CASA TEQUILA, LLC

Name: CASA TEQUILA, LLC
Address: 12795 W FOREST HILL BLVD STE 11A, WELLINGTON, FL, 33414, US
Rating: 86.9

12795 W FOREST HILL BLVD STE 11A, WELLINGTON, FL 33414

License #6020501

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.9 Grade B / 100

Solid Health Score

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Quick take

CASA TEQUILA, LLC in WELLINGTON currently holds an InspectFL Health Score of 86.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 15 total violations — 6 critical, 6 major, 3 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 19, 2026 shows 7 observation rows: 2 critical, 3 major, and 2 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

*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
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify Ceviche with shrimp containing raw shrimp that is covered by the consumer advisory. Operator started to correct some menus during inspection.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected: Sanitizer Bucket (Chlorine 100ppm)
[35B-08-4] Fly sticky tape hanging food preparation area and food-contact equipment. Operator removed.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked chicken (131F - Hot Holding) As per operator, stored 30 mins. Stored double panned. Operator placed to reheat to 165+F. cooked pinto beans (132F - Hot Holding) As per chef, stored 1.5hrs. Operator reheated to 198F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: diced tomatoes (47F at 3:30pm; 47F at 4:00pm - Ambient Cooling) As per operator, cooling since 1 hour. At current rate of cooling, item will not cool to 41F in a total of 4 hours. At walk in cooler: cooked ground beef (102F at 3:20pm;96F at 3:50pm- Cooling) As per chef, cooling since 30 mins. At current rate of cooling, item will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill both items.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle raw chicken then began to handle clean utensils at flat top grill; no hand wash. Chef cleaned and sanitized utensils and washed hands.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager employed less than 2 weeks with no proof of training. Emailed for to manager.

Disposition: Inspection Completed - No Further Action
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For 2 employees recently hired. Emailed form to operator
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.at bar area .
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler Deep covered container with Diced tomatoes at 12:13pm(56F cooling) since 9 am at 12:47same, At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to walk in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Cooler across from flat top grill , queso 50F cold holding, flan 50F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop Sale
[12A-13-4] Employee handled soiled towel and then engaged in food preparation without washing hands. Employee washed hands
[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. Cook line Cooler across from flat top grill , queso 50F cold holding, flan 50F cold holding Per operator stored overnight. Per operator not prepared or portioned today. See Stop Sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Flat top grill cook line right side turned off. beef stock 120F hot holding . Per operator stored for approximately 1 hour. Operator moved to hot side of flat top grill to reheat to 165F +
[31B-03-4] No soap provided at handwash sink.cook line Operator provided

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