MOSAIC SENOR TEQUILA MEXICAN GRILL

Name: MOSAIC SENOR TEQUILA MEXICAN GRILL
Address: 11115 N DALE MABRY HWY, TAMPA, FL, 33618, US
Rating: 57

11115 N DALE MABRY HWY, TAMPA, FL 33618

License #3915926

🌮 Mexican/Latin ℹ️

57 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 7 findings · 1 critical

Complaint Full

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Quick take

MOSAIC SENOR TEQUILA MEXICAN GRILL in TAMPA currently holds an InspectFL Health Score of 57 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 76 total violations — 12 critical, 13 major, 51 minor.

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The latest inspection on April 1, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

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Inspector notes

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MOSAIC SENOR TEQUILA MEXICAN GRILL 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on the cooks like , discussed with manager the importance of smooth cleanable surfaces.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on counter by soda fountain located closest to cooks line, manager discarded items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed pans in ware washing drying rack across from dishwasher stacked wet, manager separated pans to dry.
[08B-38-4] Food stored on floor. Observed soda boxes used for Co2 soda fountain stored on floor in closet used for soda fountain located next to bar area,manager raised items off the floor.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce , herbs, tomatoes, peppers , and romaine lettuce,above ready to eat sauces in walk in cooler , manager moved items accordingly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw frozen chicken wing stored in metal pans above ready to eat frozen fruit, in tall reach in freezer facing the cooks line , manager moved items to appropriate location.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink behind bar with a cutting board inside the sink , employee removed item from sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine/bin. Located in dry storage goods area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in front line and bar area with cut marks.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 personal drinks on shelf over beverages for customer, located at bar area. Operator relocated all beverages to an approved location during time of inspection.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Located between wall and Employee handwash sink on front line. Operator removed knife during time of inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions, green bell peppers, green tomatoes, celery, pineapple, watermelon, potatoes and other produce stored on shelf over Ready to eat salsa, cooked pico, guacamole in Walk in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen beef patty stored over box of French fries on front line Reach in freezer. Operator removed raw beef patties during time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pesto sauce 109F at 11:57am placed on top of front line ovens at 11:25am reheated to 181F at 12:10pm.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in front line soiled. Soda nozzles inside soda fountain soiled. Interior of soda nozzle of soda gun soiled, located at bar area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee handwash sink in kitchen used for storing wiping cloths. Located adjacent to 3 door Reach in freezer. Operator removed wiping cloths during time of inspection.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Salsa stored on floor in Walk in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda fountain Ice bin and both Ice machines in back kitchen are soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Single service containers used as scoops for spices, flour, and salt, in dry storage shelf, back kitchen area. In cooked white rice on front line cook.
[14-05-4] Cardboard used to line food-contact shelves. Located in Walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Black Mold-like substance on air vent in dish pit area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dry storage shelf next to three compartment sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal speaker and phone charger on shelf above prep table on front line cook.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Next to three compartment sink
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap beneath back exit kitchen door, next to ice machine
[36-22-4] Floor area(s) covered with standing water. Standing water beneath ice machine adjacent to Walk in cooler.
[14-38-4] Food storage container/container lid cracked or broken. Ice buckets and containers in back kitchen area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between Employee handwash sink and wall adjacent to griddle.
[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. Scoop handle in rice bin touching produce.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher dish baskets soiled at three compartment sink area.
[16-48-4] Old food stuck to clean dishware/utensils. Located next to three compartment sink.
[33-16-4] Open dumpster lid.
[29-49-6] Standing water in bottom of reach-in-cooler. Water in keg Reach in cooler at bar area
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm corrected to 100ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled salt and flour in dry storage shelf, back kitchen area.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in back kitchen, landed on plastic wrap box and Reach in cooler cutting board.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored above raw fish in Walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso 107F reheated to 137F, pesto 107F reheated to 147F.
[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. Milk in Walk in cooler not date marked
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled meat grinder blade.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee Washed knife at Employee handwash 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/ 5 employees present during time of inspection.