How many inspections has La Fiesta Mexican Convenience Store in Tampa had?

La Fiesta Mexican Convenience Store in Tampa has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of La Fiesta Mexican Convenience Store in Tampa find?

La Fiesta Mexican Convenience Store in Tampa was most recently inspected by FDACS on December 17, 2025 (Focused Inspection).

Has La Fiesta Mexican Convenience Store in Tampa had any stop-sale or stop-use orders?

Yes, La Fiesta Mexican Convenience Store in Tampa has 14 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

La Fiesta Mexican Convenience Store in Tampa

Name: La Fiesta Mexican Convenience Store in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1202 S 22nd St, Tampa, FL 33605

Pinellas County · Grocery Store < 15,000 sq ft · FDACS
FDACS Estab #: 339607

Overview

La Fiesta Mexican Convenience Store in Tampa, FL has 4 FDACS food safety inspections on record with 35 violations and 14 stop-sale or stop-use enforcement actions.

4FDACS Insp.

35Violations

14Stop-Sale Orders

Last inspected FDACS: December 17, 2025

La Fiesta Mexican Convenience Store in Tampa: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 3 inspections

Dec 17, 2025 — Focused Inspection· 1 stop-sale order· Focused Inspection

Inspector: LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST

Comments: Check-Back release issued for Stop Use and/or Stop Sale Order. THE REACH-IN COOLER WAS CHECKED AND RELEASED.

Stop-Sale Orders & Supplemental Actions

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Equipment was obtained, repaired or replaced, checked, and released.

Nov 21, 2025 — Met Sanitation Inspection Requirements - Check Back Needed· 9 violations· 5 stop-sale orders· Met Requirements

Inspector: LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. STOP-USE ORDER ISSUED FOR REACH-IN COOLER "MAX COLD".

Risk-Based Violations

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Kitchen: Internal temperature of beans in the oven turned off, measured 100 F. Internal temperature of rice inside the microwave, measured 129 F. COS: Foods were reheated after determined that they were out of temperature less than 2 hours. Y x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Kitchen: Internal temperature of cooked green jalapeno stored in food shelving, measured 97 F. Internal temperature of hot dog, cooked cactus (vegetables), sausage, and ham in reach-in cooler, measured between 43 F-45 F. COS: Green jalapeno was quick chilled to 41 F or below after determined that they were out of temperature less than 4 hours. Stop-sale release. Hot dog, cactus, sausage, and ham were voluntarily discarded. Y x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Kitchen: No paper towels available in the hand washing sink. COS: Paper towels were provided.

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail area: Bread packages are not labeled for individual sale. Packages missing net weight and address. COS: Food items were removed from retail sale to be sold behind the counter.

Good Retail Practice Violations

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Warewashing area: Wet wiping cloths in the prep table are not stored in chlorine sanitizer in between uses.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Kitchen: Reach-in cooler not working properly and unable to hold food at 41 F or less. Stop-use order issued for reach-in cooler.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Kitchen: Dust build-up on fan stored in the wall in front of the steam table.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Warewashing area: Bare wood siding beneath the hand washing sink.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Meat department: Damage floor in the stairs.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP USE ORDER

Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used. Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment, contact the Business Center at (850) 245-5520 or [email protected]. Print Date: 11/21/2025 Page 3 of 4 When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes. Release - Other The Food Establishment voluntarily agrees to release the products listed in the stop-sale order(s) on page(s) 1, 2 for destruction. The Food Establishment will not hold the Department liable for any lost revenue or income as a result of the destruction. ___________________________________ Signature of Food Establishment Representative AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS SUPPLEMENTAL REPORT If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must contain: 1. Your name, address, and telephone number, and facsimile number (if any). 2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of pleadings and other papers shall be made. 3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts alleged by the department (informal hearing). 4. A statement of when (date) you received the Notice and the file number of this Notice. Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by Florida Law. HEARING WAIVER AND WAIVER OF RIGHTS Rafael Luba I, _____________________________________________________ the person in charge of LA FIESTA MEXICAN CONVENIENCE STORE hereby waive a notice and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report. ____________________________________________ (Signature) ACKNOWLEDGEMENT I acknowledge receipt of a copy of this document. (Signature of FDACS Representative) (Signature of Representative) LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST RAFAEL LUBA, OWNER Print Name and Title FDACS-14325 Rev. 07/13 Print Date: 11/21/2025 Page 4 of 4

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Nov 6, 2025 — Re-Inspection Required· 26 violations· 8 stop-sale orders· Re-Inspection Required

Inspector: LIZ OREJON ORE, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

Risk-Based Violations

3-202.15 Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. 3-202.15 PfPf

Retail area: Canned Jalapenos pickled dented at the seams. COS: Jalapenos pickled was voluntarily discarded.

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Kitchen: Raw shell eggs stored over chicken fully cooked in reach-in cooler. Back area: Raw shell eggs stored over cut tomatoes. Raw pork package stored over onions in the walk-in cooler. COS: Raw foods were relocated to proper storage. Y x

3-304.11 Food in contact with surfaces of equipment or utensils that have not been cleaned and sanitized, linens that have not been laundered, or articles that are not single-service or single-use. 3-304.11 PP

Warewashing area: A raw beef stored over a plastic bag. Walk-in cooler: Cheeses stored over a plastic bag. COS: Stop-sale release. Food items were voluntarily discarded. Y x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Kitchen: Chicken and beef cooked in metal containers uncovered in the deli cooler. Warewashing area: Raw beef containers uncovered beneath the 3 compartment sink. COS: Raw food were relocated in the cooler and covered.

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Meat department: Mold-like build-up on the interior of the ice maker. COS. The ice maker was able to be sanitized during the inspection.

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Meat department: Old protein build-up on bottom blade area of band saw. Kitchen: Table mounted can opener rusted at cutting blade. COS: Band saw was cleaned and sanitized and can opener was voluntarily discarded.

Kitchen: Internal temperature of beans in the oven turned off, measured 95 F. Internal temperature of rice inside the microwave, measured 96 F. COS: Foods were reheated after determined that they were out of temperature less than 2 hours. Y x Print Date: 11/6/2025 Page 2 of 5 20 P Citation Description: Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P Observation: Kitchen: Internal temperature of green sauce and red sauce (vegetables cooked) in food shelving, measured 76 F. Internal temperature of cheese in the deli cooler, measured 58 F. Internal temperature of cactus cooked in the reach-in cooler, measured 43 F. COS: Stop-sale release. Cheese, red and green sauce, and cactus were voluntarily discarded. Back area: Internal temperature of shrimp cooked in the walk-in cooler, measured 44 F. COS: Stop-sale release. Shrimp was voluntarily discarded. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Establishment: Person in charge did not respond correctly to questions that relate to preventing transmission of food borne illness.

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Back area: No date marking in shrimp in the walk-in cooler. Shrimp made 2 days ago. COS: Shrimp was voluntarily discarded because it was out of temperature. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures for employees responding to an event that involves vomiting or diarrhea. Information was provided.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Meat department: Hand sanitized bottle stored over meat cooler. A WD-40 spray stored over band saw. A hydrogen peroxide bottle stored over meat prep table. COS: Chemicals were relocated to proper storage. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Men's restroom: No signage notifying employees to wash hands in the hand washing sink.

Meat department: No soap and paper towels available in the hand washing sink. Warewashing area: No paper towels available in the hand washing sink. COS: Paper towels and soap were provided.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Meat department: Hand washing sink blocked with a microwave and a freezer. COS: Hand washing sink made accessible.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No Certified Food Protection Manager.

Good Retail Practice Violations

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Warewashing area: Raw beef thawing in containers at ambient temperature. COS: Effective cooling methods were discussed with the owner and Food items were moved to walk-in cooler.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Kitchen: No probe thermometer available. COS: Probe thermometer was obtained.

Warewashing area: Wet wiping cloths in the prep table are not stored in chlorine sanitizer in between uses.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Warewashing area: Cleaned plates stored over 3 compartment sink are not inverted. Kitchen: Plates stored over steam table are not inverted.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Back area: Rust and old food build-up in food shelving in the walk-in cooler.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Kitchen: Old food and dead insect in cabinets beneath the steam table.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Restrooms: No self-closing doors.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside: Dumpster lid left in the open position.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Kitchen and meat department: Damage floor in the processing areas. Warewahing area: Damage floor in the prep table in front of the 3 compartment sink.

Warewashing area: Bare wood siding beneath the hand washing sink.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Kitchen: Unclean floor with old food behind the oven and steam table. Heavy grease build-up on hood system. Meat department: Unclean floor under prep table with debris. Walk-in cooler: Rust on walls. Warewashing area: Unclean floor under the 3 compartment sink.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food in good condition, safe and unadulterated.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Protection From Contamination: Food separated and protected.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

STOP SALE ORDER AND RELEASE

Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Protection From Contamination: Food separated and protected.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2023 — 1 inspection

Sep 1, 2023 — Focused Inspection· Focused Inspection

Inspector: STEFANIA

Comments: Emergency Response Assessment – Hurricane Idalia.

No violations or enforcement actions recorded for this inspection.

La Fiesta Mexican Convenience Store in Tampa: Stop-Sale & Stop-Use Orders (14)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for La Fiesta Mexican Convenience Store in Tampa
Date	Order Type	Product	Brand/Lot	Reason
Dec 17, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Nov 21, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 21, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 21, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 21, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 21, 2025	STOP USE ORDER	—	Number of Packages:	FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl…
Nov 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Nov 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Approved Source: Food in good condition, safe and unadulterated.
Nov 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Protection From Contamination: Food separated and protected.
Nov 6, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500; FAC 5K-4 Violation of Florida Food Law.* Protection From Contamination: Food separated and protected.

La Fiesta Mexican Convenience Store in Tampa: Frequently Asked Questions

When was La Fiesta Mexican Convenience Store in Tampa last inspected?: La Fiesta Mexican Convenience Store in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 17, 2025. Inspection type: Focused Inspection.
How many inspections has La Fiesta Mexican Convenience Store in Tampa had?: La Fiesta Mexican Convenience Store in Tampa has 4 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of La Fiesta Mexican Convenience Store in Tampa find?: La Fiesta Mexican Convenience Store in Tampa was most recently inspected by FDACS on December 17, 2025 (Focused Inspection).
Has La Fiesta Mexican Convenience Store in Tampa had any stop-sale or stop-use orders?: Yes, La Fiesta Mexican Convenience Store in Tampa has 14 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at La Fiesta Mexican Convenience Store in Tampa?: The most frequently cited FDACS violations at La Fiesta Mexican Convenience Store in Tampa are: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 3-304.14(B): Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1).
Does La Fiesta Mexican Convenience Store in Tampa have any repeat violations?: Yes, La Fiesta Mexican Convenience Store in Tampa has had the following violations cited on multiple FDACS inspections: 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P; 3-304.14(B): Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1).