Bodega Taqueria Y Tequila
Last inspected: Feb 3, 2026
78
Score
Bodega Taqueria Y Tequila has been inspected 12 times since 2022. The most recent visit was on Feb 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around four violations compared to roughly eight violations earlier on.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Among Fort Lauderdale restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
12
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
78
Oct 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer on Cookline - top of unit. **Warning** - From follow-up inspection 2025-10-20: Observed same. **Time Extended**
14-69-4
95
Aug 20, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Apr 10, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. No waste drain lines at two holsters at bar. **Warning** - From follow-up inspection 2025-04-10: Observed same. **Time Extended**
29-17-4
95
Apr 9, 2025
Complaint Full
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves to assist in kitchen after handling cell phone and order pads without first washing hands. **Warning**
12A-07-5
High Priority - Live, small flying insects found 1) Approximately 4 small flying insects around covered alcohol bottles and ice bins in bar area. 2) Approximately 7 small flying insects landed on front of hood vent in back prep kitchen. 3) 1 small flying insect landed at front make line landed on sauce bottle at cold unit 4) 1 small flying insect on red cutting board in clean goods storage rack in back kitchen **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Atosa reach in freezer by cookline, case of raw shrimp above bags of frozen potatoes removed from original case. Employee removed case of shrimp to walk in freezer. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, LOWBOY DRAWERS - shredded cheese (49F - Cold Holding); pork carnitas (49F - Cold Holding); pork al pastor (49F - Cold Holding); raw breaded shrimp (50F - Cold Holding); raw coconut shrimp (51F - Cold Holding); raw chicken (49F - Cold Holding). Per manager not prepared or portioned today and in unit from 10:15am. Employees removed all items back to reach in to rechill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In cold rail unit at make line, cooked peppers 45F at 12:00pm (cooked cooling from 10:30am) to 45F at 12:40pm. Based on temperature and times product will not reach 41F in 4 hours. Per employee, product in unit from 10:30am. Employee removed item back to reach in cooler to rechill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No soap provided at handwash sink. At hand sink at far end of bar. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Automatic Dispenser at cookline hand sink fallen off wall and not operable. Employee made squeeze bottle of soap to use at hand sink. **Corrected On-Site** **Warning**
31B-06-4
Basic - Food stored on floor. In hallway in front of walk in cooler, cases of raw tortilla chips on floor. **Warning**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen bags of shrimp in prep sink in back kitchen thawing at room temperature. **Warning**
06-01-5
Basic - Waste line missing at soda gun holster. No waste drain lines at two holsters at bar. **Warning**
29-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored head down in mop bucket. **Warning**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Prep kitchen snd cook line sanitizer buckets reading 10ppm chlorine. **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at make line not labeled. **Warning**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Red cutting board on clean rack in back kitchen grooved and slightly discolored. **Warning**
14-09-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in cookline wearing bracelets and watch. **Warning**
13-07-4
26
Mar 25, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cabbage (45F - Cold Holding); mango salsa w/ tomato (45F - Cold Holding). Operator stated held less than 2 hours. Operator moved to different cooler **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. No soap at handwashing sink on cook line. Operator supplied soap **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed. Operator doesn't not have current license available.
50-09-4
Basic - Food stored on floor. In walk in cooler, two bags of onions stored on floor. Operator moved onions to shelf for storage. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water 109°F with in use utensils. Discussed with operator that water has to be 135°F or above. Operator moves water to other part of flat top grill to reach 135°F or above **Corrective Action Taken**
10-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. In prep area, sanitizer husky stored directly on floor. Operator moved bust to shelf. **Corrected On-Site**
21-38-4
64
Jul 3, 2024
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
50
May 28, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - 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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Oil. Operator labeled. **Corrected On-Site**
02D-03-4
Basic - Single-service articles not stored inverted or protected from contamination at prep area. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed cloths in sanitizer solution. **Corrected On-Site**
21-12-4
67
Jul 21, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Water leaking from pipe by cookline flip top. **Warning** - From follow-up inspection 2023-07-21: Basic - Water leaking from pipe by cookline flip top. **Warning** **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on cookline reach in freezer. **Warning** - From follow-up inspection 2023-07-21: Basic - Equipment in poor repair. Torn gaskets on cookline reach in freezer. **Warning** **Time Extended**
14-11-5
90
Jul 20, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects on wall by mop sink and clean, stored food containers. Observed a fly land on clean squeeze bottles. Operator rewashed/sanitized squeeze bottles and cleaned/sanitized the walls. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - diced tomatoes (47-51F); guacamole with tomatoes (47-51F); guacamole - lower section of flip top (44F). Per operator, items were placed in unit approximately 1/2 hour ago. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to walk in to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - 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 procedures page for operator. **Corrected On-Site** **Warning**
11-27-4
Basic - Equipment in poor repair. Torn gaskets on cookline reach in freezer. **Warning**
14-11-5
Basic - Ice buildup in reach-in cookline freezer - by condensing coils. Observed torn gaskets. **Warning**
14-69-4
Basic - Water leaking from pipe by cookline flip top. **Warning**
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator stored properly. **Corrected On-Site** **Warning**
21-38-4
55
Feb 15, 2023
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at margarita nozzles
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pans stored in hand wash sink on cook line. Operator removed **Corrected On-Site**
31A-09-4
Basic - Floor soiled/has accumulation of debris. Observed on cook line
36-73-4
78
Sep 13, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Bodega Taqueria Y Tequila last inspected?
The most recent health inspection at Bodega Taqueria Y Tequila on file is from Feb 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Bodega Taqueria Y Tequila?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bodega Taqueria Y Tequila.
How does Bodega Taqueria Y Tequila compare to other restaurants in Fort Lauderdale?
Bodega Taqueria Y Tequila most recently scored 78 out of 100, which is about the same as the Fort Lauderdale average of 80.
Has Bodega Taqueria Y Tequila's inspection record improved over time?
Yes. Recent inspections at Bodega Taqueria Y Tequila have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Bodega Taqueria Y Tequila means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bodega Taqueria Y Tequila inspected?
Based on the inspection history on file, Bodega Taqueria Y Tequila is inspected around four times per year on average.
Nearby Restaurants