La Fiesta Tacos and Tequila

2260 W US Hwy 90, Lake City, FL 32055 · Permanent Food Service · License 2200589

Official report

out of 100

Grade F

Safety score 18 of 100

Latest visit: Jul 21, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Jul 21 follow-up · 37 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
12 high priority (8 fixed by the Jul 21 follow-up, 4 fixed on the spot, 3 repeats), 9 intermediate (2 fixed on the spot, 3 repeats), 17 basic (4 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most; all violations together cost 70 at most
-70
Administrative complaint on Jul 15, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score18

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

Inspection history

1 inspection · 3 visits

Jul152026

Routine inspection

38 violations found · Inspector came back 2 times

2nd follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitJul 17, 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.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  No change.
  More time given
Official report, on the Florida DBPR website
First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
38 violations found:
- 12 High priority
- 9 Intermediate
- 17 Basic
What the inspector cited
High priority12
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  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. 6 packages of Tilapia in reach-in cooler across from cook line
  Repeat violationAdministrative complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Items stored in walk-in coolers stained soiled: queso (58°F,58°F,57°F,58°F,59°F - Cooling); beans (58°F,58°F,57°F,57°F,56°F - Cooling). Manager stated items prepared and placed in cooler at 6:00am, temperature taken at 2:15pm.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items stored in reach-in coolers stained soiled across from cook line grill: cheese (47°F,46°F - Cold Holding); sour cream (49°F - Cold Holding); lettuce (48°F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41°F. Items stored in walk-in coolers stained soiled: chicken (48°F - Cold Holding); flan (48°F - Cold Holding). Manager stated items at proper temperature at 11:00 am, and that the cooler wasn't working properly. Repair person was on site to repair walk-in cooler. Manager opened door to walk-in freezer to reduce temperature to 41°F.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Items stored on cook line stove: potatoes (109°F,96°F - Hot Holding); corn (99°F - Hot Holding). Employee stated items placed on stove two hours prior to temperature being taken. Employee turned stove top on to reheat items.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Items stored in walk-in coolers stained soiled: queso (58°F,58°F,57°F,58°F,59°F - Cooling); beans (58°F,58°F,57°F,57°F,56°F - Cooling). Manager stated items prepared and placed in cooler at 6:00am, temperature taken at 2:15pm.
- Code 12, Handwashing and hygienic practices: 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 and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee entered kitchen from outside and began handling food on cook line without washing hands. Manager had employee wash hands.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food in direct contact with food.
  Ceviche served in stone like trucks. Manager moved ceviche to bowls.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0 ppm.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Faucet in prep sink next to kitchen entrance near restrooms.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed three flies in back dry storage area.
  Roach activity present as evidenced by live roaches found.
  Observed one live roach in cabinet beneath wait station, soda machine, where liquor is stored.
Intermediate9
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Flan stored in walk-in cooler. Manager stated flan was prepared the previous morning.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  No probe thermometer available.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit available.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on kitchen reach-in coolers stained. Blade of can opener on kitchen prep table soiled with old food debris. Deflector plate inside of kitchen ice machines soiled with mold-like substance.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Pan stored in dish area hand washing sink. Manager removed pan during inspection.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  N9 paper towels at dish area hand washing sink. Manager provided towels at hand washing sink.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle of cleaner in dish area.
  Repeat violation
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Back end of building remodeled without plan review submission or approval. No approved plans available today.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Two employee training certificates expired.
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Containers of spices on shelf across from kitchen prep tables throughout soiled.
- Code 06, Food properly thawed: 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.
  6 packages of Tilapia in reach-in cooler across from cook line.
  Repeat violation
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Pan of peppers on shelf next to kitchen entrance from dining room. Manager placed lid on pan.
  Fixed on the spot
  Food stored on floor.
  Case of cooking oil stored on cook line floor. Cases of fish stored on floor in walk-in freezer.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop stored on top of kitchen ice machine.
  In-use tongs stored on equipment door handle between uses.
  Tongs hanging from cook line fryer handle. Employee placed tongs on top of oven.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks on prep tables throughout the kitchen.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler shelves.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Door for walk-in freezer.
  Duct tape used to repair nonfood-contact surface.
  Duct tape used to repair lid in kitchen.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Dish machine next to three compartment sink.
  Old labels stuck to food containers after cleaning.
  Containers stored on dish rack across from three compartment sink.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers in walk-in coolers stained soiled with mold-like substance. Vents above cook line greasy.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Aluminum to go pans stored on kitchen shelf. Manager turned pans over.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Reach-in coolers stained soiled across from dish area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No sign, paper towels and soap at storage are hand washing sink.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles throughout the kitchen,greasy and dusty.
  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.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.