Casa Azteca Mexican Restaurant
Last inspected: Mar 19, 2026
67
Score
Casa Azteca Mexican Restaurant appears in inspection records 10 times, starting in 2022. The most recent report on file is from Mar 19, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly nine violations earlier on.
Looking across the full record, “interior of microwave has accumulation” is the recurring theme, flagged three times.
That's lower than the typical Fort Pierce restaurant, which scores around 87. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice 110f hold holding advised to rapid reheat and hold at or above 135f hold holding, - From follow-up inspection 2026-03-19: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-03-19: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Stored food not covered. Multiple items in walk in cooler - From follow-up inspection 2026-03-19: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Near 3 bay sink - From follow-up inspection 2026-03-19: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. In walk in cooler - From follow-up inspection 2026-03-19: **Time Extended**
36-01-4
67
Mar 10, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
41
Sep 16, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
64
Mar 19, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso 53F cold holding. Employee voluntarily discarded. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen. **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Primed and reran. Found at 50 ppm. **Corrected On-Site**
16-55-4
Basic - Duct tape used to repair nonfood-contact surface. Dry storage bins.
14-71-4
Basic - Employee Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Floor area(s) covered with standing water. Where cracked tile is in front of three compartment sink.
36-22-4
Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink.
36-17-5
Basic - Food stored on floor. Tortilla chips in bulk white container. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Water draining onto floor surface. Slow draining from glass dish machine in at bar.
29-03-4
43
Aug 20, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked pan of beef. Informed Manager. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at back kitchen in dry storage. Informed Manager. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Handle of utensil, in the ground beef container in cooler. Informed manager. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook in the Kitchen. **Corrected On-Site**
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor behind cooks line and in front of sinks. Walk in cooler floor.
36-01-4
Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink and around drain.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave on service line.
22-08-4
Basic - Stored food not covered. Pan of fish in reach in cooler. Informed cook. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cooks line and table.
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of two reach in cooler on cooks line.
22-16-4
52
Apr 2, 2024
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
78
Nov 29, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One pan of steak meat at above on cold line 47F. Educate employees. Recommend chill down to 41 degrees or below. **Corrected On-Site**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Multiple handles on equipment at cooks line. Door handle on reach in cooler for service staff, walk-in cooler door and walk-in freezer door.
23-24-4
Basic - Can opener blade not readily removable for cleaning or replacement. One small individual can opener on cooks line soiled with food debris. Informed employee. Employee discarded can opener.
14-21-4
Basic - Floor area(s) covered with standing water. In the dish washing area and prep area.
36-22-4
Basic - Floor not cleaned when the least amount of food is exposed. The floor in walk-in cooler has food debris and soiled with dirt.
36-01-4
Basic - Interior of oven/microwave has accumulation of food debris and on handle, on cooks line. Informed employee. **Corrected On-Site**
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of limes and case of mushrooms stored over prepared food. Informed manager. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site** **Repeat Violation**
02D-01-5
61
Jun 15, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
26
Apr 6, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice hot holding ranging from 124 to 141. Recommend to reheat to 165F Recheck at 184 - From follow-up inspection 2023-04-06: No hot fod holding at this time. **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Can opener soiled. Soda nozzles soiled. Cutting boards on the cook line soiled. - From follow-up inspection 2023-04-06: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored over diced tomatoes, salsa and queso cheese in the walk in cooler. - From follow-up inspection 2023-04-06: **Time Extended**
08B-17-4
74
Oct 18, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
43
Frequently Asked Questions
When was Casa Azteca Mexican Restaurant last inspected?
The most recent health inspection at Casa Azteca Mexican Restaurant on file is from Mar 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Casa Azteca Mexican Restaurant?
Across the inspection record, “interior of microwave has accumulation” has been cited three times, more than any other issue at Casa Azteca Mexican Restaurant.
How does Casa Azteca Mexican Restaurant compare to other restaurants in Fort Pierce?
Casa Azteca Mexican Restaurant most recently scored 67 out of 100, which is lower than the Fort Pierce average of 87.
Has Casa Azteca Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Casa Azteca Mexican Restaurant have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Casa Azteca Mexican Restaurant 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 Casa Azteca Mexican Restaurant inspected?
Based on the inspection history on file, Casa Azteca Mexican Restaurant is inspected around three times per year on average.
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