Fiesta Azultequila House
Last inspected: Nov 5, 2025
55
Score
Public records show 12 inspections at Fiesta Azultequila House stretching back to 2022. The most recent report on file is from Nov 5, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around 12 violations compared to roughly 21 violations earlier on.
Across the inspection history, “equipment and utensils not properly air-dried - wet nesting” is the issue that surfaces most often, recorded five times.
By comparison, the average St. Cloud facility scores 84, putting Fiesta Azultequila House on the weaker side. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Nov 5, 2025
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. To-go bags used for storing beef in walk-in freezer. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on white chest freezer at back of kitchen. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Over exit door. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on reach in cooler underneath make table at end of cookline. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Several cracked tiles and worn grout throughout facility. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Light not functioning. One in hood on cooks line. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. On both dumpsters. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and freezer and several shelving pieces throughout facility. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
14-17-4
55
Nov 4, 2025
Complaint Full
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
23
Oct 28, 2025
Routine - Food
1 critical violation. 12 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
30
Oct 17, 2025
Routine - Food
5 critical violations. 2 major violations. 35 minor violations.
View 42 violations
High Priority - 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. Dishwasher (Chlorine 200+ppm) in kitchen; Dishwasher (Chlorine 0ppm) at bar **Warning**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. To go bag with tortillas on top of steamwell **Warning**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken pan over raw beef in walk in cooler Operator moved chicken onto bottom shelf **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. queso (68-87F - Reheating) put in hot box in prep area to reheat 3 hours prior per operator **Warning**
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See stop sale queso (68-87F - Reheating) put in hot box in prep area to reheat 3 hours prior per operator Operator discarded **Corrected On-Site** **Warning**
03E-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Dishes in handwashing sink next to dish machine **Warning**
31A-09-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. 2 drinks on cocktail menu using raw eggs yolk not identified **Warning**
02B-04-5
Basic - Bowl or other container with no handle used to dispense food. Pan in bulk container of beans in dry storage room Operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. In walk in cooler **Warning**
14-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Pan lids stored in soiled bin on clean dish rack **Warning**
24-06-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Grocery bag with cream cheese belonging to employee in reach in cooler underneath make table in hallway leading to prep area Operator removed **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cologne on chest freezer Backpack on top of case of food cans in dry storage room **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish rack in hallway near dish machine **Warning**
24-08-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler underneath make table at end of cookline Screwdriver being used as locking device on reach in cooler in bar **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Several cracked tiles and worn grout throughout facility **Warning**
36-17-5
Basic - Food storage container/container lid cracked or broken. Bulk container lid next to hot box in prep area **Warning**
14-38-4
Basic - Food stored on floor. Several items throughout **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer around door frame and in chest freezer in prep area **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives between make table and prep counter on cookline Operator removed **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment handle between uses. Tongs on cart handle at end of cookline Screwdriver being **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in pan of water 80F in walk in cooler Operator removed **Corrective Action Taken** **Warning**
10-07-4
Basic - Insect control device installed over food preparation area. Zapper overnight reach in cooler next to bar **Warning**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. First oven on cookline **Warning**
22-08-4
Basic - Light not functioning. One in hood over cookline **Warning**
36-62-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler **Warning**
38-07-4
Basic - Missing drain plug at dumpster. On both dumpsters **Warning**
33-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler underneath make table in hallway leading to prep area Operator placed one inside **Corrected On-Site** **Warning**
05-09-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Several pans on clean dish racks near dish machine **Warning**
16-46-4
Basic - Open dumpster lid. Both dumpsters **Warning**
33-16-4
Basic - Plumbing system in disrepair. Handwashing sink on expo side of cookline hot water handle not working and sink leaking **Warning**
29-08-4
Basic - Single-service articles improperly stored. Case with napkins, single serve plates and other items on floor on expo side of cookline **Warning**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler underneath make table at end of cookline **Warning**
29-49-6
Basic - Stored food not covered. Raw snapper in walk in freezer **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Corn, raw scallops and pork thawing on prep counter in prep area at room temperature Operator moved to cooler to thaw **Corrected On-Site** **Warning**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed cucumbers, pineapples over prepped foods in walk in cooler Operator moved **Warning**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and freezer and several shelving pieces throughout facility **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One on cutting board on cookline **Warning**
21-12-4
7
Jun 4, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table Cutting board on make table at wait staff area and green large cutting boards at dish wash area - From follow-up inspection 2025-06-04: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. E it door at back of kitchen - From follow-up inspection 2025-06-04: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of paper boats stored on floor by secondary bar - From follow-up inspection 2025-06-04: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Stored food not covered. Churros and cheesecake burritos in reach in freezer at wait staff area not covered - From follow-up inspection 2025-06-04: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar in clear container at spice rack on cooks line - From follow-up inspection 2025-06-04: **Time Extended**
02D-01-5
74
May 27, 2025
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dishmachine several times **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces at cooks line Raw bacon wrapped around raw shrimp stored over sauces at reach in cooler by prep area **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing mahi in sealed individual bags not cut to allow oxygen to make contact with mahi before thawing,per manufacturer's guidelines
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at primary bar,wait staff,ice machine and dish wash area hand wash sinks **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at primary bar **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Faboloso stored in clear spray bottles at both bars
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at prep table Cutting board on make table at wait staff area and green large cutting boards at dish wash area
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
16-37-1
Basic - 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. Thawing mahi in sealed individual bags not cut to allow oxygen to make contact with mahi before thawing,per manufacturer's guidelines
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bags,hat and jackets stored on top of dry goods at storage area by mop sink **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. E it door at back of kitchen
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwave's at kitchen
22-08-4
Basic - Single-service articles improperly stored. Case of paper boats stored on floor by secondary bar
25-05-4
Basic - Stored food not covered. Churros and cheesecake burritos in reach in freezer at wait staff area not covered
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Tilapia thawing in standing water in bucket at triple sink. Operator turned on cold running water **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar in clear container at spice rack on cooks line
02D-01-5
26
Nov 19, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
33
Mar 6, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk,heavy whipping cream,tres leche cake temping between 60F-63F.Per operator items were in reach in cooler at expedite station over night Shredded chicken temping at 53F in walk in cooler. Per operator it was in walk in cooler overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk,heavy whipping cream,tres leche cake temping between 60F-63F.Per operator items were in reach in cooler at expedite station over night
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded chicken temping at 53F in walk in cooler. Per operator it was cooked yesterday and placed in walk in cooler overnight
03D-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by dish machine **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator consumer advisory **Corrective Action Taken**
02B-02-5
Intermediate - 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/
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowl in container of flor and pinto beans
14-01-5
Basic - Equipment in poor repair. Reach in cooler at expedite station is not keeping temperature 41F and below
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler at expedite station
05-09-4
Basic - Stored food not covered. Chilli peppers in containers at dry storage have no covers on them
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sugar in clear container at expedite station not labeled
02D-01-5
33
Sep 29, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cookline - From follow-up inspection 2023-09-29: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current - From follow-up inspection 2023-09-29: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic soda cups Pans **Repeat Violation** - From follow-up inspection 2023-09-29: **Time Extended**
24-08-4
86
Jul 31, 2023
Routine - Food
1 critical violation. 8 major violations. 13 minor violations.
View 22 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator could not find letter of parasite destruction Contacted rep and had proper letter sent to put on file **Corrected On-Site**
01D-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Operator took picture
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in back blocked by oil **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Johnathan Chavez **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche on menu not cooked. Claims they are updating menus **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef walk in cooler
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Miguel Salinas
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Seasoning and tortilla dry storage Food on floor walk in freezer
08B-38-4
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Ceiling tile missing. Front line
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cookline
36-32-5
Basic - 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. Salmon. Educated operator **Corrective Action Taken**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic soda cups Pans **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Gaskets make table
14-11-5
Basic - Floor area(s) covered with standing water. Back prep area
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drinks in small reach in cooler. Educated operator **Corrected On-Site**
12B-13-4
20
Feb 13, 2023
Routine - Food
1 critical violation. 5 major violations. 12 minor violations.
View 18 violations
High Priority - Sewage/wastewater backing up through floor drains. Prep room handwash sink and food prep sink over flowing onto walking surface. Drains cleared shortly after observation. Will have plumber check. **Corrected On-Site**
28-26-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milks and sour cream.
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Pans in sink basin in ice room. Basin full of cloths and chemical spray bottle in dishwash room.
31A-09-4
Intermediate - 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.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink adjacent to office.
27-16-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on ice machine. Drink on prep table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone by prep station at can opener.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Corrected On-Site**
09-04-5
Basic - Floor soiled/has accumulation of debris. Throughout facility
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. At tea/coffee station.
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Limes and mangos.
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in ambient air.
06-01-5
Basic - Trash receptacles not provided where needed in establishment. Handwash sink at end of cookline.
33-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwash area and cookline area.
36-27-5
29
Dec 16, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2022-12-16: Lots of wet nesting at this time. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Porch door has wide gap where leaves have blown in. **Warning** - From follow-up inspection 2022-12-16: Sweep on door where issue was found last inspection but does not properly protect porch area and Gap under door as well as broken closer could be an issue **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning** - From follow-up inspection 2022-12-16: Container at end of cookline with white powder like product not labeled. **Time Extended**
02D-01-5
86
Frequently Asked Questions
When was Fiesta Azultequila House last inspected?
The most recent health inspection at Fiesta Azultequila House on file is from Nov 5, 2025. The public record contains 12 inspections in total.
What is the most common violation at Fiesta Azultequila House?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Fiesta Azultequila House.
How does Fiesta Azultequila House compare to other restaurants in St. Cloud?
Fiesta Azultequila House most recently scored 55 out of 100, which is lower than the St. Cloud average of 84.
Has Fiesta Azultequila House's inspection record improved over time?
Yes. Recent inspections at Fiesta Azultequila House have averaged around 12 violations per visit, down from roughly 21 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fiesta Azultequila House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fiesta Azultequila House inspected?
Based on the inspection history on file, Fiesta Azultequila House is inspected around four times per year on average.
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