Azteca D'oro
Last inspected: Oct 23, 2025
37
Score
Inspectors have visited Azteca D'oro seven times, with records going back to 2022. Azteca D'oro was last inspected on Oct 23, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around 15 violations each.
“Food-contact surface soiled with food debris” comes up most often, recorded five times in the inspection record.
That's lower than the typical Winter Garden restaurant, which scores around 65. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
4
Critical latest
3
Major latest
2
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Server put on gloves prior to portioning food without washing hands **Corrective Action Taken**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell unpasteurized eggs stored side by side touching raw chicken walk in cooler **Corrected On-Site**
08A-20-5
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 ground beef over raw pork all not in original containers in walk in freezer. **Corrected On-Site**
08A-17-6
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.Afterwards 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon wedger soiled
22-02-4
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
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Water,72 f at the ladies restroom.
27-16-4
Basic - Equipment in poor repair. Ice scoop holder on ice machine cracked inside. Gaskets reach in freezer in kitchen torn
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pre rinse nozzle soiled in dish area
23-03-4
37
Mar 25, 2025
Routine - Food
8 critical violations. 7 major violations. 16 minor violations.
View 31 violations
High Priority - Displayed food not properly protected from contamination.Salt,lime juice at bar area. **Corrected On-Site**
08B-02-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat pork Raw shrimps stored over mozzarella sticks in reach in freezer **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beef 3/17/25 **Repeat Violation**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Carnitas,109 f reheated for more than two hours.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours reheating cooked veg (106F - Hot Holding) **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.Cooked pork,109 f held more than two hours.Stop Sale
03E-03-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in kitchen and in dishwasher area on wall
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards heavily is stained Can opener soiled Inside soda nozzle soiled in the bar
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink bar **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added a grill and reach in cooler to the salsa station. **Corrected On-Site**
51-14-7
Intermediate - No soap provided at handwash sink barb **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in spray bottle in dishwasher area not labeled
41-17-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
13-06-4
Intermediate - Expired chlorine test strips
16-36-4
Basic - No handwashing sign provided at a hand sink used by food employees bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under fryer cabinets soiled
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Black drink straws **Corrected On-Site**
25-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed squash over ready to eat salad mix **Repeat Violation**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Bowl or other container with no handle used to dispense food. Rice and beans **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons on server counter
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable red
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gasket torn beer cooler Interior ice machine
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Front door
35B-01-4
Basic - Ice scoop handle in contact with ice.Servers station.
10-08-5
Basic - Insect control device installed over food preparation area.
35B-02-4
7
Nov 20, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
43
Apr 15, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - cooked beef stored with raw beef in low boy on cooks line. Operator discarded cooked beef. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - 2 hose bibs located underneath in dish area. **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - brown cutting board on cooks line
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. - small tank stored next to bag n box rack
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. - red ,green ,blue cutting boards stored in back prep area. **Repeat Violation**
14-09-4
Basic - Ice scoop handle in contact with ice. - at front bar **Corrected On-Site**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line **Corrected On-Site**
22-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - forks stored handle side down at rolling station **Corrected On-Site**
24-18-4
Basic - Working containers of food removed from original container not identified by common name. - bulk salt **Corrected On-Site**
02D-01-5
47
Sep 22, 2023
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw sausage stored over raw shrimp in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Macaroni and cheese,46 f,plantains,45 f held less than four hours transferred to walk in cooler for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at under sink faucet under the dishmachine
29-42-4
High Priority - Dishmachine quaternary ammonium 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.Afterwwards,100 ppm. **Corrected On-Site**
22-47-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Dishwasher. **Corrected On-Site**
12A-07-5
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.Milk in reach in cooler at bar. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dishwashing racks are soiled. Vegetable hose is soiled. Surrounding areas of the drink nozzles are soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Small ladle in handwash sink.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable.Small green cutting boards in kitchen.
14-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Cambro lids and dish in poor condition. Strainer is in poor repair.
14-12-4
Basic - Employee with no hair restraint while engaging in food preparation.Employee assembling tortillas.
13-03-4
Basic - Floor soiled/has accumulation of debris.Walk in freezer.
36-73-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents soiled throughout the establishment. Interior of fryer cabinet has a grease build up.Exterior of pots have a residue build up.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Storage area. **Corrected On-Site**
24-18-4
Basic - Stored food not covered.Uncovered onions in walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Unwashed lettuce stored over sauces in upright cooler. **Corrected On-Site**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor.Kitchen. **Corrected On-Site**
21-38-4
19
Mar 17, 2023
Complaint Full
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked jalapeño 99F, cooked peppers onions 125F on flat grill, less than 4 hours/reheated to 165F/ **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink/ **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times./bottle of sanitizer inside hand sink by dish washing area/ **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./ice dumped in bar hand sink/ **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jackets stored on condiments top shelf, back prep area/ **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./line cook wearing bracelets while preparing food/ **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on top shelf/back kitchen.
24-08-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil used with moist food stored in running water with no velocity to flush food particles away./ice cream scoops/ **Corrected On-Site**
10-03-4
Basic - In-use wet wiping cloth/towel used under cutting board./cook line cutting board/ **Corrected On-Site**
21-04-4
Basic - Single-service articles improperly stored./big party trays and lids not inverted/outside dry storage room, next to employee's belongings/ **Corrected On-Site**
25-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./back prep Area/ **Corrected On-Site**
12B-07-4
43
Dec 15, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Ground raw pork stored over bacon in walk in cooler. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb.Under dishmachine area.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Cutting boards soiled throughout the establishment.
22-02-4
Intermediate - Torn packages/bags of food exposing the contents to contamination. Sugar in dry storage area. **Corrected On-Site**
01B-16-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Ice machine.
29-28-4
Basic - Holes in wall and ceiling by oven area in kitchen.
36-24-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
50
Frequently Asked Questions
When was Azteca D'oro last inspected?
The most recent health inspection at Azteca D'oro on file is from Oct 23, 2025. The public record contains seven inspections in total.
What is the most common violation at Azteca D'oro?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Azteca D'oro.
How does Azteca D'oro compare to other restaurants in Winter Garden?
Azteca D'oro most recently scored 37 out of 100, which is lower than the Winter Garden average of 65.
Has Azteca D'oro's inspection record improved over time?
Results have been roughly steady. Inspections at Azteca D'oro have averaged around 15 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Azteca D'oro 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 inspected?
Based on the inspection history on file, Azteca D'oro is inspected around two times per year on average.
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