Azul Tequila Mexican Restaurant
Last inspected: Apr 7, 2026
64
Score
Across the available record, Azul Tequila Mexican Restaurant has 11 inspections on file, the first dated 2022. Azul Tequila Mexican Restaurant was last inspected on Apr 7, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly nine violations earlier on.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing three times across the record.
Azul Tequila Mexican Restaurant's latest score of 64 falls below the Ocala average of 78. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in sink at bar.
31A-11-4
Intermediate - 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. Missing for four employees over 60 days.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser in ware wash area with no label. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Soiled pot holding mitts on top of bag in a box soda. Removed during this inspection. **Corrected On-Site**
42-03-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cardboard boxes of kiwi and limes on shelf over juices in walk in cooler. Manager moved. **Corrected On-Site**
08B-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf over dry storage items. Moved during this inspection. **Corrected On-Site**
40-06-5
64
Sep 11, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: Chicken 114F and Beef 126F . Low water under pans in steam table. Manager added water and began reheating.
03B-01-6
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided is Servsafe.
53B-03-5
Basic - 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 and talapia in reach in cooler on cookline bearing label to remove fish from package before thawing. Manager removed packages. **Corrective Action Taken**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf over salsa in reach in cooler located in server station.
08B-49-4
Basic - Standing water in bottom of reach-in-cooler. In two reach in cooler on cookline.
29-49-6
67
May 8, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: burrito sauce (58F - Cooling). Employee stated sauce prepared the previous night. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in walk-in cooler: burrito sauce (58F - Cooling). Employee stated sauce prepared the previous night. **Repeat Violation** **Admin Complaint**
01B-36-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk stored in reach-in cooler across from kitchen entrance. Employee stated milk was opened the previous morning. Employee added date mark to milk. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line across from fryer. Water nozzle of wait station tea machine.
22-02-4
Intermediate - 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/. No certified food manager present with five employees working.
53A-05-6
Intermediate - No soap provided at handwash sink. No soap at bar hand washing sink. **Repeat Violation**
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of spice on dry storage shelf across from back door. **Repeat Violation**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Area behind soda nozzles of wait station soda machine. **Repeat Violation**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat stored on shelf above tortillas in dry storage area across from back door.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on dish machine in dish area.
12B-07-4
39
Sep 24, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
7 critical violations. 4 major violations. 7 minor violations.
View 18 violations
High Priority - Container of medicine improperly stored. Bottle of Tylenol stored on kitchen shelf next to salt shakers. Manager removed Tylenol during inspection. **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in glass door reach-in cooler at end of cook line: queso (46F,44F,44F - Cooling). Manager stated queso prepared the previous day.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items in glass door reach-in cooler at end of cook line: queso (46F,44F,44F - Cooling). Manager stated queso prepared the previous day. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - 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. Dish machine in dish area, 10 ppm. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, rinsed hands in three compartment sink and began handling clean utensils and pans without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Shell eggs stored with pepper in reach-in cooler across from cook line grill. Manager removed pepper from pan during inspection. **Corrected On-Site**
08A-08-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Four pans of cooked ground beef stored in walk-in cooler, dated 9/9. **Repeat Violation** **Admin Complaint**
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Water nozzle of wait station iced tea machine.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in wait station hand washing sink. Manager removed bucket during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No hand soap at bar area hand washing sink. **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle stored in dish area. **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Souffle cups used to scoop food items stored in reach-in cooler across from cook line fryer. Manager removed cups during inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Containers stored on shelf next to kitchen entrance.
02D-01-5
Basic - Stored food not covered. Pan of beef stored in walk-in cooler.
08B-12-5
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters stored on wait station coffee machine. Manager placed filters in a container. **Corrected On-Site**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line.
23-03-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of wait station ice machine.
10-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next in dish area and pans stored on top of dish machine.
24-08-4
17
Mar 27, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
33
Jan 4, 2024
Complaint Partial
No violations found.
100
Dec 20, 2023
Complaint Partial
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
74
Oct 13, 2023
Routine - Food
7 critical violations. 5 major violations. 13 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of ceviche containing raw shrimp on shelf over cooked beef. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw shrimp used raw in ceviche. **Warning**
01D-01-5
High Priority - Toxic substance/chemical improperly stored. Tube of silicone on shelf over flour bins and tortilla shells on dry storage shelf.
41-10-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Large bin of salsa 57F-64F in walk in cooler overnight, made yesterday. Stop sale issued.
03D-06-5
High Priority - Spray hose at dish sink lower than flood rim of sink. In warewash area.
29-37-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: pan of pork with a date mark of 10/6, should have been discarded 10/12. Also, stop sale issued on salsa improperly cooled overnight. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. In steam table: onions 109-120F, manager stated onions were in unit for approximately two hours. Employee reheated to 167F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzles at bar have build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sink behind bar being used to strain drinks. Sink in server station has sanitizer bucket inside. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device, soap, and/or hand wash sign provided at handwash sink. Sink at bar missing sign, soap and towels. Sink in kitchen unable to dispense towels. Manager fixed dispenser on cookline. **Corrective Action Taken** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler: no date mark on cooked beef from Monday, and on cooked beans from Tuesday and Wednesday. Also, reach in cooler: milk opened on Monday in reach in co9er with no date mark. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. In warewash area: fabuloso with no label and degreaser with no label. **Repeat Violation**
41-17-4
Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom in kitchen has door propped open. Manager closed. **Corrected On-Site**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bin of flour. Removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks in kitchen area.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Umbrella and gloves on top of drinks. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Cutting boards on clean dish shelf are grooved and no longer easily cleanable. Kobalt drill with cracks and not easily cleanable used to mix salsa. **Repeat Violation**
14-10-4
Basic - Floor area(s) covered with standing water. In warewash area.
36-22-4
Basic - Food stored in a prohibited area. In reach in cooler located in server station: personal food on shelf over drinks for customers. In walk in cooler: several cases of unwashed produce stored on shelves over pans of cooked items and beer. Employees began moving items. In reach in make table on cookline: pan of avocados with sticker still on them sitting on top over pan of shredded cheese. Pan of tortilla strips not covered on shelf at cookline. Several pans of food in walk in freezer not covered. **Corrective Action Taken** **Repeat Violation**
08B-37-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing over grills. Manager stated that filters were removed for cleaning.
14-42-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice bucket not inverted. Pizza cutter between two pieces of equipment. Both were moved. **Corrected On-Site** **Repeat Violation**
10-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior shelf under quesadilla press on cookline soiled with grease and food debris. Exterior of reach in cooler on cookline soiled with food debris.
23-03-4
Basic - Old food stuck to clean dishware/utensils. On several clean dishes in ware wash area.
16-48-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on cookline. Also, one towel over utensils. Both were moved. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Missing on several bulk containers.
02D-01-5
11
Dec 14, 2022
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment licensed 8/16/2022. Currently, establishment has 16 employees working with no certified food manager on site. **Warning** - From follow-up inspection 2022-12-14: No documents available at inspection time. **Admin Complaint**
53A-07-6
90
Aug 16, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Azul Tequila Mexican Restaurant last inspected?
The most recent health inspection at Azul Tequila Mexican Restaurant on file is from Apr 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at Azul Tequila Mexican Restaurant?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Azul Tequila Mexican Restaurant.
How does Azul Tequila Mexican Restaurant compare to other restaurants in Ocala?
Azul Tequila Mexican Restaurant most recently scored 64 out of 100, which is lower than the Ocala average of 78.
Has Azul Tequila Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Azul Tequila Mexican Restaurant have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Azul Tequila Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Azul Tequila Mexican Restaurant inspected?
Based on the inspection history on file, Azul Tequila Mexican Restaurant is inspected around three times per year on average.
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