DirtyFLRestaurant Inspection Data

LA FIESTA MEXICAN RESTAURANT

LA FIESTA MEXICAN RESTAURANT has 9 health inspections on file for its GAINESVILLE location, with an overall rating of 2.3/5. Recent inspections indicate some food safety concerns.

9513 Northwest 39th Avenue
Gainesville, Florida, 32606
Alachua County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/7/2025

Inspection #: Visit ID: 10908572

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
  • 35A-03-4:Basic - Dead roaches on premises. Three dead roaches on edge of reach in freezer in kitchen Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on back prep table. Manager told employee to eat outside. **Corrective Action Taken**
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored above prep table. Aprons and purse stored above sauce containers on dry goods storage rack
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (metal pans )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Missing faucet handle at handwash sink by dishwash area
  • 10-14-5:Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In-use utensil in temperature control food stored with handle touching food ( ice) in ice bin at bar. Manager removed handle. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip-top make table cover and frame
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food (rice )
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer in kitchen has mold like substance. Top of dish machine.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack, and in walk-in-cooler Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid open Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drinks in reach in cooler. Manager discarded drinks
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom reach in cooler at server station.
  • 08B-12-5:Basic - Stored food not covered. Churros in reach in freezer not covered Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves showing rust and reach in cooler by ice machine rusting
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine not completing cycles and temps at 152F
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee wearing gloves entered building through the back door and begin prepping beef without removing gloves, washing hands and putting on new gloves. Warning
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves wiped hands on apron then handled, clean dishes, cooking equipment and touched food. Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves touched his face, then handled taco shell bowls, without removing gloves, washing hands and putting on clean gloves. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items with the following dates in the Walk-in Cooler: beef July 24 and 27, Beans July 31. Manager advised that all the items had been prepared within the past 36 hours but new labels were not put on containers.
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One small live roach open edge of reach in freezer in kitchen. Roach was killed. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Walk-in Cooler: Milk 44F; Queso 52, 44F; Chicken 47,44F;Beef 45,44F; Sour cream 45F; Beans 44F. Walk-in-cooler door does not have a self closing mechanism and stays open. Ceviche in reach in cooler at 47F, employee advised that ceviche was out for a large order 30 minutes earlier Repeat Violation Admin Complaint
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Interior of oven on cookline soiled with grease. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with box of gloves and scooter handlebars Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no irreversible thermometer or temperature test strips available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink on cookline. Manager restocked dispenser Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. water at multiple handwash sinks less than 85F

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10767418

  • N/A:No Violations Were Observed

Inspection Date: 1/28/2025

Inspection #: Visit ID: 8822957

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on kitchen prep table. Employees removed drinks during inspection. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Floor beneath three compartment sink.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on top of oven during inspection. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Dumpster behind building. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Pans of fish and beef in walk-in cooler. Pan of stuffed peppers in reach-in freezer behind cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar on cook line. Repeat Violation
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, put on gloves and began handling pans of food without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
  • 12A-13-4:High Priority - 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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in to go bag on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: chicken (63F - Cold Holding); fries (64F,61F - Cold Holding); eggs (ambient) (47F - Cold Holding); pork (61F - Cold Holding). Manager stated items were placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in cooler to reduce temperature to 41F. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on top of cook line oven: chicken (93F - Hot Holding); beef (101F - Hot Holding). Manager stated items were cooked and placed on oven one hour prior to temperature being taken. Employee reheated items on grill and turned on stove warmers to keep items hot, chicken (194F - Reheating); beef (189F - Reheating). Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves. Blade of can opener on prep table next to back door.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan lid and garbage bags in hand washing sink next to hot water heater. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner in bar area. Manager placed label on bottle during inspection. Corrected On-Site

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8825585

  • N/A:No Violations Were Observed

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8822849

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day. **Corrective Action Taken** Warning - From follow-up inspection 2024-07-10: Walk-in cooler: chicken 46F, 48F, beef 45F, 46F, beans 45F. Manager stated items prepared the previous day. Admin Complaint
  • 01B-36-5: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 two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day. Warning - From follow-up inspection 2024-07-10: Walk-in cooler: chicken 46F, 48F, beef 45F, 46F, beans 45F. Manager stated items prepared the previous day. Admin Complaint
  • 01B-38-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day. Warning - From follow-up inspection 2024-07-10: Walk-in cooler: beef 45F, chicken 46F. Manager stated items prepared the previous day. Admin Complaint
  • 03D-07-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day. Warning - From follow-up inspection 2024-07-10: Walk-in cooler: beef 45F, chicken 46F. Manager stated items prepared the previous day. Admin Complaint

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8718106

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar on cook line.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dish area.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cans of soda on shelf in reach-in cooler across from walk-in cooler. Manager placed drinks in a pan on bottom shelf. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Aprons stored next to tortillas on shelf in front of walk-in cooler. Manager moved aprons to the office. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in dish area.
  • 08B-38-4:Basic - Food stored on floor. Container of sugar stored on cook line floor. Manager placed container of sugar on shelf. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
  • 33-16-4:Basic - Open dumpster lid. Dumpster behind building.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar stored on cook line not labeled.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day. **Corrective Action Taken** Warning
  • 01B-36-5:High Priority - 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. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in dish area, 153F. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked chicken in walk-in cooler. Manager placed eggs on bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line closest to back door: cheese (44F - Cold Holding); tomatoes (47F - Cold Holding); sour cream (46F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed items in ice bath to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day. Warning
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line oven: shrimp (91F - Hot Holding); chicken (98F - Hot Holding); pork (95F - Hot Holding). Employee stated items placed on oven two hours prior to temperature being taken. Manager stated going forward items would be held on time as a public health control. **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of mop sink splitter.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to back door. Water nozzle of wait station tea machine. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in kitchen hand washing sink. Manager removed pan from hand washing sink. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine in dish area.

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8541675

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in walk-in cooler.
  • 35A-03-4:Basic - Dead roaches on premises. Observed 6 dead roaches on glue trap next to water heater. Manager discarded glue trap. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
  • 08B-12-5:Basic - Stored food not covered. Pan of hot dogs in reach-in freezer across from walk-in cooler. Manager placed lid on top of container of hot dogs. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: chicken (51F - Cold Holding); beef (52F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle of tea machine in wait station. Blade of can opener on prep table in dish area. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area.

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8505626

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Walk-in cooler gasket. Repeat Violation - From follow-up inspection 2023-09-22: No change. **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Containers stored on table next to dish area. - From follow-up inspection 2023-09-22: No change. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven. Blade of can opener on kitchen prep table. Soda gun in bar area. Repeat Violation - From follow-up inspection 2023-09-22: No change. **Time Extended**

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8339778

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Can of Pepsi on shelf of reach-in cooler across from walk-in cooler. Manager placed Pepsi in pan marked for employees. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of bag of tortillas on cook line. Manager removed phone. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Floor beneath three compartment sink.
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Tapes hanging from ceiling throughout the kitchen.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line oven handle. Manager placed tongs on prep table. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Walk-in cooler gasket. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on table next to dish area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go aluminum pans stored on shelf in dry storage are next to walk-in cooler. Manager turned pans over. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table next to cook line oven. Manager placed cloth in sanitizer bucket. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen, 0 ppm. Manager added bleach to sanitizer bucket, 75 ppm. Corrected On-Site
  • 12A-13-4:High Priority - 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. Employee handled dirty dishes and proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 4 rodent droppings on floor in corner of dry storage beneath soda box storage. Observed 11 rodent droppings on floor beneath prep sink in back of kitchen. Observed 5 rodent droppings on floor behind water heater. Observed two rodent droppings on floor beneath three compartment sink. Observed 25 rodent droppings on top of dish machine. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven. Blade of can opener on kitchen prep table. Soda gun in bar area. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped cup of ice water in wait station hand washing sink.