Tacos & Tequila Cantina
4834 Davis Blvd, Naples, FL 34104 · Permanent Food Service · License 2103312
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Nov 2 complaint inspection1 intermediate, 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitNov 2, 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
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Heavy build up of a mold like substance around soda nozzle at soda dispenser in wait station and soda nozzle behind bar.
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Pair of tings on oven door hand on cooks line. Employee removed to be washed and sanitized
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee drink form coffee container that does not have a straw to prevent hand contact. Discussed with operator use and storage of correct drink container.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Multiple cutting boards have wiping cloths underneath in prep kitchen. Discussed with operator the risk of cross contamination.
Fixed on the spot
Earlier inspections 1
B89Routine inspection4 violations, 3 high priority No follow-up needed
- First visitSep 23, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Next to entrance of kitchen by the reach in cooler observed cut cabbage (49°F - Cold Holding); guacamole with tomato (44°F - Cold Holding); sour cream (47°F - Cold Holding). Operator stated they are using time control of 4 hours for lunch rush. Foods have been out of cold holding for two hours at time of inspection. Operator unable to provide time control plan. Operator filled out time as a public health control plan and time marked foods at time of inspection.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On the cook line observed, cooked beans (121°F - Hot Holding); cooked beef (119°F - Hot Holding); cooked plantain (122°F - Hot Holding). Operator stated they are using time control for 4 hours during lunch rush. Operator stated foods have been reheated and are hot holding for two hours. Operator filled out time as a public health control plan and time marked foods at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator called service technician right away. Triple is set up Triple Sink (Quaternary 200ppm).
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink located at the bar hand sink in corner.
Operator provided provided paper towels.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.