LA FIESTA CANTINA

Name: LA FIESTA CANTINA
Address: 3785 S NOVA RD, PORT ORANGE, FL, 32129, US
Rating: 68.7

3785 S NOVA RD, PORT ORANGE, FL 32129

License #7406422

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

LA FIESTA CANTINA in PORT ORANGE currently holds an InspectFL Health Score of 68.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 42 total violations — 14 critical, 9 major, 19 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Passed — No Violations

Administrative complaint recommended
[14-45-4] Cardboard used to line nonfood-contact shelves. -cardboard lining wire racks in back next to ice machine
[41-10-4] Toxic substance/chemical improperly stored. -peroxide/medicine/first aid supplies not inside case stored above rack containing ice buckets/ice scoop
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. -extinguisher in back near back door in overcharge/red zone
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -lowboy on cookline across from stove
[16-21-4] Accumulation of debris on exterior of warewashing machine. Accumulation of debris inside warewashing machine.
[35A-05-4] Roach activity present as evidenced by live roaches found. -2 live roaches on wall next to hand washing sink on cookline -1 live roaches behind refried on floor at end of cookline next to stove. Person in charge exterminated roaches
[31A-09-4] Handwash sink not accessible for employee use at all times. -dish rack blocking front of handwashing sink
[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 manager present at time of inspection
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -person in charge stated all products placed into warmer from cooler after being cooked on a prior day around 3-4 hours prior cooked beef (119-149F - reheating); queso (119-149F - Reheating); refried beans (122-129F - Reheating) -see stop sale, callback inspection required to verify compliance for reheating for hot holding. Provided written instructions
[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. -bartender using bare hands for placing limes inside beverage for customer
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -soft cheese inside walk in cooler
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored directly on top of container of salsa -raw beef stored above cut peppers
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of container in back on shelf across from walk in -exterior of container for dry beans in dry storage area
[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 0ppm chlorine, employee replaced bucket
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -backsplash on cookline across
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -poblano sauce, Yucatán sauce, cooked beef marked more than 7 days prior inside walk in cooler

Inspection Completed - No Further Action
[01B-36-5] 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. -rice
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -half pan of cooked day prior inside walk in cooler 47F in middle from overnight cooling, see stop sale. -strongly advised to use shallow pans for cooling dense food
[31A-11-4] Handwash sink used for purposes other than handwashing. -soiled knives stored inside handsink on cook line -hand wash sinks used as dump sink in bar/expo station hand sinks
[08B-47-4] Food not stored at least 6 inches off of the floor. -inside walk in cooler
[41-07-4] Container of medicine improperly stored. -over the counter medicine bottle in prep area on shelf next to portion cups/other food supplies
[50-09-4] Current Hotel and Restaurant license not displayed. -license from previous year on display, expired 2025, advised to print license for current year expiring in 2026
[36-24-5] Hole in or other damage to wall. -wall in disrepair in corner end of cook line across from oven
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backsplash behind grill -hood filters and area below hood filters -top surface of oven next to stove on cook line
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw mechanically separated/tenderized beef(155F min) stored above raw seafood inside walk in cooler
[10-08-5] Ice scoop handle in contact with ice. -bar wells front
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. -overpressure indicate on gauge at extinguisher on wall near back door.

Community reaction

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