MR TEQUILA

Name: MR TEQUILA
Address: 2700 IMMOKALEE RD UNIT 12, NAPLES, FL, 34110, US
Rating: 0

2700 IMMOKALEE RD UNIT 12, NAPLES, FL 34110

License #2102752

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

November 2, 2026 · 4 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MR TEQUILA in NAPLES currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on November 2, 2026. Across those visits, inspectors documented 91 total violations — 18 critical, 28 major, 45 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on November 2, 2026 shows 4 observation rows: 2 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

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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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MR 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: Call Back - Admin. complaint recommended
[36-17-5] Floor tiles missing and/or in disrepair in the inside bar.
[36-11-4] Floors not maintained smooth and durable in main kitchen food preparation area.
[03D-02-5] In the stand alone cooler along side the walk, ground beef 46F Cooling dated 11/1/26. Operator discarded foods, 1 full size tray
[01B-02-5] Reach in cooler across from cook top has been repaired. Cut tomatoes 41FCold holding sour cream 42F cold holding. In the stand alone cooler along side the walk, ground beef 46F Cooling dated 11/1/26. Operator discarded foods, 1 full size tray

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[36-17-5] Floor tiles missing and/or in disrepair in the inside bar.
[36-11-4] Floors not maintained smooth and durable in main kitchen food preparation area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees located on cook line.
[29-49-6] Observed Standing water in bottom of reach-in-cooler located facing cook line near dish machine.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the stand alone cooler along side the walk observed Ground beef (47 Cooling) dated 10/27, Cooked chicken (51 cooling) dated 10/29. Operator stated foods were not used since preparation.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the stand alone cooler across from dish machine observed raw shelled eggs stored above ready to eat drinks. Operator moved eggs to correct storage.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the stand alone cooler along side the wall observed Cooked pork dated 10/18, cooked shredded beef dated 10/18.
[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 marked with a date that exceeds 7 days after opening/preparation. In the stand alone cooler along side the wall observed Cooked pork dated 10/18, cooked shredded beef dated 10/18.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler across from cook top closer to dish machine observed cut tomatoes (52F - Cold Holding); fresh cheese (57F - Cold Holding); shredded cheese (48F - Cold Holding); cut lettuce (61F - Cold Holding); sour cream (54F - Cold Holding); chorizo (47F - Cold Holding). Operator stated foods have been held over night. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the stand alone cooler along side the walk observed Ground beef (47 Cooling) dated 10/27, Cooked chicken (51 cooling) dated 10/29. Operator stated foods were not used since preparation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler across from cook top closer to dish machine observed cut tomatoes (52F - Cold Holding); fresh cheese (57F - Cold Holding); shredded cheese (48F - Cold Holding); cut lettuce (61F - Cold Holding); sour cream (54F - Cold Holding); chorizo (47F - Cold Holding). Operator stated foods have been held over night.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed boxes and dish machine trays stored in front of hand sink located next to ice machine. Operator removed all items away from hand sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed raw chicken thawing inside hand sink on cook line. Operator removed foods from hand sink. Discussed hand sinks are only for hand washing to prevent/reduce cross contamination.
[31B-03-4] No soap provided at handwash sink located next to ice machine. Operator provided soap.
[12A-03-4] Observed two Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at three compartment sink full of soiled dishes. Discussed proper hand washing with operator and employees.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. This is a repeat violation from 7-23-25
[36-11-4] Floors not maintained smooth and durable. Kitchen floor not smooth and durable. This is a repeat violation from 7-23-25
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on ice machine, and ice scoop at soda station. Operator moved scoops.
[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. Bar Dishwasher (Chlorine 0ppm). Operator will send bar glasses to kitchen until machine is serviced.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to dishwasher area to be cleaned and sanitized This is a repeat violation from 7-23-25
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink behind bar being used as a dump sink
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed two servers and two cooks handling food with no certified food manager present. During inspection Ivan Plascencia Munos 8-6-23 came to work.
[31B-03-4] No soap provided at handwash sink. Near ice machine observed no soap at Hand washing sink. Operator replaced batteries to dispenser
[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 several large batches of sauces with no date marking 7-23-25
[41-17-4] Spray bottle containing toxic substance not labeled. At bar area, observed unlabeled chemical spray bottle. This is a repeat violation from 7-23-25

Disposition: Met Inspection Standards
[14-33-4] Shelving with rust that has pitted the surface used to store unwashed onions.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for salsa in the glass door reach in cooler.
[36-12-4] Floors not constructed to be easily cleanable in the kitchen.
[10-14-5] Ice buckets stored on floor between uses.
[10-08-5] Ice scoop handle in contact with ice in the ice bin behind the bar. The operator properly stored the ice scoop.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handles used for beans and sugar not stored above the food.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees behind the bar.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels near the ice machine.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw bacon wrapped jalapeños and raw chicken thawing at room temperature. The operator placed the foods in a reach in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses on the cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt and sugar removed from the original packaging not labeled in the kitchen.
[12A-13-4] 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 dishware then handle the food contact surface of a serving spoon. The employee was educated on proper handwashing procedures.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chorizo stored over shredded cheese in the reach in cooler at the end of the cook line. The operator properly stored the raw chorizo.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves wipe hands on a soiled towel then handle clean dishware. The employee was educated on proper gloves protocols.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the ice machine blocked by a fan and a dolly. The operator moved the obstructions from the hand sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed the handwashing sink behind the bar used as a dump sink.
[16-36-4] No color/concentration comparison chart available for chlorine test kit used to check sanitizer.
[31B-03-4] No soap provided at handwash sink behind the bar.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap on the cook line.