LA FIESTA CANTINA NSB
114 FLAGLER AVE, New Smyrna Beach FL 32169 · 386-402-4422
Last inspected Jun 3, 2026 · 16 visits since July 2023
DEC 24
APR 25
JUN 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 4 in the bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025033428 | Apr 18, 2025 | May 8, 2025 | $800 |
| 4--2023038294 | May 23, 2023 | Aug 9, 2023 | $800 |
| 4--2023017219 | Dec 29, 2022 | Apr 20, 2023 | $400 |
Inspection history
16 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate9 Basic
What the inspector wrote — 18 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 124F and rice 109F, per employee less than 30 minutes stored in stand-up portable hot holding cabinet, employee relocated to stove to rapidly reheat
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. -exceeding 400ppm, operator diluted with water, retested 300ppm
Employee washed hands in a sink other than an approved handwash sink.
Show the remaining 14 findings ▾
Food-contact surface soiled with food debris. -white cutting board on top of reach-in cooler next to handwash sink in kitchen is stained
Handwash sink used for purposes other than handwashing. -handwash sink in beverage service area used as dump sink, ice present
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -QUATERNARY AMMONIA for wiping cloths -CHLORINE for dishwasher
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to outside exit door in prep area -handwash sink at beverage service station, operator restocked
No soap provided at handwash sink. -handwash sink in kitchen, employee restocked
Bowl or other container with no handle used to dispense food. -black plastic bowls stored in rices in hot holding unit
Dishes dried with a towel/cloth.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on top of dishwasher, employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack hanging off of dry storage rack -employee cell phone stored on top of dishwasher, employee removed
Equipment in poor repair. -right side reach-in cooler door to left of handwash sink in kitchen, operator stated a repair technician was present and left to get parts
Hole in or other damage to wall. -wall in prep area behind dry goods containers
In-use knife/knives stored in cracks between pieces of equipment. -knife stored between reach-in cooler and handwashing sink in kitchen, employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment has an accumulation of grease and food debris -walk-in cooler fan covers have an accumulation of dust/debris -walk-in cooler green shelf below fans
Walk-in cooler shelves with rust that has pitted the surface.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed green cutting board and knife but failed to sanitize
Pesticide/insecticide labeled for household use only present in establishment. -can of Hot Shot in bar area, operator discarded
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over cut green peppers in stand-up two door "Avantco" reach-in cooler
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris. -multiple cutting boards stained in kitchen
Spray bottle containing toxic substance not labeled. -multiple unlabeled pink solution spray bottles, employee labeled
Bowl or other container with no handle used to dispense food. -black plastic bowl stored in rice in hot holding unit
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee styrofoam cup stored on top of reach-in cooler in beverage service area
Floor soiled/has accumulation of debris. -walk-in cooler floor
In-use knife/knives stored in cracks between pieces of equipment. -knife stored between reach-in cooler and handwashing sink in kitchen
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted. -operator posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -sides of cooking equipment have an accumulation of grease and food debris -hood filters have an accumulation of grease and food debris
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. -salt and sugar containers lacking labels
Jun 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jun 19, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler overnight, made previous day Beans 41-45F Queso 42-52F, 47-51F
Live, small flying insects found 4 in the bar
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Parasite destruction
Nonfood-grade bags used in direct contact with food. To go bags for tortillas
Raw animal food stored over/not properly separated from ready-to-eat food. Raw carne asada over cooked food walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food-contact surface soiled with food debris, mold-like substance or slime. can opener blade
No proof of required state approved employee training provided for employee hired more than 60 days ago. 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. Soufflé cup left in salsa and salt/sugar
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.
In-use knife/knives stored in cracks between pieces of equipment. Between hand sink and reach in cooler on cookline
Jun 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects found - Approximately 10+ dish area - appx 3 in prep room - approximately 5 around bag in the box soda - approximately 5 in ice machine area - 1 in the bar
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Salsas
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, hot water faucet handle non functional
Reach in cooler gaskets in poor repair. Cookline cooler
Standing water in bottom of reach-in-cooler. Cookline cooler
Jun 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 10 high priority.
10 High priority7 Intermediate6 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler overnight, made previous day Beans 41-45F Queso 42-52F, 47-51F
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing but not sanitizing pans prior to air drying
Live, small flying insects found 4 in the bar
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Parasite destruction
Nonfood-grade bags used in direct contact with food. To go bags for tortillas
Raw animal food stored over/not properly separated from ready-to-eat food. Raw carne asada over cooked food walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Birria 6/7; peccadillo 6/6, consume 6/7, grasa 6/6, salsa 6/11
Rodent activity present as evidenced by rodent droppings found. 1 in the bar in the floor 1 under reach in cooler cookline 2 on top of chemicals for dish machine
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. Liquid egg 57-59F, Avant double cooler
Food-contact surface soiled with food debris, mold-like substance or slime. can opener blade
Handwash sink used for purposes other than handwashing. Employee rinsed towel in hand sink
No paper towels or mechanical hand drying device provided at handwash sink. Ice machine area
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No running water for establishment. Employees preparing food, cutting produce, getting ready to open. 2-3 servers, 3-4 kitchen. Plumber turned water off to fix pipe.
Spray bottle containing toxic substance not labeled. Spray bottle hanging from handsink in server area
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar handsink
Bowl or other container with no handle used to dispense food. Soufflé cup left in salsa and salt/sugar
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline shelf
In-use knife/knives stored in cracks between pieces of equipment. Between hand sink and reach in cooler on cookline
Ripped/worn tin foil used as shelf cover. Bottom shelf next to dish machine
Standing water in bottom of reach-in-cooler. Prep cooler
May 6, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Live, small flying insects found - Approximately 10+ dish area - appx 3 in prep room - approximately 5 around bag in the box soda - approximately 5 in ice machine area - 1 in the bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Salsas
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, hot water faucet handle non functional
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages, multiple locations
Food stored on floor. Jug of oil, prep area
Reach in cooler gaskets in poor repair. Cookline cooler
Standing water in bottom of reach-in-cooler. Cookline cooler
May 2, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 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 0 ppm cl
Live, small flying insects found - Approximately 10+ dish area - appx 3 in prep room - approximately 5 around bag in the box soda - approximately 5 in ice machine area - 1 in the bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Salsas
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, hot water faucet handle non functional
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages, multiple locations
Food stored on floor. Jug of oil, prep area
Reach in cooler gaskets in poor repair. Cookline cooler
Standing water in bottom of reach-in-cooler. Cookline cooler
May 1, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 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 0 ppm cl
Live, small flying insects found - Approximately 10+ dish area - appx 3 in prep room - approximately 5 around bag in the box soda - approximately 5 in ice machine area - 1 in the bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Salsas
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, hot water faucet handle non functional
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages, multiple locations
Food stored on floor. Jug of oil, prep area
Reach in cooler gaskets in poor repair. Cookline cooler
Standing water in bottom of reach-in-cooler. Cookline cooler
Apr 28, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority6 Intermediate4 Basic
Show 13 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 0 ppm cl
Live, small flying insects found - Approximately 10+ dish area - appx 3 in prep room - approximately 5 around bag in the box soda - approximately 5 in ice machine area - 1 in the bar
Raw animal food stored in same container as ready-to-eat food. Raw burger and open bag of cauliflower, cookline drawers in same 1/3 pan
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Salsas
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, hot water faucet handle non functional
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages, multiple locations
Food stored on floor. Jug of oil, prep area
Reach in cooler gaskets in poor repair. Cookline cooler
Standing water in bottom of reach-in-cooler. Cookline cooler
Apr 19, 2025Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority7 Intermediate6 Basic
Show 17 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 0 ppm cl
Live, small flying insects found - Approximately 10+ dish area - appx 3 in prep room - approximately 5 around bag in the box soda - approximately 5 in ice machine area - 1 in the bar
Raw animal food stored in same container as ready-to-eat food. Raw burger and open bag of cauliflower, cookline drawers in same 1/3 pan
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw chicken over whole muscle beef
Food-contact surface soiled with food debris, mold-like substance or slime. - interior top cookline microwave - drawer gaskets below flattop - soda gun nozzle in the bar - interior frozen margarita dispenser bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Salsas
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, hot water faucet handle non functional
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 See stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages, multiple locations
Food stored on floor. Jug of oil, prep area
Reach in cooler gaskets in poor repair. Cookline cooler
Standing water in bottom of reach-in-cooler. Cookline cooler
Working containers of food removed from original container not identified by common name. Salt/sugar in large plastic tubs, behind dish machine
Apr 18, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 29 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority11 Intermediate10 Basic
Show 29 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 0 ppm cl
Employee held gloves up to his mouth and blew on them to facilitate putting them on his hands, then cut bar fruit.
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. Server handling fruit with bare hands to place it on a beverage 3x
Live, small flying insects found - Approximately 10+ dish area - appx 3 in prep room - approximately 5 around bag in the box soda - approximately 5 in ice machine area - 1 in the bar
Raw animal food stored in same container as ready-to-eat food. Raw burger and open bag of cauliflower, cookline drawers in same 1/3 pan
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw chicken over whole muscle beef
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa enchilada 4/8 Burria 4/2
Rodent activity present as evidenced by rodent droppings found. - 1 on the floor under cookline hand sink - 1 on the bottom shelf under clean container storage/salt/sugar - 11 on the floor under prep sink / dry storage shelving - 1 on chemical container under dish machine - 7 on bottom of rolling cart in prep area - 11 on top of bog in the box soda and other food items in storage room - 2 on ice machine next to ice scoop - 3 on top of container holding flour next to ice machine - 1 on the floor next to mop sink - 2 on the floor in the bar
Food-contact surface soiled with food debris, mold-like substance or slime. - interior top cookline microwave - drawer gaskets below flattop - soda gun nozzle in the bar - interior frozen margarita dispenser bar
Handwash sink used for purposes other than handwashing. Used to fill containers, cookline
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. - Ice machine area - server area
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.
No soap provided at handwash sink. Ice machine area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Salsas
Spray bottle containing toxic substance not labeled. Dining room
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, hot water faucet handle non functional
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 See stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages, multiple locations
Floor area(s) covered with standing water. Corner of kitchen under dish storage, visibly soiled water under shelving
Food stored on floor. Jug of oil, prep area
In-use knife/knives stored in cracks between pieces of equipment. Between dump sink and reach in cooler on cookline
Outer openings of establishment cannot be properly sealed when not in operation. Approximately 1-2" gap behind cookline cooler between server area and cookline, visible crawl space underneath
Reach in cooler gaskets in poor repair. Cookline cooler
Standing water in bottom of reach-in-cooler. Cookline cooler
Water leaking from pipe and/or faucet/handle. Under wait station hand sink
Working containers of food removed from original container not identified by common name. Salt/sugar in large plastic tubs, behind dish machine
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate13 Basic
Show 22 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. -both kitchen and bar area dishwashers: tested 0ppm, operator changed chlorine sanitizers, retested 100ppm in bar dishwasher and 50ppm in kitchen dishwasher
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored over raw pork and raw ground beef in walk-in cooler, operator reorganized walk-in cooler
Toxic substance/chemical improperly stored. -can of Lysol spray stored on top of reach-in cooler in front service area, operator removed
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink near ice machine
No soap provided at handwash sink. -handwash sink near ice machine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -salsa portions
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink to right of reach-in cooler, operator cleared blockage
Spray bottle containing toxic substance not labeled. -pink solution spray bottle in kitchen lacking label, operator discarded
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher 51F
Bowl or other container with no handle used to dispense food. -bowl in cooked rice, employee discarded
Carbon dioxide/helium tanks not adequately secured. -3 unsecured tanks at entrance to kitchen area
Current Hotel and Restaurant license not displayed. -Operator may access current license at myfloridalicense.com or by calling the DBPR Customer Contact Center at 850-487-1395.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee dunkin' cup stored on top of reach-in cooler in beverage service area, operator relocated
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on top of dishwasher, employee removed
Food not stored at least 6 inches off of the floor. -plastic bin of to-go bags of chips stored on the floor in service area, operator relocated
Hole in or other damage to wall. -lower portion of left side wall at entrance to dishwashing area
In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on ice machine, operator removed
In-use knife/knives stored in cracks between pieces of equipment. -2 knives stored in between reach-in cooler and handwash sink in kitchen, operator removed
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. -handwash sink near ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves have an accumulation of grease
Wet mop not stored in a manner to allow the mop to dry.
Jun 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Birria 4/5, cooked carne 4/3
Food-contact surface soiled with food debris, residue. - prep cooler cutting board - soda nozzle at bar - margarita nozzle
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - prep area added to kitchen
Carbon dioxide tanks not adequately secured.
Equipment in poor repair. - gaskets torn on main cookline cooler; standing water in unit
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef, walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Birria 4/5, cooked carne 4/3
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sour cream 59F in a squeeze bottle on top of shredded lettuce, cooklone. Out for less than an hour and a half per operator. Moved underneath. - salsa in portions 61F next to chip dispenser. Advised to use time as a public health control.
Food-contact surface soiled with food debris, residue. - prep cooler cutting board - soda nozzle at bar - margarita nozzle
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - prep area added to kitchen
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. Employees with no food handler training
Spray bottle containing toxic substance not labeled. Sanitizer bottles
Bowl or other container with no handle provided to dispense food. Sugar. Beans. Corrected on site
Carbon dioxide tanks not adequately secured.
Cardboard used to line nonfood-contact shelves. - storage area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage expo window In reach in cooler On cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep table
Equipment in poor repair. - gaskets torn on main cookline cooler; standing water in unit
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. - new prep area, exposed insulation next to reach in cooler/active prep area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm corrected to 400 ppm quat
Working containers of food removed from original container not identified by common name. - sugar
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -cooler in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained
Handwash sink used for purposes other than handwashing. -handwashing sink in kitchen holding tongs
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 employee with no food handler training
Spray bottle containing toxic substance not labeled. -pink liquid
Condensation from wall ac unit dripping onto drainboard between dish machine and three compartment sink.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -prep area in kitchen
Food stored on floor. -bagged soda on floor of walk in
Ice scoop handle in contact with ice. -bar 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.