What is Adelita's Mexican Cocina & Tequila's health inspection score?

Adelita's Mexican Cocina & Tequila has a SafeDine safety score of 55 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Adelita's Mexican Cocina & Tequila last inspected?

Adelita's Mexican Cocina & Tequila was last inspected on April 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Adelita's Mexican Cocina & Tequila have?

Adelita's Mexican Cocina & Tequila has 32 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Adelita's Mexican Cocina & Tequila safe to eat at?

Adelita's Mexican Cocina & Tequila has a safety score of 55/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Adelita's Mexican Cocina & Tequila serve?

Adelita's Mexican Cocina & Tequila serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Adelita's Mexican Cocina & Tequila

Name: Adelita's Mexican Cocina & Tequila
Address: 1002 EASTVIEW MALL, Victor, 14564
Rating: 55

1002 EASTVIEW MALL, Victor

Last Inspected: 4/21/2026

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0Fair

American

Better than 22% of american restaurants

Stable

5 inspections

Last: Apr 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

6.4

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

11x

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-28 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 46/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (55/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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1002 EASTVIEW MALL, Victor, FL 14564

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Violation Timeline

Dec 2023

1 inspections

2 high priority

2 basic

Dec

May 2024

1 inspections

2 high priority

2 basic

Jan 2025

1 inspections

3 high priority

5 basic

Jan

Dec 2025

1 inspections

4 high priority

4 basic

Apr 2026

1 inspections

3 high priority

5 basic

Apr

Inspection History

5 records on file

5 Inspection

Apr 26

Inspection InspectionLatest

3 High5 Basic

8 total1 risk factor

55/100inspection score

−40 pts

High Priority (3)

−30 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Risk Factor−10
6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10

Basic (5)

−10 pts

9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
8FImproper thawing procedures used−2
8AFood 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)−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−40 pts

Risk factor bonus (1× +5)−5 pts

Dec 25

Inspection Inspection

4 High4 Basic

8 total

52/100inspection score

−48 pts

High Priority (4)

−40 pts

6APotentially hazardous foods are not kept at or above 140�F during hot holding.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (4)

−8 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
8BIn use food dispensing utensils improperly stored−2
8AFood 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)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2

Base deductions−48 pts

Jan 25

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (5)

−10 pts

8CImproper use and storage of clean, sanitized equipment and utensils−2
8AFood 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)−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2

Base deductions−40 pts

May 24

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (2)

−4 pts

8AFood 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)−2
8BIn use food dispensing utensils improperly stored−2

Base deductions−24 pts

Dec 23

Inspection Inspection

2 High2 Basic

4 total

76/100inspection score

−24 pts

High Priority (2)

−20 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (2)

−4 pts

8AFood 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)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−24 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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