A

Fiesta Mexicana

58-28 Roosevelt Avenue, Queens, NY 11377

Mexican Woodside (718) 685-2261

Grade A · as of Dec 27, 2024

Fiesta Mexicana was last inspected on July 9, 2026 and scored 43 points (C range). Inspectors found 6 violations, 6 of them critical.

Latest inspection

July 9, 2026 · Cycle Inspection · Initial Inspection

43

Score: 43 points (C range)

6 critical

Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.

  • CriticalFood source

    Food came from an unapproved or unknown source (for example, home-prepared).

    Official wording (code 03A)

    Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.

  • CriticalHygiene & sanitation

    Food or supplies weren’t protected from contamination during storage, prep, or service.

    Official wording (code 06C)

    Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

  • CriticalHygiene & sanitation

    Clean utensils or equipment were stored or handled in a way that could contaminate them.

    Official wording (code 06E)

    Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

  • CriticalHygiene & sanitation

    Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).

    Official wording (code 06A)

    Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

  • CriticalFood handling

    Food was contaminated or cross-contaminated, or wasn’t thrown out when it should have been.

    Official wording (code 04H)

    Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

  • CriticalFood temperature

    Hot food was being held below 140°F, where bacteria can grow.

    Official wording (code 02B)

    Hot TCS food item not held at or above 140 °F.

ABSep 9, 2024: 414124/09Dec 27, 2024: 131324/12Jul 9, 2026: 434326/07
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

3 inspections on record

  1. A 13 points (A range)

    Cycle Inspection · Re-inspection

    1 critical1 general Show violations
    • CriticalFood handling

      No one supervising the kitchen held a Food Protection Certificate.

      Official wording (code 04A)

      Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

    • GeneralFood handling

      Frozen food was being thawed the wrong way.

      Official wording (code 09B)

      Thawing procedure improper.

  2. 41 41 points (C range)

    Cycle Inspection · Initial Inspection

    Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.

    5 critical1 general Show violations
    • CriticalHygiene & sanitation

      Surfaces that touch food weren’t properly washed and sanitized.

      Official wording (code 06D)

      Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

    • CriticalFood temperature

      Hot food was being held below 140°F, where bacteria can grow.

      Official wording (code 02B)

      Hot TCS food item not held at or above 140 °F.

    • CriticalFood temperature

      Cold food was kept warmer than 41°F, where bacteria can grow.

      Official wording (code 02G)

      Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

    • CriticalFood source

      Shellfish lacked proper source tags or the tags weren’t kept for 90 days.

      Official wording (code 03B)

      Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.

    • CriticalHygiene & sanitation

      Food or supplies weren’t protected from contamination during storage, prep, or service.

      Official wording (code 06C)

      Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

    • GeneralFood handling

      Frozen food was being thawed the wrong way.

      Official wording (code 09B)

      Thawing procedure improper.

More in Woodside

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 4 months ago. Always confirm with the official record.