La Fiesta Mexican Cocina
4937 & 4941 NW Blitchton Rd, Ocala, FL 34482 · Permanent Food Service · License 5203201
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot, 3 repeats), 7 basic (2 repeats)-39
- Administrative complaint on Oct 1Counts in full until a follow-up finds the problems fixed-20
- Safety score41
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Two pieces of fish inside slit reduced oxygen packaging. The fish is completely thawed. The package does have a label indicating the fish must be removed from packaging prior to thawing.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Flat of raw shell eggs stored on shelf above cilantro inside walk-in cooler. 2. Open pan containing raw frozen chicken thawing at room temperature on top of bin containing rice in prep area of kitchen. An employee moved the chicken back into the cooler to continue to thaw.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Aerosol can containing air freshener stored on shelf directly beside single-use foam trays at kiosk in lobby. An employee removed the chemical from the area during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice machine door and area around opening soiled with mold-like substance.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice dumped into handwash sink near warewash area.
Repeat violation
No soap, handwash sign, and/or paper towels/mechanical hand drying device provided at handwash sink.
1. No soap at handwash sink near cookline. 2. No towels at handwash sink at kitchen entrance or at handwash sink in bar area. 3. No handwash sign at handwash sink in prep area near ice machine. An employee replenished the soap and towels in the kitchen during this inspection.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: 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/ Inspector observed four employees handling food without a certified food manager present.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Open pan containing raw frozen chicken thawing at room temperature on top of bin containing rice in prep area of kitchen. An employee moved the chicken back into the cooler to continue to thaw.
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.
See stop sale. Two pieces of fish inside slit reduced oxygen packaging. The fish is completely thawed. The package does have a label indicating the fish must be removed from packaging prior to thawing. Stop sale issued.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle of scoop stored down inside sugar inside bin at kitchen entrance.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating food with food on prep table beside cutting board and above seasoning. The employee took their food to the dining room during this inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Cardboard used to line shelf near cookline.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet nested drink cups on shelf at kitchen entrance.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop op stored down inside mop bucket inside mop closet.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.