FIESTA AZTECA MEXICAN REST
3194 W NEW HAVEN AVE
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/29/2025
High Priority
3
Intermediate
0
Basic
14
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Large tank next to ice machine and small tank next to 3 compartment sink Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Tape used on oven door Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Door of ice machine comes completely off when trying to open Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at top and bottom of screen door
- 08B-38-4:Basic - Food stored on floor. Tortilla chips, frying oil chips placed off floor Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease buildup up
- 08B-12-5:Basic - Stored food not covered. Salt under prep table
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on top of steam table unit Wiping cloth placed in sanitizer Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar or salt under prep table
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor in disrepair in walk in freezer
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cook moved chicken to bottom shelf Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook did not change gloves between preparing raw beef and and fixing ready to eat items
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler -red sauce 51 F - cold holding; wait station salsa 50 F - cold holding;
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. K class next too ice machine in recharge zone
Food safety inspection conducted on 4/29/2025 revealed 18 total violations (3 high priority, 0 intermediate, 14 basic).
Inspection on 11/5/2024
High Priority
1
Intermediate
1
Basic
20
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Tape used to repair nonfood-contact surface. On oven, the 2 door oven door handle has tape on it.
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Oven is heavily soiled Doors on cook line prep cooler
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Small co2 tank behind bar and large co2 tank in kitchen
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Few ceiling tiles in ladies bathroom are damaged with water stains. Ceiling tile above dishwasher has large hole.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook is not wearing a hat or hair net
- 14-11-5:Basic - Equipment in poor repair. Ice machine lid fell completely off when lifting lid. Oven door falls off when opened.
- 36-22-4:Basic - Floor area(s) covered with standing water. In back prep area of kitchen. Cook line has heavy standing water. Behind the bar has standing water on floor
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Some tiles broken throughout kitchen prep area.
- 08B-38-4:Basic - Food stored on floor. Soda bottles stored on floor in walk in cooler. Oil stored on floor in prep area.
- 36-24-5:Basic - Hole in or other damage to wall. Wall in disrepair with a hole, in liquor closet
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Heavily soiled interior microwave
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sink by hot water heater.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf on stove top shelf. Hood filters have build up of grease.
- 33-16-4:Basic - Open dumpster lid.
- 29-08-4:Basic - Plumbing system in disrepair. Water drips from hand wash sink pipe next to hot water heater
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Large tin pans in liquor closet not stored inverted
- 08B-12-5:Basic - Stored food not covered. Cooked chicken in walk in cooler not covered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on triple sink
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle with water not labeled. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can tomato paste 12 oz. Hunts
- 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 in walk in cooler not date marked.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver extinguisher next to ice machine in red, recharge
Food safety inspection conducted on 11/5/2024 revealed 23 total violations (1 high priority, 1 intermediate, 20 basic).
Inspection on 5/21/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Metal pan with no handle used to scoop dry rice Repeat Violation - From follow-up inspection 2024-05-21: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Repeat Violation - From follow-up inspection 2024-05-21: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. 2 cooks in kitchen Repeat Violation - From follow-up inspection 2024-05-21: **Time Extended**
Food safety inspection conducted on 5/21/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 3/20/2024
High Priority
5
Intermediate
8
Basic
10
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal pan with no handle used to scoop dry rice Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 36-62-4:Basic - Light not functioning in the kitchen
- 35B-03-4:Basic - Outer openings not protected with self-closing doors.
- 21-10-4:Basic - Soiled dry wiping cloth in use. Cook line
- 08B-12-5:Basic - Stored foods in the walk in cooler not covered.
- 08B-39-4:Basic - Tomatoes not washed prior to preparation.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Durarock needs painted in prep room
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Water bottles
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee went to get gloves and applied without washing hands.
- 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. Handle diced tomatoes with bare hands no gloves present. Recommend to stop prep till gloves can be delivered. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over whole muscle in freezer not hermetically sealed. Raw chicken over beef in the walk in freezer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 44F to 51F recommended to rapid chill Repeat Violation
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in hand sink
- 22-02-4:Intermediate - Interior of the cook line cooler soiled with food debris. Soda nozzles heavily soiled
- 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room Repeat Violation
- 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. 2 cooks in kitchen Repeat Violation
- 53B-13-5:Intermediate - 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. 2 cooks in the kitchen.
- 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 beans, meat, etc in the walk in cooler Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner
Food safety inspection conducted on 3/20/2024 revealed 23 total violations (5 high priority, 8 intermediate, 10 basic).
Inspection on 10/13/2023
High Priority
0
Intermediate
1
Basic
11
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black- like substance in the interior of the ice machine, on lid and white guard - From follow-up inspection 2023-10-13: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Using bowl no handle in dry rice Repeat Violation - From follow-up inspection 2023-10-13: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Keg co2 tanks under triple sink drain boards Repeat Violation - From follow-up inspection 2023-10-13: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine Repeat Violation - From follow-up inspection 2023-10-13: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under fryers, grill and stove top accumulation of debris - From follow-up inspection 2023-10-13: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. In walk in cooler and freezer Repeat Violation - From follow-up inspection 2023-10-13: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2023-10-13: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease Repeat Violation - From follow-up inspection 2023-10-13: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. To go lids stored on floor by dry storage close - From follow-up inspection 2023-10-13: **Time Extended**
- 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), sanitizer bucket in server area. Added bleach, retested at 50ppm for chlorine - From follow-up inspection 2023-10-13: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Unlabeled granulated substances in white bins under prep table in dish area - From follow-up inspection 2023-10-13: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepped items in walk in cooler undated, cooked ground beef, salsa - From follow-up inspection 2023-10-13: **Time Extended**
Food safety inspection conducted on 10/13/2023 revealed 12 total violations (0 high priority, 1 intermediate, 11 basic).
Inspection on 10/12/2023
High Priority
3
Intermediate
4
Basic
12
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black- like substance in the interior of the ice machine, on lid and white guard
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Using bowl no handle in dry rice Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Keg co2 tanks under triple sink drain boards Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dish machine Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under fryers, grill and stove top accumulation of debris
- 08B-38-4:Basic - Food stored on floor. In walk in cooler and freezer Repeat Violation
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 22-08-4:Basic - Interior of microwave has accumulation of food debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. To go lids stored on floor by dry storage close
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), sanitizer bucket in server area. Added bleach, retested at 50ppm for chlorine
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled granulated substances in white bins under prep table in dish area
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso kept out at room temperature temped at 86F, educated on keeping either hot at 135F and above or to kept cold at 41F and below
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler was stocked at 11am, found at 1:15pm, suggested rapid chill on items in walk in freezer. diced tomatoes (51F - Cold Holding); cut lettuce (51F - Cold Holding); guac (54F - Cold Holding); raw chicken (48F - Cold Holding); cooked pork (54F - Cold Holding) **Corrective Action Taken** 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. queso (86F - Hot Holding) on counter see stop sale
- 11-27-4:Intermediate - 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. Provided for operator
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket pieces in hand sink by triple sink Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At cookline hand sink Corrected On-Site
- 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. Multiple prepped items in walk in cooler undated, cooked ground beef, salsa
Food safety inspection conducted on 10/12/2023 revealed 19 total violations (3 high priority, 4 intermediate, 12 basic).