Aqua Tequila

8950 US Hwy 301 N Ste 133, Parrish, FL 34219 · Permanent Food Service · License 5106172

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Sep 1, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 routine inspection
1 high priority (fixed on the spot), 2 intermediate (1 repeat), 5 basic (2 repeats)
-17
Safety score83

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

Inspection history

1 inspection · 1 visit

Sep12026

Routine inspection

8 violations found

First visitSep 1, 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:
- 1 High priority
- 2 Intermediate
- 5 Basic
What 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 the following item above 41°F: Cheese (53°F - Cold Holding). Cheese was placed inside reach in cooler 2 hours prior to inspection per manager. Manager placed cheese inside walk in cooler.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed bar soda gun nozzle near ice machine soiled.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed chemical spray bottle stored above mop sink without label.
  Repeat violation
Basic5
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels attached on multiple metal containers on drying shelf in kitchen.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior of ice machine at interior bar area soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed metal pans wet nesting on drying shelf near dish machine in kitchen.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed leaking pipe under dish machine.
  Repeat violation
- 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.
  Observed employee drink stored above bags of shredded cheese. Manager removed drink.
  Fixed on the spotRepeat violation
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.
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.