Fiesta Azul Tequila House
990 N SR 434 Ste 1150, Altamonte Spring, FL 32714 · Permanent Food Service · License 6902817
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection3 high priority (1 fixed on the spot), 7 intermediate (1 fixed on the spot, 2 repeats), 18 basic; intermediate violations cost 18 at most; basic violations cost 12 at most-45
- Administrative complaint on Aug 13Counts in full until a follow-up finds the problems fixed-20
- Safety score35
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 visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
28 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 on time/temperature control for safety food due to temperature abuse.
Mole located in the walk in cooler, held more than 7 days. pork from 3hours ago (100°F - Reheating);
Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
pork from 3hours ago (100°F - Reheating);
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp over sauces located in walk in cooler. Manager moved sauces.
Fixed on the spot
Intermediate7
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.
Mole located in the walk in cooler.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Located next to ice machine.
Repeat violationAdministrative complaint
No soap provided at handwash sink.
Located next to ice machine.
Repeat violationAdministrative complaint
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/ Manager arrived during inspection.
Fixed on the spot
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 & Lodging Association (SafeStaff) 866-372-7233.
Basic18
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Steak thawing at room temperature. Moved to walk in cooler.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
70°F
In-use tongs stored on equipment door handle between uses.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Above triple sink on the shelf.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in white rice. Manager removed.
Fixed on the spot
Equipment in poor repair.
Ice machine.
Hood filter missing from automatic fire suppression/exhaust system.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Reach in cooler
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal pans.
Code 25, Single-service items: Single-service items for customer self-service not properly protected to prevent contamination.
Straws located at the bar.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Dish area
Hole in or other damage to wall.
Under sink located next to dishwasher.
Ceiling tile missing.
Dish area
Light not functioning.
Hood
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
- 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.
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