SENORITA MEXICAN KITCHEN AND TEQUILA BAR

Name: SENORITA MEXICAN KITCHEN AND TEQUILA BAR
Address: 114 S BEACH ST, DAYTONA BEACH, FL, 32114, US
Rating: 0

114 S BEACH ST, DAYTONA BEACH, FL 32114

License #7407808

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 20 findings · 7 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

SENORITA MEXICAN KITCHEN AND TEQUILA BAR in DAYTONA BEACH 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 8 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 105 total violations — 22 critical, 19 major, 64 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 29, 2024

The latest inspection on October 5, 2026 shows 20 observation rows: 7 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

105

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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SENORITA MEXICAN KITCHEN AND TEQUILA BAR 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -knife between wall and 3 compartment sink
[08B-38-4] Food stored on floor. -jars of jalapeños on floor in storage room
[14-11-5] Equipment in poor repair. -door to glass reach in cooler not properly attached. Falls off when opened
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
[23-03-4] 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
[32-07-5] Bathroom facility not clean. -walls soiled in mens room
[36-34-5] Ceiling/ceiling tiles/vents ,light lenses soiled with accumulated food debris, grease, dust, or mold-like substance. -by dish machine -cookline
[36-03-4] Cove molding at floor/wall juncture broken/missing. -cove molding coming off wall by prep sink
[41-10-4] Toxic substance/chemical improperly stored. -chemical spray bottles hanging on shelf with soda bottles
[41-17-4] Spray bottle containing toxic substance not labeled. -by soda
[14-05-4] Cardboard used to line food-contact shelves.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[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 chicken 46f to 54f not cooled to 41f or below in 6 hours per manager made yesterday. Manager discared
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs on oven handle
[55-01-5] 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.
[23-02-4] Water misting device not maintained/cleaned as required. -shelf soiled behind fryer and flat grill -gasket soiled on cooler with glasses
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw bacon over ice cream
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler across from grill pork 45f ,chicken 44f

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon see stop sale , employee discarded
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. -1 dead roach on floor under dish machine area
[14-11-5] Equipment in poor repair. -door on small freezer with ice cream not properly attached,falls off when opened -employee removed -walk in cooler gasket torn
[36-24-5] Hole in or other damage to wall. -hole in wall under microwave
[10-20-4] In-use tongs stored on equipment door handle between uses. -Tong on oven handle
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -mens and ladies room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mold like substance around exterior of ice bin at bar
[36-64-5] Objectionable odors by dish machine.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-45-4] Trash bag used to line nonfood-contact shelves. -trash bag soiled chemical shelf
[02D-01-5] Working containers of food removed from original container not identified by common name. -water
[35A-02-7] 2 Live, small flying insects found in prep area.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[41-10-4] Toxic substance/chemical improperly stored. -glass cleaner hanging on shelf with cup lids
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. -employee filled container with water from handsink
[31B-03-4] No soap provided at handwash sink. -prep area
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee Placed roll of paper towels near sink -Cookline
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. -bar

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -pinto beans
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -walk in cooler fish and container of food in front line reach in cooler
[14-38-4] Food storage container/container lid cracked or broken. -lid to pinto beans container
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -knife between wall and 3 compartment sink
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners soiled with grease
[08B-12-5] Stored food not covered. -walk in cooler pork and chicken tamale
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. -spray bottle with oil
[36-10-4] Worn, torn and/or soiled floors/carpeting. -behind cooking equipment
[35A-02-7] Live, small flying insects found -2 small flying insects in storage room
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler pork 44f -walk in cooler salsa 44f -by bar salsa 47f
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 112f
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled
[31B-03-4] No soap provided at handwash sink. -cookline
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -hard to read certificates /fading

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small amount
[14-01-5] Bowl or other container with no handle used to dispense food. -TCS sauce in walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents rusted in prep area
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs on oven handle
[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. -rice
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -reach in cooler at cookline handle in guacamole
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -cook line
[08B-12-5] Stored food not covered. -walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind shelves in prep area
[02D-01-5] Working containers of food removed from original container not identified by common name. -water in spray bottle not labeled
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - bleach used in sanitizer bucket , manager going to dish machine chlorine until he gets another sanitizer.
[41-10-4] Toxic substance/chemical improperly stored. -chemical spray bottle stored hang on shelf with single service items
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 300 ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled -slicer guard soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. -cart and microwave partial blocking path to hand sink on cookline