Senor Tequila Mexican Grill
12950 Race Track Rd Suite 101, Tampa, FL 33626 · Permanent Food Service · License 3917792
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection7 high priority (4 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 3 basic (2 repeats)-46
- Administrative complaint on Oct 2Counts in full until a follow-up finds the problems fixed-20
- Safety score34
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 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed one employee on the front line handle heated tortillas with one gloved hand and one bare hand. Discussed with manager. Stop sale tortillas.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salsa 45°F at 2:13 PM placed inside an ice bath at 11 AM - cooled to 43°F at 2:39 PM.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
4 hotel pans of Cheese sauce 91°F at 1:58 PM placed on top of front line oven to keep warm at 1:20 PM. Employee placed cheese sauce on flat top grill to reheat. Reheated to 89°F at 2:58 PM.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw frozen beef is stored over frozen plantains inside the reach in freezer, located in dish pit. Employee relocated raw meats to an approved location at time of inspection.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed one employee on the front line handle heated tortillas with one gloved hand and one bare hand. Discussed with manager. Stop sale tortillas.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Multiple employees on front line changing tasks, touching soiled surfaces and proceeding to prepare food without first washing hands or changing gloves. Discussed with manager and employees.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed one employee on the front line handling a soiled cloth and wiping the counter, employee then proceed to handle food preparation without first washing hands or changing gloves. Discussed with employee and manager. Employee washed hands and change gloves at time of inspection. Observed multiple employees wipe hands with soiled cloths on front line cook.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Raw octopus served as ceviche is not identified on menu. Employees marked all octopus in ceviche as raw at time of inspection.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Multiple cutting boards inside the establishment are soiled.
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Cabbage is stored on the floor beneath the front line oven.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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
- 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.
- 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.