Senor Tequilas
11965 Collier Blvd STE1, Naples, FL 34116 · Permanent Food Service · License 2103013
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 high priority (no follow-up needed), 2 intermediate-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 17, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the self service salsa bar observed cooked peppers and onions (112°F - Hot Holding); red sauce prepared hot (48°F - Cold Holding); green sauce prepared hot (50°F - Cold Holding); vegetable sauce prepared hot (48°F - Cold Holding). Operator stated foods were removed from cold holding around 11am. Discussed with operator best way to keep things within correct temperature and time as a public health control. Operator decided to time mark foods and discard at 3pm.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed medicine stored above and next to food at the bar.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked frozen vegetables on cook line and frozen soup in walk in freezer. Products did not have a date marked. Operator stated foods were prepared 4 days prior to inspection.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.