Blue Tequila
14525 Tamiami Trl 5,6,7, North Port, FL 34287 · Permanent Food Service · License 6805592
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection3 high priority (fixed on the spot), 1 intermediate, 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine or sink & surface test kits.
More time given
- First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked beef (45°F - Cold Holding); cut tomatoes (45°F - Cold Holding); cooked beans (44°F - Cold Holding) in the walk in cooler. Observed ambient temperature of the cooler at 40°F. The operator to monitor the temperatures and take corrective action if necessary. Observed cut tomatoes (48°F - Cold Holding) at the table side guacamole station. The operator stated the cut tomatoes had been held for approximately 1 hour. The operator added ice to cool the tomatoes.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Observed raw beef stored over containers of aguas frescas in the walk in cooler. The operator properly stored the raw beef.
Fixed on the spot
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 an employee handle soiled sheet pans then handle clean metal food containers without washing hands. The metal containers were rewashed. The employee was educated on proper handwashing procedures.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test kit for the dishmachine sanitizer solution. Observed no sink & surface sanitizer solution test kit for the three compartment sink.
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed an old label on a container with cooked shrimp in the reach in cooler. The operator removed the old label and placed a correct date mark on the container.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Observed plastic pitchers used for margarita mixes stored underneath the paper towel dispenser behind the bar.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.