LA FIESTA MEXICAN COCINA

Name: LA FIESTA MEXICAN COCINA
Address: 4937 & 4941 NW BLITCHTON RD, OCALA, FL, 34482, US
Rating: 20.9

4937 & 4941 NW BLITCHTON RD, OCALA, FL 34482

License #5203201

🌮 Mexican/Latin ℹ️

20.9 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 14 findings · 3 critical

Routine - Food

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Quick take

LA FIESTA MEXICAN COCINA in OCALA currently holds an InspectFL Health Score of 20.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 1, 2026. Across those visits, inspectors documented 120 total violations — 26 critical, 28 major, 66 minor.

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Inspections on file

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Callback visits

Latest clean pass

September 19, 2025

The latest inspection on October 1, 2026 shows 14 observation rows: 3 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

70%

Inspector notes

120

Coverage note

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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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[01B-13-4] 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.
[10-01-5] 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.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used to line shelf near cookline.
[22-02-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf at kitchen entrance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink near warewash area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop op stored down inside mop bucket inside mop closet.
[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/ Inspector observed four employees handling food without a certified food manager present.
[06-09-2] 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.
[12B-02-4] 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.
[41-10-4] 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.
[08A-05-6] 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.
[06-01-5] 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.
[31B-02-4] 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.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves throughout the kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drinks and milk stored in wait station reach-in cooler with restaurant food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron stored on top of bags of flour on kitchen prep table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from three compartment sink.
[08B-37-4] Food stored in a prohibited area. Cases of beer stored in restroom across from bar.
[08B-38-4] Food stored on floor. Case of cooking oil stored on cook line floor. Case of seafood medley stored on walk-in freezer floor. Containers of fish and chicken stored on walk-in cooler floor.
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor next to wait station soda machine.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of old refrigerator next to kitchen ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Employee placed tongs on top of grill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan covers dusty. Area around wait station soda nozzles soiled with old food debris.
[33-16-4] Open dumpster lid. Dumpster behind building.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf.
[36-10-4] Soiled floors/carpeting. Floor in walk-in freezer soiled with old food debris.
[08B-12-5] Stored food not covered. Back stored in cook line reach-in freezer. Steaks and chicken stored in walk-in cooler.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began handling food on cook line. Manager had employee change gloves and wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked veggies in walk-in cooler. Manager moved eggs to bottom shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp and proceeded to handle clean to go container without washing hands and changing gloves. Manager had employee change gloves and wash hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: chicken (45F - Cold Holding); rice (44F - Cold Holding). Items are stored close to door and manager stated door open quite a bit during the day. Manager moved items farther back in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Bottles of bleach stored next to clean containers on shelf across from three compartment sink. Manager moved containers to another shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Shelves for cook line reach-in freezer soiled with old food debris. Cutting board on reach-in cooler across from cook line stained. Lid for wait station ice bin.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink next to kitchen ice machine blocked by rolling cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container stored in wait station hand washing sink. Manager removed container during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand washing sink.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of cleaner stored in dish area.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar from container stored on bottom shelf of prep table. Manager removed bowl during inspection.
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves on cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water stored on kitchen prep table. Employee removed bottle of water during inspection.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in dish area. Employee stopped eating in kitchen during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf with clean pans in dish area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from three compartment sink.
[08B-38-4] Food stored on floor. Case of cooking oil stored on cook line floor. Pan of tamales and bag of ice stored on walk-in freezer floor.
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in wait station.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located in wait station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Hood vents above cook line. Walk-in cooler gasket.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
[08B-12-5] Stored food not covered. Pork and chicken stored in walk-in freezer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar stored in wait station.
[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. Dish machine next to three compartment sink, 0 ppm.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and proceeded to touch clean plate without changing gloves and washing hands. Manager had employee wash hands and change gloves.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee using three compartment sink with no sanitizer, quaternary ammonium 0 ppm.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink next to dish machine, 0 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked onions in walk-in cooler. Manager moved eggs to bottom shelf.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Flan stored in wait station reach-in cooler dated 9/3.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee drinking water and proceeded to prepare tacos without washing hands and changing gloves. Manager had employee wash hands and change gloves.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in kitchen steam table: queso (108F - Hot Holding). Manager stated queso placed in steam table one hour prior to temperature being taken. Manager had employee reheat queso.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table.
[31A-09-4] Handwash sink not accessible for employee use at all times. Rolling cart blocking hand washing sink in back of kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container stored in wait station hand washing sink. Employee removed container during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, hand soap and hand washing sign at hand washing sinks throughout the kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser stored in dish area.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
[35A-03-4] Dead roaches on premises. Three dead roaches by the handwash sink by the back door.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( plastic bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[08B-38-4] Food stored on floor. Container of beef and Chicken on floor of walk-in-freezer
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor of walk-in-freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle.
[35B-03-4] Outer openings not protected with self-closing doors. Exterior back door to kitchen does not have a self closing mechanism
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over cilantro and salsa buckets
[35A-05-4] Roach activity present as evidenced by live roaches found. Two live roaches by the back kitchen door
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef at steam table at 115F, Manager advised that beef had been there for 90 minutes. Manager had beef reheated to 165F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at back of kitchen by back door blocked by equipment
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at server station had two straws in the sink, the handwash sink at the entrance of the kitchen had a sanitizer bucket in the sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. two containers of salsa with no date mark prepared over 24 hours earlier

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( juice ) in reach in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table next to microwave.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor of walk-in-cooler
[08B-38-4] Food stored on floor. Box of Corn in husk stored on the floor of the walk-in-cooler.
[36-24-5] Hole in or other damage to wall. Several holes in the wall in mop sink room.
[10-14-5] Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor of walk-in-freezer
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle in ice at server stations. Scoop handle touching non-TCS food in sugar bin.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink in reach in cooler on cookline. Employee drink on prep table next to microwave
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed cut produce ( avocado) located in flip-top make table with produce stickers still on produce.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (strawberries ) stored over ready-to-eat food ( Flan and home drinks ) in reach in cooler. Avocado with sticker stored in cheese at flip-top make table cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe coming from wall in mop sink room.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Dishwasher dried pan that he washed with soiled wiping cloth that hangs on his waist belt.
[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. Dishmachine at 0ppm Cl
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves handled a 55 gallon container with chips and poured them into chip warmer. Employee handled the bottom of the 55 gallon container that rests on the floor while pouring the chips into the warmer. Employee then handled the ice scoop and filled a clean metal container without removing gloves, washing hands and putting on clean gloves
[14-31-5] Nonfood-grade bags used in direct contact with food. Tortillas a stored in non-food grade bags (Thank-you bags) in walk-in-cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink next to ice machine blocked by equipment. Cup and sanitizer bucket in hand wash sink on cook line.
[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/ No certified food manager present at time of inspection with six employees working.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink on cook line do not have soap or paper towels.
[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. Person in charge was not able to provide any food handler certificates for any of the employees.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Gasoline container containing gasoline stored next to ice machine.

Disposition: Warning Issued
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee on cookline eating chips. Observed employee coffee on prep table which prepping Chicken.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed hand wash sink by steam Bain with food hot holding in kitchen susceptible to splash from hand wash sink.
[08B-38-4] Food stored on floor. Observed plastic container of oil on floor on kitchen. Manager placed container on shelf.
[36-24-5] Hole in or other damage to wall. Observed two holes in wall in mop room.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in bottom of flip-top make table cooler on cook line.
[08B-12-5] Stored food not covered. Observed container of beef in reach in flip-top make table cooler uncovered. Employee placed a cover on container
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in mop sink.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor by server station.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed box of raw shelled eggs stored above pineapples and cut leafy greens in walk-in-cooler .
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wearing gloves touch their face and then proceed to wash their hands while still wearing gloves. Employee did not remove gloves to wash their hands and put on a clean set of gloves. Discussed with Manager and advised employee how to properly wash their hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of tomato sauce dated nine days earlier inn walk-in-cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed microwave on cookline next to flip-top make table cooler soiled with grease and food on the inside and outside.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink sink at server station blocked by a chair. Employee removed chair. Observed lemon in hand wash sink next to stream Bain. Manager removed lemon from hand wash sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment does not have chemical test strips for dishmachine or three-compartment sink