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Licensee
Name:
LA FIESTA OF PT. ORANGE
License Number:
SEA7406422
Rank:
Seating
License Expiration Date:
04/01/2022
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
3785 SOUTH NOVA ROAD PORT ORANGE, FL 32129
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/17/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
8
4
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over open container of cheese **Corrected On-Site** **Warning**
High Priority - Employee wearing gloves scratched elbow and touched his ear and then did not remove gloves and wash hands prior to handling ready to eat food. Another employee scratched head while wearing gloves and proceeded to handle clean equipment **Repeat Violation** **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp for ceviche **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- improperly iced salsa 56F. Removed to re-ice
- Shredded cheese 59F, sitting out at the end of the cookline. Moved to cooler
- 48-53F, raw chicken, Cut tomatoes 45F, raw beef 46F, cookline drawers, stocked in the morning approximately 2 hours prior.
- taco cooler holding your cream 47-48F, boiled eggs 45F, cut tomatoes 46F, stocked approximately 2 hours prior. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Pork 67-183F, on the stove with heat turns off. Employee stirred and returned to heat
- tcs Mole sauce 70F, 1 hour. Advised to reheat. 1 hour later, 87F.
- Cooked peppers 74F, sitting at room temperature next to the steam table for approximately 2 hours. Advised to use TAPHC.
- Hot holding Cheese sauce 108F in the steam table. Removed to reheat on the stove. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Cheese sauce in warmer 3.5-4.5 hours 108F. 45 minutes later 109-115F. See stop sale. **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation** **Warning**
Intermediate - 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/ **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory present. According to employee on duty that made ceviche day of inspection, shrimp is thawed from frozen and mixed with cold ingredients without heating. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
