Tequila Cantina Mexican Kitchen
Last inspected: May 1, 2026
11
Score
Across the available record, Tequila Cantina Mexican Kitchen has nine inspections on file, the first dated 2023. The most recent visit was on May 1, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to 14 violations.
“Food-contact surface soiled with food debris” comes up most often, recorded six times in the inspection record.
By comparison, the average The Villages facility scores 80, putting Tequila Cantina Mexican Kitchen on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
7
Critical latest
4
Major latest
16
Minor latest
Inspection History
May 1, 2026
Routine - Food
7 critical violations. 4 major violations. 16 minor violations.
View 27 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of oven in kitchen: corn (121F - Hot Holding). Operator began reheating. Under shelf on cookline: beans (109-112F - Hot Holding). Employee began reheating. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in two door cooler: tilapia (47-51F - Cold Holding). Stop sale issued, fish served raw in ceviche. In drawer cooler on cookline: chicken (50-51F - Cold Holding); steak (49-51F - Cold Holding). Ice added to items to bring down tempurature. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One flat of shell eggs 73F left out of refrigerator since approximately 10 am, time now is 3 pm, operator discarded. In reach in two door cooler: tilapia (47-51F - Cold Holding). Stop sale issued, fish served raw in ceviche. On top of oven in kitchen: corn (121F - Hot Holding). Operator began reheating. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. One flat of shell eggs 73F left out of refrigerator since approximately 10 am, time now is 3 pm, operator discarded.
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: case of raw shell eggs on shelf over case of limes. Pan of raw shrimp on shelf over case of oranges. All were moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee opened door to patio with gloved hand then made table side guacamole without washing hands and changing gloves. Male employee dropped food on floor, picked it up then went to reach in cooler and retrieved food for order without washing hands. Male employee on cookline typed on cell phone with gloved hands then touched cutting board without washing hands. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee placed raw chicken on grill with gloved hands then picked up peppers and onions with gloved hands without washing hands and changing gloves. Peppers and onions were cooked to 186F. **Repeat Violation** **Admin Complaint**
12A-12-4
Intermediate - No soap provided at handwash sink. Missing at hand wash sink in bar and hand wash sink in server station. Manager added soap. Also, hand wash sink on cookline missing sign. Manager added sign. **Corrected On-Site**
31B-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee attempted to wash hands in prep sink located on cookline. Stopped by inspector then hands were washed at hand washing sink.
12A-03-4
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler soiled with food debris. Clean dish shelves soiled with food debris. **Repeat Violation**
22-02-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 10 flies on ceiling trap in warewash area. Approximately 15 crawling insects on traps under bar and in electronic room near back door.
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Red cup in sugar. Removed. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on dry storage shelf. Moved during this inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Several employees in kitchen . Added during this inspection. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Reach in drawer unit on cookline does not open or close properly and has a torn gasket. Torn gasket on reach in cooler at bar.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Near electronic room
35B-01-4
Basic - Floor area(s) covered with standing water. Throughout back kitchen area.
36-22-4
Basic - Food stored on floor. Several cases on floor in walk in cooler.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in corn starch. Manager removed. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled with food debris in bar area. Exterior of bulk bean, rice and sugar containers soiled with food debris. Gaskets on two reach in coolers soiled with food debris. Soiled pans on top of beans bin.
23-03-4
Basic - Old food and/or labels stuck to clean dishware/utensils. On clean dishes located on clean dish shelf.
16-48-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Brown in color at server station.
21-11-4
Basic - Standing water in bottom of reach-in-cooler. Under drawer unit on cookline.
29-49-6
Basic - Unclean building components, attachments or fixtures. Wall in ware wash area soiled with mold like substance. Several areas of back wall soiled with black marks. Floor soiled with grease and food debris throughout kitchen. Vents in kitchen soiled with dust.
36-50-4
Basic - Uncovered food exposed to splash. Table side quacamole cart stored in dining area with tomatoes, onion and seasoning not covered. Operator added lids. **Corrected On-Site**
08B-54-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in are wash area not labeled.
02D-01-5
11
Jan 20, 2026
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken wings in walk in cooler. Operator corrected shelves. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-20: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Employee washed hands in 74F water in cook line area **Warning** - From follow-up inspection 2026-01-20: **Time Extended**
12A-19-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Luis Zarinana expired 10/22/2024 **Warning** - From follow-up inspection 2026-01-20: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-20: **Time Extended**
22-02-4
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 in cook line area 74F **Repeat Violation** **Warning** - From follow-up inspection 2026-01-20: **Time Extended**
27-16-4
Basic - - From initial 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. Mahi mahi and salmon thawed in reduced oxygen package in reach in cooler at cook line. See stop sale. **Warning** - From follow-up inspection 2026-01-20: **Time Extended**
06-09-1
52
Nov 17, 2025
Complaint Full
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken wings in walk in cooler. Operator corrected shelves. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee washed hands with cold water. Employee washed hands in 74F water in cook line area **Warning**
12A-19-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi mahi and salmon thawed in reduced oxygen package in reach in cooler at cook line. **Warning**
01B-13-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Luis Zarinana expired 10/22/2024 **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Repeat Violation** **Warning**
22-02-4
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. **Warning**
53B-01-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in cook line area 74F **Repeat Violation** **Warning**
27-16-4
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. Mahi mahi and salmon thawed in reduced oxygen package in reach in cooler at cook line. See stop sale. **Warning**
06-09-1
41
Mar 27, 2025
Complaint Full
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes switched from loading soiled dishes into dish machine to touching clean equipment without hand wash. Discussed with manager.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in bar area storing drink mixes. Operator had employee remove. **Corrected On-Site**
31A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in server area 76F after running approximately 2 minutes
27-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in kitchen area
22-16-4
61
Jan 22, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken, changed gloves without washing hands to plate ready to eat food. Operator had employee wash hands. **Corrective Action Taken**
12A-12-4
High Priority - Food stored in ice used for drinks. See stop sale. Juice bottles stored in drink ice in bar area
08B-56-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of bar soda gun nozzle Can opener blade
22-02-4
Basic - Ceiling tiles soiled with accumulated dust in dish machine area.
36-34-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler
36-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths in server area. Operator made sanitizer bucket and placed cloths inside. **Corrected On-Site**
21-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on fresh guacamole cart in water 68F
10-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees preparing food
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jackets stored on cans in dry storage area
40-06-5
50
Apr 15, 2024
Routine - Food
1 major violation.
View 1 violation
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 2024-04-15: Operator does not have training **Admin Complaint**
53B-01-5
90
Feb 13, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (55F - Cooling) operator states rice was cooked yesterday
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. rice (55F - Cooling) operator states rice was cooked yesterday
03D-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rinsed soiled pan, touched clean pans in the dish machine to put on drying rack.
12A-13-4
High Priority - Food placed in soiled container/equipment. Beans in kitchen area stored in Brute container with soiled lid
08B-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes in hand wash sink at cook line. Operator removed. **Corrected On-Site**
31A-11-4
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 soap provided at handwash sink. Hand wash sink next to beverage station. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm at front counter
21-08-4
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. Fish in reach in cooler at cook line
06-09-1
37
Sep 29, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. black beans (55F - Cooling); black beans (46F - Cooling); refried beans (45F - Cooling) in walk in cooler prepped 9/28. No temperature monitoring.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooling); refried beans (45F - Cooling) in walk in cooler prepped 9/28. No temperature monitoring.
01B-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. Emailed to operator
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda gun nozzle in bar
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Blender pitchers in hand wash sink in bar area. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks in coolers and on prep tables. Operator removed all. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor in cook line area. Operator moved. **Corrected On-Site**
21-38-4
Basic - Old labels stuck to food containers after cleaning. Pans on dry dish rack
16-46-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 2 cell phones on prep table. Operator removed. **Corrected On-Site**
40-06-5
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. Fish filets in walk in cooler
06-09-1
39
Jun 5, 2023
Food-Licensing Inspection
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Potentially Hazardous Food Held at Proper Temperature
FL-16
58
Frequently Asked Questions
When was Tequila Cantina Mexican Kitchen last inspected?
The most recent health inspection at Tequila Cantina Mexican Kitchen on file is from May 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Tequila Cantina Mexican Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Tequila Cantina Mexican Kitchen.
How does Tequila Cantina Mexican Kitchen compare to other restaurants in The Villages?
Tequila Cantina Mexican Kitchen most recently scored 11 out of 100, which is lower than the The Villages average of 80.
Has Tequila Cantina Mexican Kitchen's inspection record improved over time?
No. Recent inspections at Tequila Cantina Mexican Kitchen have averaged around 14 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Tequila Cantina Mexican Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tequila Cantina Mexican Kitchen inspected?
Based on the inspection history on file, Tequila Cantina Mexican Kitchen is inspected around three times per year on average.
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