Mr Tequila
2700 Immokalee Rd Unit 12, Naples, FL 34110 · Permanent Food Service · License 2102752
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 Oct 30 routine inspection6 high priority (1 fixed on the spot), 4 intermediate (3 fixed on the spot), 5 basic-47
- Complaint after follow-up on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score33
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 visitNov 2, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Reach in cooler across from cook top has been repaired. Cut tomatoes 41FCold holding sour cream 42°F cold holding. In the stand alone cooler along side the walk, ground beef 46°F Cooling dated 11/1/26. Operator discarded foods, 1 full size tray
Administrative complaint
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In the stand alone cooler along side the walk, ground beef 46°F Cooling dated 11/1/26. Operator discarded foods, 1 full size tray
Administrative complaint
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable in main kitchen food preparation area.
More time given
Floor tiles missing and/or in disrepair in the inside bar.
More time given
- First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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 reach in cooler across from cook top closer to dish machine observed cut tomatoes (52°F - Cold Holding); fresh cheese (57°F - Cold Holding); shredded cheese (48°F - Cold Holding); cut lettuce (61°F - Cold Holding); sour cream (54°F - Cold Holding); chorizo (47°F - Cold Holding). Operator stated foods have been held over night. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In the stand alone cooler along side the walk observed Ground beef (47 Cooling) dated 10/27, Cooked chicken (51 cooling) dated 10/29. Operator stated foods were not used since preparation.
Stop Sale issued due to food not being in a wholesome, sound condition.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the stand alone cooler along side the wall observed Cooked pork dated 10/18, cooked shredded beef dated 10/18.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
In the stand alone cooler along side the wall observed Cooked pork dated 10/18, cooked shredded beef dated 10/18.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the reach in cooler across from cook top closer to dish machine observed cut tomatoes (52°F - Cold Holding); fresh cheese (57°F - Cold Holding); shredded cheese (48°F - Cold Holding); cut lettuce (61°F - Cold Holding); sour cream (54°F - Cold Holding); chorizo (47°F - Cold Holding). Operator stated foods have been held over night.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In the stand alone cooler along side the walk observed Ground beef (47 Cooling) dated 10/27, Cooked chicken (51 cooling) dated 10/29. Operator stated foods were not used since preparation.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the stand alone cooler across from dish machine observed raw shelled eggs stored above ready to eat drinks. Operator moved eggs to correct storage.
Fixed on the spot
Intermediate4
Code 12, Handwashing and hygienic practices: Observed two Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands at three compartment sink full of soiled dishes. Discussed proper hand washing with operator and employees.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed boxes and dish machine trays stored in front of hand sink located next to ice machine. Operator removed all items away from hand sink.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed raw chicken thawing inside hand sink on cook line. Operator removed foods from hand sink. Discussed hand sinks are only for hand washing to prevent/reduce cross contamination.
Fixed on the spot
No soap provided at handwash sink located next to ice machine.
Operator provided soap.
Fixed on the spot
Basic5
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 29, Plumbing and backflow prevention: Observed Standing water in bottom of reach-in-cooler located facing cook line near dish machine.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees located on cook line.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable in main kitchen food preparation area.
Floor tiles missing and/or in disrepair in the inside bar.
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.