FIESTA AZTECA MEXICAN REST
3194 W NEW HAVEN AVE, W Melbourne FL 32904 · (407)725-1441
Last inspected May 27, 2026 · 10 visits since October 2023
MAR 24
NOV 24
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023016371 | Feb 27, 2023 | Apr 18, 2023 | $400 |
Inspection history
10 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate11 Basic
What the inspector wrote — 12 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit on premises.
Carbon dioxide/helium tanks not adequately secured. CO2 bottle not secured front bar area.
Current Hotel and Restaurant license not displayed. License displayed is old one.
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.
Show the remaining 8 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Screen door has 1/4" gap at bottom.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding on wall between bar and cook line.
Floor not cleaned when the least amount of food is exposed. Flooring behind cook line soiled with grease and food debris.
Light not functioning. Lights burned out in kitchen.
No Heimlich maneuver/choking sign posted. No choking poster in establishment. Printed.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign in back kitchen near triple sink.
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.
Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line soiled with food debris.
May 19, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority5 Intermediate21 Basic
Show 30 findings ▾
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.
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Sink on cook line used to dump tomatoes and cheese.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit on premises.
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.
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.
Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with food debris.
Bowl or other container with no handle used to dispense food. Bowl and non handle scoops used for rice and uncooked beans.
Buildup of food debris/soil residue on equipment door handles. Microwave on cook line soiled handle.
Carbon dioxide/helium tanks not adequately secured. CO2 bottle not secured front bar area.
Cardboard used to line food-contact shelves. Cardboard used to line lower shelf on cook line under fryer baskets and premade taco shells.
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.
Covered waste receptacle not provided in women's bathroom. Cans provided do not have lid.
Current Hotel and Restaurant license not displayed. License displayed is old one.
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.
Exterior door has a gap at the threshold that opens to the outside. Screen door has 1/4" gap at bottom.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding on wall between bar and cook line.
Floor not cleaned when the least amount of food is exposed. Flooring behind cook line soiled with grease and food debris.
Food stored on floor. Cooking oil stored on floor in dry stores. Ground beef and sour cream stored on floor in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris on cook line.
Light not functioning. Lights burned out in kitchen.
No Heimlich maneuver/choking sign posted. No choking poster in establishment. Printed.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign in back kitchen near triple sink.
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.
Open dumpster lid. One of two open.
Stored food not covered. Block cheese in walk in cooler not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line soiled with food debris.
May 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 6 high priority.
6 High priority6 Intermediate21 Basic
Show 33 findings ▾
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.
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.
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.
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.
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.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee touched finished taco shells with bare hands.
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.
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.
Handwash sink used for purposes other than handwashing. Sink on cook line used to dump tomatoes and cheese.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit on premises.
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.
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.
Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with food debris.
Bowl or other container with no handle used to dispense food. Bowl and non handle scoops used for rice and uncooked beans.
Buildup of food debris/soil residue on equipment door handles. Microwave on cook line soiled handle.
Carbon dioxide/helium tanks not adequately secured. CO2 bottle not secured front bar area.
Cardboard used to line food-contact shelves. Cardboard used to line lower shelf on cook line under fryer baskets and premade taco shells.
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.
Covered waste receptacle not provided in women's bathroom. Cans provided do not have lid.
Current Hotel and Restaurant license not displayed. License displayed is old one.
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.
Exterior door has a gap at the threshold that opens to the outside. Screen door has 1/4" gap at bottom.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding on wall between bar and cook line.
Floor not cleaned when the least amount of food is exposed. Flooring behind cook line soiled with grease and food debris.
Food stored on floor. Cooking oil stored on floor in dry stores. Ground beef and sour cream stored on floor in walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris on cook line.
Light not functioning. Lights burned out in kitchen.
No Heimlich maneuver/choking sign posted. No choking poster in establishment. Printed.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign in back kitchen near triple sink.
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.
Open dumpster lid. One of two open.
Stored food not covered. Block cheese in walk in cooler not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Wall on cook line soiled with food debris.
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate16 Basic
Show 18 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked ground beef cooked beans. Walk in cooler
Bowl or other container with no handle used to dispense food. Pan used to scoop rice
Carbon dioxide/helium tanks not adequately secured.
Cove molding at floor/wall juncture broken/missing. Several areas
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on make table
Equipment in poor repair. Gaskets make table Broken handle scoop in beans Door on ice machine
Exterior door has a gap at the threshold that opens to the outside. Back door and hole in screen
Food stored on floor. Frying oil and flour tortillas Sauces walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in raw beef. Spoon in queso. Walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on shelf under microwave Gaskets make table Hood filters
Open dumpster lid.
Standing water in bottom of reach-in-cooler. Make table
Stored food not covered. Food in reach in freezer
Worn, torn and/or soiled floors/carpeting. Damaged floor walk in freezer
Apr 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate14 Basic
Show 18 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cook moved chicken to bottom shelf
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook did not change gloves between preparing raw beef and and fixing ready to eat items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler -red sauce 51 F - cold holding; wait station salsa 50 F - cold holding;
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Large tank next to ice machine and small tank next to 3 compartment sink
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Make table cutting board
Duct tape used to repair nonfood-contact surface. Tape used on oven door
Equipment in poor repair. Door of ice machine comes completely off when trying to open
Exterior door has a gap at the threshold that opens to the outside. Gap at top and bottom of screen door
Food stored on floor. Tortilla chips, frying oil chips placed off floor
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease buildup up
Stored food not covered. Salt under prep table
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on top of steam table unit Wiping cloth placed in sanitizer
Working containers of food removed from original container not identified by common name. Sugar or salt under prep table
Worn, torn and/or soiled floors/carpeting. Floor in disrepair in walk in freezer
Portable fire extinguisher gauge in red zone. For reporting purposes only. K class next too ice machine in recharge zone
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate20 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can tomato paste 12 oz. Hunts
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler not date marked.
Tape used to repair nonfood-contact surface. On oven, the 2 door oven door handle has tape on it.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Oven is heavily soiled Doors on cook line prep cooler
Carbon dioxide/helium tanks not adequately secured. Small co2 tank behind bar and large co2 tank in kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Few ceiling tiles in ladies bathroom are damaged with water stains. Ceiling tile above dishwasher has large hole.
Employee with no hair restraint while engaging in food preparation. Cook is not wearing a hat or hair net
Equipment in poor repair. Ice machine lid fell completely off when lifting lid. Oven door falls off when opened.
Floor area(s) covered with standing water. In back prep area of kitchen. Cook line has heavy standing water. Behind the bar has standing water on floor
Floor tiles missing and/or in disrepair. Some tiles broken throughout kitchen prep area.
Food stored on floor. Soda bottles stored on floor in walk in cooler. Oil stored on floor in prep area.
Hole in or other damage to wall. Wall in disrepair with a hole, in liquor closet
Interior of oven/microwave has accumulation of black substance/grease/food debris. Heavily soiled interior microwave
No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sink by hot water heater.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf on stove top shelf. Hood filters have build up of grease.
Open dumpster lid.
Plumbing system in disrepair. Water drips from hand wash sink pipe next to hot water heater
Single-service articles not stored inverted or protected from contamination. Large tin pans in liquor closet not stored inverted
Stored food not covered. Cooked chicken in walk in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on triple sink
Working containers of food removed from original container not identified by common name. Spray bottle with water not labeled.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver extinguisher next to ice machine in red, recharge
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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
Bowl or other container with no handle used to dispense food. Metal pan with no handle used to scoop dry rice
Ice buildup in walk-in freezer.
Mar 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority8 Intermediate10 Basic
Show 23 findings ▾
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.
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.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 44F to 51F recommended to rapid chill
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
Handwash sink used for purposes other than handwashing. Dishes stored in hand sink
Interior of the cook line cooler soiled with food debris. Soda nozzles heavily soiled
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/
No paper towels or mechanical hand drying device provided at handwash sink. Dish room
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
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.
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
Spray bottle containing toxic substance not labeled. Glass cleaner
Bowl or other container with no handle used to dispense food. Metal pan with no handle used to scoop dry rice
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.
Ice buildup in walk-in freezer.
Light not functioning in the kitchen
Outer openings not protected with self-closing doors.
Soiled dry wiping cloth in use. Cook line
Stored foods in the walk in cooler not covered.
Tomatoes not washed prior to preparation.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Durarock needs painted in prep room
Working containers of food removed from original container not identified by common name. Water bottles
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate11 Basic
Show 12 findings ▾
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
Accumulation of black- like substance in the interior of the ice machine, on lid and white guard
Bowl or other container with no handle used to dispense food. Using bowl no handle in dry rice
Carbon dioxide/helium tanks not adequately secured. Keg co2 tanks under triple sink drain boards
Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine
Floor soiled/has accumulation of debris. Under fryers, grill and stove top accumulation of debris
Food stored on floor. In walk in cooler and freezer
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease
Single-service articles improperly stored. To go lids stored on floor by dry storage close
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
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
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
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
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)
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
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
Handwash sink not accessible for employee use at all times. Mop bucket pieces in hand sink by triple sink
No soap provided at handwash sink. At cookline hand sink
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
Accumulation of black- like substance in the interior of the ice machine, on lid and white guard
Bowl or other container with no handle used to dispense food. Using bowl no handle in dry rice
Carbon dioxide/helium tanks not adequately secured. Keg co2 tanks under triple sink drain boards
Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine
Floor soiled/has accumulation of debris. Under fryers, grill and stove top accumulation of debris
Food stored on floor. In walk in cooler and freezer
Ice buildup in walk-in freezer.
Interior of microwave has accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease
Single-service articles improperly stored. To go lids stored on floor by dry storage close
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
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
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.