LA FIESTA MEXICAN COCINA

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 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 plated quesadilla with bare hands. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed gloved hands after handling raw chicken. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 45°f, salsa 46f, cheese 45°f, corn 46°f in top area of reach in cooler. Advised operator to keep lid closed and to add ice bags. -raw beef 44° to 45°f in cooler drawer. Warning

Intermediate - Handwash sink does not have enough water pressure to properly wash hands in ladies restroom. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. -bottle of bleach stored in handwashing sink in dish washing area. Warning

Intermediate - Handwash sink used for purposes other than handwashing. -excessive food debris in handwashing sink at cookline. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. -unable to power on probe thermometer at cookline. Operator replaced battery. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink at cookline. Warning

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

Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door soiled. Warning

Basic - Employee on cook line with soiled clothing. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -doors to dry storage area have gap between doors and at the top and bottom of both doors. Warning

Basic - Floor soiled/has accumulation of debris under equipment at cookline. Warning

Basic - Interior of ice machine soiled. Warning

Basic - Interior of microwave has accumulation of food debris. Warning

Basic - No waste receptacle installed at handwash sink provided with disposable towels at cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -container lids in dry storage area soiled. Repeat Violation Warning

Basic - Soiled dry wiping cloth in use. Warning

Basic - Water leaking from faucet at handwash sink across from three compartment sink. Warning

Basic - Working containers of food removed from original container not identified by common name. -containers of flour, sugar and salt not labeled. Warning

High Priority - 1 Live small flying insects in server area. Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Tested 0 ppm. Do not use equipment/utensils not properly sanitized. Corrected On-Site Warning

High Priority - Container of medicine improperly stored. - allergy medicine on shelf with syrups in expedting area - cold and flu syrup on shelf over chip baskets in expediting area Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken 48-49F, cooling overnight - refried beans, 46-49F, cooling overnight Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board washed, rinsed, then placed to air dry without sanitizing. Corrected On-Site Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storage containers in back area - chili powder, flour, garlic Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over sauces, walk in cooler Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cooked washed hands with gloves on Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sour cream 46F; washed cut lettuce 46F; cooked peppers/onions 45F; goat cheese 45F; prep cooler - raw beef, 44F, low boy - housemade salsa, 60-61F, less than 2 hours Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice 93F, less than 1 hour Warning

High Priority - Vacuum breaker missing on splitter added to hose bibb. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - goat cheese, prep cooler Warning

Intermediate - Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline Warning

Intermediate - Handwash sink not accessible for employee use at all times. - cups stored in bar handsink Warning

Intermediate - Handwash sink used for purposes other than handwashing. - cook rinsed wiping cloth in handsink Warning

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. -new employees who have not yet been through food handler training Warning

Basic - Accumulation of black mold-like substance in the interior of the ice machine. - ice bin in bar - ice machine in kitchen Warning

Basic - Bowl or other container with no handle provided to dispense food. - spice jugs on shelf next to warmer in back Corrected On-Site Warning

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

Basic - Cove molding at floor/wall juncture broken/missing. - by door near ice machine Warning

Basic - Floor area(s) covered with standing water. - cookline - walk in cooler - warewashing area Warning

Basic - Floor soiled/has accumulation of debris. - bar Warning

Basic - Food not stored at least 6 inches off of the floor. - buckets of margarita mix in bar Warning

Basic - In-use tongs stored on equipment door handle between uses. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - back prep area Warning

Basic - No handwashing sign provided at a hand sink used by food employees. - bar Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of grill - light hood at expediting area - dials on stove - ansul system nozzles - door frame on outside walk in cooler Warning

Basic - Raw fruits/vegetables not washed prior to preparation. - pineapple Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - cases of tomatoes over washed produce, walk in cooler Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Basic - soda gun holster missing at bar Warning

High Priority - 3 Live, small flying insects in bar area. Repeat Violation 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. Black beans at 53°f in walk in cooler. Black beans were cooked and placed in walk in cooler yesterday. Rice at 58°f in walk in cooler. Rice was cooked and placed in walk in cooler last night. Repeat Violation Admin Complaint

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. Black beans at 53°f in walk in cooler. Black beans were cooked and placed in walk in cooler yesterday. Rice at 58°f in walk in cooler. Rice was cooked and placed in walk in cooler last night. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated raw shrimp being used for ceviche. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Tortillas in plastic grocery bag. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef in outside walk in cooler between 49°f and 50°f. In cooler since yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef in outside walk in cooler between 49°f and 50°f. In cooler since yesterday. Repeat Violation Admin Complaint

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. Corrected On-Site Warning

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. Warning

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. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Ahi tuna and ceviche served raw per manager. Menu labels these items as raw. Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans in walk in cooler made three days ago not dated. Warning

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

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Floor area(s) covered with standing water at cookline and in walk in cooler. Warning

Basic - Food stored on floor, chili peppers in dry storage area. Warning

Basic - Hood filter missing from automatic fire suppression/exhaust system. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -buildup of mold like substance in handwash sink. -buildup of food debris on heat lamp at cookline. -buildup of food debris on shelving at cookline. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Single-service articles improperly stored. Cases of take out containers stored on floor in dry storage area. Warning

Basic - Stored food not covered. Open bags of chili peppers in dry storage area. Warning

Basic - Water leaking from pipe at cookline. Warning

Basic - Working containers of food removed from original container not identified by common name. Corn flour in dry storage area. Repeat Violation Warning

High Priority - 1 Live, small flying insects by dish machine. Warning

High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato purée. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning

High Priority - Employee touched soiled cloth and then engaged in food preparation, without washing hands. Warning

High Priority - Employee washed hands with no soap. Warning

High Priority - Metal stem-type thermometer soiled. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw shrimp being used for ceviche. No proof of parasite destruction. shrimp used for ceviche must be fully cooked. Warning

High Priority - Nonfood-grade bags used in direct contact with food, tortillas. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked rice at 77°f to 95°f in warmer. Rice cooked previous day and placed in warmer 3 hours ago. Temperature of warmer at 145°f. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at 51°f in server area. Salsa being stored in 5 gallon bucket and placed on ice. Taken from cooler and placed on ice at 11:00am. Advised removed bucket and placed in smaller metal containers. Advised operator container must be surrounded by ice. Repeat Violation Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked rice at 77°f in warmer. Rice cooked previous day and placed in warmer 3 hoursago. Temperature of warmer at 145°f. Warning

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. Cooked rice improperly reheated in microwave. Operator removed and started reheat process on stove. Warning

Intermediate - Food-contact surface soiled with food debris: cutting board. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. Warning

Intermediate - No soap provided at handwash sinks in kitchen and bar area. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bowl or other container with no handle used to dispense flour. Warning

Basic - Ceiling tile missing above ice machine. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning

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

Basic - Floor soiled/has accumulation of grease by fryer. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Interior of warmer has accumulation of food debris. Warning

Basic - No handwashing sign provided at a hand sink used by food employees in bar area. Warning

Basic - Nonfood-contact surface soiled with grease: hood filters. Nonfood-contact surface soiled with food debris: blender base, shelving in dry storage area. Warning

Basic - Stored food not covered, salt. Warning

Basic - Working containers of food removed from original container not identified by common name, container of salt. Warning

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Food stored in a room/shed that is not fully enclosed. Warning - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle not on proper pad/nonabsorbent surface. Warning - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler next to steam table. Warning - From follow-up inspection 2022-10-18: Time Extended

Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Warning - From follow-up inspection 2022-10-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso in walk in cooler at 54 to 55°f. Cooked and placed in walk in cooler 2 days ago per operator. Admin Complaint

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. Queso in walk in cooler at 54 to 55°f. Cooked and placed in walk in cooler 2 days ago per operator. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp, chicken and beef between 44°f and 45°f in reach in cooler drawers. Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open can of crab in cooler. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hot queso placed in 10 gallon containers to cool in walk in cooler. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

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. Warning

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Food stored in a room/shed that is not fully enclosed. Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning

Basic - Grease receptacle not on proper pad/nonabsorbent surface. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler next to steam table. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Ripped/worn tin foil used as shelf cover. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Carnitas at 54°f and ground beef at 53°f in walk in cooler. Both were cooked and placed in walk in cooler yesterday. Advised operator to fill pans no more than 2 inches. 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. Carnitas at 54°f and ground beef at 53°f in walk in cooler. Both were cooked and placed in walk in cooler yesterday. Advised operator to fill pans no more than 2 inches. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash metal pans and not sanitize before putting on drying rack. Advised operator to set up third compartment sink with sanitizer. Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction (raw shrimp used in ceviche), must be fully cooked or discarded. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers at cookline: Steak at 58°f, sliced beef 54°f, chicken breast 54°f, shrimp 53°f. All items in reach in cooler drawers overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers at cookline: Steak at 58°f, sliced beef 54°f, chicken breast 54°f, shrimp 53°f. All items in reach in cooler drawers overnight. Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice in warmer cooked yesterday and reheating for 2 hours at 75°f. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw shrimp being used for ceviche is not indicated on menu. Warning

Intermediate - No chlorine chemical test kit provided when using sanitizer at warewashing machine. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

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. Warning

Intermediate - No soap provided at handwash sink. Warning

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee cellphone stored on cutting board. Warning

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. Warning

Basic - Grease on the ground and/or pad around grease receptacle. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler drawers. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Warning

Basic - Single-service articles improperly stored, takeout containers stored on floor. Warning

Basic - Working containers of food removed from original container not identified by common name. Salt and sugar containers. Corrected On-Site Warning