Fiesta Azteca

850 North Wickham Road, Melbourne, FL 32935 · Permanent Food Service · License 1505604

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (3 fixed on the spot), 8 basic (1 repeat)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

14 violations found

First visitSep 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 2 High priority
- 4 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At service stations salsa (47°F - Cold Holding) in pitchers resting on top of ice. Recommended fully submerging to maintain temperature. Operator submerged
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Red hose at dish washer. Orange hose at mop sink
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Huevos rancheros. Operator marked all menus.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Nothing dated in walk-in cooler
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun tips and holsters behind bar. Soda gun nozzles and surrounding areas at soda machine nearest front entrance. Operator cleaned
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Behind bar at at service station
  Fixed on the spot
Basic8
- Code 14, Food-contact surfaces designed and maintained: Interior of ice machine/bin with rust that has pitted the surface.
  Ice machine in rear storage area
  Cardboard used to line nonfood-contact shelves.
  In walk-in freezer. Removed
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Large frozen puddle of ice on the floor in walk-in cooler
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine has an accumulation of mold like substances behind deflector plate. Interior upper rear wall of soda machine ice bin near host stand is soiled. Operator cleaned
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hoods, suppression lines and surrounding surfaces have an accumulation of grease dripping over cooking equipment
- Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
  On bar top
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand wash sink at kitchen entry
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
  At kitchen entrance over elongated floor drain
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only. At end of service alley next to kitchen entry
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.