SENOR TEQUILA MEXICAN GRILL

Name: SENOR TEQUILA MEXICAN GRILL
Address: 12950 RACE TRACK RD SUITE 101, TAMPA, FL, 33626, US
Rating: 0

12950 RACE TRACK RD SUITE 101, TAMPA, FL 33626

License #3917792

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 13 findings · 7 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

SENOR TEQUILA MEXICAN GRILL in TAMPA 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 11 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 92 total violations — 22 critical, 33 major, 37 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 2, 2024

The latest inspection on October 2, 2026 shows 13 observation rows: 7 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

91%

Inspector notes

Coverage note

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SENOR TEQUILA MEXICAN GRILL has a rough inspection history. Would you risk it?

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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: Administrative complaint recommended
[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. Observed one employee on the front line handle heated tortillas with one gloved hand and one bare hand. Discussed with manager. Stop sale tortillas.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee on the front line handling a soiled cloth and wiping the counter, employee then proceed to handle food preparation without first washing hands or changing gloves. Discussed with employee and manager. Employee washed hands and change gloves at time of inspection. Observed multiple employees wipe hands with soiled cloths on front line cook.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Multiple employees on front line changing tasks, touching soiled surfaces and proceeding to prepare food without first washing hands or changing gloves. Discussed with manager and employees.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed one employee on the front line handle heated tortillas with one gloved hand and one bare hand. Discussed with manager. Stop sale tortillas.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 4 hotel pans of Cheese sauce 91°F at 1:58 PM placed on top of front line oven to keep warm at 1:20 PM. Employee placed cheese sauce on flat top grill to reheat. Reheated to 89°F at 2:58 PM.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw octopus served as ceviche is not identified on menu. Employees marked all octopus in ceviche as raw at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 45°F at 2:13 PM placed inside an ice bath at 11 AM - cooled to 43°F at 2:39 PM.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen beef is stored over frozen plantains inside the reach in freezer, located in dish pit. Employee relocated raw meats to an approved location at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside the establishment are soiled.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. Cabbage is stored on the floor beneath the front line oven.

Disposition: Met Inspection Standards
[01B-01-4] 1 can of Green Tomatillos and tomato sauce dented.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in coolers at cook line.
[22-20-5] Accumulation of black and pink mold-like substance in the interior of the ice machine.
[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. Three packages of raw salmon thawed inside reduce oxygen packaging inside front line reach in cooler.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards and establishment with cut marks.
[08B-12-5] Stored food not covered. Frozen cheesecake wrapped inside tortilla shells not covered. Stored inside reach in chest freezer adjacent to three compartment sink. Employee wrapped cheesecake at time of inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed one package of raw pork and one package of raw beef thawing inside three compartment sink. Discussed with employee proper thawing methods. Employee placed meats inside a large pot with cold running water to thaw meats properly at time of inspection.
[08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food. Multiple boxes of unwashed produce: green bell peppers, cilantro, lettuce and jalapeños, stored over pico and ready to eat, sliced onions and green bell peppers. Located inside walk-in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Three packages of raw salmon thawed inside reduce oxygen packaging inside front line reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee dumping water from a hotel pan into front line handwashing sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tilapia used as ceviche not identified as raw on menu. Employees identified all raw fish on menu at time of inspection.
[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/ 4 employees working, no CFM available.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened bottled water stored over prep table while prepping meat. Operator removed drinks.
[08B-12-5] Stored food not covered. Ice machine missing cover lid, drinking ices stored with no protection at all times.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a large container of cooked ground beef (47F - Cooling) and 2 containers of refried bean (48F - Cooling) from last night more than 6 hours in walk-in cooler.
[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. Ran dish machine multiple times, tested 0ppm. Operator informed employee to manually sanitize food containers in three compartment sink and contact the dish machine repair company.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed food containers with soap, rinsed with spray faucet, then placed on storage shelves to air dry without sanitized. Discussed proper manually ware washing procedures with operator. Operator educated employee at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. A container of raw fish fillets stored over cooked chicken and cooked beef in walk-in cooler. Operator moved raw fish to proper storage area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a large container of cooked ground beef (47F - Cooling) and 2 containers of refried bean (48F - Cooling) from last night more than 6 hours in walk-in cooler.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a large container of cooked ground beef (47F - Cooling) and 2 containers of refried bean (48F - Cooling) both covered and deeper than 4 inches cooling more than 6 hours from last night in walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. New manager: Miguel Mendoza

Disposition: Warning Issued
[28-02-4] Condensation or other drainage not disposed of according to law. Water drains over the soda syrup shelf to the floor at kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. On cook line. Ice machine lid disrepair and removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on prep table at kitchen.
[36-22-4] Floor area(s) covered with standing water. Outside walk-in cooler by mop sink and ice machine.
[08B-12-5] Stored food not covered. Large ice machine missing the lid to cover and protect the ice at kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen beef thawing in room temperature. Employee moved to walk-in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large containers of cooked ground beef (cooked at 4pm yesterday, 44-47F at 1:25pm, - Cooling) and large pot of cooked lamb (cooked at 4pm yesterday, 44-45F at 1:25pm, - Cooling) overnight more than 6 hours in walk-in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ground beef and cooked lamb cooled more than 6 hours and not reached to 41F.
[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. Provided by email.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 2 containers of cooked ground beef 44-47F and a pot of cooked lamb 44-45F covered and deeper than 4 inches cooling in walk-in cooler more than 6 hours from last night in walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Juan Carlos Castro.
[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/ 6 employees working at time of inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.