AZTECA D'ORO

Name: AZTECA D'ORO
Address: 3130 DANIELS RD, WINTER GARDEN, FL, 34787, US
Rating: 35

3130 DANIELS RD, WINTER GARDEN, FL 34787

License #5815486

🌮 Mexican/Latin ℹ️

35 Grade F / 100

Failing Health Score

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Latest inspection

June 16, 2026 · 8 findings · 2 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 WINTER GARDEN currently holds an InspectFL Health Score of 35 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 16, 2026. Across those visits, inspectors documented 87 total violations — 25 critical, 16 major, 46 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on June 16, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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
[24-05-4] Clean small bowls not stored inverted or in a protected manner.Kitchen.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
[36-24-5] Holes in wall by back kitchen area.
[08B-39-4] Onions not washed prior to preparation.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked beef,131 f held less than four hours in kitchen Employee reheated.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Under dishmachine area.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Diced tomatoes is covered while cooling.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided at handwash sink.Water,81 f.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable red
[14-01-5] Bowl or other container with no handle used to dispense food. Rice and beans
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons on server counter
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Equipment in poor repair. Gasket torn beer cooler Interior ice machine
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Front door
[10-08-5] Ice scoop handle in contact with ice.Servers station.
[35B-02-4] Insect control device installed over food preparation area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under fryer cabinets soiled
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Black drink straws
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed squash over ready to eat salad mix
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[08B-02-4] Displayed food not properly protected from contamination.Salt,lime juice at bar area.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat pork Raw shrimps stored over mozzarella sticks in reach in freezer
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked beef 3/17/25
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.Carnitas,109 f reheated for more than two hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours reheating cooked veg (106F - Hot Holding)
[03E-03-5] Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.Cooked pork,109 f held more than two hours.Stop Sale
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in kitchen and in dishwasher area on wall
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
[16-36-4] Expired chlorine test strips
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting boards heavily is stained Can opener soiled Inside soda nozzle soiled in the bar
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink bar
[51-14-7] No plan review submitted and approved added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added a grill and reach in cooler to the salsa station.
[31B-03-4] No soap provided at handwash sink barb
[41-17-4] Spray bottle containing toxic substance not labeled. Blue liquid in spray bottle in dishwasher area not labeled

Disposition: Met Inspection Standards
[21-38-4] Wiping cloth sanitizing solution stored on the floor.Kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-12-4] Cambro lids and dish in poor condition. Strainer is in poor repair.
[14-09-4] Cutting board has cut marks and is no longer cleanable.Small green cutting boards in kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation.Employee assembling tortillas.
[36-73-4] Floor soiled/has accumulation of debris.Walk in freezer.
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents soiled throughout the establishment. Interior of fryer cabinet has a grease build up.Exterior of pots have a residue build up.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up.Storage area.
[08B-12-5] Stored food not covered.Uncovered onions in walk in cooler.
[08B-17-4] Unwashed lettuce stored over sauces in upright cooler.
[22-47-4] Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm.Afterwwards,100 ppm.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.Dishwasher.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw sausage stored over raw shrimp in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Macaroni and cheese,46 f,plantains,45 f held less than four hours transferred to walk in cooler for a quick chill.
[29-42-4] Vacuum breaker missing at under sink faucet under the dishmachine
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk in reach in cooler at bar.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Dishwashing racks are soiled. Vegetable hose is soiled. Surrounding areas of the drink nozzles are soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing.Small ladle in handwash sink.