What is El Tequila Bar & Restaurant's health inspection score?

El Tequila Bar & Restaurant has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was El Tequila Bar & Restaurant last inspected?

El Tequila Bar & Restaurant was last inspected on February 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does El Tequila Bar & Restaurant have?

El Tequila Bar & Restaurant has 16 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is El Tequila Bar & Restaurant safe to eat at?

Yes, El Tequila Bar & Restaurant has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does El Tequila Bar & Restaurant serve?

El Tequila Bar & Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

El Tequila Bar & Restaurant

Name: El Tequila Bar & Restaurant
Address: 55 NORTH MYRTLE AVENUE, Spring Valley, 10977
Rating: 93

55 NORTH MYRTLE AVENUE, Spring Valley

Last Inspected: 2/4/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

4 inspections

Last: Feb 4, 2026

high confidence

Directions Order

Inspections

25%

Clean Rate

Avg Violations

4 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

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-1 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

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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55 NORTH MYRTLE AVENUE, Spring Valley, FL 10977

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Violation Timeline

Feb 2025

1 inspections

2 high priority

8 basic

Feb

Mar 2025

2 inspections

1 high priority

1 basic

Feb 2026

1 inspections

4 basic

Feb

Inspection History

4 records on file

2 Inspection2 Re-Inspection

Feb 26

Inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−8 pts

Mar 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Mar 25

Re-Inspection Inspection

1 High1 Basic

2 total

88/100inspection score

−12 pts

High Priority (1)

−10 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (1)

−2 pts

8CImproper use and storage of clean, sanitized equipment and utensils−2

Base deductions−12 pts

Feb 25

Inspection Inspection

2 High8 Basic

10 total

64/100inspection score

−36 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10

Basic (8)

−16 pts

11DNon food contact surfaces of equipment not clean−2
14AInsects, rodents present−2
8CImproper use and storage of clean, sanitized equipment and utensils−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−36 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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