Super Tequeno
101 Flagship Dr, Lutz, FL 33549 · Permanent Food Service · License 3909761
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection3 high priority (2 fixed by the Jul 23 follow-up, 1 fixed on the spot), 1 intermediate, 3 basic-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 · 2 visitsRoutine inspection
- Follow-up visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
vensezuela cheese (51°F - Cold Holding); Venezuela cheese shredded (51°F - Cold Holding); sliced ham (51°F - Cold Holding); Venezuela cheese diced (51°F - Cold Holding); cut tomato (51°F - Cold Holding) in reach in cooler in cooking line. Operator stated that all items are there from 8:00am today, see stop sale. raw beef (51°F - Cold Holding); raw beef (48°F); raw chicken (48°F - Cold Holding); raw pork (54°F - Cold Holding); raw chicken (51°F - Cold Holding) in vertical reach in cooler in prep area. Operator stated that all items are there from yesterday. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
vensezuela cheese (51°F - Cold Holding); Venezuela cheese shredded (51°F - Cold Holding); sliced ham (51°F - Cold Holding); Venezuela cheese diced (51°F - Cold Holding); cut tomato (51°F - Cold Holding) in reach in cooler in cooking line. Operator stated that all items are there from 8:00am today, see stop sale. raw beef (51°F - Cold Holding); raw beef (48°F); raw chicken (48°F - Cold Holding); raw pork (54°F - Cold Holding); raw chicken (51°F - Cold Holding) in vertical reach in cooler in prep area. Operator stated that all items are there from yesterday. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shell eggs above pineapple in reach in cooler in prep area. Operator moved the eggs to bottom shelf
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board stained on prep cooler
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Beef thawing in standing water and water temperature tested 55°F. Operator stated that beef is there less than 4 hours. And operator started cooking it immediately.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Bottle water on floor in front counter
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet WC on prep counter in cook line. Operator removed it to sanitizer bucket
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.
- Stop sale
- An order that the food can’t be sold or served.