LA FIESTA MEXICAN COCINA

Name: LA FIESTA MEXICAN COCINA
Address: 4937 & 4941 NW BLITCHTON RD, OCALA, FL, 34482, US
Rating: 69.4

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

69.4 Grade F / 100

Failing Health Score

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Quick take

LA FIESTA MEXICAN COCINA in OCALA currently holds an InspectFL Health Score of 69.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 53 total violations — 13 critical, 12 major, 28 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 19, 2025

The latest inspection on January 20, 2026 shows 27 observation rows: 5 critical, 7 major, and 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked veggies in walk-in cooler. Manager moved eggs to bottom shelf.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available.
[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.
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves throughout the kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from three compartment sink.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink next to kitchen ice machine blocked by rolling cooler.
[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.
[08B-12-5] Stored food not covered. Back stored in cook line reach-in freezer. Steaks and chicken stored in walk-in cooler.
[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.
[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.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of old refrigerator next to kitchen ice machine.
[08B-37-4] Food stored in a prohibited area. Cases of beer stored in restroom across from bar.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of cleaner stored in dish area.
[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.
[41-10-4] Toxic substance/chemical improperly stored. Bottles of bleach stored next to clean containers on shelf across from three compartment sink. Manager moved containers to another shelf.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand washing sink.
[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.
[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.
[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.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee energy drinks and milk stored in wait station reach-in cooler with restaurant food.
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor next to wait station soda machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container stored in wait station hand washing sink. Manager removed container during inspection.

Disposition: Administrative complaint recommended
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water stored on kitchen prep table. Employee removed bottle of water during inspection.
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in wait station.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from three compartment sink.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar stored in wait station.
[08B-12-5] Stored food not covered. Pork and chicken stored in walk-in freezer.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar from container stored on bottom shelf of prep table. Manager removed bowl during inspection.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink next to dish machine, 0 ppm.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser stored in dish area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels, hand soap and hand washing sign at hand washing sinks throughout the kitchen.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee drinking water and proceeded to prepare tacos without washing hands and changing gloves. Manager had employee wash hands and change gloves.
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves on cook line.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container stored in wait station hand washing sink. Employee removed container during inspection.
[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.
[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.
[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.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in dish area. Employee stopped eating in kitchen during inspection.
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Rolling cart blocking hand washing sink in back of kitchen.
[08B-38-4] Food stored on floor. Case of cooking oil stored on cook line floor. Pan of tamales and bag of ice stored on walk-in freezer floor.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee using three compartment sink with no sanitizer, quaternary ammonium 0 ppm.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located in wait station.

Community reaction

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