Tequila Veintiuno Cafe and Paleteria

2311 FL-524, Ste 106, Cocoa, FL 32926 · Permanent Food Service · License 1506695

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 21, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate, 9 basic (2 repeats)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul212026

Routine inspection

14 violations found

First visitJul 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 4 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Raw salmon stored in reach in cooler on cook line completely thawed in package. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw steak stored in low boy drawer in kitchen overnight at 51°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw steak stored in low boy drawer in kitchen overnight at 51°F.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw steak stored over ready to eat salsa in walk in cooler. Operator removed
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Missing on two way splitter
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired for Omar C.
Basic9
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Inside make table cooler across from stove in kitchen. Operator added one during inspection
  Fixed on the spot
- Code 06, Food properly thawed: 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.
  Raw salmon stored in reach in cooler on cook line completely thawed in package
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In multiple containers in ice cream shop area. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Equipment in poor repair.
  Low boy cooler on cook line not keeping food in temp
  Repeat violation
  Ice buildup in walk-in freezer.
  Duct tape used to repair nonfood-contact surface.
  On glass door cooler in kitchen entrance, duct tape used on glass
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  On hand sink in dish machine area. Operator added one.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  In kitchen above hood
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.