Tequila's Mexican Bar and Grille
Last inspected: Mar 24, 2026
45
Score
Public records show 12 inspections at Tequila's Mexican Bar and Grille stretching back to 2022. The most recent visit was on Mar 24, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
“Ready-to-eat” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 80, which Tequila's Mexican Bar and Grille's 45 doesn't quite reach. This restaurant has more on its record than most do.
12
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp 45F cold hold less than 4 hours. Operator filled in empty spaces in reach in cooler at cook line and put bags of ice on top.**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed enchilada sauce 128F hot hold less than 4 hours. Operator put sauce in oven to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink at end of cook line blocked by cooking oil boxes. Operator removed boxes. **Corrected On-Site**
31A-09-4
Intermediate - Soap dispenser at handwash sink in men's accessible bathroom not working/unable to dispense soap. Operator fixed dispenser. **Corrected On-Site**
31B-06-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Handwash sink in women's accessible bathroom. Operator called technician. **Corrective Action Taken**
27-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler across from flat grill.
29-49-6
45
Nov 5, 2025
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook switching from raw chicken to working clean utensils, glove change no handwash. Spoke with operator, operator washed hands and donned new gloves.
12A-12-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. 8 clear non food grade plastic containers used to store tortilla chips in back corner of kitchen.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef birria and cooked chicken wings, raw egg yolk over citrus and cucumbers in walk-in cooler. Operator rearranged foods for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw whole muscle beef in walk-in cooler. Operator rearranged foods for proper storage. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Upper hose Bibb at indoor mop sink.
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) on cook line. Operator discarded. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade my entrance to walk-in cooler soiled.
22-02-4
Basic - Floor soiled/has accumulation of debris behind and under cook line equipment.
36-73-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues, dust closer to fans by entrance.
22-16-4
33
Jul 28, 2025
Routine - Food
No violations found.
100
Jan 14, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed white fish served in ceviche with no parasite destruction available. Observed parasite destruction letter received before end of inspection. **Corrected On-Site** **Warning**
01D-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed two hand wash sinks at bar furthest of kitchen area blocked with containers in them. Operator working on moving items to allow access to hand wash sinks. **Corrective Action Taken** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche not marked with consumer advisory indicating a raw product. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand wash sink furthest from kitchen with no paper towel or soap. Operator provided paper towel or soap. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed sauces containing cooked peppers pulled from freezer and not properly date marked to indicate the remaining time available. Operator provided proper dates. **Corrected On-Site** **Warning**
02C-08-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in the sugar. Operator removed container. **Corrected On-Site** **Warning**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered trash receptacle in women's restroom. **Warning**
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of metal and plastic pans/containers. Operator educated employees on proper storage. **Warning**
24-08-4
Basic - Equipment in poor repair. Observed ice machine in disrepair. When lid is lifted top section lifts off from bottom ice bin, creating an area not properly sealed or protected from contamination from outside sources. **Warning**
14-11-5
Basic - Food stored on floor. Observed buckets of food stored on floor in walk in freezer. Operator moved for proper storage. **Corrected On-Site** **Warning**
08B-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored above washed, cut and portioned produce. Operator moved for proper storage. **Corrected On-Site** **Warning**
08B-17-4
43
Sep 13, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line ice bath housemade tomato salsa (52F - Cold Holding) for 1 hour 30 minutes per operator. Operator time marked salsa for 4 hour discard; provided operator with time as a public health control form via email. **corrective action taken** Also Tall white reach-in cooler cook line right:; cooked corn (45F - Cold Holding); cooked tripe soup (45F - Cold Holding); cooked tripe menudo (45F - Cold Holding) for 3 hours per operator. Operator iced down foods and moved to walk-in cooler for rapid cooling. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-09-13: In front line ice bath housemade tomato salsa (59F - Cold Holding) for 3 hour 45 minutes per operator, second housemade tomato salsa at 46F for 30 minutes per operator. Resent and explained time as a public health control form with operator. Tall white reach-in cooler cook line right has been removed and is no longer in use. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to bar. Operator placed towels at sink. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-09-13: No paper towels at bar sink. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at entrance to bar. Operator placed soap at sink. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2024-09-13: Soap dispenser at bar sink not dispensing soap. **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Heat lamp top attached to pass through window soiled with dust accumulation. **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
36-50-4
Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2024-09-13: **Time Extended**
22-16-4
64
Sep 12, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 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. Dishwasher (Chlorine 0ppm) in bar after running and priming three times. Also Dishwasher (0ppm chlorine) in main kitchen after running three times. Operator set up manual sanitation in 3 compartment sink, 50ppm chlorine. Operator instructed staff to discontinue using machines. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee coming in from back door to kitchen with gloves still on, begin to work with food no glove change or handwash. Spoke with employee, employee removed gloves and properly washed hands before resuming work. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw shrimp. Operator rearranged items for proper food storage. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line ice bath housemade tomato salsa (52F - Cold Holding) for 1 hour 30 minutes per operator. Operator time marked salsa for 4 hour discard; provided operator with time as a public health control form via email. **corrective action taken** Also Tall white reach-in cooler cook line right:; cooked corn (45F - Cold Holding); cooked tripe soup (45F - Cold Holding); cooked tripe menudo (45F - Cold Holding) for 3 hours per operator. Operator iced down foods and moved to walk-in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to bar. Operator placed towels at sink. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink at entrance to bar. Operator placed soap at sink. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Grease receptacle lid open. **Warning**
33-29-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk-in cooler exterior ambient thermometer broken, not showing a reading. **Warning**
05-09-4
Basic - Unclean building components, attachments or fixtures. Heat lamp top attached to pass through window soiled with dust accumulation. **Warning**
36-50-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
37
Apr 16, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef, raw beef over ready-to-eat sauces. Operator rearranged freezer for proper food protection. **Corrected On-Site**
08A-17-6
Intermediate - No soap, paper towels provided at handwash sink at entrance to bar. Operator placed both at sink. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside back entrance to kitchen.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board, prep line. Operator removed the phone. **Repeat Violation**
40-06-5
Basic - Unclean building components, attachments or fixtures. Hood over cook line and removable vents soiled with accumulation of grease.
36-50-4
67
Feb 8, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soups and sauces, prepared on site and frozen, not date marked with date thawed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 04-03-2023 **Warning** - From follow-up inspection 2024-02-08: Thawed foods still need labels. **Time Extended**
02C-08-5
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Five (5) cooks and five (5) servers working and no certified food manager is present. **Warning** - From follow-up inspection 2024-02-08: **Time Extended**
53A-05-6
82
Feb 1, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dishwasher machine Dishwasher (Temperature 146.7) after three attempts at the surface of the place. Operator set up three compartment sink for sanitizing. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals stored on top of dish machine. Operator removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Five (5) cooks and five (5) servers working and no certified food manager is present. **Warning**
53A-05-6
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. DBPR Form HR 5030-103 was provided to operator. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Soups and sauces, prepared on site and frozen, not date marked with date thawed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from 04-03-2023 **Warning**
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. On top of dish machine. **Warning**
41-17-4
Basic - Cloth used as a food-contact surface. Wiping cloth used in direct contact with cilantro. Operator removed cloths. **Corrected On-Site** **Warning**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water on back prep table. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on back prep table with prepared food. Operator removed phones. **Corrected On-Site** **Warning**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Not present at hand sink next to refrigerator at cooks line. Operator provided signage **Corrected On-Site** **Warning**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Container of Mexican Cumin in prep area not labeled. **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in sugar bin. Operator removed. **Corrected On-Site** **Warning**
14-01-5
37
Apr 3, 2023
Complaint Full
6 critical violations. 4 major violations. 3 minor violations.
View 13 violations
High Priority - Raw Hamburgers food stored over guacamole in reach in cooler in front of grill.Operator removed and rearranged raw hamburgers under guacamole. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 pounds of cooked yellow rice (54F - Cooling) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours in walk in cooler overnight per chef. See stop sale.
01B-02-5
High Priority - flautas 1 hour (50F - Cold Holding) cold held at greater than 41 degrees Fahrenheit per chef in reach in cooler in front of grill and next to hot holding units. Chef placed flautas in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - 5 pounds of cooked yellow rice (54F - Cooling) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours in walk in cooler overnight per chef. See stop sale.
03D-02-5
High Priority - Dishmachine chlorine sanitizer at 0 ppm not proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-41-4
High Priority - Nonfood-grade containers cardboard boxes used to stored corn tortillas in direct contact with food.
14-15-4
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. Emailed forms. Operator printed forms. **Corrective Action Taken**
11-26-1
Intermediate - Cooked soups in reach in cooler end of kitchen line by dishwasher dated 3-11-23 prepared, frozen and then thawed per chef and held at refrigeration temperature not properly date marked.
02C-08-5
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 forms. Operator printed forms and gather supplies. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Corn tortillas in dry storage stored food not covered.
08B-12-5
Basic - In-use tongs stored on stove grill door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Reach in cooler in front of grill next to hot holding units. Gaskets in poor repair not fully enclosed.
14-11-5
23
Dec 27, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed cups in Hand washing sink by bar area. **Repeat Violation**
31A-11-4
Basic - Food stored on floor. Observed in walk in cooler food on floor **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife store in between equipment. **Repeat Violation**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no Hand washing sign by server serving line and next to cook line and dishwasher. **Repeat Violation**
31B-04-4
Basic - Reuse of single-service or single-use articles. Observed carton boxes used to stored tortillas. **Repeat Violation**
25-32-4
Basic - Stored food not covered. Observed box of tortillas not covered. In top counter of storage room **Repeat Violation**
08B-12-5
70
Aug 23, 2022
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils in Hand washing sink by bar area.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed ribs thawing in walk in cooler not date marked. Operator date marked ribs. **Corrected On-Site**
02C-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife store in between equipment. Operator removed knife. **Corrected On-Site**
10-17-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler at 45F. Operator put work order for cooler night before and open freezer door to keep food cold holding. **Corrective Action Taken**
14-74-7
Basic - Food stored on floor. Observed in walk in cooler food on floor.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop at 100 F. Operator removed ice scoop to dishwashing area. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no Hand washing sign by server serving line and next to cook line and dishwasher.
31B-04-4
Basic - Reuse of single-service or single-use articles. Observed carton boxes used to stored tortillas.
25-32-4
Basic - Stored food not covered. Observed box of tortillas not covered. In top counter of storage room.
08B-12-5
58
Frequently Asked Questions
When was Tequila's Mexican Bar and Grille last inspected?
The most recent health inspection at Tequila's Mexican Bar and Grille on file is from Mar 24, 2026. The public record contains 12 inspections in total.
What is the most common violation at Tequila's Mexican Bar and Grille?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Tequila's Mexican Bar and Grille.
How does Tequila's Mexican Bar and Grille compare to other restaurants in Fort Myers?
Tequila's Mexican Bar and Grille most recently scored 45 out of 100, which is lower than the Fort Myers average of 80.
Has Tequila's Mexican Bar and Grille's inspection record improved over time?
Yes. Recent inspections at Tequila's Mexican Bar and Grille have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Tequila's Mexican Bar and Grille 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's Mexican Bar and Grille inspected?
Based on the inspection history on file, Tequila's Mexican Bar and Grille is inspected around three times per year on average.
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