Azul Tequila Mexican Restaurant

7859 SW Hwy 200 Ste 105, Ocala, FL 34476 · Permanent Food Service · License 5203019

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 2, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 10 basic (2 repeats)
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Sep22026

Routine inspection

14 violations found

First visitSep 2, 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.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In reach in drawer unit on cook line: 12 portions of salmon at 39°F in sealed package.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler: beef 46°F. Tomatoes 44°F. Queso 45°F. Manager stated items were placed in unit 2 hours prior. All items moved to walk in cooler then 40-42°F.
  Fixed on the spot
Intermediate2
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Ambient thermometer in two door reach in cooler on cook line reads 40°F. The cooler has an ambient Tempurature of 56°F. Sliding door is no longer attached and falls off when getting in and out of cooler. Also, cooler has standing water on floor under and around it.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee used hand sink at bar to dump sanitizer bucket. Inspector educated employee.
  Fixed on the spotRepeat violation
Basic10
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. In reach in drawer unit on cook line: 12 portions of salmon at 39°F in sealed package.
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk in cooler: cases of unwashed produce on shelf over juice.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
  Knife used to cut avocados at guacamole cart is stored in crack of a heavily soiled knife block.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  One drink on prep table near walk in cooler. Moved during this inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Female employee scooping food with bracelet on.
- Code 14, Food-contact surfaces designed and maintained: Exhaust system operated with filters removed.
  No means to capture grease and/or condensation to prevent dripping. Missing on hood at kitchen entrance.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient thermometer in two door reach in cooler on cook line reads 40°F, the cooler has an ambient Tempurature of 56°F. Sliding door is no longer attached and falls off when getting in and out of cooler. Also, gasket torn on walk in freezer door.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on reach in cooler soiled with mold like substance and food debris. Shelf under steam table soiled with food debris. Around doors of reach in sliding door unit soiled with mold like substance. Block for knife heavily soiled with sticky substance and food debris.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  From ceiling between cook line and ware wash area. Employee placed bucket under leak. Water draining onto floor surface under two door reach in cooler.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Soiled cooking mitts on top of single serve lids. Soiled apron on top of case of corn flakes. Both were moved.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.