La Fiesta Mexican Cocina

348 N Nova Rd, Ormond Beach, FL 32174 · Permanent Food Service · License 7406794

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

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.High priority · fixed by the Oct 7 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
4 high priority (fixed by the Oct 7 follow-up), 3 intermediate, 10 basic (2 repeats)
-33
Safety score67

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

Inspection history

1 inspection · 2 visits

Oct62026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles in disrepair in kitchen.
  More time given
  Floor soiled/has accumulation of grease under cooking equipment.
  More time given
- Code 38, Lighting: Lights in warewashing area missing the proper shield, sleeve coatings or covers.
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: 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. -molida at 47°f in walk in cooler. Cooked and placed in walk in cooler yesterday. -enchilada sauce at 50°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -raw beef 50°f, raw chicken 47°f, chorizo 48°f in reach in cooler drawers. In reach in drawers 1.5 hours. Operator moved to walk in cooler. -salsa at 73°f in server area. In ice bath less than 1 hour. Operator using large plastic container for salsa. Advised operator to use smaller, metal container and completely surround with ice.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  molida at 47°f in walk in cooler. Cooked and placed in walk in cooler yesterday. -enchilada sauce at 50°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -tubes of super glue stored in kitchen.
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  -operator using deep pans and covering product during cooling process.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -glass scrubbers in hand wash sink.
- 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.
Basic10
- Code 14, Food-contact surfaces designed and maintained: Soiled cardboard lining shelves with spice containers.
  Equipment in poor repair.
  -panel missing from front of ice machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
  -paper towel dispenser at cookline soiled.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -handwash sink in bar.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles in disrepair in kitchen.
  Floor soiled/has accumulation of grease under cooking equipment.
  Repeat violation
- Code 38, Lighting: Lights in warewashing area missing the proper shield, sleeve coatings or covers.
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.