Tequila Sunrise Mexican Grill
4711 N Dixie Hwy, Oakland Park, FL 33334 · Permanent Food Service · License 1617594
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection7 high priority (1 fixed by the Oct 21 follow-up, 6 fixed on the spot), 2 intermediate (1 fixed on the spot)-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 · 2 visitsRoutine inspection
- Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler Mexican rice (47°F - Cooling); refried beans (46°F - Cooling)since yesterday. Operator discarded foods. See stop sale Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler raw steak (47°F - Cold Holding) held since 10/17. Not prepared or portioned today poblano sauce (at 12:56pm 46°F - Cold Holding) since 8:00am Flip top cooler white rice (50°F - Cold Holding); cooked chicken (57°F - Cold Holding) per operator not prepared or portioned today. Operator discarded all foods.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler raw steak (47°F - Cold Holding) held since 10/17. Not prepared or portioned today poblano sauce (46°F - Cold Holding) since 8:00am Flip top cooler white rice (50°F - Cold Holding); cooked chicken (57°F - Cold Holding) per operator not prepared or portioned today since yesterday. Operator discarded all foods
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On shelf over grill plaintains (100°F - Hot Holding) per operator, food reheated prior to being held for 2 hours. Kitchen area cooked chicken (109°F - Hot Holding); cooked steak (115°F - Hot Holding); cooked peppers (115°F - Hot Holding); per operator food cooked today before being held for 2 hours. All foods moved to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler Mexican rice (47°F - Cooling); refried beans (46°F - Cooling)since yesterday. Operator discarded foods. See stop sale
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched visibly soiled towel then proceeded to handle clean utensils and equipment. Educated employee who then washed hands
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
In kitchen area Approximately 5 flying insects flying around kitchen not landing on floor or equipment. Manager killed some In bar area 1 flying insects flying around bar area not landing on food or equipment. Manager killed it
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Can of Raid insecticide stored on shelf next to straws. Operator moved and stored in office
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler Mexican rice (47°F - Cooling); refried beans (46°F - Cooling)since yesterday. Operator discarded foods. See stop sale
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink at bar area had metal sponge stored in sink. Operator removed and stored properly
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.