DirtyFLRestaurant Inspection Data

FIESTA AZUL TEQUILA HOUSE

FIESTA AZUL TEQUILA HOUSE has 10 health inspections on file for its ALTAMONTE SPRINGS location, with an overall rating of 2.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 10 reports on file

990 N SR 434 STE 1150

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 10 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13624196

Met Inspection Standards

2 int, 2 basic

  • 36-34-5:Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2026-01-29: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended** - From follow-up inspection 2026-04-07: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2026-01-29: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended** - From follow-up inspection 2026-04-07: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsing towel in hand wash sink in wait station. Warning - From follow-up inspection 2026-01-29: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended** - From follow-up inspection 2026-04-07: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -no soap at hand wash sink by ice machine. Warning - From follow-up inspection 2026-01-29: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended** - From follow-up inspection 2026-04-07: **Time Extended**

2/2/2026· 2mo ago

Visit ID: 13622266

Follow-up Inspection Required

1 high, 3 int, 3 basic

  • 36-34-5:Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2026-01-29: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2026-01-29: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended**
  • 29-27-4:Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2026-01-29: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended**
  • 01D-01-5:High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2026-01-29: Observed proof for H&N Group shrimp. Still need for mahi. **Time Extended** - From follow-up inspection 2026-02-02: Facility has stopped using mahi in ceviche until parasite letter is received. **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsing towel in hand wash sink in wait station. Warning - From follow-up inspection 2026-01-29: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -no soap at hand wash sink by ice machine. Warning - From follow-up inspection 2026-01-29: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2026-01-29: **Time Extended** - From follow-up inspection 2026-02-02: **Time Extended**

1/29/2026· 2mo ago

Visit ID: 13620186

Follow-up Inspection Required

1 high, 3 int, 3 basic

  • 36-34-5:Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2026-01-29: **Time Extended**
  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2026-01-29: **Time Extended**
  • 29-27-4:Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2026-01-29: **Time Extended**
  • 01D-01-5:High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2026-01-29: Observed proof for H&N Group shrimp. Still need for mahi. **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsing towel in hand wash sink in wait station. Warning - From follow-up inspection 2026-01-29: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -no soap at hand wash sink by ice machine. Warning - From follow-up inspection 2026-01-29: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2026-01-29: **Time Extended**

1/27/2026· 2mo ago

Visit ID: 13493139

Follow-up Inspection Required

1 high, 4 int, 4 basic

  • 36-34-5:Basic - 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. Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 08B-38-4:Basic - Food stored on floor. -case of pork on floor in walk-in freezer. Warning
  • 29-27-4:Basic - 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. Warning
  • 01D-01-5:High Priority - 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. Warning
  • 02C-03-5:Intermediate - 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. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsing towel in hand wash sink in wait station. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -no soap at hand wash sink by ice machine. Warning
  • 53B-14-5:Intermediate - 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. Warning

8/14/2025· 8mo ago

Visit ID: 10935175

Met Inspection Standards

5 high, 3 int, 3 basic

  • 06-09-1:Basic - 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.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -white handled knife between lid and side of cooler on cook line. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -2 door reach in cooler in wait station.
  • 09-01-4:High Priority - 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. **Corrective Action Taken**
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. -washed limes returned to cardboard box. Educated, limes were moved to stainless pan. Corrected On-Site
  • 14-31-5:High Priority - 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.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -tuna not removed from package, fully thawed.
  • 03A-02-5:High Priority - 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.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink by ice machine filled with items. Operator cleared. Corrected On-Site
  • 53A-05-6:Intermediate - 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -at host stand. Corrected On-Site

1/22/2025· 1y 2mo ago

Visit ID: 8817675

Met Inspection Standards

2 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -soiled at bottom of metal deflector.
  • 16-23-4:Basic - 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. **Corrective Action Taken**
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -on oven, removed. Corrected On-Site
  • 22-41-4:High Priority - 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.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -fresh tortillas in plastic bag not food-grade.

9/4/2024· 1y 7mo ago

Visit ID: 8878171

Met Inspection Standards
  • N/A:No Violations Were Observed

9/3/2024· 1y 7mo ago

Visit ID: 8817448

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 12B-07-4:Basic - - From initial inspection : Basic - 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. Corrected On-Site Warning - From follow-up inspection 2024-09-03: Open soda on cook line. **Time Extended** Corrected On-Site
  • 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. -in wait station, behind bar. Warning - From follow-up inspection 2024-09-03: **Time Extended**
  • 03D-01-5:High Priority - - From initial inspection : High Priority - 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. **Corrective Action Taken** Warning - From follow-up inspection 2024-09-03: No items cooling. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2024-09-03: Steaks 43, chorizo 43. Salsa 69, no time mark. All food in walk in cooler 60-61°. Per operator, walk in cooler at proper temperature this morning. Freezer door opened for temperature recovery. **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -strainer in hand wash sink behind bar. Corrected On-Site Warning - From follow-up inspection 2024-09-03: Strainer and glassware in bar hand wash sink, stainless steel spray in prep area hand wash sink, cleaning brush in hand wash sink by ice machine. All removed. **Time Extended** Corrected On-Site
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by ice machine. Warning - From follow-up inspection 2024-09-03: No paper towels. **Time Extended** Corrected On-Site

7/1/2024· 1y 9mo ago

Visit ID: 8728992

Follow-up Inspection Required

4 high, 6 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine interior soiled. Warning
  • 12B-07-4:Basic - 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. Corrected On-Site Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. -in wait station, behind bar. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons in water 72° on cart for tableside quacamole. Operator dumped water. Corrected On-Site Warning
  • 03D-01-5:High Priority - 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. **Corrective Action Taken** Warning
  • 22-41-4:High Priority - 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. Corrected On-Site Warning
  • 08A-05-6:High Priority - 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. Corrected On-Site Warning
  • 03A-02-5:High Priority - 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. Warning
  • 02C-03-5:Intermediate - 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. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -strainer in hand wash sink behind bar. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by ice machine. Warning
  • 53B-01-5:Intermediate - 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. Warning
  • 11-26-1:Intermediate - 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. Corrected On-Site Warning
  • 27-16-4:Intermediate - 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. Warning

1/31/2024· 2y 2mo ago

Visit ID: 8277678

Met Inspection Standards
  • N/A:No Violations Were Observed