Azteca D'oro
Last inspected: Mar 25, 2026
64
Score
Across the available record, Azteca D'oro has nine inspections on file, the first dated 2022. The most recent report on file is from Mar 25, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
“Equipment in poor repair” comes up most often, recorded three times in the inspection record.
Restaurants in Orlando average 79, so Azteca D'oro trails the local norm. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. -Spray bottles containing sanitizer and degreaser hanging on shelf with drink syrups at ware-washing area. Operator relocated to storage room. -Floor cleaners and mildew cleaner and mildew cleaner on shelf next to ice bucket in waitstaff area. **Corrected On-Site** **Corrected On-Site**
41-10-4
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. In reach-in coolers on cooks line. **Corrected On-Site**
05-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled with dust in kitchen.
36-34-5
Basic - Equipment in poor repair. Torn gasket on reach-in coolers on cooks line.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Male restroom. **Corrected On-Site**
31B-04-4
Basic - Stored food not covered. Several pans of food in walk-in cooler and in reach-in cooler on cooks line. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Bulk container containing salt at back of kitchen. **Corrected On-Site**
02D-01-5
64
Oct 24, 2025
Routine - Food
8 minor violations.
View 8 violations
Basic - Bowl or other container with no handle used to dispense food. Plastic brown used in scoop in salt bulk container. Operator discarded. **Corrected On-Site** **Repeat Violation**
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 not thawed per package requirements in reach-in drawer cooler on cooks line. Operator discarded.
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door.
35B-01-4
Basic - Food stored on floor. Container used to store fried tortillas stored on floor during preparation at fryer. Cooking oil on floor next to fryers. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in hood filter on cooks line. Operator fixed. **Corrected On-Site**
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink next to fryers and male restroom. Emailed sign. **Corrected On-Site**
31B-04-4
Basic - Open dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Stored food not covered. Pans of pollito not covered in walk-in cooler. Operator covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
67
Apr 4, 2025
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shell eggs. Operator moved eggs. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed large receptacle with cut onions blocking handwashing sink at prep area by prep sink. Sanitizer bucket inside handwashing sink at wait staff area where cooked foods are expedited. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager arrived during inspection. **Corrected On-Site**
53A-05-6
Basic - Bowl or other container with no handle used to dispense food. Observed small plastic bowl inside salt and seasoning containers at prep area. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink bottle on prep counter of waitstaff area. Operator placed in office. **Corrected On-Site**
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At make table reach in coolers on cooks line.
05-09-4
Basic - Open dumpster lid. Operator closed. **Corrected On-Site**
33-16-4
Basic - Stored food not covered. Observed tomato salsa, chicken soup, shredded cheese stored uncovered in walk-in cooler. Operator placed lid. **Corrected On-Site**
08B-12-5
55
Feb 17, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
74
Aug 19, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Chemical in spray bottle stored on dry dish shelves next to sanitized dishes **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at wait staff station had large ice cubes in sink Observed employee washing out towels at hand wash sink at expedite area
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at wait staff area **Corrected On-Site**
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up around frame and plastic curtains at walk in freezer
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp stored in large container at triple sink with no running water at sink **Corrected On-Site**
06-01-5
64
Apr 22, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 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. 0 ppm .the one at the bar . **Repeat Violation**
22-41-4
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. Observed raw scallops stored top of butter . Observed raw beef stored on top of scallops.
08A-17-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signature.
11-26-1
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken stored on standing water to thawed. ** Operator tun on water Corrected On-Site** **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and walk-in freezer.
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Dishwasher at bar leaking.
29-11-4
Basic - Accumulation of debris on exterior of warewashing machine. The one at the bar .
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink at top of make table. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Dishwasher leaking .
14-11-5
Basic - Light not functioning. By the hoods.
36-62-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee at the bottom of make table. **Corrected On-Site**
12B-13-4
43
Dec 13, 2023
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6each raw salmon not vented or taken off the package before thawing as specified per manufacturer
01B-13-4
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. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 0ppm)bar area **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed sliced cheese under raw beef in cook line reach in drawers. Operator removed cheeses **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs under raw chicken in walk in cooler. Operator moved to another shelf **Corrected On-Site**
08A-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Bar dish machine
16-21-4
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. Observed 6each raw salmon not vented or taken off the package before thawing as specified per manufacturer. Operatordiscarded**Corrective Action Taken** **Corrective Action Taken**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water temperature of 88F. Operator increased heat. **Corrective Action Taken**
10-07-4
Basic - Light not functioning. 1 light out from prep kitchen hood, operator changed during inspection **Corrected On-Site**
36-62-4
Basic - Unclean building components, attachments or fixtures. Observed walk in cooler fan covers soiled, operator cleaned during inspection **Corrected On-Site**
36-50-4
Basic - Walk in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed walk in cooler floor torn
36-10-4
39
Jun 27, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
52
Dec 2, 2022
Routine - Food
2 major violations. 12 minor violations.
View 14 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar area. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. In bar area **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance inside the ice machine. Advised operator to clean.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. In the bar area.
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women employee/customer bathroom
32-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted by the prep cooking area. **Corrected On-Site**
24-05-4
Basic - Equipment in poor repair. -reach in cooler are torn gaskets on the cook line. -microwaves on the cook line. **Repeat Violation**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed frying oil container directly on the floor. **Corrected On-Site**
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled from the night before. **Corrected On-Site**
22-08-4
Basic - Light not functioning. One light out on the frying station
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Operator placed a thermometer in reach in cooler **Corrected On-Site**
05-09-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall on the back prep area and dishwasher area soiled.
36-27-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone over prep table. **Corrected On-Site**
40-06-5
45
Frequently Asked Questions
When was Azteca D'oro last inspected?
The most recent health inspection at Azteca D'oro on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Azteca D'oro?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Azteca D'oro.
How does Azteca D'oro compare to other restaurants in Orlando?
Azteca D'oro most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Azteca D'oro's inspection record improved over time?
Results have been roughly steady. Inspections at Azteca D'oro have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Azteca D'oro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Azteca D'oro inspected?
Based on the inspection history on file, Azteca D'oro is inspected around three times per year on average.
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