LA FIESTA MEXICAN RESTAURANT

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Six food handler certificates expired. Warning - From follow-up inspection 2026-03-03: Food handler certificates not available, but test has been administered Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of cooked beef prepared 2-7-2026

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb with hose attached behind building missing vacuum breaker. Manager attached a vacuum breaker Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Back prep area Handwash sink had towel and spoon in handwash sink. Manager removed. Corrected On-Site

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp dishmachine at 101F Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no irreversible thermometer or temperature test strips available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at server station and in back prep area. Manager restocked dispenser Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Six food handler certificates expired. Warning

Basic - Bowl or other container with no handle used to dispense food. Food dispensed (salsa )with a bowl without a handle in walk-in-cooler

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean silverware ready to be wrapped have food contact surface up.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on dishmachine lid.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from an open glass in server area and placed cup on prep table. Manager removed cup and discussed with employee. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored above bean container. Aprons stored on dry good storage rack with tortillas. Manager moved both items Corrected On-Site

Basic - Floor area(s) covered with standing water. standing water under handwash sink in back prep area near hot water heater.

Basic - Hole in or other damage to wall. Hole in wall behind reach in cooler at bar.

Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket not inverted or protected manner by ice machine. Manager inverted bucket Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil stored with handle touching food product(rice). Manager removed utensil Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn on reach in cooler door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling air conditioner vent covers soiled with dirt and grease in dishwash area. Top of dishmachine has accumulation of dirt Repeat Violation

Basic - Stored food not covered. Tube of pork chorizo not covered in reach in freezer Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( avocado ) stored over ready-to-eat food ( soup ) in walk in cooler. Manager moved avocados Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusty shelves in reach in cooler by server station and in walk-in-cooler Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, put on gloves and began handling pans of food without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in to go bag on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: chicken (63F - Cold Holding); fries (64F,61F - Cold Holding); eggs (ambient) (47F - Cold Holding); pork (61F - Cold Holding). Manager stated items were placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in cooler to reduce temperature to 41F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on top of cook line oven: chicken (93F - Hot Holding); beef (101F - Hot Holding). Manager stated items were cooked and placed on oven one hour prior to temperature being taken. Employee reheated items on grill and turned on stove warmers to keep items hot, chicken (194F - Reheating); beef (189F - Reheating). Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves. Blade of can opener on prep table next to back door.

Intermediate - Handwash sink used for purposes other than handwashing. Pan lid and garbage bags in hand washing sink next to hot water heater. Repeat Violation

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner in bar area. Manager placed label on bottle during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on kitchen prep table. Employees removed drinks during inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor beneath three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on top of oven during inspection. Corrected On-Site

Basic - Open dumpster lid. Dumpster behind building. Repeat Violation

Basic - Stored food not covered. Pans of fish and beef in walk-in cooler. Pan of stuffed peppers in reach-in freezer behind cook line.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar on cook line. Repeat Violation

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day. Corrective Action Taken Warning - From follow-up inspection 2024-07-10: Walk-in cooler: chicken 46F, 48F, beef 45F, 46F, beans 45F. Manager stated items prepared the previous day. Admin Complaint

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day. Warning - From follow-up inspection 2024-07-10: Walk-in cooler: chicken 46F, 48F, beef 45F, 46F, beans 45F. Manager stated items prepared the previous day. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day. Warning - From follow-up inspection 2024-07-10: Walk-in cooler: beef 45F, chicken 46F. Manager stated items prepared the previous day. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day. Warning - From follow-up inspection 2024-07-10: Walk-in cooler: beef 45F, chicken 46F. Manager stated items prepared the previous day. Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day. Corrective Action Taken Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day. Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in dish area, 153F. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked chicken in walk-in cooler. Manager placed eggs on bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line closest to back door: cheese (44F - Cold Holding); tomatoes (47F - Cold Holding); sour cream (46F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed items in ice bath to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day. Warning

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line oven: shrimp (91F - Hot Holding); chicken (98F - Hot Holding); pork (95F - Hot Holding). Employee stated items placed on oven two hours prior to temperature being taken. Manager stated going forward items would be held on time as a public health control. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of mop sink splitter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to back door. Water nozzle of wait station tea machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in kitchen hand washing sink. Manager removed pan from hand washing sink. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine in dish area.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar on cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dish area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cans of soda on shelf in reach-in cooler across from walk-in cooler. Manager placed drinks in a pan on bottom shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Aprons stored next to tortillas on shelf in front of walk-in cooler. Manager moved aprons to the office. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor in dish area.

Basic - Food stored on floor. Container of sugar stored on cook line floor. Manager placed container of sugar on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.

Basic - Open dumpster lid. Dumpster behind building.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar stored on cook line not labeled.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes. Corrective Action Taken

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 4 rodent droppings on floor in corner of dry storage beneath soda box storage. Observed 11 rodent droppings on floor beneath prep sink in back of kitchen. Observed 5 rodent droppings on floor behind water heater. Observed two rodent droppings on floor beneath three compartment sink. Observed 25 rodent droppings on top of dish machine. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven. Blade of can opener on kitchen prep table. Soda gun in bar area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped cup of ice water in wait station hand washing sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Can of Pepsi on shelf of reach-in cooler across from walk-in cooler. Manager placed Pepsi in pan marked for employees. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of bag of tortillas on cook line. Manager removed phone. Corrected On-Site

Basic - Floor area(s) covered with standing water. Floor beneath three compartment sink.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Tapes hanging from ceiling throughout the kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven handle. Manager placed tongs on prep table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Walk-in cooler gasket. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers stored on table next to dish area.

Basic - Single-service articles not stored inverted or protected from contamination. To go aluminum pans stored on shelf in dry storage are next to walk-in cooler. Manager turned pans over. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table next to cook line oven. Manager placed cloth in sanitizer bucket. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen, 0 ppm. Manager added bleach to sanitizer bucket, 75 ppm. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled clean dishes after handling dirty dishes in dish area. Manager had employee wash hands and rewash dishes. Corrective Action Taken Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cut lime in prep area at end of cook line. Manager rewashed lime. Corrected On-Site

High Priority - Food with mold-like growth. See stop sale. Lemon and lime stored in reach-in cooler at end of cook line. Manager discarded items.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee touched garbage can with spatula and proceeded to cut fish in half. Employee brought spatula to dish area and cooked another fish. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa stored in reach-in cooler across from walk-in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled broom to sweep and then proceeded to place food on the grill. Manager had employee wash hands and change gloves. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cooler at end of cook line: sour cream (45F - Cold Holding); cheese (48F). Manager stated items were placed in cooler three hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in reach-in cooler across from walk-in cooler: milk (45F - Cold Holding); salsa (46F - Cold Holding); cheese (46F - Cold Holding); whipped topping (45F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager moved items to reach-in freezer to reduce temperature to 41F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in steam table: beef (119F - Hot Holding). Manager stated item placed in steam table three hours prior to temperature being taken. Manager placed item in oven to reheat. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on cook line. Blade of can opener on prep table across from dish machine. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Steel wool stored in wait station hand washing sink. Manager removed steel wool. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee can of Coke in reach-in freezer next to back door. Manager discarded coke. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat on kitchen prep table. Employee removed coat. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in dish area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in back of kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Manager moved tongs to prep table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Tops of heat lamp for pass through window greasy.

Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.

Basic - Open dumpster lid. Dumpster behind building. Manager closed lid. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans in dry storage area in front of walk-in cooler. Manager turned pans over. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the first flip top on the cook line: sour cream 47, queso 46F. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade has dried food debris on it. ALSO, 2 soda connectors are on the floor in the back wait station. Observed 2 plates at the table on the cook line, with food debris. These were moved to dish. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the dish wash machine hand wash sink. Towels were added. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed any current employees are expired. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the last reach-in cooler gaskets on the cook line are soiled. ALSO, the top of the dish wash machine has an accumulation of debris. This is a Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed the first reach-in cooler on the cook line with standing water inside.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef in standing water to thaw. This was in the back wall prep sink. Water in motion was added. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed 23 roaches under the dish wash machine when the racks were moved. The dish wash machine is in the same room as the prep area and cook line. Warning

High Priority - Toxic substance/chemical improperly stored. Observed a can of stainless steel spray stored on a cutting board against the back wall. ALSO, there is liquid dish soap on the ledge over the prep sink, which has thawing beef in it, along the back wall. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed in the cook line hand wash sink, a cloth. ALSO, the hand wash sink at the dish wash machine, a plastic bucket.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the rod and reach-in cooler handles along the back wall have dried food debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the vents over the 3 compartment sink have an accumulation of dust.

Basic - Dead roaches on premises. Observed a dead roach to the left of the 3 compartment sink, which is in the same room as prep and the cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the prep table under the microwave on the cook line is soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the walls behind the cook line, dish wash machine and 3 compartment sink have an accumulation of debris.

Basic - Worn, torn and/or soiled floors/carpeting. Observed the floor and baseboards under the dish wash machine and under the cook line equipment and tables has an accumulation of grease and debris. ALSO, there is an accumulation of debris along the wall at the bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk-in cooler: guacamole 46°, beef 45°, cut leafy greens 46°. The back of the condenser fan has an accumulation of dust. Observed the last flip top reach-in cooler on the cook line: shred cheese 57°,cut leafy greens 59°, cut tomato 51°, salsa 57°, these were moved to a freezer to cool quickly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: sauce 113°, sauce 117°, sauce 121°, the far right hot well. these were to be reheated on the flat top, tp 166°. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the tea nozzles are soiled. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed the current license was not available for review.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the back of the walk-in cooler condenser unit has an accumulation of dust. ALSO, over the soda nozzles, the cone contact point is soiled.