FRIDAS TACOS AND TEQUILA

Name: FRIDAS TACOS AND TEQUILA
Address: 2445 SW 27 AVE STE 18, OCALA, FL, 34471, US
Rating: 34.8

2445 SW 27 AVE STE 18, OCALA, FL 34471

License #5203303

🌮 Mexican/Latin ℹ️

34.8 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 15 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FRIDAS TACOS AND TEQUILA in OCALA currently holds an InspectFL Health Score of 34.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 65 total violations — 16 critical, 10 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 15, 2026

The latest inspection on October 13, 2026 shows 15 observation rows: 4 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

FRIDAS TACOS AND TEQUILA 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: Administrative complaint recommended
[08A-04-5] Raw animal food stored over or with unwashed produce. Flats containing raw shell eggs stored in shelf above unwashed peppers inside walk-in cooler. Manager moved the raw eggs away during this inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored hanging from oven door handle. Manager removed the tongs from the area during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bottom edge of deflection plate inside ice machine soiled with mold-like substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in bar area blocked with blender. Manager removed the blender from the area during this inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of refrigerated make-table. Manager removed the phone from the area during this inspection.
[41-10-4] Toxic substance/chemical improperly stored. Jug containing bleach and spray bottle containing glass cleaner stored on rolling cart directly beside container of clean utensils at kitchen entrance. Manager removed the chemicals from the area during this inspection.
[08B-38-4] Food stored on floor. Pans of shrimp and salsa stored directly on floor inside walk-in cooler. Manager placed both items on a shelf during this inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving in dry storage area and in walk-in freezer.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. The owner arrived and primed the dish machine, then chlorine 50ppm. Manager had an employee sanitize all dishes with the primed dish machine that were sanitized earlier today during this inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing on one side of hose connection after splitter added to mop sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of refrigerated make-table. The employee removed the drink from the area during this inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin of flour missing label in dry storage area. Manager had an employee add the proper label during this inspection.
[10-08-5] Ice scoop handle in contact with ice. Handle of ice scoop in contact with ice inside bin located at server station near bar. Manager removed the scoop during this inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Single-use cup stored down inside handwash sink at cookline.
[36-50-4] Unclean building components, attachments or fixtures. 1. Floor throughout kitchen soiled with food debris. 2. Floor in warewash area has standing water. 3. Ceiling tiles in warewash area soiled with dust and/or mold-like substance.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Single-use cup without handle stored down inside container of seasoning at cookline.
[14-45-4] Cardboard used to line nonfood-contact shelves. Several shelves lined with cardboard throughout kitchen, walk-in cooler, and walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on chip bins soiled with grease.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Spoons and forks stored with food contact surfaces upwards in front of kitchen and in self-serve salsa station at front counter.
[08B-38-4] Food stored on floor. Buckets of margarita stored directly on floor in bar area.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocado with stickers still attached inside top of refrigerated make-table at cookline.
[08B-12-5] Stored food not covered. Dried peppers and flour in dry storage room.
[16-46-4] Old labels stuck to food containers after cleaning. Old label stuck to pan on clean dish rack.
[33-29-4] Dumpster and/or grease receptacle lid open, broken, or missing. Dumpster lid and grease receptacle lid left open.
[33-19-4] Garbage on the ground and/or pad around dumpster. Trash on ground around dumpsters.
[35A-02-8] Live, small flying insects found. 1. One fly on top of refrigerated make-table in kitchen. 2. Two flies crawling on wall beside kitchen entrance. 3. Two flies flying in seating area.
[41-10-4] Toxic substance/chemical improperly stored. 1. Cans of bug poison stored on shelf above tortillas in dry storage area. 2. Spray bottles containing "windex" stored on shelf above single-use cups and open box of dried peppers in dry storage room. Manager removed both chemicals from the areas during this inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing at spray hose connection after splitter added to mop sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On lower shelf of prep table near cookline: cooked poblano (72F - Cold Holding). The manager stated the peppers have been held at room temperature since between 11am and 12pm, then voluntarily discarded them during this inspection.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager stated the mahi ceviche is served raw. Manager unable to provide proof of parasite destruction for the mahi.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle. The manager removed the tongs during this inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Flats of raw shell eggs stored directly on top of pans containing cooked flan inside walk-in cooler. 2. Open bag of frozen raw steaks stored on shelf above frozen fully-cooked crab on shelf inside walk-in freezer. Manager rearranged both items during this inspection.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Air curtains in open bar area turned off. The manager turned on the air curtains during this inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. 1. Handwash sink at cookline completely blocked by shelf with large bins. 2. Handwash sink in bar area blocked by blender and has utensils stored down inside handwash sink. Inspector had manager unblock both handwash sinks during this inspection.
[25-05-4] Single-service articles improperly stored. Box containing single-use cups stored directly on floor beside back door. Manager removed th single-use cups from thfloor floor during this inspection.
[36-50-4] Unclean building components, attachments or fixtures. Floor throughout kitchen soiled with food debris.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Headband stored on top of chip storage bin in server station near bar. 2. Several jackets and aprons stored above containers of food in dry storage area. 3. Employee phone on prep table in middle of kitchen. Manager removed all items during this inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in bar area water temperature 82F.

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used to scoop parsley from container stored in dry storage room next to back door.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining walk-in cooler shelves.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat and hat on shelf in dry storage room next to back door. Manager removed items during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on counter next to dish room.
[08B-38-4] Food stored on floor. Plastic containers of lettuce and fish stored on floor in walk-in cooler. Manager had employee placed eggs containers on shelf.
[10-14-5] Ice bucket not inverted between uses. Ice bucket stored on cart next to kitchen ice machine. Manager turned bucket over.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of kitchen ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager had employee place tongs on top of oven.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and top of reach-in cooler in front of walk-in cooler.
[33-16-4] Open dumpster lid. Dumpster behind building.
[08B-12-5] Stored food not covered. Containers of Parsley and flour stored in dry storage room next to back door.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer in wait station, 0 ppm. Manager changed sanitizer water, 50 ppm.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor underneath wait station hand washing sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in cook line grill drawers. Manager had employee place chicken in bottom drawer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on counter in wait station: salsa (51F - Cold Holding); tomatoes (56F - Cold Holding). Manager stated items placed out thirty minutes prior to temperature being taken. Manager had employee placed eggs items in walk-in freezer to reduce temperature.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on stovetop next to cook line grill: corn (80F - Hot Holding). Employee stated corn placed on stovetop one hour prior to temperature being taken. Employee started to reheat corn.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both sides of splitter for mop sink.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with procedure.
[31A-11-4] Handwash sink used for purposes other than handwashing. Spoon stored in bar area hand washing sink. Manager removed spoon during inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training available.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tanks stored in liquor room next to back door.