Azul Tequila Mexican Restaurant LLC
1121 E Oak St, Arcadia, FL 34266 · Permanent Food Service · License 2400088
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection5 high priority (4 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot), 6 basic (1 repeat)-41
- Emergency closure on Oct 12, still closedCounts in full until a follow-up lets the place reopen-35
- Safety score24
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed prep table blocking hand washing sink in kitchen.
More time given
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
More time given
No proof of required state approved employee training provided for any employees.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
More time given
- First visitOct 12, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed two broken shell eggs in case in walk in cooler, operator discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed a pan of raw beef over a pan of french fries in reach in cooler on cook line, operator moved french fries.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee change gloves with no handwash on the cook line and continue food preparation, educated employee on washing hands and changing gloves.
Fixed on the spot
Employee washed hands with no soap.
Observed employee wash hands with no soap went to put gloves on and continue food preparation, stopped employee educated on washing hands, employee washed hands correctly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
Observed approximately 25 rodent droppings in dry storage.
Intermediate5
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 a pan of taco meat, pan of shredded chicken, pan of beans per operator prepared yesterday morning and not labeled or date marked.
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Operator had quaternary test strips and not chlorine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand washing sink blocked by food in the kitchen, operator moved.
Fixed on the spot
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Operator was unable to answer basic questions concerning reheating and what temperature certain food is cooked at and cold holding.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of any training I. Guevara, W. Munoz, L. Guevara.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a big pot of tomatoes, onions and green peppers on floor by ice machine, operator put on shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gaskets in reach in cooler in the kitchen and on the walk in freezer torn.
Repeat violation
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed soiled wash cloth on preparation table next to cutting board employee using to wipe down and left by cutting board, operator moved.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead rodent present.
Observed one dead rodent under shelf in dry storage area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tile by back door in disrepair.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee phone on cutting board on food preparation table in kitchen, employee moved.
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.
- Stop sale
- An order that the food can’t be sold or served.