AZTECA D'ORO
1960 SR 44 #19, New Smyrna Beach FL 32168
Last inspected Jul 21, 2025 · 7 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
JAN 24
SEP 24
JAN 25
JUL 25
▼ IMPROVING
5 inspections trending up, 37 points better than where it started.
Wastewater backing up into outdoor mop sink and running across back area when cookline handsink is used.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022003719 | Nov 2, 2021 | Feb 18, 2022 | $400 |
| 4--2021020198 | Mar 24, 2021 | Jun 1, 2021 | $200 |
| 4--2019015618 | Jan 30, 2019 | Apr 26, 2019 | $800 |
| 4--2018046390 | Jul 13, 2018 | Sep 28, 2018 | $400 |
Inspection history
7 visits, newest first
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 43-51F cooling overnight in deep full pan
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Burgers over bread, both plastic wrapped, triple freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. Warmer ground beef 90F, pork 66F, chicken 86F F (reheating 1 hr at 12:06) at 12:46, pork 82F, ground beef 97F, chicken 86F. Advised to remove and heat using a rapid method.
Show the remaining 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can openerMicroave
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Accumulation of debris on exterior of warewashing machine. Top
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Double cooler under hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under side of mixer Black around fan produce walk in cooler
Standing water in bottom of reach-in-cooler. Cookline
Walk-in cooler/freezer shelves with rust that has pitted the surface. Produce cooler Dish area shelving
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef over cooked chicken, cookline cooler - open bag of raw scallops on ice cream, chest freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improperly iced salsa 46F. Operator moved to smaller container
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Ambient cooling drink mix with milk powder 50F after approximately 4 hours. Operator added ice to mix
Handwash sink not accessible for employee use at all times. Cookline blocked by rack
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cookline
Employee eating in a food preparation or other restricted area. Employees sitting on cookline eating
Employee personal food not properly identified and segregated from food to be served to the public. - Cookline cooler, cake - chest freezer, breast milk bag on top of ice cream corrected on site
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on microwave
Equipment in poor repair. Reach in cooler Gaskets torn, upright cookline cooler Vulcan door falls off when opened, top door
Light not functioning. Right walk in cooler
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. Cookline cooler
Stored food not covered. Multiple items walk in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Stored food not covered. Soup walk in cooler
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Pesticide use not in accordance with manufacturer's directions. Roach tablet on top of sham warmer next to Togo containers
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over ice cream. Triple freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce walk in cooler: flan 46F, corn 46F, cut cabbage 45F, stuffed poblano 44F. Cookline cooler shredded cheese 55F, diced tomatoes 57F, sour cream 54F, pico 52F, sour cream 48F, tomatoes 52F, raw chicken 52F, raw beef 52F, corn 60F, chicken 46F, 47F, pork 43-50F. Stocked after lunch per operator. Advised to remove all time or temperature control for safety foods
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Heavy soil soda machine nozzles, especially Pepsi. Corrected on Underside of mixer shield corrected on site
Accumulation of debris on exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in front of microwave
Standing water in bottom of reach-in-cooler. Cookline
Stored food not covered. Soup walk in cooler
Working containers of food removed from original container not identified by common name. Sugar iced tea area
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted corn dated 1/2 - on 8th day
Wastewater backing up into outdoor mop sink and running across back area when cookline handsink is used.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Floor soiled/has accumulation of debris. Fryer area
Floor tiles missing and/or in disrepair. Kitchen entrance near restrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer blade guard
Old labels stuck to food containers after cleaning. On metal pans
Stored food not covered. In walk in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm expo area. corrected to 50 ppm cl
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Squeeze bottle of sour cream on cutting board 59F. Operator returned to cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Between cookline hand sink and back door where hose is attached
Dumpster rusted out on the side - large holes, dumpster leaking, trash on the ground
Sep 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority2 Intermediate7 Basic
Show 17 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. Main dish machine 0 ppm cl
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw sausage over cooked shrimp and cut lettuce, cookline cooler next to grill - in the triple freezer, portioned raw burgers over blueberries - walk in cooler, raw fish over celery
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili chicken 8/26
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dropped off dirty plates, turned around, and ran food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Squeeze bottle of sour cream on cutting board 59F. Operator returned to cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - In Vulcan cabinet, pork 111F, chicken 122F, beef 132F. Operator turned unit all the way up - on steam table, black beans 110F. In unit for 30 minutes per operator. 177F after reheating. Advised to reheat to 165F to hot hold at 135F or above.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Between cookline hand sink and back door where hose is attached
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. New server on duty with no food handler training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken from Sunday
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 walk in cooler. Operator removed to cut open
Dumpster rusted out on the side - large holes, dumpster leaking, trash on the ground
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to cookline microwave
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry storage shelf
Exterior door has a gap at the threshold that opens to the outside. Back exit door near restrooms
Food stored on floor. - drink mix in the bar - plastic container of produce, walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Cardboard box of unwashed mushrooms sitting on try with cooked portioned vegetables
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.