LA FIESTA MEXICAN COCINA

Name: LA FIESTA MEXICAN COCINA
Address: 4937 & 4941 NW BLITCHTON RD, OCALA, FL, 34482, US
Rating: 80.9

4937 & 4941 NW BLITCHTON RD, OCALA, FL 34482

License #5203201

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

80.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA FIESTA MEXICAN COCINA in OCALA currently holds an InspectFL Health Score of 80.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 32 total violations — 8 critical, 7 major, 17 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.

Administrative complaint recommended
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves throughout the kitchen.
[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.
[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-11-4] Handwash sink used for purposes other than handwashing. Container stored in wait station hand washing sink. Manager removed container during inspection.
[33-16-4] Open dumpster lid. Dumpster behind building.
[36-10-4] Soiled floors/carpeting. Floor in walk-in freezer soiled with old food debris.
[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.
[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.
[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.
[08B-12-5] Stored food not covered. Back stored in cook line reach-in freezer. Steaks and chicken stored in walk-in cooler.
[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.
[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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of cleaner stored in dish area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from three compartment sink.
[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.

Administrative complaint recommended
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar stored in wait station.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located in wait station.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser stored in dish area.
[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.
[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.
[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.
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container stored in wait station hand washing sink. Employee removed container during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from three compartment sink.
[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.
[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.

Community reaction

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