HUARACHE AZTECA
2020 BAYSHORE BLVD, Dunedin FL 34698 · 727.330.7648
Last inspected Aug 17, 2026 · 12 visits since October 2023
JAN 25
MAY 25
DEC 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler in disrepair. Operator states they are not working.
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/ Veronica Guevara 7/1/26
Floor tiles missing and/or in disrepair. Cracked tiles in kitchen and lobby.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
Aug 14, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Onion rings stored in to go bags in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork (47F - Cold Holding); tomatoes (63F - Cold Holding); sour cream (46F - Cold Holding); lettuce (46F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (45F - Cold Holding); cooked beef (53F - Cold Holding); pork (44F - Cold Holding); cheese (54F - Cold Holding) Ambient thermometer of reach in (51F-Cold Holding) cheese (46F - Cold Holding); pork (44F - Cold Holding); chicken (44F - Cold Holding); chicken (45F - Cold Holding); rice (45F - Cold Holding); beans (45F - Cold Holding); chicken (43F - Cold Holding); soup (53F - Cold Holding) No prior temperature monitoring documented.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler in disrepair. Operator states they are not working.
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/ Veronica Guevara 7/1/26
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen, interior of soda nozzles soiled with debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Once machine has accumulation of black mold like substance.
Bowl or other container with no handle used to dispense food. Metal bowl used as scoop for beans in walk in cooler. Plastic bowls used as scoop for spices near 3 comp sink.
Current Hotel and Restaurant license not displayed. Expired license is on display.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee charger stored on top of spice container.
Equipment in poor repair. Walk in cooler and reach in cooler unable to keep food at proper temperature.
Floor tiles missing and/or in disrepair. Cracked tiles in kitchen and lobby.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
Working containers of food removed from original container not identified by common name. Squeeze bottle of sauces unlabeled.
Aug 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Onion rings stored in to go bags in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork (47F - Cold Holding); tomatoes (63F - Cold Holding); sour cream (46F - Cold Holding); lettuce (46F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (45F - Cold Holding); cooked beef (53F - Cold Holding); pork (44F - Cold Holding); cheese (54F - Cold Holding) Ambient thermometer of reach in (51F-Cold Holding) cheese (46F - Cold Holding); pork (44F - Cold Holding); chicken (44F - Cold Holding); chicken (45F - Cold Holding); rice (45F - Cold Holding); beans (45F - Cold Holding); chicken (43F - Cold Holding); soup (53F - Cold Holding) No prior temperature monitoring documented.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler in disrepair. Operator states they are not working.
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/ Veronica Guevara 7/1/26
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen, interior of soda nozzles soiled with debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Once machine has accumulation of black mold like substance.
Bowl or other container with no handle used to dispense food. Metal bowl used as scoop for beans in walk in cooler. Plastic bowls used as scoop for spices near 3 comp sink.
Current Hotel and Restaurant license not displayed. Expired license is on display.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee charger stored on top of spice container.
Equipment in poor repair. Walk in cooler and reach in cooler unable to keep food at proper temperature.
Floor tiles missing and/or in disrepair. Cracked tiles in kitchen and lobby.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of redbull sited in reach in freezer next to food for customers.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
Working containers of food removed from original container not identified by common name. Squeeze bottle of sauces unlabeled.
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 5 high priority.
5 High priority6 Intermediate17 Basic
Show 28 findings ▾
Displayed food not properly protected from contamination. Beans and soup uncovered in walk in cooler
Nonfood-grade bags used in direct contact with food. Onion rings stored in to go bags in reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5oz of ground beef, 2lbs cheese,2lbs pork, 2lbs vegetable soup.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork (47F - Cold Holding); tomatoes (63F - Cold Holding); sour cream (46F - Cold Holding); lettuce (46F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (45F - Cold Holding); cooked beef (53F - Cold Holding); pork (44F - Cold Holding); cheese (54F - Cold Holding) Ambient thermometer of reach in (51F-Cold Holding) cheese (46F - Cold Holding); pork (44F - Cold Holding); chicken (44F - Cold Holding); chicken (45F - Cold Holding); rice (45F - Cold Holding); beans (45F - Cold Holding); chicken (43F - Cold Holding); soup (53F - Cold Holding) No prior temperature monitoring documented.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Vegetable soup (118F - Hot Holding) operator states they started reheating at 7:30 temperature recorded at 12:30
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer of walk in cooler in disrepair. Operator states they are not working.
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/ Veronica Guevara 7/1/26
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen, interior of soda nozzles soiled with debris.
Handwash sink not accessible for employee use at all times. Hot and cold running water unable to be dispensed at Hand was sink next to three compartment sink. Operator turned on water.
Handwash sink used for purposes other than handwashing. Hand wash sink used to store squeeze bottle in bar.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in bar, no soap at hand sink in bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Once machine has accumulation of black mold like substance.
Bowl or other container with no handle used to dispense food. Metal bowl used as scoop for beans in walk in cooler. Plastic bowls used as scoop for spices near 3 comp sink.
Current Hotel and Restaurant license not displayed. Expired license is on display.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of Celsius stored next to deli slicer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee charger stored on top of spice container.
Equipment in poor repair. Walk in cooler and reach in cooler unable to keep food at proper temperature.
Floor tiles missing and/or in disrepair. Cracked tiles in kitchen and lobby.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep tables in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave near prep table has accumulation of debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of redbull sited in reach in freezer next to food for customers.
Plumbing system in disrepair. Hand sink by three compartment sink can't dispense hot and cold water. Operator turned on water.
Screen in door torn/in poor repair Screen door near walk in cooler torn.
Time/temperature control for safety food thawed in an improper manner. Frozen fish thawed at room temperature in container.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in kitchen
Working containers of food removed from original container not identified by common name. Squeeze bottle of sauces unlabeled.
Apr 20, 2026Inspection 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 ▾
Raw animal food stored over or with unwashed produce. Raw beef stored on top of unwashed onions in walk in cooler. Operator moved raw beef to proper area.
Handwash sink used for purposes other than handwashing. Hand wash sink used for storage of bowls in ware washing area and at bar.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken was prepared last Thursday, had no date mark. Beef was cooked Sunday no date mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold like substance.
Buildup of food debris/soil residue on equipment door handles. Doors of microwaves and reach in freeezers soiled with debris,
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen grooved.
Employee personal food not properly identified and segregated from food to be served to the public. Employee meal stored on top of food for customers in reach in cooler in kitchen. Operator disposed of employee food.
Floor area(s) covered with standing water. Standing water on floor below reach in freezer in kitchen.
No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink in ware washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of spice container soiled with debris.
Stored food not covered. Salsa uncovered in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
Working containers of food removed from original container not identified by common name. Unlabeled squeeze bottles of sauces on cook line. Unlabeled container of spices on cook line
Jan 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket in bar area testing at 10 PPM. Employee added chlorine to the bucket and is now testing at 50 PPM.
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. Printed DBPR Clean up of Vomit and Diarrhea (5030-104) form in Spanish during the inspection. Establishment carries chlorine bleach.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in deli cooler on cook line.
Handwash sink used for purposes other than handwashing. Salsa bowl stored inside hand sink next to three compartment sink. Item was removed.
Spray bottle containing toxic substance not labeled. White unlabeled spray bottle stored under hand sink in bar area. Bottle was label as chlorine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with mold like substance.
Food stored on floor. Pot of refried beans on floor while being whisked. Employee removed from floor.
Ice buildup in reach-in freezer and/or walk-in freezer. In single door stand alone freezer in front bar.
Dec 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority6 Intermediate3 Basic
Show 10 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket in bar area testing at 10 PPM. Employee added chlorine to the bucket and is now testing at 50 PPM.
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. Printed DBPR Clean up of Vomit and Diarrhea (5030-104) form in Spanish during the inspection. Establishment carries chlorine bleach.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in deli cooler on cook line.
Handwash sink used for purposes other than handwashing. Salsa bowl stored inside hand sink next to three compartment sink. Item was removed.
Manager or person in charge lacking proof of food manager certification. The establishment has a CFM, the person in charge cannot access CFM training certificates during the inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The establishment has employee food safety training. Currently no manager on duty and person in charge cannot access employee training certificates.
Spray bottle containing toxic substance not labeled. White unlabeled spray bottle stored under hand sink in bar area. Bottle was label as chlorine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with mold like substance.
Food stored on floor. Pot of refried beans on floor while being whisked. Employee removed from floor.
Ice buildup in reach-in freezer and/or walk-in freezer. In single door stand alone freezer in front bar.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzles at soda gun behind bar. Stained cutting boards on flip top cooler.
May 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 2/01/2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. hot dogs (48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dogs (48F - Cold Holding) in reach in cooler on kitchen. Employees stated that it was left in the cooler overnight and was not removed from cooler. Other food in reach in cooler either at temperature, or cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzles at soda gun behind bar. Stained cutting boards on flip top cooler.
Handwash sink not accessible for employee use at all times. Blocked in bar area. Operator has a bowl and utensils stored in the handwash sink. Items were relocated.
Manager or person in charge lacking proof of food manager certification. Manager on duty called the owner and they are unsure where the certificates are located.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty called the owner and they are unsure where the certificates are located.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items such as cooked rice, cooked beef, cooked pork in cooler prepared on Tuesday, 5/20, with no date mark. Employee date marked foods at the time of inspection.
Food stored on floor. Container of beef stored on the floor in the wall in cooler. Operator relocated.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining handwash sink behind the bar.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers above hot dog buns and packaged hot dogs in walk in cooler. Discussed with employee.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pork, cooked beef. Operator is able to determine the prep dates of these foods and will date accordingly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked beef 114F hot hold, cook reheated beef to 165F@12:16pm
Bathroom facility not clean. Athroom used in kitchen has a toilet that is soiled
Floor soiled/has accumulation of debris. Floor soiled in dry storage room located next to ice machine.
Food stored on floor. Pino beans stored on floor of dry storage. Fryer oil stored on the floor near walk in cooler. Discussed the need to store all food a minimum of 6" off the floor.
Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in standing water. Running water was set above chicken for proper thawing. Surface of thawing chicken 39F.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing foods removed from its original containers no labeled with common name. Discussed importance of labeling all food once it is removed from its original container
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Food stored in ice used for drinks. See stop sale. A small pan of limes stored in drink ice behind the bar. Operator removed limes.
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line pans of raw prepped vegetables.
Nonfood-grade bags used in direct contact with food. Grocery bags being used in direct contact with food in freezer.
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink used for purposes other than handwashing. Stainless scrubber in hand wash sink behind bar, cooked carrots in hand wash sink at the entrance to the kitchen.
Cardboard used to line food-contact shelves. Dry storage
Cloth used as a food-contact surface. Damp wiping cloths in cooler with tortillas.
Employee with no hair restraint while engaging in food preparation. Cook with no hair restraints
Raw fruits/vegetables not washed prior to preparation. Avocado cut before they are washed and stickers removed
Oct 24, 2023Inspection 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 ▾
Nonfood-grade bags used in direct contact with food. Chicken stored directly in grocery bags.in walk in cooler and chest freezer
Toxic substance/chemical improperly stored. Gasoline stored in dry storage. Operator removed gasoline from dry storage
Cloth used as a food-contact surface. Wiping cloth covering dough on cook line
Food stored on floor. Flour and bottled water in dry storage,
Raw fruits/vegetables not washed prior to preparation. Avocado cut Aaron cook line without being washed and stickers removed.
Standing water or very slow draining water in handwash sink, behind front bar.
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.