AZTECA D'ORO

Name: AZTECA D'ORO
Address: 1960 SR 44 #19, NEW SMYRNA BEACH, FL, 32168, US
Rating: 94.3

1960 SR 44 #19, NEW SMYRNA BEACH, FL 32168

License #7403684

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

94.3 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

AZTECA D'ORO in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 94.3 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 21, 2025. Across those visits, inspectors documented 13 total violations — 4 critical, 2 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 21, 2025 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under side of mixer Black around fan produce walk in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Produce cooler Dish area shelving
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can openerMicroave
[03D-02-5] 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
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Double cooler under hood
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top
[08A-02-6] 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
[03E-02-5] 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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse