FIESTA CANCUN
260 DOUGLAS AVE, Altamonte Springs FL 32714 · 316.300.5232
Last inspected Jul 9, 2026 · 13 visits since August 2023
APR 24
OCT 24
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. -1 small flying insects on cutting board on cook line. -1 small flying insects on container of bleach by dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on desert cooler reading 50F ambient temperature is 37F
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Hand sink blocked by delivery items. Operator removed
Handwash sink used for purposes other than handwashing. Hand sink in kitchen had Ice and scrub pad. Operator removed
Show the remaining 5 findings ▾
No soap provided at handwash sink. At employee bathroom
Current Hotel and Restaurant license not displayed.
Objectionable odors in bathroom or other areas of the establishment. In mop sink room. No sign of sewage issues
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink outside employee bathroom draining too slow
Storage area not maintained clean and organized. Liquor room in kitchen
May 5, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority6 Intermediate4 Basic
Show 10 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on desert cooler reading 50F ambient temperature is 37F
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Hand sink blocked by delivery items. Operator removed
Handwash sink used for purposes other than handwashing. Hand sink in kitchen had Ice and scrub pad. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Aquachile ceviche on menunis made with undercooked shrimp.
No soap provided at handwash sink. At employee bathroom
Current Hotel and Restaurant license not displayed.
Objectionable odors in bathroom or other areas of the establishment. In mop sink room. No sign of sewage issues
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink outside employee bathroom draining too slow
Storage area not maintained clean and organized. Liquor room in kitchen
May 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 3 high priority.
3 High priority8 Intermediate14 Basic
Show 25 findings ▾
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. Server dropped off dirty dishes in kitchen. Then proceeded to dining room, gave customers to go bags
Raw animal food stored over or with unwashed produce. -raw Fish over peppers in walk in cooler. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cool well: pico, sour cream, cut lettuce, cut cabbage, cheese, cut tomatoes,; (48-60F - Cold Holding) in cool well on insufficient ice bath less than 4hrs per operator. Operator put items on ice bath for temperature recovery
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on desert cooler reading 50F ambient temperature is 37F
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned ( corrective action taken) - soda nozzle at bar. Operator cleaned
Handwash sink not accessible for employee use at all times. Hand sink blocked by delivery items. Operator removed
Handwash sink used for purposes other than handwashing. Hand sink in kitchen had Ice and scrub pad. Operator removed
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Aquachile ceviche on menunis made with undercooked shrimp.
No soap provided at handwash sink. At employee bathroom
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.
Bowl or other container with no handle used to dispense food. In salsa in walk in cooler and prep line. Operator removed
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. Salmon thawed 1hr per operator. Operator removed from packaging
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Hood filters broken
Floor not cleaned when the least amount of food is exposed.
Floor soiled/has accumulation of debris. Fkoor on side of reach in cooler by Side of cooler next to dry storage
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of left oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelving in dry storage area
Objectionable odors in bathroom or other areas of the establishment. In mop sink room. No sign of sewage issues
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of reach in cooler
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink outside employee bathroom draining too slow
Storage area not maintained clean and organized. Liquor room in kitchen
Stored food not covered. Lettuce in walk in cooler open on pan. Operator put in food grade bag
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested sani bucket 00ppm chlorine. Operator added bleach. Tested again 50 ppm chlorine
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico (57F - Cold Holding); cut lettuce (53F - Cold Holding) ground beef (46F - Cold Holding) less than 4 hours per operator. On insufficient ice bath. Operator added more ice.
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. -unable to locate. Printed form, had some employees sign at time of inspection.
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 employees.
Bowl or other container with no handle used to dispense food. -plate in masa, soufflé cup in make table.
Drain cover(s) missing. -near mop sink, next to furnace room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweatshirts on cases of tortillas in storage room.
Equipment in poor repair. -multiple walk-in cooler shelves rusted. -shelves under prep tables rusted.
Floor soiled/has accumulation of debris. -under equipment, shelves.
Food stored in a prohibited area. -spices, dry goods in furnace room.
Hood filter missing from automatic fire suppression/exhaust system. -2 missing above flat grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on hoods, pipes. -walk-in cooler fan covers soiled. -walk-in cooler shelves soiled with food debris.
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -open package of raw burgers above plantains in reach-in freezer.
Food stored in a prohibited area. -dry goods, spices stored in furnace room.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. -back door open during inspection, small flying insects present in kitchen.
Single-service articles not stored inverted or protected from contamination. -foil containers in kitchen.
May 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority0 Intermediate7 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -dish machine chlorine 0ppm. Operator will set up 3 compartment sink and call for service.
Live, small flying insects found. -1 small flying insects on cutting board on cook line. -1 small flying insects on container of bleach by dish machine.
Nonfood-grade bags used in direct contact with food. -beef in freezer in to go bags.
Raw animal food stored over/not properly separated from ready-to-eat food. -open package of raw burgers above plantains in reach-in freezer.
Stop Sale issued due to food not being in a wholesome, sound condition. -salmon, mahi thawed in package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken, shredded beef, taco meat (46-47F - Cold Holding) in walk-in cooler less than 4 hours. Walk-in cooler door open, items closest to door.
Bowl or other container with no handle used to dispense food. -soufflé cups in salsa, salsa verde in prep table. Discarded. -plate with no handle in rice. -small bowl with no handle in spices.
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. -salmon, mahi.
Drain cover(s) missing. -in mop closet.
Food stored in a prohibited area. -dry goods, spices stored in furnace room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease dripping off hood in kitchen. -grease on sides/back of cooking equipment.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. -back door open during inspection, small flying insects present in kitchen.
Single-service articles not stored inverted or protected from contamination. -foil containers in kitchen.
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food stored in a prohibited area. -dry goods, spices stored in furnace room.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink next to 3 door freezer tilting forward causing standing water. Unable to wash hands without splash of possible contaminants/bacteria from standing water
Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on some walk in cooler shelves. -bottom shelf of prep table rusted.
Dec 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above orange juice in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Queso (46F - Cold Holding); steak (45F - Cold Holding) in cook line cooler less than 1 hour from walk in cooler. Operator placed ice under product and will monitor cooler.
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.
Food stored in a prohibited area. -dry goods, spices stored in furnace room.
Ice scoop handle in contact with ice. -behind bar. In-use ice scoop stored on soiled surface between uses. -on side of ice machine. Operator put scoops in a clean pan.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink next to 3 door freezer tilting forward causing standing water. Unable to wash hands without splash of possible contaminants/bacteria from standing water
Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on some walk in cooler shelves. -bottom shelf of prep table rusted.
Oct 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above orange juice in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Queso (46F - Cold Holding); steak (45F - Cold Holding) in cook line cooler less than 1 hour from walk in cooler. Operator placed ice under product and will monitor cooler.
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.
Food stored in a prohibited area. -dry goods, spices stored in furnace room.
Ice scoop handle in contact with ice. -behind bar. In-use ice scoop stored on soiled surface between uses. -on side of ice machine. Operator put scoops in a clean pan.
Nonfood-contact surface soiled with grease, food debris, dirt or dust. -ceiling, fan cover, camera near compressor in walk in cooler dusty.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand wash sink next to 3 door freezer tilting forward causing standing water. Unable to wash hands without splash of possible contaminants/bacteria from standing water
Walk-in cooler/freezer shelves with rust that has pitted the surface. -rust on some walk in cooler shelves. -bottom shelf of prep table rusted.
Apr 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Upright 2door oven inside and doors
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hood vent system, sides of oven, sides of cooking equipment and floor surrounding cooking equipment
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects at bar area back counter. Not in contact with food
Nonfood-grade bags used in direct contact with food. Togo bags in direct contact with beef in reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab, tilapia. shrimp, spinach, veggie mix 46-50 ( - Cold Holding) in grill cooler drawers less than 4hrs per operator. Operator immediately placed in ice for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed to be cleaned
Handwash sink used for purposes other than handwashing. Spoon in hand sink in kitchen ice in hand sink nacho holders
Bowl or other container with no handle used to dispense food. Portion cups used to scoop salsa
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Employee drinks and phone, on dry storage shelf above canned food and seasoning
Food stored on floor. Cases of drinks on floor in bar storage area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Upright 2door oven inside and doors
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hood vent system, sides of oven, sides of cooking equipment and floor surrounding cooking equipment
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Aug 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open box of raw ground beef patties above ice cream in reach-in freezer. Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak, raw shell eggs above milk and produce in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico (47F - Cold Holding); cut lettuce (47F - Cold Holding); shredded cheese (48F - Cold Holding); cut tomato (51F - Cold Holding) in cooler across from ovens less than 4 hours. Ambient thermometer reading 50f. All products placed on ice for temperature recovery.
Food stored in a prohibited area. -spices, dry rice and beans stored in furnace room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover in walk-in cooler soiled with dust.
Aug 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 small flying insect near salsa bar, not on food. -1 small flying insect near dish machine.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. -no proof that farm raised tilapia used to make ceviche has only been fed pellet feed with no parasites. Fish is not fully cooked. Contacted BAP.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open box of raw ground beef patties above ice cream in reach-in freezer. Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak, raw shell eggs above milk and produce in walk-in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee returned to kitchen from outside back door wearing gloves and rinsed gloves in prep sink. -employee moved trash can while wearing gloves, then continued working, handled utensils. Spoke with employees and manager, both employees removed gloves and washed hands at hand wash sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico (47F - Cold Holding); cut lettuce (47F - Cold Holding); shredded cheese (48F - Cold Holding); cut tomato (51F - Cold Holding) in cooler across from ovens less than 4 hours. Ambient thermometer reading 50°f. All products placed on ice for temperature recovery.
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. -per manager, book containing certificates not on site.
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. -book 5at may contain information not at facility. Provided printed copy in English and Spanish to operator.
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. -tilapia. Educated kitchen manager.
Dead roaches on premises. -1 dead roach on floor at end of cook line cooler. -1 dead roach on floor next to cases of canned tomato. Removed.
Floor soiled/has accumulation of debris. -grease and food debris under kitchen equipment, shelving in walk-in cooler.
Food stored in a prohibited area. -spices, dry rice and beans stored in furnace room.
Food stored on floor. -bags of dry rice and dry beans on floor.
Ice scoop handle in contact with ice. -ice machine and soda cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -right side oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover in walk-in cooler soiled with dust.
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.