Mr Tequila
13401 Summerlin Rd Ste 110, Ste 110, Fort Myers, FL 33919 · Permanent Food Service · License 4608027
What drove the grade
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 30 complaint inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 30, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee working with soiled dishes and not washing hands and changing gloves before working with clean dishes. Educated operator. Operator educated employee. Employee washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink at bar not working/unable to dispense soap.
Operator fixed.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator fixed ice scoop.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense beans.
Operator removed can.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Spoons.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Educated operator on having lids for receptacles for women in women's restroom.
Repeat violation
Earlier inspections 1
B87Routine inspection8 violations, 1 high priority No follow-up needed
- First visitSep 14, 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
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cream 45°F cold hold less than 4 hours. Operator turned down reach in cooler.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink at end of cook line blocked by trash container. Operator removed trash container.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed scrub brush stored inside handwash sink at bar. Operator removed scrub brush.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Operator removed knives.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink at bar.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Operator secured tank.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.