AZTECA

Name: AZTECA
Address: 1058 COLLINS AVE, MIAMI BEACH, FL, 33139, US
Rating: 62.5

1058 COLLINS AVE, MIAMI BEACH, FL 33139

License #2335335

🌮 Mexican/Latin ℹ️

62.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 24, 2026 · 7 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AZTECA in MIAMI BEACH currently holds an InspectFL Health Score of 62.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 71 total violations — 13 critical, 14 major, 44 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ 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 February 24, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

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

Community pulse

Would you eat here?

AZTECA 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.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan soiled.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beans inside WIC with no date marked, as per cook from 24 hours prior.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Observed throughout the kitchen floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in disrepair near freezer.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not invented above preparation table across cook line.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed spatula behind handisbk by cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[08B-12-5] Stored food not covered. Observed chicken and smoked salmon not covered at reach in cooler by cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (57F - Cold Holding); yellow rice (60F - Cold Holding) t reach in cooler by kitchen, as per chef since previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (57F - Cold Holding); yellow rice(60F - Cold Holding) at reach in cooler by kitchen, as per chef since previous day.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche,burger, steak not linked to consumer advisory on the menu.
[53B-14-5] 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. Observed the following certificates expired; Edy Pineda expired on 11/1/24, Leydi De La Salas expired on 11/1/2, Amanda Espinosa expired on 11/1/24, Pasquale Ragazzini expired on 11/1/24, Ismael Zuniga expired on 11/1/24, Enrique Garcia expired on 11/1/24 and Francisco Telles expired on 11/1/24.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside rice and flour containers at upstairs storage room. Chef removed containers.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation and cook line cutting boards.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal containers stored at warewashing area.
[14-11-5] Equipment in poor repair. Observed at flip top lid at preparation area reach-in cooler and door of reach-in cooler at front bar.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at large chest freezer near cookline and at walk-in freezer door upstairs.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-unit near fryers. Chef provided thermometer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed preparation area reach-in cooler gaskets soiled.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed at walk-in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cut tomatoes (47F - Cooling). As per chef, night before.
[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. Observed Cut tomatoes (47F - Cooling). As per chef, night before and observed Ground beef (50F - Cooling). As per chef, prepared the day before.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed over 4 employees with no certified food manager present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at male bathroom upstairs.

Disposition: Met Inspection Standards
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 10/01/2023 Operator paid past due in full.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl inside flour container on sipped rack in kitchen.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employees wash hands inside three compartment sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on make line in standing water. Water temperature 83f.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee placing reheat fries onto plate.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-11-5] At time of callback inspection Equipment in poor repair. Observed reach in cooler gaskets torn
[16-62-1] At time of callback inspection observed No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[03F-10-5] At time of callback inspection No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment use of time as a public health control for empanadas at counter with no written procedures.