Senorita Mexican Kitchen and Tequila Bar

114 S Beach St, Daytona Beach, FL 32114 · Permanent Food Service · License 7407808

Official report

out of 100

Grade D

Safety score 60 of 100

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

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
7 high priority (6 no follow-up needed, 1 fixed on the spot), 3 intermediate, 10 basic
-40
Safety score60

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

20 violations found

First visitOct 5, 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.
20 violations found:
- 7 High priority
- 3 Intermediate
- 10 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.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -reach in cooler across from grill pork 45f ,chicken 44f
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooked chicken 46f to 54f not cooled to 41f or below in 6 hours per manager made yesterday. Manager discared
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  -raw bacon over ice cream
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. -employee grabbed lime with barehands and placed it on plate
- Code 23, Non-food contact surfaces clean: Water misting device not maintained/cleaned as required.
  -shelf soiled behind fryer and flat grill -gasket soiled on cooler with glasses
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -chemical spray bottles hanging on shelf with soda bottles
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -can opener
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -by soda
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  -Font size incorrect on gratuity, 18% adde $200 or more, 20% added to 6 or more or more gratuity, 22% gratuity added for 20 or more Per manager does not do the gratuities.
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -jars of jalapeños on floor in storage room
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  -knife between wall and 3 compartment sink
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  -tongs on oven handle
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Fixed on the spot
  Equipment in poor repair.
  -door to glass reach in cooler not properly attached. Falls off when opened
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -shelf soiled between flat grill and fryer -door to glass cooler falls off when opened
- Code 32, Restrooms: Bathroom facility not clean.
  -walls soiled in men's room
  Covered waste receptacle not provided in women's bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  -cove molding coming off wall by prep sink
  Ceiling/ceiling tiles/vents ,light lenses soiled with accumulated food debris, grease, dust, or mold-like substance.
  -by dish machine -cookline
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.