Mr Tequila Grill & Bar

3785 Tamiami Trl E, Naples, FL 34112 · Permanent Food Service · License 2103325

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Sep 21, 2026 (7 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.High priority · fixed by the Sep 21 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
1 high priority (fixed by the Sep 21 follow-up), 4 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 · 2 visits

Jul202026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 3 Intermediate
- 2 Basic
What was still cited
Intermediate3
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  There are no paper towels at the hand washing sink inside the bar.
  More time given
  Soap dispenser at handwash sink not working/unable to dispense soap.
  The soap dispenser does not dispense soap at the handwashing sink inside the bar.
  More time given
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  There are 2 unlabeled chemical spray bottles in the dishwashing area.
  More time given
Basic2
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  There are tongs on the oven door handle next to the convection oven and the side by side oven at the end of the cook line closest to the dishwasher.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  There is standing water in the bottom of the 2 door make table cooler in front of the grill.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 1 High priority
- 4 Intermediate
- 2 Basic
What the inspector cited
High priority1
- 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 walk in cooler cooked beef (81°F - Cooling). Per operator the beef was prepared the previous day. See stop sale.
Intermediate4
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  There are no paper towels at the hand washing sink at the bar.
  Soap dispenser at handwash sink not working/unable to dispense soap.
  The soap dispenser at the hand washing sink at the bar does not dispense soap.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  There are unlabeled chemical spray bottles in the dishwashing area. Operator labeled the chemical spray bottles.
  Fixed on the spot
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Food manager certification for Osualdo Perez is expired, there is no proof of other food manager certifications.
Basic2
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  There is a set of tongs on the oven door handle. Operator removed the tongs.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  There is standing water in the reach in cooler in front of the flat top grill.
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.
Stop sale: An order that the food can’t be sold or served.