3 TEQUILA'S

Name: 3 TEQUILA'S
Address: 12355 HAGEN RANCH RD 607 & 608, BOYNTON BEACH, FL, 33437, US
Rating: 38.8

12355 HAGEN RANCH RD 607 & 608, BOYNTON BEACH, FL 33437

License #6023165

🌮 Mexican/Latin ℹ️

38.8 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

3 TEQUILA'S in BOYNTON BEACH currently holds an InspectFL Health Score of 38.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 39 total violations — 15 critical, 14 major, 10 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 12, 2025

The latest inspection on October 14, 2026 shows 11 observation rows: 2 critical, 4 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

3 TEQUILA'S has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - chicken broth per operator prepared 4 days ago. Operator date marked.
[08B-38-4] Food stored on floor. Cookline - Plastic container of liquid margarine stored on floor at grill. Operator stored properly.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler - unwashed vegetables stored over ready to eat prepared vegetables.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Prep area - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-01-5] Bowl or other container with no handle used to dispense food. Walk in cooler - small bowl in container of canned tomato paste. Operator removed.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - Pico-salsa (57-59F - cooling) ambient cooking 1.5 hours at 2:40pm at 3:5pm 54-58F. At this rate, proper ambient cooling will not occur. Observed item install plastic covered container. Review proper cooling. Operator began breaking item down to place into smaller containers.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered Cookline after performing other tasks in prep area, put on gloves and began to prepare and order without first washing hands. Reviewed proper procedures and employee washed hands.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed Cookline employee filling container from hand washing sink. Reviewed proper use of hand sinks.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handwashing sink at bar removed, as per plans on OnBase.

Disposition: Met Inspection Standards
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...Cooked pork 48F in walk in cooler , per manager and Cooke food was cooked yesterday. Stop sale issue . Employee discarded food.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...cooked pork date 5/28/26 , cooked ground beef date marked 6/6/26 at walk in cooler See stop sale issue . Employee discarded food.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...cooked pork date 5/28/26 , cooked ground beef date marked 6/6/26 at walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...Cooked pork 48F in walk in cooler , per manager and Cooke food was cooked yesterday.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....hot salsa 70F , green salsa 68F in squeezed bottle at cook line ,, food not prepped or portioned today , food being held less than 4 hours . Employee removed food to reach in cooler .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , employee cleaned .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.....green salsa, cheese dip, cooked chicken, cook pork was 2 / days ago at reach in cooler and walk in cooler . Employee date marked .
[41-17-4] Spray bottle containing toxic substance not labeled...bleach spray , cleaner spray bottle. Employee labeled .

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to containers after cleaning at warewashing area.
[33-16-4] Open dumpster lid. Observed dumpster lid open .
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw steak thawing at room temperature. Operator moved to walk in cooler.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed male server washed hands less than 15 seconds. Instructed employee to wash hands.
[12A-20-4] Employee washed hands with no soap. Observed server washed hands with no soap. Discussed proper handwashing procedures with manager. Server washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flip top cooler across from stove ; raw chicken (43-52F); raw steak (41-47F). Per operator food was not prepared or portioned today. Food held in unit less than four hours. Observed food stored past the fill line. Operator removed and placed into walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked. Per operator milk was opened yesterday at noon. 25 hours has passed. Operator date marked 1/27/26.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked tamales not date marked. Per operator food was prepared yesterday at noon. Per operator 25 hours has passed . Operator date marked 1/27/26.