DirtyFLRestaurant Inspection Data

CASA AZTECA MEXICAN RESTAURANT

CASA AZTECA MEXICAN RESTAURANT has 7 health inspections on file for its FORT PIERCE location, with an overall rating of 2.0/5. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 7 reports on file

101 N 2 ST

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

3/19/2026· 4w ago

Visit ID: 13648418

Met Inspection Standards

1 high, 1 int, 3 basic

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Near 3 bay sink - From follow-up inspection 2026-03-19: **Time Extended**
  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. In walk in cooler - From follow-up inspection 2026-03-19: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Multiple items in walk in cooler - From follow-up inspection 2026-03-19: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice 110f hold holding advised to rapid reheat and hold at or above 135f hold holding, - From follow-up inspection 2026-03-19: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2026-03-19: **Time Extended**

3/10/2026· 1mo ago

Visit ID: 13521780

Follow-up Inspection Required

2 high, 1 int, 10 basic

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line removed and stored in pocket Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Near 3 bay sink
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In walk in cooler
  • 08B-38-4:Basic - Food stored on floor. Case chips, case salt and pepper
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On over handles removed Corrected On-Site Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In jalapeños and pinto beans removed Corrected On-Site
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored next to and above canned foods removed Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Multiple items in walk in cooler
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe has leak at 3 bay sink
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine kitchen dish washer and also bar dishwasher tried to prime and still read 0ppm Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice 110f hold holding advised to rapid reheat and hold at or above 135f hold holding,
  • 53B-14-5:Intermediate - 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.

9/16/2025· 7mo ago

Visit ID: 10914183

Met Inspection Standards

1 high, 6 basic

  • 10-20-4:Basic - 1 In-use tongs stored on equipment door handle between uses. Removed. Corrected On-Site Repeat Violation
  • 35A-03-4:Basic - 2 Dead roaches on premises. Next to tanks in storage room. Server removed. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. On the right side of the bar, near tv.
  • 32-04-4:Basic - Employee and customer Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee / line cook open container of water. Education provided. Removed. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. 1 light bulb under hood system.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For hose line. Showed image to employee.

3/19/2025· 1y ago

Visit ID: 8866224

Met Inspection Standards

1 high, 2 int, 10 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Primed and reran. Found at 50 ppm. Corrected On-Site
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Dry storage bins.
  • 32-04-4:Basic - Employee Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Where cracked tile is in front of three compartment sink.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of three compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Tortilla chips in bulk white container. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Repeat Violation
  • 29-03-4:Basic - Water draining onto floor surface. Slow draining from glass dish machine in at bar.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. queso 53F cold holding. Employee voluntarily discarded. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen. Repeat Violation

8/20/2024· 1y 7mo ago

Visit ID: 8772481

Met Inspection Standards

1 high, 1 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Handle of utensil, in the ground beef container in cooler. Informed manager. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook in the Kitchen. Corrected On-Site
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor behind cooks line and in front of sinks. Walk in cooler floor.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under 3 compartment sink and around drain.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave on service line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of two reach in cooler on cooks line.
  • 08B-12-5:Basic - Stored food not covered. Pan of fish in reach in cooler. Informed cook. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cooks line and table.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked pan of beef. Informed Manager. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at back kitchen in dry storage. Informed Manager. Corrected On-Site

4/2/2024· 2y ago

Visit ID: 8561637

Met Inspection Standards

5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Multiple cooler handles at cooks line.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor in front service line and behind dish wash station.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of dish station.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of coolers on cooks line. Informed manager.
  • 14-17-4:Basic - Walk-in cooler has fan guards soiled with debris and dust substance.

11/29/2023· 2y 4mo ago

Visit ID: 8371800

Met Inspection Standards

1 high, 7 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Multiple handles on equipment at cooks line. Door handle on reach in cooler for service staff, walk-in cooler door and walk-in freezer door.
  • 14-21-4:Basic - Can opener blade not readily removable for cleaning or replacement. One small individual can opener on cooks line soiled with food debris. Informed employee. Employee discarded can opener.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In the dish washing area and prep area.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. The floor in walk-in cooler has food debris and soiled with dirt.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of food debris and on handle, on cooks line. Informed employee. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of limes and case of mushrooms stored over prepared food. Informed manager. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One pan of steak meat at above on cold line 47F. Educate employees. Recommend chill down to 41 degrees or below. Corrected On-Site