DirtyFLRestaurant Inspection Data

AZTECA MEXICAN RESTAURANT

AZTECA MEXICAN RESTAURANT maintains a 4.1/5 food safety rating based on 5 health department inspections in CRESTVIEW. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

789 North Ferdon Boulevard
Florida, 32536
Okaloosa County County

Overall Food Safety Rating

★★★★☆ (4.1/5)
Based on 5 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 10909797

Met Inspection Standards
  • N/A:No Violations Were Observed

2/10/2025· 1y 1mo ago

Visit ID: 8851935

Met Inspection Standards

1 high

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: Raw chicken over raw beef on the speed rack in the walk-in cooler. Manager switched the two for proper food storage. Corrected On-Site

8/6/2024· 1y 7mo ago

Visit ID: 8783140

Met Inspection Standards
  • N/A:No Violations Were Observed

1/18/2024· 2y 1mo ago

Visit ID: 8444619

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: Flat surface around several nozzles on soda machine dispenser. Kitchen Manager had an employee clean during the inspection. Corrected On-Site

7/13/2023· 2y 8mo ago

Visit ID: 8381464

Met Inspection Standards

1 high, 1 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed - establishment still displaying the license that expired on 06/01/2023. Establishment is current.
  • 10-08-5:Basic - Ice scoop handle in contact with ice - inside main ice machine and in the ice bin behind the bar. Owner/Operator stood scoops up so the handles were not in the ice. Corrected On-Site
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine - final rinse temp on gauge was reading 95° F while inspector's thermapen reads 146.1° F.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature - pan of raw chicken on shelf over pan of raw shrimp in the make-line reach-in cooler. Owner/Operator had employee rearrange for proper storage. Corrected On-Site
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired - temperature reading is 95° F on gauge and 146.1° F with inspector's thermapen. Owner/Operator had employee fill up 3rd sink for sanitizing dishes. Corrected On-Site