Don Tequila Mexican Cantina

Inspection history 6 visits

1. 2026
2. Passed May 12 Score 59 no change

   Re-Inspection

   16 violations, 4 critical

   • Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
   • Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
   • Critical Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Critical Potentially hazardous foods are not kept at or above 140°F during hot holding.
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Pesticide application not supervised by a certified applicator
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Miscellaneous, Economic Violation, Choking Poster, Training.
   • Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Non food contact surfaces of equipment not clean
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor In use food dispensing utensils improperly stored
   • Minor Improper thawing procedures used
3. Passed Apr 29 Score 59 ▼21

   Inspection

   21 violations, 2 critical

   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Minor Improper use and storage of clean, sanitized equipment and utensils
   • Minor Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Minor Improper thawing procedures used
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Single service items reused, improperly stored, dispensed, not used when required
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Minor Non food contact surfaces of equipment not clean
   • Minor Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Minor In use food dispensing utensils improperly stored
   • Minor Miscellaneous, Economic Violation, Choking Poster, Training.
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Minor Pesticide application not supervised by a certified applicator
4. 2025
5. Passed Jul 23 Score 80 ▲9

   Inspection

   3 violations

   • Minor Improper use and storage of clean, sanitized equipment and utensils
   • Minor Wiping cloths dirty, not stored properly in sanitizing solutions
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
6. Passed Jul 18 Score 71 ▼3

   Inspection

   7 violations, 3 critical

   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.
   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Improper thawing procedures used
   • Minor Single service items reused, improperly stored, dispensed, not used when required
   • Minor Improper use and storage of clean, sanitized equipment and utensils

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