La Fiesta Mexican Restaurant
Last inspected: Apr 3, 2026
100
Score
La Fiesta Mexican Restaurant appears in inspection records 15 times, starting in 2022. La Fiesta Mexican Restaurant was last inspected on Apr 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 11 violations earlier on.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
Compared to the broader Gainesville restaurant scene, where the average is 75, this is a stronger showing. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
No violations found.
100
Mar 3, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Six food handler certificates expired. **Warning** - From follow-up inspection 2026-03-03: Food handler certificates not available, but test has been administered **Time Extended**
53B-05-5
90
Feb 23, 2026
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
22
Aug 7, 2025
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Warewashing Facilities Maintained and Used
FL-24
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
Personal Cleanliness
FL-40
8
Jan 30, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - 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 handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in to go bag on cook line.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: chicken (63F - Cold Holding); fries (64F,61F - Cold Holding); eggs (ambient) (47F - Cold Holding); pork (61F - Cold Holding). Manager stated items were placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in cooler to reduce temperature to 41F. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on top of cook line oven: chicken (93F - Hot Holding); beef (101F - Hot Holding). Manager stated items were cooked and placed on oven one hour prior to temperature being taken. Employee reheated items on grill and turned on stove warmers to keep items hot, chicken (194F - Reheating); beef (189F - Reheating). **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, put on gloves and began handling pans of food without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-16-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine. **Repeat Violation**
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of window cleaner in bar area. Manager placed label on bottle during inspection. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves. Blade of can opener on prep table next to back door.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan lid and garbage bags in hand washing sink next to hot water heater. **Repeat Violation**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine.
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on kitchen prep table. Employees removed drinks during inspection. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Floor beneath three compartment sink.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on top of oven during inspection. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid. Dumpster behind building. **Repeat Violation**
33-16-4
Basic - Stored food not covered. Pans of fish and beef in walk-in cooler. Pan of stuffed peppers in reach-in freezer behind cook line.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Container of sugar on cook line. **Repeat Violation**
02D-01-5
22
Jul 15, 2024
Routine - Food
No violations found.
100
Jul 10, 2024
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
55
Jul 8, 2024
Routine - Food
9 critical violations. 3 major violations. 9 minor violations.
View 21 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items stored in walk-in cooler: chicken (47F,48F - Cooling); beans (47F - Cooling); pork (47F,48F - Cooling). Manager stated items cooked the previous day. **Warning**
01B-36-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in dish area, 153F. **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked chicken in walk-in cooler. Manager placed eggs on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line closest to back door: cheese (44F - Cold Holding); tomatoes (47F - Cold Holding); sour cream (46F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager placed items in ice bath to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler: beef (47F - Cooling). Manager stated item prepared the previous day. **Warning**
03D-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line oven: shrimp (91F - Hot Holding); chicken (98F - Hot Holding); pork (95F - Hot Holding). Employee stated items placed on oven two hours prior to temperature being taken. Manager stated going forward items would be held on time as a public health control. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of mop sink splitter.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table next to back door. Water nozzle of wait station tea machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in kitchen hand washing sink. Manager removed pan from hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine in dish area.
16-62-1
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Aprons stored next to tortillas on shelf in front of walk-in cooler. Manager moved aprons to the office. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar on cook line.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dish area.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee cans of soda on shelf in reach-in cooler across from walk-in cooler. Manager placed drinks in a pan on bottom shelf. **Corrected On-Site**
08B-49-4
Basic - Working containers of food removed from original container not identified by common name. Container of sugar stored on cook line not labeled.
02D-01-5
Basic - Floor area(s) covered with standing water. Standing water on floor in dish area.
36-22-4
Basic - Food stored on floor. Container of sugar stored on cook line floor. Manager placed container of sugar on shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
23-03-4
12
Nov 27, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: chicken (51F - Cold Holding); beef (52F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle of tea machine in wait station. Blade of can opener on prep table in dish area. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area.
41-17-4
Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in walk-in cooler.
14-05-4
Basic - Dead roaches on premises. Observed 6 dead roaches on glue trap next to water heater. Manager discarded glue trap. **Corrected On-Site**
35A-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
23-03-4
Basic - Stored food not covered. Pan of hot dogs in reach-in freezer across from walk-in cooler. Manager placed lid on top of container of hot dogs. **Corrected On-Site**
08B-12-5
55
Sep 22, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line oven. Blade of can opener on kitchen prep table. Soda gun in bar area. **Repeat Violation** - From follow-up inspection 2023-09-22: No change. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Walk-in cooler gasket. **Repeat Violation** - From follow-up inspection 2023-09-22: No change. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Containers stored on table next to dish area. - From follow-up inspection 2023-09-22: No change. **Time Extended**
16-46-4
82
Sep 21, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
37
Jun 27, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Feb 20, 2023
Complaint Full
No violations found.
100
Nov 14, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the first flip top on the cook line: sour cream 47, queso 46F. **Admin Complaint**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed any current employees are expired. **Warning**
53B-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade has dried food debris on it. ALSO, 2 soda connectors are on the floor in the back wait station. Observed 2 plates at the table on the cook line, with food debris. These were moved to dish. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the dish wash machine hand wash sink. Towels were added. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the last reach-in cooler gaskets on the cook line are soiled. ALSO, the top of the dish wash machine has an accumulation of debris. This is a **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed the first reach-in cooler on the cook line with standing water inside.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef in standing water to thaw. This was in the back wall prep sink. Water in motion was added. **Corrected On-Site**
06-01-5
55
Frequently Asked Questions
When was La Fiesta Mexican Restaurant last inspected?
The most recent health inspection at La Fiesta Mexican Restaurant on file is from Apr 3, 2026. The public record contains 15 inspections in total.
What is the most common violation at La Fiesta Mexican Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at La Fiesta Mexican Restaurant.
How does La Fiesta Mexican Restaurant compare to other restaurants in Gainesville?
La Fiesta Mexican Restaurant most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has La Fiesta Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at La Fiesta Mexican Restaurant have averaged around five 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 Restaurant 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 Restaurant inspected?
Based on the inspection history on file, La Fiesta Mexican Restaurant is inspected around four times per year on average.
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