CASA AZTECA MEXICAN RESTAURANT
101 N 2 ST, Fort Pierce FL 34950 · 772.302.3866
Last inspected Mar 19, 2026 · 7 visits since November 2023
APR 24
AUG 24
MAR 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso 53F cold holding. Employee voluntarily discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023022533 | Apr 5, 2023 | May 18, 2023 | $400 |
| 4--2017014819 | Dec 12, 2016 | Apr 27, 2017 | $200 |
Inspection history
7 visits, newest first
Mar 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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,
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.
Floor area(s) covered with standing water. Near 3 bay sink
Floor not cleaned when the least amount of food is exposed. In walk in cooler
Show the remaining 1 finding ▾
Stored food not covered. Multiple items in walk in cooler
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 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. 0ppm chlorine kitchen dish washer and also bar dishwasher tried to prime and still read 0ppm
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,
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.
Covered waste receptacle not provided in women's bathroom. In employee restroom
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line removed and stored in pocket
Floor area(s) covered with standing water. Near 3 bay sink
Floor not cleaned when the least amount of food is exposed. In walk in cooler
Food stored on floor. Case chips, case salt and pepper
In-use tongs stored on equipment door handle between uses. On over handles removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In jalapeños and pinto beans removed
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored next to and above canned foods removed
Stored food not covered. Multiple items in walk in cooler
Water leaking from pipe and/or faucet/handle. Pipe has leak at 3 bay sink
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For hose line. Showed image to employee.
1 In-use tongs stored on equipment door handle between uses. Removed.
2 Dead roaches on premises. Next to tanks in storage room. Server removed.
Ceiling/ceiling tile shows damage or is in disrepair. On the right side of the bar, near tv.
Employee and customer Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee / line cook open container of water. Education provided. Removed.
Light not functioning. 1 light bulb under hood system.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso 53F cold holding. Employee voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle.
No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
Duct tape used to repair nonfood-contact surface. Dry storage bins.
Employee Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Floor area(s) covered with standing water. Where cracked tile is in front of three compartment sink.
Floor tiles missing and/or in disrepair. In front of three compartment sink.
Food stored on floor. Tortilla chips in bulk white container.
In-use tongs stored on equipment door handle between uses.
Interior of microwave has accumulation of black substance/grease/food debris.
Water draining onto floor surface. Slow draining from glass dish machine in at bar.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked pan of beef. Informed Manager.
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at back kitchen in dry storage. Informed Manager.
Bowl or other container with no handle used to dispense food. Handle of utensil, in the ground beef container in cooler. Informed manager.
Employee with no hair restraint while engaging in food preparation. Cook in the Kitchen.
Floor not cleaned when the least amount of food is exposed. Floor behind cooks line and in front of sinks. Walk in cooler floor.
Floor soiled/has accumulation of debris. Under 3 compartment sink and around drain.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave on service line.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of two reach in cooler on cooks line.
Stored food not covered. Pan of fish in reach in cooler. Informed cook.
Wet wiping cloth not stored in sanitizing solution between uses. Stored on cooks line and table.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Buildup of food debris/soil residue on equipment door handles. Multiple cooler handles at cooks line.
Floor not cleaned when the least amount of food is exposed. Floor in front service line and behind dish wash station.
Floor tiles missing and/or in disrepair. In front of dish station.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of coolers on cooks line. Informed manager.
Walk-in cooler has fan guards soiled with debris and dust substance.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
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.
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.
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.
Floor area(s) covered with standing water. In the dish washing area and prep area.
Floor not cleaned when the least amount of food is exposed. The floor in walk-in cooler has food debris and soiled with dirt.
Interior of oven/microwave has accumulation of food debris and on handle, on cooks line. Informed employee.
Unwashed fruits/vegetables stored with ready-to-eat food. Case of limes and case of mushrooms stored over prepared food. Informed manager.
Working containers of food removed from original container not identified by common name.
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.