FIESTA AZTECA MEXICAN REST

High Priority - - From initial inspection : High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket at 10 ppm. Corrected to 100ppm. Corrected On-Site - From follow-up inspection 2026-05-19: Time Extended

High Priority - - From initial inspection : 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. Dish machine ppm 0, chlorine sanitizer bucket empty. Triple sink must be used until dish machine at proper ppm. Warning - From follow-up inspection 2026-05-19: Still empty, operator called repair person on way. Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and raw pork in make table. Corrected On-Site - From follow-up inspection 2026-05-19: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer both removed from original packaging. Corrected On-Site - From follow-up inspection 2026-05-19: Raw chicken over raw shrimp and beef in walk in freezer not in original packaging. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelf above hot holding on cook line soiled with food debris. Plates moved to clean prior to inverting. Make table tops soiled with food debris on inside food contact side. - From follow-up inspection 2026-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Sink on cook line used to dump tomatoes and cheese. - From follow-up inspection 2026-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit on premises. Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bertha started two days ago but has not signed an employee reporting agreement. Printed and signed. Corrected On-Site - From follow-up inspection 2026-05-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans, chicken verde, chimichangas, and salsa in walk in cooler made 5-10-26 not date marked. Corrected On-Site Repeat Violation - From follow-up inspection 2026-05-19: No date marking on cooked foods in walk in cooler. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with food debris. - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl and non handle scoops used for rice and uncooked beans. Corrected On-Site Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Microwave on cook line soiled handle. - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 bottle not secured front bar area. Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Cardboard used to line lower shelf on cook line under fryer baskets and premade taco shells. Corrected On-Site - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top shelf on cook line not inverted. Corrected On-Site - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Cans provided do not have lid. Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed is old one. - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Make table gasket torn on right door. Ice machine door broken and falls off. Walk in cooler has torn gasket on opening edge. Walk in freezer gasket torn opening edge. Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has 1/4" gap at bottom. Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding on wall between bar and cook line. - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Flooring behind cook line soiled with grease and food debris. - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cooking oil stored on floor in dry stores. Ground beef and sour cream stored on floor in walk in cooler. Corrected On-Site Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris on cook line. Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Lights burned out in kitchen. - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. No choking poster in establishment. Printed. Corrected On-Site - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in back kitchen near triple sink. - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Bottom shelf under griddle soiled with grease. Make table gaskets soiled with mold like substance. Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. One of two open. Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Block cheese in walk in cooler not covered. Corrected On-Site Repeat Violation - From follow-up inspection 2026-05-19: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line soiled with food debris. - From follow-up inspection 2026-05-19: Time Extended

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket at 10 ppm. Corrected to 100ppm. Corrected On-Site

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. Dish machine ppm 0, chlorine sanitizer bucket empty. Triple sink must be used until dish machine at proper ppm. 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 grabbed 12 taco shells with bare hands, educated him and he discarded. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and raw pork in make table. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in walk in freezer both removed from original packaging. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee touched finished taco shells with bare hands.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No plan on premises. Printed for them. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelf above hot holding on cook line soiled with food debris. Plates moved to clean prior to inverting. Make table tops soiled with food debris on inside food contact side.

Intermediate - Handwash sink used for purposes other than handwashing. Sink on cook line used to dump tomatoes and cheese.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit on premises. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bertha started two days ago but has not signed an employee reporting agreement. Printed and signed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans, chicken verde, chimichangas, and salsa in walk in cooler made 5-10-26 not date marked. Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Bowl and non handle scoops used for rice and uncooked beans. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave on cook line soiled handle.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 bottle not secured front bar area. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard used to line lower shelf on cook line under fryer baskets and premade taco shells. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on top shelf on cook line not inverted. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Cans provided do not have lid. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License displayed is old one.

Basic - Equipment in poor repair. Make table gasket torn on right door. Ice machine door broken and falls off. Walk in cooler has torn gasket on opening edge. Walk in freezer gasket torn opening edge. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door has 1/4" gap at bottom. Repeat Violation

Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding on wall between bar and cook line.

Basic - Floor not cleaned when the least amount of food is exposed. Flooring behind cook line soiled with grease and food debris.

Basic - Food stored on floor. Cooking oil stored on floor in dry stores. Ground beef and sour cream stored on floor in walk in cooler. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris on cook line. Repeat Violation

Basic - Light not functioning. Lights burned out in kitchen.

Basic - No Heimlich maneuver/choking sign posted. No choking poster in establishment. Printed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in back kitchen near triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Bottom shelf under griddle soiled with grease. Make table gaskets soiled with mold like substance. Repeat Violation

Basic - Open dumpster lid. One of two open. Repeat Violation

Basic - Stored food not covered. Block cheese in walk in cooler not covered. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line soiled with food debris.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went to get gloves and applied without washing hands.

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. Handle diced tomatoes with bare hands no gloves present. Recommend to stop prep till gloves can be delivered. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole muscle in freezer not hermetically sealed. Raw chicken over beef in the walk in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 44F to 51F recommended to rapid chill Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in hand sink

Intermediate - Interior of the cook line cooler soiled with food debris. Soda nozzles heavily soiled

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 cooks in kitchen Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 cooks in the kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans, meat, etc in the walk in cooler Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner

Basic - Bowl or other container with no handle used to dispense food. Metal pan with no handle used to scoop dry rice Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Light not functioning in the kitchen

Basic - Outer openings not protected with self-closing doors.

Basic - Soiled dry wiping cloth in use. Cook line

Basic - Stored foods in the walk in cooler not covered.

Basic - Tomatoes not washed prior to preparation.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Durarock needs painted in prep room

Basic - Working containers of food removed from original container not identified by common name. Water bottles

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso kept out at room temperature temped at 86F, educated on keeping either hot at 135F and above or to kept cold at 41F and below

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler was stocked at 11am, found at 1:15pm, suggested rapid chill on items in walk in freezer. diced tomatoes (51F - Cold Holding); cut lettuce (51F - Cold Holding); guac (54F - Cold Holding); raw chicken (48F - Cold Holding); cooked pork (54F - Cold Holding) Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. queso (86F - Hot Holding) on counter see stop sale

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided for operator

Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket pieces in hand sink by triple sink Corrected On-Site

Intermediate - No soap provided at handwash sink. At cookline hand sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepped items in walk in cooler undated, cooked ground beef, salsa

Basic - Accumulation of black- like substance in the interior of the ice machine, on lid and white guard

Basic - Bowl or other container with no handle used to dispense food. Using bowl no handle in dry rice Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Keg co2 tanks under triple sink drain boards Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under fryers, grill and stove top accumulation of debris

Basic - Food stored on floor. In walk in cooler and freezer Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Interior of microwave has accumulation of food debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease Repeat Violation

Basic - Single-service articles improperly stored. To go lids stored on floor by dry storage close

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), sanitizer bucket in server area. Added bleach, retested at 50ppm for chlorine

Basic - Working containers of food removed from original container not identified by common name. Unlabeled granulated substances in white bins under prep table in dish area

High Priority - Sewage/wastewater backing up through floor drains. When running water from triple sink and mop sink water coming up from floor drains throughout the entire kitchen. Standing water throughout the entire kitchen When running dishwasher water comes up from floor drains Dry storage also has standing water on floor Waitress claims this has been like this for 4-5 days

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken and steak at room temperature. Still frozen

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Several items in walk in cooler not date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin in server station has build up inside.

Basic - Bowl or other container with no handle used to dispense food. Stainless container in rice used to scoop, no handle

Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen equipment heavily soiled with grease build up. Hood filters with moderately build up of grease

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. By dish machine

Basic - Current Hotel and Restaurant license not displayed. License displayed expired April 1, 2021.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Duct tape used to repair nonfood-contact surface. Ice machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook has cell phone on cook line prep table

Basic - Food stored on floor. A case of margarine stored on walk in cooler floor

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over cooked rice stored uncovered.