Tacos & Tequila Cantina
8845 Founders Sq Dr Unit 120, Naples, FL 34120 · Permanent Food Service · License 2103738
What drove the grade
Observed: Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot)-14
- Safety score86
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 visitOct 5, 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: Observed: Time/temperature control for safety food cold held at greater than 41°F.
In the drawer cooler under the grill cooked onions (46°F - Cold Holding); cooked chicken (47°F - Cold Holding). Per temperature log, items in the drawer cooler were below 41°F at the 11:00 line check. Operator iced out of temperature items. Priority: High Priority
Fixed on the spot
Observed: Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds. shrimp (143°F -
Cooking). Operator returned the shrimp ro the grill, shrimp 174°F cooking. Priority: High Priority
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Observed: Non-pitting surface rust on food-contact equipment.
There is a layer of rust on a metal washer in the ceiling of the ice machine. Priority: Intermediate
Code 41, Chemicals and toxic substances: Observed: Spray bottle containing toxic substance not labeled.
There are multiple unlabeled chemical spray bottles in the dish washing area. Operator labeled the chemical spray bottles. Priority: Intermediate
Fixed on the spot
Code 53, Manager certification and employee training: Observed: Required employee training provided by a third-party employee training program and operator unable to provide original
certificate for employees trained. There are multiple employees with photocopies of their food safety training. Priority: Intermediate
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.