DirtyFLRestaurant Inspection Data

FIESTA AZULTEQUILA HOUSE

4037 13 ST

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10846958

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. E it door at back of kitchen - From follow-up inspection 2025-06-04: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of paper boats stored on floor by secondary bar - From follow-up inspection 2025-06-04: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Churros and cheesecake burritos in reach in freezer at wait staff area not covered - From follow-up inspection 2025-06-04: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar in clear container at spice rack on cooks line - From follow-up inspection 2025-06-04: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table Cutting board on make table at wait staff area and green large cutting boards at dish wash area - From follow-up inspection 2025-06-04: **Time Extended**

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10724312

  • 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. Thawing mahi in sealed individual bags not cut to allow oxygen to make contact with mahi before thawing,per manufacturer's guidelines
  • 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 book bags,hat and jackets stored on top of dry goods at storage area by mop sink Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. E it door at back of kitchen
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwave's at kitchen
  • 25-05-4:Basic - Single-service articles improperly stored. Case of paper boats stored on floor by secondary bar
  • 08B-12-5:Basic - Stored food not covered. Churros and cheesecake burritos in reach in freezer at wait staff area not covered
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tilapia thawing in standing water in bucket at triple sink. Operator turned on cold running water Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in clear container at spice rack on cooks line
  • 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. Ran dishmachine several times Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces at cooks line Raw bacon wrapped around raw shrimp stored over sauces at reach in cooler by prep area Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing mahi in sealed individual bags not cut to allow oxygen to make contact with mahi before thawing,per manufacturer's guidelines
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table Cutting board on make table at wait staff area and green large cutting boards at dish wash area
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at primary bar,wait staff,ice machine and dish wash area hand wash sinks Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at primary bar Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Faboloso stored in clear spray bottles at both bars

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8722274

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food prep with no hat or hair net . Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket opal reach in cooler on cooks line
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. At cooks line
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Containers of fresh squeezed limes stored on floor at bar. Operator moved to walk in cooler shelf Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Jives stored in between prep table and make table Corrected On-Site
  • 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. Knives handle in direct contact with chili peppers Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Star and flour no label at kitchen
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tortilla shells and cheese stored in to go plastic bags
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over cut lettuce at reach in cooler at ceviche station Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinse gloves hands in hand washing sink and then go and grab a towel to wipe counter. Educated operator and employee removed gloves and washed hands Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in clear bottle not labeled at dish wash area Corrected On-Site

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8459248

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in container of flor and pinto beans
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler at expedite station is not keeping temperature 41F and below
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler at expedite station
  • 08B-12-5:Basic - Stored food not covered. Chilli peppers in containers at dry storage have no covers on them
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in clear container at expedite station 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. Shredded chicken temping at 53F in walk in cooler. Per operator it was cooked yesterday and placed in walk in cooler overnight
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk,heavy whipping cream,tres leche cake temping between 60F-63F.Per operator items were in reach in cooler at expedite station over night Shredded chicken temping at 53F in walk in cooler. Per operator it was in walk in cooler overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk,heavy whipping cream,tres leche cake temping between 60F-63F.Per operator items were in reach in cooler at expedite station over night
  • 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/
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator consumer advisory **Corrective Action Taken**

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8458979

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cookline - From follow-up inspection 2023-09-29: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current - From follow-up inspection 2023-09-29: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic soda cups Pans Repeat Violation - From follow-up inspection 2023-09-29: **Time Extended**

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8344507

  • 36-36-4:Basic - Ceiling tile missing. Front line
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cookline
  • 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. Salmon. Educated operator **Corrective Action Taken**
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic soda cups Pans Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Gaskets make table
  • 36-22-4:Basic - Floor area(s) covered with standing water. Back prep area
  • 08B-38-4:Basic - Food stored on floor. Seasoning and tortilla dry storage Food on floor walk in freezer
  • 10-14-5:Basic - Ice bucket/shovel stored not inverted Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drinks in small reach in cooler. Educated operator Corrected On-Site
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator could not find letter of parasite destruction Contacted rep and had proper letter sent to put on file Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink in back blocked by oil Corrected On-Site Repeat Violation
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Johnathan Chavez Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu not cooked. Claims they are updating menus Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Operator took picture
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef walk in cooler
  • 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. Miguel Salinas
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site