AZTECA D'ORO
3130 DANIELS RD, Winter Garden FL 34787 · 407-361-6001
Last inspected Jun 16, 2026 · 6 visits since September 2023
APR 24
NOV 24
MAR 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Carnitas,109 f reheated for more than two hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked beef,131 f held less than four hours in kitchen Employee reheated.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Under dishmachine area.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Diced tomatoes is covered while cooling.
Water with a temperature of least 85 degrees Fahrenheit not provided at handwash sink.Water,81 f.
Show the remaining 4 findings ▾
Clean small bowls not stored inverted or in a protected manner.Kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
Holes in wall by back kitchen area.
Onions not washed prior to preparation.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
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.
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
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
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Lemon wedger soiled
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.
Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Water,72 f at the ladies restroom.
Equipment in poor repair. Ice scoop holder on ice machine cracked inside. Gaskets reach in freezer in kitchen torn
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pre rinse nozzle soiled in dish area
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 31 violations recorded, none serious enough to require a return visit.
8 High priority7 Intermediate16 Basic
Show 31 findings ▾
Displayed food not properly protected from contamination.Salt,lime juice at bar area.
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.
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
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
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Carnitas,109 f reheated for more than two hours.
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)
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
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in kitchen and in dishwasher area on wall
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Expired chlorine test strips
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
No paper towels or mechanical hand drying device provided at handwash sink bar
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.
No soap provided at handwash sink barb
Spray bottle containing toxic substance not labeled. Blue liquid in spray bottle in dishwasher area not labeled
Bowl or other container with no handle used to dispense food. Rice and beans
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons on server counter
Cutting board has cut marks and is no longer cleanable red
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gasket torn beer cooler Interior ice machine
Exterior door has a gap at the threshold that opens to the outside. Front door
Ice scoop handle in contact with ice.Servers station.
Insect control device installed over food preparation area.
No handwashing sign provided at a hand sink used by food employees bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under fryer cabinets soiled
Reach-in freezer interior/shelves have accumulation of soil residues.
Single-service items for customer self-service not properly protected to prevent contamination. Black drink straws
Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed squash over ready to eat salad mix
Wiping cloth sanitizing solution stored on the floor.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over sour cream.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Chipotle salsa made 11-10 in house.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Chipotle salsa dated 11-10.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Cooked vegetables. Manager determined correct time.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone over prep area.
Equipment or utensils not designed or constructed in a durable manner. -Spatula chipped.Manager discarded.
In-use knife/knives stored in cracks between pieces of equipment.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed celery over cut vegetables.
Working containers of food removed from original container not identified by common name. -Bulk container of seasoning.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
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.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - 2 hose bibs located underneath in dish area.
Food-contact surface soiled with food debris, mold-like substance or slime. - brown cutting board on cooks line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. - small tank stored next to bag n box rack
Cutting board has cut marks and is no longer cleanable. - red,green,blue cutting boards stored in back prep area.
Ice scoop handle in contact with ice. - at front bar
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
Silverware/utensils stored upright with the food-contact surface up. - forks stored handle side down at rolling station
Working containers of food removed from original container not identified by common name. - bulk salt
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
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.
Employee failed to wash hands before putting on gloves to initiate a task working with food.Dishwasher.
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.
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.
Vacuum breaker missing at under sink faucet under the dishmachine
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.
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.
Handwash sink used for purposes other than handwashing.Small ladle in handwash sink.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Cambro lids and dish in poor condition. Strainer is in poor repair.
Cutting board has cut marks and is no longer cleanable.Small green cutting boards in kitchen.
Employee with no hair restraint while engaging in food preparation.Employee assembling tortillas.
Floor soiled/has accumulation of debris.Walk in freezer.
Ice buildup in walk-in freezer.
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.
Silverware/utensils stored upright with the food-contact surface up.Storage area.
Stored food not covered.Uncovered onions in walk in cooler.
Unwashed lettuce stored over sauces in upright cooler.
Wiping cloth sanitizing solution stored on the floor.Kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.