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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
Complaint Full
05/03/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
4
9
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 - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle touching beans **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food.
Raw shell eggs stored over cooked black beans without lid inside walk in cooler. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Ground beef 45F, raw beef 46F, cut lettuce (49-52F - Cold Holding); shredded cheese (47-49°F - Cold Holding); sour cream (46-47°F - Cold Holding); house salsa (48°F - Cold Holding); diced tomatoes (49°F - Cold Holding); raw bacon and cream cheese peppers (51°F - Cold Holding); raw beef (51°F - Cold Holding); Poultry (59°F - Cold Holding); raw shrimp (60°F - Cold Holding); raw beef patties (53°F - Cold Holding); cooked taco meat portioned (53°F - Cold Holding). Coolers loaded within last 4 hours, manager moved to walk in after removing stop sale items.
Advised to monitor line and use ice, time control, or ofher working coolers. **Warning**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
Queso 115-120F, cooked ground beef 125-135F, advised to use smaller batches, stir and monitor hot holding box unit. **Warning**
Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. **Repeat Violation** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bulk meats in walk in cooler, salsa, commercial milk **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.
