Senor Tequila's
13040 Livingston Rd Unit 1, Naples, FL 34109 · Permanent Food Service · License 2103245
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 Sep 9 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot)-13
- Safety score87
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 visitSep 9, 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.
5 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.
By the entrance of the sever station observed containers of housemade tomato salsa (57°F - Cold Holding) on ice. Operator stated salsa was removed from walk in cooler less than three hours prior to inspection. Discussed time as a public health control with operator and provided form. Operator stated foods will be discarded at 4 hour mark.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed a tray of raw beef stored above unwashed carrots and onions. Operator rearranged for proper storage.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed multiple containers of beef and chicken soups without a date mark. Operator stated soups are made and held re thawing and storing in walk in cooler.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Provided operator with DBPR Form HR 5030-103. Employees began to read and sign form
Fixed on the spot
Code 31, Handwash sinks and supplies: Hand wash sink not accessible for employee use at all times.
Observed pots and trash bags on top of hand sink and boxes of containers of oil in front of hand sink. Hand sink located by the three compartments sink. Operator began removes items away from hand sink.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.