Tequila and Acordeon Mexican Restaurant
Last inspected: Feb 17, 2026
100
Score
Tequila and Acordeon Mexican Restaurant has been inspected 15 times since 2023. The latest inspection on file is from Feb 17, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited two times.
That puts the facility ahead of the local pack: the average Orange Park restaurant scores 73. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
No violations found.
100
Feb 4, 2026
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
21
Aug 29, 2025
Routine - Food
No violations found.
100
Aug 28, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken in drawer below grill at 60F. Per employee, chicken placed in drawer at 10:30. Temperature taken at 2:15. Chicken moved to walk in freezer and 20 minutes later chicken at 47F. Also, raw beef (59F/60F - Cold Holding); cut tomato (64F - Cold Holding) in drawer below flat grill. Per employee, products have been in the same unit overnight. Also, beef (47F/47F - Cold Holding); chicken (45F - Cold Holding); pork (46F - Cold Holding); refried beans (48F - Cold Holding); shell egg ambient (49F - Cold Holding); milk (46F - Cold Holding); hot dog (46F - Cold Holding); cheese (46F - Cold Holding) rice (51F - Cold Holding)in walk in cooler. All products have been in cooler overnight. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-26: In drawer below flat grill, raw chicken 49F/50F, raw shrimp 44F and cut tomato 45F. Per manager, all products placed in drawers at 10:30. Temperatures taken at 3:13. **Admin Complaint** - From follow-up inspection 2025-08-28: Raw chicken in drawer below flat grill at 47F/45F. Per manager, chicken placed in drawer 3.25 hours prior. Chicken moved to walk in freezer to quickly chill. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw beef (59F/60F - Cold Holding); cut tomato (64F - Cold Holding) in drawer below flat grill. Per employee, products have been in the same unit overnight. Also, beef (47F/47F - Cold Holding); chicken (45F - Cold Holding); pork (46F - Cold Holding); refried beans (48F - Cold Holding); shell egg ambient (49F - Cold Holding); milk (46F - Cold Holding); hot dog (46F - Cold Holding); cheese (46F - Cold Holding) rice (51F - Cold Holding)in walk in cooler. All products have been in cooler overnight. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-26: In drawer below flat grill, raw chicken 49F/50F, raw shrimp 44F and cut tomato 45F. Per manager, all products placed in drawers at 10:30. Temperatures taken at 3:13. **Admin Complaint** - From follow-up inspection 2025-08-28: No violation. **Time Extended**
01B-02-5
74
Aug 26, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken in drawer below grill at 60F. Per employee, chicken placed in drawer at 10:30. Temperature taken at 2:15. Chicken moved to walk in freezer and 20 minutes later chicken at 47F. Also, raw beef (59F/60F - Cold Holding); cut tomato (64F - Cold Holding) in drawer below flat grill. Per employee, products have been in the same unit overnight. Also, beef (47F/47F - Cold Holding); chicken (45F - Cold Holding); pork (46F - Cold Holding); refried beans (48F - Cold Holding); shell egg ambient (49F - Cold Holding); milk (46F - Cold Holding); hot dog (46F - Cold Holding); cheese (46F - Cold Holding) rice (51F - Cold Holding)in walk in cooler. All products have been in cooler overnight. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-26: In drawer below flat grill, raw chicken 49F/50F, raw shrimp 44F and cut tomato 45F. Per manager, all products placed in drawers at 10:30. Temperatures taken at 3:13. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw beef (59F/60F - Cold Holding); cut tomato (64F - Cold Holding) in drawer below flat grill. Per employee, products have been in the same unit overnight. Also, beef (47F/47F - Cold Holding); chicken (45F - Cold Holding); pork (46F - Cold Holding); refried beans (48F - Cold Holding); shell egg ambient (49F - Cold Holding); milk (46F - Cold Holding); hot dog (46F - Cold Holding); cheese (46F - Cold Holding) rice (51F - Cold Holding)in walk in cooler. All products have been in cooler overnight. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-26: In drawer below flat grill, raw chicken 49F/50F, raw shrimp 44F and cut tomato 45F. Per manager, all products placed in drawers at 10:30. Temperatures taken at 3:13. **Admin Complaint**
01B-02-5
74
Aug 21, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
33
Mar 12, 2025
Routine - Food
No violations found.
100
Mar 5, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
17
Sep 25, 2024
Routine - Food
No violations found.
100
Sep 18, 2024
Routine - Food
5 critical violations. 5 major violations. 12 minor violations.
View 22 violations
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. Dishmachine tested at 10ppm chlorine. **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw beef at prep area with gloved hands then remove glove and get another glove to begin customer order. Inspector coached employee on proper handwashing and glove changes. **Corrective Action Taken**
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce. Open pan of raw chicken stored above open pan of raw beef in second walk in cooler. Shell eggs in walk in cooler stored over onions. Person in charge moved eggs to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See stop sale. Prepared tamales with prepped date of 9-10 and cooked beef with cook date of 9-10 in walk in cooler.
02C-01-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one broken shell egg on flat in case in walk in cooler. Person in charge removed broken egg. **Corrected On-Site**
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board at prep area with black staining. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sinks on service line, at dishroom, in bar area and women's restroom.
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at handwashing sinks in ADA stall men's restroom and both handwash sinks in kitchen.
31B-03-4
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge at time of inspection unaware of the need for testing and proper use of testing strips when using chlorine sanitizer for the dishmachine and triple sink. Person in charge unaware of how to set up and utilize triple sink procedures for manual ware washing.
53A-14-4
Intermediate - Spray/squirt bottle containing toxic substance not labeled. In bar, two unlabeled squirt bottles with pink and clear liquid not labeled.
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on counter in service area.
21-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
14-17-4
Basic - Unnecessary items stored in garbage enclosure. Discarded chairs and equipment stored in garbage enclosure. **Repeat Violation**
33-30-4
Basic - Employee eating in a food preparation or other restricted area. Partially eaten plate of employee food on prep table in kitchen. Employee removed food from area. **Corrected On-Site**
12B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill and shelf below steam table is soiled. Walk in cooler gasket and interior door frame is soiled. Gaskets on reach in freezer in service station and on three door reach in cooler in bar are soiled. Under plating around nozzles on soda machine is soiled. Middle dispensing lever on drink machine in the bar has build up of green substance. **Repeat Violation**
23-03-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice in ice bin in bar. Multiple bins of dry products at ice machine with handle in direct contact with products.
10-08-5
Basic - Food stored on floor. Case of oil on floor at front of kitchen. Multiple bag in box sodas stored on the floor to left of ice machine. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Middle fan guard in walk in cooler is missing. **Repeat Violation**
14-11-5
Basic - Dead roaches on premises. Three dead roaches right side floor in cage at back of establishment. Employee removed and discarded dead roaches. **Corrected On-Site**
35A-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior lid and sides of ice machine has black mold-like substance. Interior of non-working reach in cooler in bar is soiled.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging on bag in box soda rack is not inverted.
24-05-4
Basic - Ceiling/ceiling tiles/vents/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floors behind hot equipment in kitchen are soiled. Vent at back prep area and at triple sink with dust. Multiple ceiling tiles in kitchen with dust. Floor under ice machine is soiled. **Repeat Violation**
36-34-5
16
Mar 25, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
32
Nov 27, 2023
Routine - Food
No violations found.
100
Nov 20, 2023
Routine - Food
7 critical violations. 4 major violations. 12 minor violations.
View 23 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso cheese at 92F on top of oven in kitchen. Per employee, queso cheese removed from walk in cooler and placed on top of oven approximately one hour prior. Employee moved queso cheese to walk in cooler. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 51F on counter in front of grill. Per employee, beef left out of refrigerator for approximately 30 minutes prior. Chicken moved to walk in freezer. Observed raw beef at 74F, raw shrimp at 54F and raw chicken at 47F in reach in cooler drawer under grill. Per employee, beef placed in drawer from walk in cooler 15 minutes prior and shrimp and chicken placed in drawer from walk in cooler 3.75 hours prior. All products moved to walk in freezer. One hour later: beef 38F, shrimp 32F, chicken 30F/37F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee bring whole raw fish in gloved hands and put on grill, then handled seasoning and clean utensils without changing gloves and washing hands. Operator spoke to employee and employee washed hands. **Corrective Action Taken**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw chicken stored over prepared house salsa. Operator moved chicken to lower shelf. In walk in cooler, flats of shell eggs stored over cilantro. Operator moved shell eggs to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Employee washed hands with no soap. Employee washed hands in three compartment sink with no soap then dried hands on soiled dry wiping cloth.
12A-20-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beans in pan on back prep table at 115F. Per employee, beans prepared at 10:00. Inspector toke temperature at 2:07. Beans moved to walk in freezer.
03D-01-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on hose side of added splitter on mop sink.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dish racks in dishroom have build up of black mold-like substance. Shelving in walk in cooler has rust. Can opener at back prep table has food debris. Nozzles on frozen margarita machine in the bar has black mold-like substance on interior of dispensing nozzles. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test strips available for testing of sanitizer level in dishmachine.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available for establishment.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid at three compartment sink. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in raw chicken in walk in cooler. Bowl used as scoop in flour and sugar bins in dry storage. Operator removed all bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin has black mold-like substance. **Repeat Violation**
22-20-5
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at bar. **Repeat Violation**
10-08-5
Basic - Unnecessary items stored in garbage enclosure. Chairs and miscellaneous equipment stored in dumpster enclosure.
33-30-4
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Some products in walk in freezer not frozen solid. **Repeat Violation**
03A-05-5
Basic - Standing water in bottom of reach-in-cooler. Standing water present in reach in cooler at bar entrance. **Repeat Violation**
29-49-6
Basic - Plumbing system in disrepair. Water flows onto floor from piping under dishmachine during rinse cycle. Handwash sink at kitchen entrance has pipe underneath broken with bucket under to catch water. **Repeat Violation**
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under flat grill has build up of debris. Pre-rinse nozzle in dishroom has debris build up. Reach in freezer at back prep has soiled gasket. Plating around soda nozzles is soiled. Walk in cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Bag of rice on floor in dry storage. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Gasket on reach in cooler on server line is torn at the bottom.
14-11-5
Basic - Dead roaches on premises. One dead roach in cabinet at front service line. Operator removed and discarded dead roach. **Corrected On-Site**
35A-03-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor behind equipment on cooks line is soiled. **Repeat Violation**
36-34-5
13
May 16, 2023
Routine - Food
No violations found.
100
Mar 28, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Tequila and Acordeon Mexican Restaurant last inspected?
The most recent health inspection at Tequila and Acordeon Mexican Restaurant on file is from Feb 17, 2026. The public record contains 15 inspections in total.
What is the most common violation at Tequila and Acordeon Mexican Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Tequila and Acordeon Mexican Restaurant.
How does Tequila and Acordeon Mexican Restaurant compare to other restaurants in Orange Park?
Tequila and Acordeon Mexican Restaurant most recently scored 100 out of 100, which is higher than the Orange Park average of 73.
Has Tequila and Acordeon Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Tequila and Acordeon Mexican Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tequila and Acordeon Mexican Restaurant 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 Tequila and Acordeon Mexican Restaurant inspected?
Based on the inspection history on file, Tequila and Acordeon Mexican Restaurant is inspected around five times per year on average.
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