LA FIESTA CANTINA NSB

Name: LA FIESTA CANTINA NSB
Address: 114 FLAGLER AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 0

114 FLAGLER AVE, NEW SMYRNA BEACH, FL 32169

License #7407025

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 3, 2026 · 18 findings · 3 critical

Routine - Food

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Quick take

LA FIESTA CANTINA NSB in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on June 3, 2026. Across those visits, inspectors documented 213 total violations — 51 critical, 74 major, 88 minor.

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The latest inspection on June 3, 2026 shows 18 observation rows: 3 critical, 6 major, and 9 minor.

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Inspection coverage

100%

Inspector notes

213

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LA FIESTA CANTINA NSB has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -black plastic bowls stored in rices in hot holding unit
[24-17-4] Dishes dried with a towel/cloth.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on top of dishwasher, employee removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack hanging off of dry storage rack -employee cell phone stored on top of dishwasher, employee removed
[14-11-5] Equipment in poor repair. -right side reach-in cooler door to left of handwash sink in kitchen, operator stated a repair technician was present and left to get parts
[36-24-5] Hole in or other damage to wall. -wall in prep area behind dry goods containers
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -knife stored between reach-in cooler and handwashing sink in kitchen, employee removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment has an accumulation of grease and food debris -walk-in cooler fan covers have an accumulation of dust/debris -walk-in cooler green shelf below fans
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -queso 124F and rice 109F, per employee less than 30 minutes stored in stand-up portable hot holding cabinet, employee relocated to stove to rapidly reheat
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -exceeding 400ppm, operator diluted with water, retested 300ppm
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[22-02-4] Food-contact surface soiled with food debris. -white cutting board on top of reach-in cooler next to handwash sink in kitchen is stained
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in beverage service area used as dump sink, ice present
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -QUATERNARY AMMONIA for wiping cloths -CHLORINE for dishwasher
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to outside exit door in prep area -handwash sink at beverage service station, operator restocked
[31B-03-4] No soap provided at handwash sink. -handwash sink in kitchen, employee restocked

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -black plastic bowl stored in rice in hot holding unit
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee styrofoam cup stored on top of reach-in cooler in beverage service area
[36-73-4] Floor soiled/has accumulation of debris. -walk-in cooler floor
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -knife stored between reach-in cooler and handwashing sink in kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses.
[51-13-4] No Heimlich maneuver/choking sign posted. -operator posted
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -sides of cooking equipment have an accumulation of grease and food debris -hood filters have an accumulation of grease and food debris
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. -salt and sugar containers lacking labels
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed green cutting board and knife but failed to sanitize
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. -can of Hot Shot in bar area, operator discarded
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over cut green peppers in stand-up two door "Avantco" reach-in cooler
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris. -multiple cutting boards stained in kitchen
[41-17-4] Spray bottle containing toxic substance not labeled. -multiple unlabeled pink solution spray bottles, employee labeled

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup left in salsa and salt/sugar
[06-09-1] 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.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline shelf
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between hand sink and reach in cooler on cookline
[14-20-4] Ripped/worn tin foil used as shelf cover. Bottom shelf next to dish machine
[29-49-6] Standing water in bottom of reach-in-cooler. Prep cooler
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler overnight, made previous day Beans 41-45F Queso 42-52F, 47-51F
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing but not sanitizing pans prior to air drying
[35A-02-7] Live, small flying insects found 4 in the bar
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Parasite destruction
[14-31-5] Nonfood-grade bags used in direct contact with food. To go bags for tortillas
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw carne asada over cooked food walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Birria 6/7; peccadillo 6/6, consume 6/7, grasa 6/6, salsa 6/11
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1 in the bar in the floor 1 under reach in cooler cookline 2 on top of chemicals for dish machine
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid egg 57-59F, Avant double cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. can opener blade
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed towel in hand sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Ice machine area
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-09-4] No running water for establishment. Employees preparing food, cutting produce, getting ready to open. 2-3 servers, 3-4 kitchen. Plumber turned water off to fix pipe.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle hanging from handsink in server area
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar handsink

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages, multiple locations
[08B-38-4] Food stored on floor. Jug of oil, prep area
[14-11-5] Reach in cooler gaskets in poor repair. Cookline cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline cooler
[22-41-4] 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. Bar 0 ppm cl
[35A-02-7] Live, small flying insects found - Approximately 10+ dish area - appx 3 in prep room - approximately 5 around bag in the box soda - approximately 5 in ice machine area - 1 in the bar
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] 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/
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Salsas
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, hot water faucet handle non functional

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages, multiple locations
[08B-38-4] Food stored on floor. Jug of oil, prep area
[14-11-5] Reach in cooler gaskets in poor repair. Cookline cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline cooler
[22-41-4] 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. Bar 0 ppm cl
[35A-02-7] approximately 5 live flies (3 in the bar, 2 in the kitchen) 4 rodent droppings ( 1 on bag in the box, 1 on freezer next to mop sink, 1 under hand sink on cookline, 1 on chemical container under dish area), .
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw burger and open bag of cauliflower, cookline drawers in same 1/3 pan
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] 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/
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Salsas
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, hot water faucet handle non functional

Disposition: Warning Issued
[06-09-1] 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. Tilapia See stop sale
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages, multiple locations
[08B-38-4] Food stored on floor. Jug of oil, prep area
[14-11-5] Reach in cooler gaskets in poor repair. Cookline cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt/sugar in large plastic tubs, behind dish machine
[22-41-4] 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. Bar 0 ppm cl
[35A-02-7] 3 in the dish area, 2 next to ice machine, 2 in the bar.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw burger and open bag of cauliflower, cookline drawers in same 1/3 pan
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw chicken over whole muscle beef
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - interior top cookline microwave - drawer gaskets below flattop - soda gun nozzle in the bar - interior frozen margarita dispenser bar
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] 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/
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Salsas
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, hot water faucet handle non functional

Disposition: Emergency order recommended
[06-09-1] 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. Tilapia See stop sale
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages, multiple locations
[36-22-4] Floor area(s) covered with standing water. Corner of kitchen under dish storage, visibly soiled water under shelving
[08B-38-4] Food stored on floor. Jug of oil, prep area
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between dump sink and reach in cooler on cookline
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Approximately 1-2" gap behind cookline cooler between server area and cookline, visible crawl space underneath
[14-11-5] Reach in cooler gaskets in poor repair. Cookline cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Under wait station hand sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt/sugar in large plastic tubs, behind dish machine
[22-41-4] 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. Bar 0 ppm cl
[12A-07-5] Employee held gloves up to his mouth and blew on them to facilitate putting them on his hands, then cut bar fruit.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server handling fruit with bare hands to place it on a beverage 3x
[35A-02-7] Live, small flying insects found - Approximately 10+ dish area - appx 3 in prep room - approximately 5 around bag in the box soda - approximately 5 in ice machine area - 1 in the bar
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw burger and open bag of cauliflower, cookline drawers in same 1/3 pan
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw chicken over whole muscle beef
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa enchilada 4/8 Burria 4/2
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. - 1 on the floor under cookline hand sink - 1 on the bottom shelf under clean container storage/salt/sugar - 11 on the floor under prep sink / dry storage shelving - 1 on chemical container under dish machine - 7 on bottom of rolling cart in prep area - 11 on top of bog in the box soda and other food items in storage room - 2 on ice machine next to ice scoop - 3 on top of container holding flour next to ice machine - 1 on the floor next to mop sink - 2 on the floor in the bar
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - interior top cookline microwave - drawer gaskets below flattop - soda gun nozzle in the bar - interior frozen margarita dispenser bar
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to fill containers , cookline
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] 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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - Ice machine area - server area
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-03-4] No soap provided at handwash sink. Ice machine area
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Portioned Salsas
[41-17-4] Spray bottle containing toxic substance not labeled. Dining room
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bar, hot water faucet handle non functional

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -bowl in cooked rice, employee discarded
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -3 unsecured tanks at entrance to kitchen area
[50-09-4] Current Hotel and Restaurant license not displayed. -Operator may access current license at myfloridalicense.com or by calling the DBPR Customer Contact Center at 850-487-1395.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee dunkin cup stored on top of reach-in cooler in beverage service area, operator relocated
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on top of dishwasher, employee removed
[08B-47-4] Food not stored at least 6 inches off of the floor. -plastic bin of to-go bags of chips stored on the floor in service area, operator relocated
[36-24-5] Hole in or other damage to wall. -lower portion of left side wall at entrance to dishwashing area
[10-12-5] In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on ice machine, operator removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -2 knives stored in between reach-in cooler and handwash sink in kitchen, operator removed
[10-20-4] In-use tongs stored on equipment door handle between uses.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -handwash sink near ice machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves have an accumulation of grease
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-41-4] 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. -both kitchen and bar area dishwashers: tested 0ppm, operator changed chlorine sanitizers, retested 100ppm in bar dishwasher and 50ppm in kitchen dishwasher
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored over raw pork and raw ground beef in walk-in cooler, operator reorganized walk-in cooler
[41-10-4] Toxic substance/chemical improperly stored. -can of Lysol spray stored on top of reach-in cooler in front service area, operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink near ice machine
[31B-03-4] No soap provided at handwash sink. -handwash sink near ice machine
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -salsa portions
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink to right of reach-in cooler, operator cleared blockage
[41-17-4] Spray bottle containing toxic substance not labeled. -pink solution spray bottle in kitchen lacking label, operator discarded
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher 51F

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle provided to dispense food. Sugar. Beans.
[51-11-4] Carbon dioxide tanks not adequately secured.
[14-45-4] Cardboard used to line nonfood-contact shelves. - storage area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage expo window In reach in cooler On cookline
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep table
[14-11-5] Equipment in poor repair. - gaskets torn on main cookline cooler; standing water in unit
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. - new prep area, exposed insulation next to reach in cooler/active prep area
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm corrected to 400 ppm quat
[02D-01-5] Working containers of food removed from original container not identified by common name. - sugar
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef, walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked Birria 4/5, cooked carne 4/3
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sour cream 59F in a squeeze bottle on top of shredded lettuce, cooklone. Out for less than an hour and a half per operator. Moved underneath. - salsa in portions 61F next to chip dispenser. Advised to use time as a public health control .
[22-02-4] Food-contact surface soiled with food debris, residue. - prep cooler cutting board - soda nozzle at bar - margarita nozzle
[51-16-7] 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/. - prep area added to kitchen
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handler training
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer bottles