LA FIESTA MEXICAN RESTAURANT
9513 Northwest 39th Avenue
Gainesville, Florida, 32606
Alachua County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/30/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/28/2025
High Priority
5
Intermediate
4
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 1/28/2025 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).
Inspection on 7/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/10/2024
High Priority
4
Intermediate
0
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 7/10/2024 revealed 4 total violations (4 high priority, 0 intermediate, 0 basic).
Inspection on 7/8/2024
High Priority
9
Intermediate
3
Basic
9
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 7/8/2024 revealed 21 total violations (9 high priority, 3 intermediate, 9 basic).