AZTECA D'ORO

Name: AZTECA D'ORO
Address: 1960 SR 44 #19, NEW SMYRNA BEACH, FL, 32168, US
Rating: 69.7

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

License #7403684

🌮 Mexican/Latin ℹ️

69.7 Grade F / 100

Failing Health Score

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Latest inspection

July 21, 2025 · 13 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AZTECA D'ORO in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 69.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on July 21, 2025. Across those visits, inspectors documented 49 total violations — 12 critical, 6 major, 31 minor.

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Record snapshot

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Inspections on file

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

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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Community reaction

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Community pulse

Would you eat here?

AZTECA D'ORO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Double cooler under hood
[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
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Produce cooler Dish area shelving
[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
[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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can openerMicroave
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on cookline
[12B-02-4] Employee eating in a food preparation or other restricted area. Employees sitting on cookline eating
[08B-49-4] 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
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on microwave
[14-11-5] Equipment in poor repair. Reach in cooler Gaskets torn, upright cookline cooler Vulcan door falls off when opened, top door
[36-62-4] Light not functioning. Right walk in cooler
[16-46-4] Old labels stuck to food containers after cleaning.
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline cooler
[08B-12-5] Stored food not covered. Multiple items walk in cooler
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl
[08A-05-6] 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improperly iced salsa 46F. Operator moved to smaller container
[03D-06-5] 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
[31A-09-4] Handwash sink not accessible for employee use at all times. Cookline blocked by rack
[41-17-4] Spray bottle containing toxic substance not labeled.