La Fiesta Mexican Cocina
Last inspected: Apr 1, 2026
86
Score
Across the available record, La Fiesta Mexican Cocina has 11 inspections on file, the first dated 2022. On Apr 1, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 11 violations before that.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease, food debris”, showing up four times.
Among Ormond Beach restaurants, the typical score is 79; La Fiesta Mexican Cocina is comfortably above that bar. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -doors to dry storage area have gap between doors and at the top and bottom of both doors. **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
35B-01-4
86
Mar 31, 2026
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Hot and Cold Holding Temperatures
FL-21
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
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
Toilet Rooms Maintained
FL-53
17
Sep 29, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Feb 25, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
26
Sep 16, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomato at 46°f in top area of reach in cooler. Operator switched to metal container and placed below fill line. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense cooked rice.
14-01-5
Basic - Floors not maintained smooth and durable. -deep grout lines by dish machine.
36-11-4
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris. -surface under flat grill soiled with grease. -grease buildup on paper towel dispenser.
23-03-4
Basic - Stored food not covered. -open bag of corn flour. **Corrected On-Site**
08B-12-5
52
Feb 12, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storage containers in back area - chili powder, flour, garlic **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
14-15-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing on splitter added to hose bibb. **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
29-34-4
Intermediate - - From initial inspection : 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. -new employees who have not yet been through food handler training **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - by door near ice machine **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - cookline - walk in cooler - warewashing area **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - bar **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - back prep area **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of grill - light hood at expediting area - dials on stove - ansul system nozzles - door frame on outside walk in cooler **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - soda gun holster missing at bar **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
29-17-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
36-34-5
43
Feb 9, 2024
Routine - Food
12 critical violations. 5 major violations. 16 minor violations.
View 33 violations
High Priority - 1 Live small flying insects in server area. **Warning**
35A-02-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Tested 0 ppm. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
22-42-4
High Priority - Container of medicine improperly stored. - allergy medicine on shelf with syrups in expedting area - cold and flu syrup on shelf over chip baskets in expediting area **Warning**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - chicken 48-49F, cooling overnight - refried beans, 46-49F, cooling overnight **Warning**
03D-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board washed, rinsed, then placed to air dry without sanitizing. **Corrected On-Site** **Warning**
22-45-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storage containers in back area - chili powder, flour, garlic **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over sauces, walk in cooler **Warning**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cooked washed hands with gloves on **Corrected On-Site** **Warning**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sour cream 46F; washed cut lettuce 46F; cooked peppers/onions 45F; goat cheese 45F; prep cooler - raw beef, 44F, low boy - housemade salsa, 60-61F, less than 2 hours **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice 93F, less than 1 hour **Warning**
03B-01-6
High Priority - Vacuum breaker missing on splitter added to hose bibb. **Warning**
29-34-4
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. -new employees who have not yet been through food handler training **Warning**
11-26-1
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. - goat cheese, prep cooler **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - cups stored in bar handsink **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. - cook rinsed wiping cloth in handsink **Warning**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of grill - light hood at expediting area - dials on stove - ansul system nozzles - door frame on outside walk in cooler **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. - pineapple **Corrected On-Site** **Warning**
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - cases of tomatoes over washed produce, walk in cooler **Warning**
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - soda gun holster missing at bar **Warning**
29-17-4
Basic - Food not stored at least 6 inches off of the floor. - buckets of margarita mix in bar **Warning**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. - by door near ice machine **Warning**
36-03-4
Basic - Floor area(s) covered with standing water. - cookline - walk in cooler - warewashing area **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. - bar **Warning**
36-73-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. - ice bin in bar - ice machine in kitchen **Warning**
22-20-5
Basic - Bowl or other container with no handle provided to dispense food. - spice jugs on shelf next to warmer in back **Corrected On-Site** **Warning**
14-01-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - back prep area **Warning**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. - bar **Warning**
31B-04-4
5
Sep 22, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator stated raw shrimp being used for ceviche. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-22: **Admin Complaint**
01D-01-5
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Tortillas in plastic grocery bag. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
14-31-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Ahi tuna and ceviche served raw per manager. Menu labels these items as raw. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-22: **Admin Complaint**
02B-02-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
16-23-4
Basic - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Stored food not covered. Open bags of chili peppers in dry storage area. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
08B-12-5
43
Sep 21, 2023
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
9
Feb 28, 2023
Routine - Food
12 critical violations. 4 major violations. 13 minor violations.
View 29 violations
High Priority - Employee touched soiled cloth and then engaged in food preparation, without washing hands. **Warning**
12A-28-4
High Priority - Employee washed hands with no soap. **Warning**
12A-20-4
High Priority - Metal stem-type thermometer soiled. **Warning**
22-12-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw shrimp being used for ceviche. No proof of parasite destruction. shrimp used for ceviche must be fully cooked. **Warning**
01D-01-5
High Priority - Nonfood-grade bags used in direct contact with food, tortillas. **Warning**
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked rice at 77°f to 95°f in warmer. Rice cooked previous day and placed in warmer 3 hours ago. Temperature of warmer at 145°f. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa at 51°f in server area. Salsa being stored in 5 gallon bucket and placed on ice. Taken from cooler and placed on ice at 11:00am. Advised removed bucket and placed in smaller metal containers. Advised operator container must be surrounded by ice. **Repeat Violation** **Warning**
03A-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. Cooked rice at 77°f in warmer. Rice cooked previous day and placed in warmer 3 hoursago. Temperature of warmer at 145°f. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. Cooked rice improperly reheated in microwave. Operator removed and started reheat process on stove. **Warning**
03E-05-5
High Priority - 1 Live, small flying insects by dish machine. **Warning**
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. Dented can of tomato purée. **Warning**
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
Intermediate - Food-contact surface soiled with food debris: cutting board. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sinks in kitchen and bar area. **Warning**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
02B-02-5
Basic - Nonfood-contact surface soiled with grease: hood filters. Nonfood-contact surface soiled with food debris: blender base, shelving in dry storage area. **Warning**
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense flour. **Warning**
14-01-5
Basic - Ceiling tile missing above ice machine. **Warning**
36-36-4
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. **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Floor soiled/has accumulation of grease by fryer. **Warning**
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Interior of warmer has accumulation of food debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees in bar area. **Warning**
31B-04-4
Basic - Stored food not covered, salt. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name, container of salt. **Warning**
02D-01-5
6
Dec 20, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was La Fiesta Mexican Cocina last inspected?
The most recent health inspection at La Fiesta Mexican Cocina on file is from Apr 1, 2026. The public record contains 11 inspections in total.
What is the most common violation at La Fiesta Mexican Cocina?
Across the inspection record, “nonfood-contact surface soiled with grease, food debris” has been cited four times, more than any other issue at La Fiesta Mexican Cocina.
How does La Fiesta Mexican Cocina compare to other restaurants in Ormond Beach?
La Fiesta Mexican Cocina most recently scored 86 out of 100, which is higher than the Ormond Beach average of 79.
Has La Fiesta Mexican Cocina's inspection record improved over time?
Yes. Recent inspections at La Fiesta Mexican Cocina have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at La Fiesta Mexican Cocina means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Fiesta Mexican Cocina inspected?
Based on the inspection history on file, La Fiesta Mexican Cocina is inspected around three times per year on average.
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