LA FIESTA MEXICAN COCINA
348 N NOVA RD, Ormond Beach FL 32174 · 386 256 4829
Last inspected Apr 1, 2026 · 9 visits since September 2023
FEB 24
SEP 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
1 Live, small flying insects found in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
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.
Exterior door has a gap at the threshold that opens to the outside. -doors to dry storage area have gap between doors and at the top and bottom of both doors.
Mar 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority6 Intermediate11 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee plated quesadilla with bare hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washed gloved hands after handling raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 45°f, salsa 46f, cheese 45°f, corn 46°f in top area of reach in cooler. Advised operator to keep lid closed and to add ice bags. -raw beef 44° to 45°f in cooler drawer.
Handwash sink does not have enough water pressure to properly wash hands in ladies restroom.
Handwash sink not accessible for employee use at all times. -bottle of bleach stored in handwashing sink in dish washing area.
Handwash sink used for purposes other than handwashing. -excessive food debris in handwashing sink at cookline.
No probe thermometer provided to measure temperature of food products. -unable to power on probe thermometer at cookline. Operator replaced battery.
No soap provided at handwash sink at cookline.
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.
Buildup of food debris/soil residue on equipment door handles. -microwave door soiled.
Employee on cook line with soiled clothing.
Exterior door has a gap at the threshold that opens to the outside. -doors to dry storage area have gap between doors and at the top and bottom of both doors.
Floor soiled/has accumulation of debris under equipment at cookline.
Interior of ice machine soiled.
Interior of microwave has accumulation of food debris.
No waste receptacle installed at handwash sink provided with disposable towels at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -container lids in dry storage area soiled.
Soiled dry wiping cloth in use.
Water leaking from faucet at handwash sink across from three compartment sink.
Working containers of food removed from original container not identified by common name. -containers of flour, sugar and salt not labeled.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
1 Live, small flying insects found in kitchen.
Nonfood-grade bags used in direct contact with food. -tortillas stored in grocery bag.
Stop Sale issued due to food not being in a wholesome, sound condition. 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, tuna, mahi in walk-in cooler.
Handwash sink does has low water pressure in ladies restroom.
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 in walk-in cooler. -tuna in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in kitchen soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee returned from outside area without removing or changing gloves to begin working with food.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. -individually portioned salmon, tuna and mahi in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken and raw beef in front containers at 45°f. All other tcs foods in drawer at 40°f. Drawer left partially open.
Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at three compartment sink in bar area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ahi tuna tostados not identified as raw on menu. Operator corrected menus.
No paper towels or mechanical hand drying device provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked beef in walk in cooler.
Buildup of food debris/soil residue on equipment door handles. -microwave door handle soiled.
Ceiling/ceiling tiles/vents soiled with dust at cookline.
Clean plates not stored inverted at cookline.
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. -individually portioned salmon, tuna and mahi in walk in cooler.
Equipment in poor repair. -bottom shelf of prep table rusted.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees in bar area.
Nonfood-contact surface soiled. -surface under flat grill soiled. -shelf in prep are soiled with food debris. -exterior of food storage containers in dry storage area (COS).
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name. -spices and seasonings in storage area not labeled.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomato at 46°f in top area of reach in cooler. Operator switched to metal container and placed below fill line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of black mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked rice.
Floors not maintained smooth and durable. -deep grout lines by dish machine.
In-use ice scoop stored on soiled surface between uses.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris. -surface under flat grill soiled with grease. -grease buildup on paper towel dispenser.
Stored food not covered. -open bag of corn flour.
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Storage containers in back area - chili powder, flour, garlic
Vacuum breaker missing on splitter added to hose bibb.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new employees who have not yet been through food handler training
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing. - by door near ice machine
Floor area(s) covered with standing water. - cookline - walk in cooler - warewashing area
Floor soiled/has accumulation of debris. - bar
In-use tongs stored on equipment door handle between uses.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - back prep area
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of grill - light hood at expediting area - dials on stove - ansul system nozzles - door frame on outside walk in cooler
Walk-in cooler shelves with rust that has pitted the surface.
soda gun holster missing at bar
Feb 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 12 high priority.
12 High priority5 Intermediate16 Basic
Show 33 findings ▾
1 Live small flying insects in server area.
Chlorine sanitizer not at proper minimum strength for manual warewashing. Tested 0 ppm. Do not use equipment/utensils not properly sanitized.
Container of medicine improperly stored. - allergy medicine on shelf with syrups in expedting area - cold and flu syrup on shelf over chip baskets in expediting area
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken 48-49F, cooling overnight - refried beans, 46-49F, cooling overnight
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board washed, rinsed, then placed to air dry without sanitizing.
Nonfood-grade containers used for food storage - direct contact with food. Storage containers in back area - chili powder, flour, garlic
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over sauces, walk in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cooked washed hands with gloves on
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. - sour cream 46F; washed cut lettuce 46F; cooked peppers/onions 45F; goat cheese 45F; prep cooler - raw beef, 44F, low boy - housemade salsa, 60-61F, less than 2 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice 93F, less than 1 hour
Vacuum breaker missing on splitter added to hose bibb.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - goat cheese, prep cooler
Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline
Handwash sink not accessible for employee use at all times. - cups stored in bar handsink
Handwash sink used for purposes other than handwashing. - cook rinsed wiping cloth in handsink
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new employees who have not yet been through food handler training
Accumulation of black mold-like substance in the interior of the ice machine. - ice bin in bar - ice machine in kitchen
Bowl or other container with no handle provided to dispense food. - spice jugs on shelf next to warmer in back
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing. - by door near ice machine
Floor area(s) covered with standing water. - cookline - walk in cooler - warewashing area
Floor soiled/has accumulation of debris. - bar
Food not stored at least 6 inches off of the floor. - buckets of margarita mix in bar
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - back prep area
No handwashing sign provided at a hand sink used by food employees. - bar
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of grill - light hood at expediting area - dials on stove - ansul system nozzles - door frame on outside walk in cooler
Raw fruits/vegetables not washed prior to preparation. - pineapple
Unwashed fruits/vegetables stored with ready-to-eat food. - cases of tomatoes over washed produce, walk in cooler
Walk-in cooler shelves with rust that has pitted the surface.
soda gun holster missing at bar
Sep 22, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated raw shrimp being used for ceviche.
Nonfood-grade bags used in direct contact with food. Tortillas in plastic grocery bag.
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.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Ahi tuna and ceviche served raw per manager. Menu labels these items as raw.
Accumulation of lime scale on the inside of the dishmachine.
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.
Cutting board has cut marks and is no longer cleanable.
Hood filter missing from automatic fire suppression/exhaust system.
Stored food not covered. Open bags of chili peppers in dry storage area.
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 8 high priority.
8 High priority5 Intermediate15 Basic
Show 28 findings ▾
3 Live, small flying insects in bar area.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans at 53°f in walk in cooler. Black beans were cooked and placed in walk in cooler yesterday. Rice at 58°f in walk in cooler. Rice was cooked and placed in walk in cooler last night.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Black beans at 53°f in walk in cooler. Black beans were cooked and placed in walk in cooler yesterday. Rice at 58°f in walk in cooler. Rice was cooked and placed in walk in cooler last night.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated raw shrimp being used for ceviche.
Nonfood-grade bags used in direct contact with food. Tortillas in plastic grocery bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef in outside walk in cooler between 49°f and 50°f. In cooler since yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef in outside walk in cooler between 49°f and 50°f. In cooler since yesterday.
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 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.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Ahi tuna and ceviche served raw per manager. Menu labels these items as raw.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans in walk in cooler made three days ago not dated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
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.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor area(s) covered with standing water at cookline and in walk in cooler.
Food stored on floor, chili peppers in dry storage area.
Hood filter missing from automatic fire suppression/exhaust system.
In-use ice scoop stored on soiled surface between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -buildup of mold like substance in handwash sink. -buildup of food debris on heat lamp at cookline. -buildup of food debris on shelving at cookline.
Reach-in cooler interior/shelves have accumulation of soil residues.
Single-service articles improperly stored. Cases of take out containers stored on floor in dry storage area.
Stored food not covered. Open bags of chili peppers in dry storage area.
Water leaking from pipe at cookline.
Working containers of food removed from original container not identified by common name. Corn flour in dry storage 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.