Casa Tequila, LLC

12795 W Forest Hill Blvd Ste 11A, Wellington, FL 33414 · Permanent Food Service · License 6020501

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 5 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
7 high priority (6 fixed by the Oct 5 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 5 basic (1 repeat)
-36
Administrative complaint on Aug 3, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score52

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

Inspection history

1 inspection · 3 visits

Aug32026

Routine inspection

14 violations found · Inspector came back 2 times

2nd follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitAug 4, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
- 5 High priority
- 2 Intermediate
- 2 Basic
What was still cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  At walk in cooler: cooked pork (46°F at 3:40pm- Cooked Cooling) As per operator, cooked and placed to cool since overnight. Product did not cool from 135°F to 41°F in a total of 6 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On rolling rack: cooked pork (49°F - Cold Holding) As per chef, stored 20 mins prior on prep counter. Not prepped or portioned today. Operator placed to quick chill.
  Administrative complaintFixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line: beef sauce (116°F - Hot Holding) As per operator, reheated and stored 1 hour. Operator placed to reheat to 165+F.
  Administrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  At walk in cooler: cooked pork (46°F at 3:40pm- Cooked Cooling) As per operator, cooked and placed to cool since overnight. Product did not cool from 135°F to 41°F in a total of 6 hours. See stop sale.
  Administrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 fly landing on clean lid of container with drink garnishes at bar area.
  Administrative complaint
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At walk in cooler: cooked pork (46°F at 3:40pm- Cooked Cooling) As per operator, cooked and placed to cool since overnight. Product did not cool from 135°F to 41°F in a total of 6 hours. See stop sale.
  Administrative complaint
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Same.
  More time given
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Same.
  More time given
Official report, on the Florida DBPR website
First visitAug 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 7 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler: shredded cheese (46°F at 10:25am- Cooked Cooling) since overnight ; cooked pork (48°F at 10:25am- Cooked Cooling) since overnight; cooked chicken (47°F at 10:25am- Cooked Cooling) since overnight; beef soup (46°F at 10:25am- Cooked Cooling) since overnight; red salsa (46°F at 10:25am- Cooked Cooling) since overnight; green salsa (48°F at 10:25am- Cooked Cooling) since overnight; tamales (48°F at 10:25am- Cooked Cooling) since overnight; cooked beef (47°F at 10:25am- Cooked Cooling) since overnight; cooked pinto beans (53°F at 10:25am- Cooked Cooling) since overnight; cooked black beans (48°F at 10:25am- Cooked Cooling) since overnight; beef sauce (48°F at 10:25am- Cooked Cooling) since overnight; chicken soup (49°F at 10:25am- Cooked Cooling) since overnight As per operator, all products cooling since overnight. Product did not cool from 135°F to 41°F in a total of 6 hours. See stop sale. At walk in cooler: shredded lettuce (46°F at 10:25am- Ambient Cooling) As per operator, cooling since overnight. Product did not cool to 41°F in a total of 4 hours. See stop sale.
  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. Commercially processed reduced oxygen packaged raw salmon and raw tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen thawing over night; raw salmon and raw tilapia not removed from reduced oxygen package.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On rolling rack: cooked pork (64°F - Cold Holding) As per chef, stored since 1 hour. Not prepped or portioned today. Advised operator to quick chill.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line: refried beans (123°F - Hot Holding) As per operator, reheated and stored 1 hour. Operator placed to reheat to 165+F.
  Fixed on the spotRepeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  At walk in cooler: shredded cheese (46°F at 10:25am- Cooked Cooling) since overnight ; cooked pork (48°F at 10:25am- Cooked Cooling) since overnight; cooked chicken (47°F at 10:25am- Cooked Cooling) since overnight; beef soup (46°F at 10:25am- Cooked Cooling) since overnight; red salsa (46°F at 10:25am- Cooked Cooling) since overnight; green salsa (48°F at 10:25am- Cooked Cooling) since overnight; tamales (48°F at 10:25am- Cooked Cooling) since overnight; cooked beef (47°F at 10:25am- Cooked Cooling) since overnight; cooked pinto beans (53°F at 10:25am- Cooked Cooling) since overnight; cooked black beans (48°F at 10:25am- Cooked Cooling) since overnight; beef sauce (48°F at 10:25am- Cooked Cooling) since overnight; chicken soup (49°F at 10:25am- Cooked Cooling) since overnight As per operator, all products cooling since overnight. Product did not cool from 135°F to 41°F in a total of 6 hours. See stop sale.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  At walk in cooler: shredded lettuce (46°F at 10:25am- Ambient Cooling) As per operator, cooling since overnight. Product did not cool to 41°F in a total of 4 hours. See stop sale.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  At ware wash area: Approximately 4 flies observed at ware wash area flying around. At dry storage area: 1 fly observed flying around soda bibs. At bar area: approximately 6 flies flying around.
  Administrative complaint
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler: shredded cheese (46°F at 10:25am- Cooked Cooling) since overnight ; cooked pork (48°F at 10:25am- Cooked Cooling) since overnight; cooked chicken (47°F at 10:25am- Cooked Cooling) since overnight; beef soup (46°F at 10:25am- Cooked Cooling) since overnight; red salsa (46°F at 10:25am- Cooked Cooling) since overnight; green salsa (48°F at 10:25am- Cooked Cooling) since overnight; tamales (48°F at 10:25am- Cooked Cooling) since overnight; cooked beef (47°F at 10:25am- Cooked Cooling) since overnight; cooked pinto beans (53°F at 10:25am- Cooked Cooling) since overnight; cooked black beans (48°F at 10:25am- Cooked Cooling) since overnight; beef sauce (48°F at 10:25am- Cooked Cooling) since overnight; chicken soup (49°F at 10:25am- Cooked Cooling) since overnight As per operator, all products cooling since overnight. Product did not cool from 135°F to 41°F in a total of 6 hours. See stop sale. At walk in cooler: shredded lettuce (46°F at 10:25am- Ambient Cooling) As per operator, cooling since overnight. Product did not cool to 41°F in a total of 4 hours. See stop sale.
  Repeat violationAdministrative complaint
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- 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. Commercially processed reduced oxygen packaged raw salmon and raw tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen thawing over night; raw salmon and raw tilapia not removed from reduced oxygen package.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  At deep freezer: ice cream stored open tub, non lid on container; bag of chorizo sitting directly on ice cream. Advised operator to correct.
- 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 utensils or equipment stored in dirty drawer or rack.
  Clean pans stored on visibly soiled shelf/ rack at dish drying rack. Advised operator to remove and clean and sanitize pans and shelf.
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Fly sticky trap stored over clean pans on dish drying rack. Operator removed.
  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.
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.