Azul Tequila Mexican Cuisine
2521 US Hwy 27 N, Sebring, FL 33870 · Permanent Food Service · License 3801188
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Jul 16 complaint inspection1 intermediate (1 repeat), 7 basic (4 repeats)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 16, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed pot holders in hand washing sink by wait station, operator removed.
Repeat violation
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer in reach in cooler front of kitchen.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting boards on cook line.
Repeat violation
Equipment in poor repair.
Observed torn gasket on walk in freezer door.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up in walk in freezer around the door.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed old labels on pans on shelves back of kitchen, operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave on cook line soiled with food debris.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water in reach in cooler on the cook line.
Repeat violation
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
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.