CORAL SPRINGS, FL. Back in April 2026, state inspectors walked into Casa Tequila Mexican Restaurant on Westview Drive and found food that had not been cooked to the required minimum temperature, a violation that means live pathogens had a direct route to customers' plates.
That was one of six high-severity violations documented during the April 15 inspection. The restaurant was not emergency-closed.
What Inspectors Found
Three of the six high-severity citations all pointed at the same problem: handwashing. Inspectors cited employees for not washing their hands adequately, for using improper hand and arm washing technique, and for having handwashing facilities that did not meet state standards.
Those are three distinct failure points in what is supposed to be a single, basic safeguard.
The inspection also turned up food in poor condition, described as mislabeled or adulterated, and a failure to maintain adequate shell stock identification records. Shellfish without proper tagging and traceability records is a separate high-severity citation because it means there is no paper trail if a customer gets sick.
The two intermediate violations covered multi-use utensils that were not properly cleaned and inadequate ventilation and lighting in the kitchen.
What These Violations Mean
The undercooking citation is the most direct threat to anyone who ate at Casa Tequila around that April date. Salmonella in poultry survives below 165 degrees Fahrenheit. When food does not reach required minimum temperatures, that survival is not theoretical; it is a documented pathway to illness for whoever ordered that dish.
The three handwashing violations compound that risk. Inadequate facilities means employees physically could not wash their hands properly even if they tried. The improper technique citation means that when handwashing was attempted, it was not done in a way that removes pathogens. Together, those two conditions mean contaminated hands were moving through the kitchen regardless of intent.
The shell stock citation adds a traceability problem on top of the safety failures. Shellfish, including oysters and clams, are high-risk foods consumed raw or lightly cooked. Without proper identification tags on file, there is no way to trace the source of a shellfish lot if customers report illness. The record simply does not exist.
Food described as in poor condition or adulterated means something on the line that day was not fit to serve. That citation alone, at high severity, would be notable. At Casa Tequila in April 2026, it was one of six.
The Longer Record
The April 2026 inspection was not an aberration. Casa Tequila has 25 inspections on record and 182 total violations accumulated across that history.
Every inspection in the record going back to mid-2023 has included at least one high-severity violation. The January 2026 inspection, just three months before the April visit, produced seven high-severity citations and one intermediate. The September 2025 inspection turned up five high-severity violations. The February 2025 inspection added four more.
Casa Tequila: Recent Inspection History
The restaurant has never been emergency-closed across all 25 inspections on record.
That last fact is the one the record leaves unresolved. Six high-severity violations on April 15, 2026, including undercooking, three handwashing failures, adulterated food, and shellfish with no traceable sourcing records. Casa Tequila on Westview Drive stayed open that day.
