Don Tequila
4947 Tamiami Trl N Ste 110, Naples, FL 34103 · Permanent Food Service · License 2101290
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection4 high priority (3 fixed by the Jul 17 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-17
- Safety score83
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 visitJul 17, 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 visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In the middle reach in cooler on the cook line, observed shredded cheese (64°F - Cold Holding); cut greens (68°F - Cold Holding); guacamole w tomato (62°F - Cold Holding); sour cream (60°F - Cold Holding); cut tomatoes (64°F - Cold Holding); green sauce prepare hot (62°F - Cold Holding); red sauce prepared hot (62°F - Cold Holding); fresh cheese (61°F - Cold Holding); cooked peppers (63°F - Cold Holding). Operator stated food was prepped and moved from the walk in cooler around 10:30am-11am.
Stop Sale issued due to food not being in a wholesome, sound condition.
In the reach in cooler across from cook top, observed two packages of raw salmon fully thawed in 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the middle reach in cooler on the cook line, observed shredded cheese (64°F - Cold Holding); cut greens (68°F - Cold Holding); guacamole w tomato (62°F - Cold Holding); sour cream (60°F - Cold Holding); cut tomatoes (64°F - Cold Holding); green sauce prepare hot (62°F - Cold Holding); red sauce prepared hot (62°F - Cold Holding); fresh cheese (61°F - Cold Holding); cooked peppers (63°F - Cold Holding). Operator stated food was prepped and moved from the walk in cooler around 10:30am-11am.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the reach in cooler across from the cook top, observed an opened package of chorizo stored above an opened container of ready to eat shrimp. Operator rearranged for proper storage. In the walk in cooler, observed raw chicken placed above raw beef.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: 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/. Observed four food handlers upon arrival. CFM arrived at time of inspection.
Fixed on the spot
Basic3
Code 06, Food properly thawed: In the reach in cooler across from cook top, observed two packages of raw salmon fully thawed in 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.
Code 08, Food protection and cross-contamination: Stored food not covered in the walk in cooler.
Observed cooked chicken held cold without a protective cover.
Food stored on floor in the walk in cooler, observed container of cut lettuce stored on the floor.
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.
- Stop sale
- An order that the food can’t be sold or served.