Repeat Violation** - From follow-up inspection 2025-01-10: Thawing shrimp in back area no running water **Admin Complaint**
06-01-5
47
Apr 22, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 60f, moved to another cooler. Place in warm cooler 30 minutes ago. **Corrected On-Site**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid for online during inspection. **Corrected On-Site**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Frozen chicken stored in non food grade bags in chest freezer.
14-31-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in stand up cooler no date mark.
02C-03-5
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 - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat and chlorine.
16-37-1
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 - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired certificates . **Repeat Violation** **Admin Complaint**
53B-05-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw burger and raw chicken thawing in sink no running water.
06-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Ceiling tile missing. **Repeat Violation**
36-36-4
Basic - Food stored on floor. Canned goods. **Corrected On-Site**
08B-38-4
32
Oct 19, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs ambient 54f, butter 52f, moved to another refrigerator.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon no date mark. Adjusted. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Soufle cups used to portion sauces in cooks area. Cup used in dry rice in back area. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Ceiling tile damaged. **Repeat Violation**
36-36-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Floor tiles missing in disrepair. Cracked floor tiles in cooks area and dining room.
36-17-5
Basic - Food stored on floor. Case of lettuce and cooking oil on floor. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Stored food not covered. Ice cream tub not covered. **Corrected On-Site**
08B-12-5
45
May 24, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Nov 30, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. refried beans 70f, made on 11/29/2022 missed cooling window, item to be discarded by
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. refried beans 70f, made on 11/29/2022 missed cooling window, item to be discarded by operator.
03D-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Souflee cup in salsa.
14-01-5
Basic - Ceiling tile missing.
36-36-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw beef.
06-06-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp frozen sitting at room temperature.
06-01-5
52
Frequently Asked Questions
When was Tacos Tequila and Rum last inspected?
The most recent health inspection at Tacos Tequila and Rum on file is from Dec 16, 2025. The public record contains eight inspections in total.
What is the most common violation at Tacos Tequila and Rum?
Across the inspection record, “time/temperature control for safety food thawed” has been cited four times, more than any other issue at Tacos Tequila and Rum.
How does Tacos Tequila and Rum compare to other restaurants in Clearwater Beach?
Tacos Tequila and Rum most recently scored 82 out of 100, which is higher than the Clearwater Beach average of 75.
Has Tacos Tequila and Rum's inspection record improved over time?
Yes. Recent inspections at Tacos Tequila and Rum have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Tacos Tequila and Rum 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 Tacos Tequila and Rum inspected?
Based on the inspection history on file, Tacos Tequila and Rum is inspected around three times per year on average.
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