Tequila Azteca FL LLC

398 21 St, Vero Beach, FL 32960 · Permanent Food Service · License 4101042

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Aug 12, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.High priority, repeat · fixed by the Aug 12 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
1 high priority (fixed by the Aug 12 follow-up, 1 repeat), 4 intermediate, 9 basic (2 repeats)
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug102026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 1 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Cooked beef and chicken in walk in cooler
  Repeat violation
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of Microwave has old food debris. Soda gun nozzle soiled in black substance
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  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.
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bucket of cut lettuce on floor in walk in. Plastic chip bins on floor in wait station
  Repeat violation
- Code 10, In-use utensils properly stored: In-use cutter stored in cracks between pieces of equipment on cooks line
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Dry storage - ice buckets and various clean pots and pans
  Repeat violation
  Equipment and utensils not properly air-dried - wet nesting.
  Clean containers in dry storage
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Water dripping from ceiling tile onto floor in dish area
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  In dry storage
- 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.
  Bag on wire shelf over clean utensils
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.