Tequila Garden Flavors of Mexico
2875 E Gulf To Lake Hwy, Inverness, FL 34453 · Permanent Food Service · License 1901499
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 complaint inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 27, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
ground beef (125°F - Hot Holding); Beef (120°F - Hot Holding) in hot holding cabinet in prep area. Operator removed pans and placed on stove. Reheated to 201°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw chorizo and beef in drawer reach in cooler in cook line area. Operator corrected shelves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at bar dish machine. Primed sanitizer on machine recheck 100ppm.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Establishment sears salmon filets then cools without reaching minimum internal temperature on the first cook. Provided operator with written procedure DBPR Form HR 5022-101.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled. Operator removed to be washed.
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Pans on dish rack. Operator had employee separate the pans during the inspection to air dry.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.