Azteca D'oro Mexican Restaurant
Last inspected: Mar 2, 2026
52
Score
The health department has logged 11 inspections at Azteca D'oro Mexican Restaurant, the earliest from 2022. The most recent report on file is from Mar 2, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly 11 violations earlier in the record.
“No paper towels” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Orlando facility scores 79, putting Azteca D'oro Mexican Restaurant on the weaker side. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dm located at bar with 10 ppm. Rechecked after priming 100ppm.
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. NO towels on sink at employee bathroom. No towels in dish area **Repeat Violation**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender scooping ice while wearing a bracelet and watch.
13-07-4
Basic - In-use cloth/towel used under cutting board. Removed **Corrected On-Site**
21-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife knife in between coolers. Removed Corrected On-Site** **Corrected On-Site**
10-17-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Raw fruits/vegetables not washed prior to preparation.Employee cutting mushrooms with out washing
08B-39-4
Basic - Water leaking from pipe and/or faucet/handle. Leak under three compartment sink
29-11-4
52
Nov 3, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked octopus in walk in cooler. Chicken placed in bottom of cooler. Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes 62F, queso fresco 62F left on cart by bar, kept for less than 4 hrs Operator placed in cooler. Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Old label on tres leches
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand sink located on dish area **Repeat Violation**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
58
Jun 27, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored in reach in cooler . - From follow-up inspection 2025-06-27: **Time Extended**
08B-17-4
95
Jun 26, 2025
Complaint Full
8 critical violations. 4 major violations. 8 minor violations.
View 20 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat to tortillas with bare hands. Tortillas not been reheated immediately .
09-20-5
High Priority - Live, small flying insects found 1 small flying insect on prep area 1 small flying insect on bar 1 small flying insect on dish area Total= 3 small flying insects
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. RW shrimp stored over churros in reach in freezer. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on dinning room floor , removed Corrected On-Site** **Corrected On-Site** **Admin Complaint**
35A-05-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed on top package label instructed to remove from,package prior to thawing
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chorizo kept overnight in cooling drawer under flat top with temperature of 49F .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo 49F kept overnight on cooling drawers under flat top . Tamales 47F, coked chicken 46F,flautas 55F, sausage 46F, burger 45F, bacon 53F, all kept on colling drawers under flat top for less than 4 hrs. Manager moved items to other cooler. Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Pesticide stored on shelves with vine at bar. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer placed inside hand sink at bar, **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for quad test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. No bowl use in flour **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in ROP package thawed already
06-09-1
Basic - Dead roaches on premises. 16 dead roaches on cabinet under beer tab located in bar. **Admin Complaint**
35A-03-4
Basic - Food storage container/container lid cracked or broken. Blacks beans stored on cracked container. **Corrected On-Site**
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees in ladies bathroom.
31B-04-4
Basic - Stored food not covered. Crab legs uncovered in walk in freezer
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored in reach in cooler .
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Leak from hand sink located in prep area
29-11-4
14
Feb 28, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
29
Oct 31, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
67
Apr 15, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Bottle of cough syrup on dry storage shelf above and next to paper products **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 125-132F. Less than 4 hours per operator. Operator immediately removed to be reheated to 165 **Corrective Action Taken**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. In containers of spices on cook line **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks by ice well of salsa Employee Drink on prep table while employee prepares shrimp **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and purse at bar on top of blender **Corrected On-Site**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in container of standing water . Operator placed under cool running water **Corrected On-Site**
06-01-5
61
Oct 16, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on dry rack. **Warning** - From follow-up inspection 2023-10-16: **Time Extended**
24-08-4
95
Oct 13, 2023
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw shrimp on reach in freezer. **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All mentioned items kept overnight on cooling drawers under flat top grill and stove burners. Cooked chicken 48F, beef 45F, birria meat 46F, pork 46F, pastor 47F, raw shrimp 49F, tamales 47F, chorizo 47F, precooked steak 50F, chicken flautas 50F, whole chorizo 48F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All mentioned items kept overnight on cooling drawers under flat top grill and stove burners. Cooked chicken 48F, beef 45F, birria meat 46F, pork 46F, pastor 47F, raw shrimp 49F, tamales 47F, chorizo 47F, precooked steak 50F, chicken flautas 50F, whole chorizo 48F **Warning**
03A-02-5
Basic - Water leaking from pipe and/or faucet/handle.Leak on pipe under hand sink at dish area. **Warning**
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon been thawed on walk in cooler. **Warning**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on dry rack. **Warning**
24-08-4
Basic - Food not stored at least 6 inches off of the floor.Multiple food boxes on walk in freezer floor. **Warning**
08B-47-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.Drink stored on top of make table on cook line. **Corrected On-Site** **Warning**
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Forks and knifes stored on servers station. **Corrected On-Site** **Warning**
24-18-4
43
Apr 11, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on cook line. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink placed on tortilla prep area. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
12B-12-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee jacket, backpack stored over rack that holds single service items on dry storage. **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation.Cook preparing food no beard guard. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning.Old labels on multiple pans kept on dry storage. **Warning** - From follow-up inspection 2023-04-11: **Time Extended**
16-46-4
78
Oct 7, 2022
Routine - Food
1 minor violation.
View 1 violation
Approved Thawing Methods Used
FL-31
95
Frequently Asked Questions
When was Azteca D'oro Mexican Restaurant last inspected?
The most recent health inspection at Azteca D'oro Mexican Restaurant on file is from Mar 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Azteca D'oro Mexican Restaurant?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Azteca D'oro Mexican Restaurant.
How does Azteca D'oro Mexican Restaurant compare to other restaurants in Orlando?
Azteca D'oro Mexican Restaurant most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Azteca D'oro Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Azteca D'oro Mexican Restaurant have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Azteca D'oro Mexican Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Azteca D'oro Mexican Restaurant inspected?
Based on the inspection history on file, Azteca D'oro Mexican Restaurant is inspected around three times per year on average.
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