AZTECA D'ORO MEXICAN RESTAURANT
11633 UNIVERSITY BLVD, Orlando FL 32817 · 407-737-8388
Last inspected Aug 21, 2026 · 10 visits since October 2023
FEB 25
JUN 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on dinning room floor, removed Corrected On-SiteCorrected On-SiteAdmin Complaint**
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025064843 | Jun 26, 2025 | Sep 18, 2025 | $200 |
Inspection history
10 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed a raw steak, place it in the grill. Then touched a shredded pork that was ready to be served. No gloves change or hand wash. Employee washed hands and reheated food.Corrected On-SiteCorrected On-Site**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items use on guacamole made by table : diced tomatoes 53F, queso fresco 53F kept on ice in table for 1hr. Items placed in cooler for cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Refried beans 106F, Rancho beans (106F - Hot Holding); black beans 116F ( - Hot Holding); All items reheated to over 165F
Accumulation of debris on exterior of warewashing machine.
Show the remaining 3 findings ▾
Light shield damaged/in disrepair. light shield in wall way in front of dish area.
Missing drain plug at dumpster.
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed tomatoes on top of diced tomatoes, diced onions, chopped cilantro I walk in cooler. Removed
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 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. Chlorine dm located at bar with 10 ppm. Rechecked after priming 100ppm.
No paper towels or mechanical hand drying device provided at handwash sink. NO towels on sink at employee bathroom. No towels in dish area
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender scooping ice while wearing a bracelet and watch.
In-use cloth/towel used under cutting board. Removed
In-use knife/knives stored in cracks between pieces of equipment. Knife knife in between coolers. Removed Corrected On-SiteCorrected On-Site**
Missing drain plug at dumpster.
Raw fruits/vegetables not washed prior to preparation.Employee cutting mushrooms with out washing
Water leaking from pipe and/or faucet/handle. Leak under three compartment sink
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked octopus in walk in cooler. Chicken placed in bottom of cooler. Corrected On-SiteCorrected On-Site**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes 62F, queso fresco 62F left on cart by bar, kept for less than 4 hrs Operator placed in cooler. Corrective Action TakenCorrective Action TakenRepeat Violation**
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Old label on tres leches
No paper towels or mechanical hand drying device provided at handwash sink. No hand sink located on dish area
Accumulation of debris on exterior of warewashing machine.
Jun 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored in reach in cooler.
Jun 26, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority4 Intermediate8 Basic
Show 20 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat to tortillas with bare hands. Tortillas not been reheated immediately.
Live, small flying insects found 1 small flying insect on prep area 1 small flying insect on bar 1 small flying insect on dish area Total= 3 small flying insects
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. RW shrimp stored over churros in reach in freezer.
Roach activity present as evidenced by live roaches found. 1 live roach on dinning room floor, removed Corrected On-SiteCorrected On-SiteAdmin Complaint**
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed on top package label instructed to remove from,package prior to thawing
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chorizo kept overnight in cooling drawer under flat top with temperature of 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo 49F kept overnight on cooling drawers under flat top. Tamales 47F, coked chicken 46F,flautas 55F, sausage 46F, burger 45F, bacon 53F, all kept on colling drawers under flat top for less than 4 hrs. Manager moved items to other cooler. Corrective Action TakenCorrective Action TakenWarning**
Toxic substance/chemical improperly stored. Pesticide stored on shelves with vine at bar.
Handwash sink used for purposes other than handwashing. Strainer placed inside hand sink at bar,
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for quad test strips
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Bowl or other container with no handle used to dispense food. No bowl use in flour
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 ROP package thawed already
Dead roaches on premises. 16 dead roaches on cabinet under beer tab located in bar.
Food storage container/container lid cracked or broken. Blacks beans stored on cracked container.
No handwashing sign provided at a hand sink used by food employees in ladies bathroom.
Stored food not covered. Crab legs uncovered in walk in freezer
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored in reach in cooler.
Water leaking from pipe and/or faucet/handle. Leak from hand sink located in prep area
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over mozzarella cheese sticks in reach in freezer located in cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat soy sauce in walk in cooler
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dropped dirty cups in dish area, went to hand sink wash hands but never removed gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oso bucco kept in steam well for less than 4 hours with temperature of 93F. Red beans kept in steam well for less than 4 hours with temperature of 124F, refried beans kept in steam well for less than 4 hours with temperature of 127F, black beans kept for less than 4 hours with temperature of 128F All items reheated to up to 165F.
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. Inspector provided operator with form and operator printed.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Handwash sink not accessible for employee use at all times. Hand sink in prep area blocked by pot
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink located in dish area.
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. Inspector provided operator with form and employees sign
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored by fryer
Light shield damaged/in disrepair.Cracked light shield in dish area.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
Bowl or other container with no handle used to dispense food. In Rice, beans, sugar containers
Cutting board has cut marks and is no longer cleanable. On both prep table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf over employee prepping tortillas
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beer coolers at bar
Old labels stuck to food containers after cleaning. On metal pans and plastic containers
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Container of medicine improperly stored. Bottle of cough syrup on dry storage shelf above and next to paper products
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 125-132F. Less than 4 hours per operator. Operator immediately removed to be reheated to 165
Bowl or other container with no handle used to dispense food. In containers of spices on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks by ice well of salsa Employee Drink on prep table while employee prepares shrimp
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and purse at bar on top of blender
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in container of standing water. Operator placed under cool running water
Oct 16, 2023□ 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 ▾
Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on dry rack.
Oct 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
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 chicken stored over raw shrimp on reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All mentioned items kept overnight on cooling drawers under flat top grill and stove burners. Cooked chicken 48F, beef 45F, birria meat 46F, pork 46F, pastor 47F, raw shrimp 49F, tamales 47F, chorizo 47F, precooked steak 50F, chicken flautas 50F, whole chorizo 48F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All mentioned items kept overnight on cooling drawers under flat top grill and stove burners. Cooked chicken 48F, beef 45F, birria meat 46F, pork 46F, pastor 47F, raw shrimp 49F, tamales 47F, chorizo 47F, precooked steak 50F, chicken flautas 50F, whole chorizo 48F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Raw salmon been thawed on walk in cooler.
Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on dry rack.
Food not stored at least 6 inches off of the floor.Multiple food boxes on walk in freezer floor.
No Heimlich maneuver/choking sign posted.
Opened employee beverage container in a cold holding unit with food to be served to customers.Drink stored on top of make table on cook line.
Silverware/utensils stored upright with the food-contact surface up.Forks and knifes stored on servers station.
Water leaking from pipe and/or faucet/handle.Leak on pipe under hand sink at dish area.
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.