Fiesta Azteca Mexican Rest

3194 W New Haven Ave, W Melbourne, FL 32904 · Permanent Food Service · License 1504249

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 23 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
2 high priority, 4 intermediate (1 repeat), 18 basic (6 repeats); basic violations cost 12 at most
-37
Extension granted on Nov 6
Counts in full until a follow-up finds the problems fixed
-3
Safety score60

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

Inspection history

1 inspection · 2 visits

Nov42026

Routine inspection

24 violations found · Inspector came back once

Follow-up visitNov 6, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
13 violations still not corrected:
- 3 Intermediate
- 10 Basic
What was still cited
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 2 High priority
- 4 Intermediate
- 18 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Walk in cooler: 4 oz chicken enchiladas soup (63°F - Cold Holding); one lb shredded chicken (65°F - Cold Holding); five lbs melted white cheese (63°F - Cold Holding); five lbs pork verde (62°F - Cold Holding); two lbs fried egg (75°F - Cold Holding); three tubes chorizo (64°F - Cold Holding); 32 lbs bucket of sour cream (64°F - ambient ); six lbs ground beef (60°F - Cold Holding); 20 lbs shredded beef (58°F - Cold Holding); 3 lbs raw shrimp (62°F - Cold Holding); 3 lbs shredded cheese (61°F - Cold Holding); 5 lbs shredded cheddar (63°F - Cold Holding); 35 lbs American cheese (64°F - Cold Holding); 20 lbs block cheese (64°F - Cold Holding); 8 eggs (64°F - ambient )
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler: 4 oz chicken enchiladas soup (63°F - Cold Holding); one lb shredded chicken (65°F - Cold Holding); five lbs melted white cheese (63°F - Cold Holding); five lbs pork verde (62°F - Cold Holding); two lbs fried egg (75°F - Cold Holding); three tubes chorizo (64°F - Cold Holding); 32 lbs bucket of sour cream (64°F - ambient ); six lbs ground beef (60°F - Cold Holding); 20 lbs shredded beef (58°F - Cold Holding); 3 lbs raw shrimp (62°F - Cold Holding); 3 lbs shredded cheese (61°F - Cold Holding); 5 lbs shredded cheddar (63°F - Cold Holding); 35 lbs American cheese (64°F - Cold Holding); 20 lbs block cheese (64°F - Cold Holding); 8 eggs (64°F - ambient )
Intermediate4
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Walk in cooler has broken exterior thermometer and none on inside most items at 60f.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  For dish machine or sanitizer buckets.
  Repeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Adriana and Carlos had no proof of training at the establishment.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Credit fee not listed on menu.
Basic18
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Rice container on cook line not labeled.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Make table on cook line has no ambient thermometer inside unit, back may have temperature display but it's blocked.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Two buckets with enchilada sauce stored on floor, operator moved to prep table.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Metal container and plastic container with no handles used to scoop rice and uncooked beans.
  Equipment in poor repair.
  Make table on cook line both doors have torn gaskets. Ice machine protective door broken, falls off when moved. Walk in cooler gaskets torn and flapping at bottom of door.
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk in freezer has heavy ice build up and frozen ice on floor and shelves.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler ambient temperature of 64f all temperature control foods stop sold.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Top of dish machine soiled with food debris.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave on cook line soiled with food debris.
  Reach-in freezer interior/shelves have accumulation of soil residues.
  White chest reach in freezer soiled with food debris on back right hand corner.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Side of six burner stove and griddle on cook line soiled with grease and food debris. Lower shelf under griddles soiled with heavy grease and food debris. Top of oven soiled with food debris. Make table door gaskets soiled with food debris and mold like substance.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Plates on shelf located on cook line above make table not inverted or protected.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  Female restroom.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Back screen door has 1/4" to 1/2" gap on bottom and henge side.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
  Wall in front at bar has no cove molding.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Tile wall on cook line soiled with debris.
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  Broken ceiling tiles on back kitchen.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Three tanks in side storage not secured.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.