Fajitas Mexican Restaurant
707 US Hwy 331 S, Defuniak Springs, FL 32435 · Permanent Food Service · License 7602238
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 Jul 20 routine inspection4 high priority (fixed by the Jul 21 follow-up, 2 repeats), 1 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- 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 - First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Double glass door located in kitchen three full pans ground beef 54°F, one full pan chicken55F, one half pan diced tomatoes 55°F, 10# bag of shredded cheese 57°F, 6 gallons of queso 54°F, 1# sliced cheese 53°F, three whole tilapia 54°F one full pan cooked rice 55°F- all previous mentioned foods held overnight in reach in cooler per operator
Repeat violation
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed one half pan of beef marked 07/06.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed one half pan of beef marked 07/06.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Double glass door located in kitchen three full pans ground beef 54°F, one full pan chicken55F, one half pan diced tomatoes 55°F, 10# bag of shredded cheese 57°F, 6 gallons of queso 54°F, 1# sliced cheese 53°F, three whole tilapia 54°F one full pan cooked rice 55°F- all previous mentioned foods held overnight in reach in cooler per operator
Repeat violation
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
- two ice cream scoops stored in room temperature water.
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.