What is Fiesta Mexico's health inspection score?

Fiesta Mexico has a SafeDine safety score of 86 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Fiesta Mexico last inspected?

Fiesta Mexico was last inspected on May 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Fiesta Mexico have?

Fiesta Mexico has 21 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Fiesta Mexico safe to eat at?

Yes, Fiesta Mexico has an excellent safety record with a score of 86/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Fiesta Mexico serve?

Fiesta Mexico serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Fiesta Mexico

Name: Fiesta Mexico
Address: 380 ROUTE 303, Orangeburg, 10962
Rating: 86

380 ROUTE 303, Orangeburg

Last Inspected: 5/21/2026

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0Excellent

American

Better than 22% of american restaurants

Stable

7 inspections

Last: May 21, 2026

high confidence

Directions Order

Inspections

14%

Clean Rate

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-4 pts

Best practices • 2 pts each

Inspection Timeline

-1 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 84/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (86/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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380 ROUTE 303, Orangeburg, FL 10962

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Violation Timeline

Sep 2023

1 inspections

1 high priority

3 basic

Sep

Mar 2024

1 inspections

5 basic

Sep 2024

1 inspections

1 high priority

Sep

Feb 2025

1 inspections

2 basic

Sep 2025

1 inspections

2 high priority

4 basic

Sep

Oct 2025

1 inspections

May 2026

1 inspections

1 high priority

2 basic

May

Inspection History

7 records on file

6 Inspection1 Re-Inspection

May 26

Inspection InspectionLatest

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (2)

−4 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−14 pts

Oct 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Sep 25

Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10
5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (4)

−8 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11DNon food contact surfaces of equipment not clean−2

Base deductions−28 pts

Feb 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−4 pts

Sep 24

Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Base deductions−10 pts

Mar 24

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
8BIn use food dispensing utensils improperly stored−2

Base deductions−10 pts

Sep 23

Inspection Inspection

1 High3 Basic

4 total

84/100inspection score

−16 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (3)

−6 pts

8BIn use food dispensing utensils improperly stored−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−16 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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