FIESTA AZUL TEQUILA HOUSE
990 N SR 434 STE 1150, Altamonte Spring FL 32714 · 386-956-6459
Last inspected Aug 13, 2026 · 11 visits since January 2024
JUL 24
JAN 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no running water at hand wash sink near dish machine. Plumbing in disrepair, needs to be turned on at valve each time used because faucet is leaking.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 3 high priority.
3 High priority7 Intermediate18 Basic
What the inspector wrote — 28 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauces located in walk in cooler. Manager moved sauces.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mole located in the walk in cooler, held more than 7 days. pork from 3hours ago (100F - Reheating);
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pork from 3hours ago (100F - Reheating);
Handwash sink not accessible for employee use at all times. Located next to ice machine.
Show the remaining 24 findings ▾
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/ Manager arrived during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Located next to ice machine.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mole located in the walk in cooler.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Bowl or other container with no handle used to dispense food. Bowl in white rice. Manager removed.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler
Carbon dioxide/helium tanks not adequately secured.
Ceiling tile missing. Dish area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above triple sink on the shelf.
Equipment and utensils not properly air-dried - wet nesting. Metal pans.
Equipment in poor repair. Ice machine.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Dish area
Hole in or other damage to wall. Under sink located next to dishwasher.
Hood filter missing from automatic fire suppression/exhaust system.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F
Light not functioning. Hood
Old labels stuck to food containers after cleaning.
Single-service items for customer self-service not properly protected to prevent contamination. Straws located at the bar.
Time/temperature control for safety food thawed in an improper manner. Steak thawing at room temperature. Moved to walk in cooler.
Working containers of food removed from original container not identified by common name. Flour
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. -employee rinsing towel in hand wash sink in wait station.
No soap provided at handwash sink. -no soap at hand wash sink by ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust on ceiling tiles, vents, light covers in wait station.
Covered waste receptacle not provided in women's bathroom.
Feb 2, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -mahi, shrimp in raw ceviche. No letter of parasite destruction proof for current brand.
Handwash sink used for purposes other than handwashing. -employee rinsing towel in hand wash sink in wait station.
No soap provided at handwash sink. -no soap at hand wash sink by ice machine.
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. -all but 1 food handler certificate expired.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust on ceiling tiles, vents, light covers in wait station.
Covered waste receptacle not provided in women's bathroom.
No mop sink or curbed cleaning facility provided at establishment. -mop sink removed from back of building. Plumbing still in place, basin needs to be replaced.
Jan 29, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -mahi, shrimp in raw ceviche. No letter of parasite destruction proof for current brand.
Handwash sink used for purposes other than handwashing. -employee rinsing towel in hand wash sink in wait station.
No soap provided at handwash sink. -no soap at hand wash sink by ice machine.
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. -all but 1 food handler certificate expired.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust on ceiling tiles, vents, light covers in wait station.
Covered waste receptacle not provided in women's bathroom.
No mop sink or curbed cleaning facility provided at establishment. -mop sink removed from back of building. Plumbing still in place, basin needs to be replaced.
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -mahi, shrimp in raw ceviche. No letter of parasite destruction proof for current brand.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk opened 2 days ago per employee has no date mark.
Handwash sink used for purposes other than handwashing. -employee rinsing towel in hand wash sink in wait station.
No soap provided at handwash sink. -no soap at hand wash sink by ice machine.
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. -all but 1 food handler certificate expired.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust on ceiling tiles, vents, light covers in wait station.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. -case of pork on floor in walk-in freezer.
No mop sink or curbed cleaning facility provided at establishment. -mop sink removed from back of building. Plumbing still in place, basin needs to be replaced.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
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. -cook wrapping flour tortillas in foil with bare hands. Educated, employee wore gloves to continue.
Food placed in soiled container/equipment. -washed limes returned to cardboard box. Educated, limes were moved to stainless pan.
Nonfood-grade bags used in direct contact with food. -cheese in plastic Sysco to go bag in tall boy on cook line. Unsure if bag is food grade.
Stop Sale issued due to food not being in a wholesome, sound condition. -tuna not removed from package, fully thawed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk (51F - Cold Holding) in reach in cooler in wait station less than 4 hours. -salsa bowls (62F - Cold Holding) on tray in kitchen less than 4 hours. Recommend using 4 hour time plan for salsa made with roasted vegetables.
Handwash sink not accessible for employee use at all times. -hand wash sink by ice machine filled with items. Operator cleared.
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/. -manager on duty is not a Certified Food Protection Manager, 5 employees handling food.
Spray bottle containing toxic substance not labeled. -at host stand.
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. -cubed ahi tuna bearing instructions to remove before thawing on package.
In-use knife/knives stored in cracks between pieces of equipment. -white handled knife between lid and side of cooler on cook line.
No conspicuously located ambient air temperature thermometer in holding unit. -2 door reach in cooler in wait station.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. -bar glass washer chlorine <50ppm. All glasses will be taken kitchen dish machine until proper reading available.
Nonfood-grade bags used in direct contact with food. -fresh tortillas in plastic bag not food-grade.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -soiled at bottom of metal deflector.
Accumulation of lime scale on the inside of the dishmachine. -some lime build up, some water jets clogged in dish machine. Operator cleaning at time of inspection.
In-use tongs stored on equipment door handle between uses. -on oven, removed.
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -queso cooling approximately 2 hours 69-82. Lids removed, product moved to walk-in freezer for immediate corrective action.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -steak 45-46, raw bacon 49 less than 4 hours in front of cook line drawers, drawers not fully closed. -house made salsa in portion bowls less than 4 hours 70. Product discarded after lunch per operator, recommended written time plan. Provided blank plan.
Handwash sink not accessible for employee use at all times. -strainer in hand wash sink behind bar.
No paper towels or mechanical hand drying device provided at handwash sink. -by ice machine.
Employee beverage/food container on a food preparation table or over/next to clean equipment/utensils. -employee cup of ice cream and spoon on cutting board of cooler next to chips. Employee removed.
Ice scoop handle in contact with ice. -in wait station, behind bar.
Jul 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority6 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -queso cooling approximately 2 hours 69-82. Lids removed, product moved to walk-in freezer for immediate corrective action.
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. -bar glasswasher 0ppm. Sanitizer hose laying on ground under sink. Recheck 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. -flats of raw shell eggs above cut leafy greens in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -steak 45-46, raw bacon 49 less than 4 hours in front of cook line drawers, drawers not fully closed. -house made salsa in portion bowls less than 4 hours 70. Product discarded after lunch per operator, recommended written time plan. Provided blank plan.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in wait station cooler not date marked. Staff unable to confirm date opened.
Handwash sink not accessible for employee use at all times. -strainer in hand wash sink behind bar.
No paper towels or mechanical hand drying device provided at handwash sink. -by ice machine.
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.
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. Provided blank forms to operator.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no running water at hand wash sink near dish machine. Plumbing in disrepair, needs to be turned on at valve each time used because faucet is leaking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine interior soiled.
Employee beverage/food container on a food preparation table or over/next to clean equipment/utensils. -employee cup of ice cream and spoon on cutting board of cooler next to chips. Employee removed.
Ice scoop handle in contact with ice. -in wait station, behind bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons in water 72° on cart for tableside quacamole. Operator dumped water.
Jan 31, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.