DirtyFLRestaurant Inspection Data

AZTECA

With 8 documented inspections, AZTECA in MIAMI BEACH has achieved a 2.4/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

1058 COLLINS AVE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

2/24/2026· 1mo ago

Visit ID: 13478392

Met Inspection Standards

1 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan soiled.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area. Repeat Violation
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
  • 02C-02-5:Intermediate - 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.

7/30/2025· 8mo ago

Visit ID: 10896145

Met Inspection Standards

2 int, 6 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed by prep table by kitchen entrance. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatula behind prep table and wall by dishwasher.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator via email.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

4/25/2025· 11mo ago

Visit ID: 10719191

Met Inspection Standards

1 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 10-17-4:Basic - Spatula stored in cracks between pieces of equipment. Observed at preparation table. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed shrimp and chicken not covered at reach in cooler across cook line.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table across cook line.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed garbage can in front of handinlmo located next to entry of kitchen.

3/12/2025· 1y 1mo ago

1 int, 2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line. - From follow-up inspection 2025-03-12: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer. - From follow-up inspection 2025-03-12: **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. Observed the following certificate's 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. - From follow-up inspection 2025-03-12: Observed certificates for Leydi De La Salas issued on 11/21/24, Ismael Zuniga issued on 11/22/24. Observed Edy Pineda expired on 11/1/24, Pasquale Ragazzini expired on 11/1/24 Enrique Garcia expired on 11/1/24 and Francisco Telles expired on 11/1/24. Amanda Espinosa no longer works at establishment. Admin Complaint

11/13/2024· 1y 5mo ago

2 high, 2 int, 10 basic

  • 36-34-5:Basic - 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:Basic - 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:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed throughout the kitchen floor.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed spatula behind handisbk by cook line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
  • 08B-12-5:Basic - Stored food not covered. Observed chicken and smoked salmon not covered at reach in cooler by cook line.
  • 01B-02-5:High Priority - 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:High Priority - 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:Intermediate - 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: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. Observed the following certificate's 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.

6/17/2024· 1y 10mo ago

Visit ID: 8552174

Met Inspection Standards

2 high, 3 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed inside rice and flour containers at upstairs storage room. Chef removed containers. Corrected On-Site Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation and cook line cutting boards.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal containers stored at warewashing area.
  • 14-11-5:Basic - 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:Basic - 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:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-unit near fryers. Chef provided thermometer. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed preparation area reach-in cooler gaskets soiled.
  • 38-04-4:Basic - 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:High Priority - 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:High Priority - 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:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53A-05-6:Intermediate - 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:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at male bathroom upstairs.

11/14/2023· 2y 5mo ago

Visit ID: 8354125

Met Inspection Standards

4 high, 1 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl inside flour container on sipped rack in kitchen.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on make line in standing water. Water temperature 83f.
  • 12A-27-4:High Priority - 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.
  • 09-01-4:High Priority - 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.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 10/01/2023 Operator paid past due in full.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees wash hands inside three compartment sink.

11/14/2023· 2y 5mo ago

Visit ID: 8247672

Met Inspection Standards

2 int, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn Warning - From follow-up inspection 2023-02-22: At time of callback inspection Equipment in poor repair. Observed reach in cooler gaskets torn **Time Extended** - From follow-up inspection 2023-11-14: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-02-22: At time of callback inspection observed No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Time Extended** - From follow-up inspection 2023-11-14: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2023-02-22: 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. **Time Extended** - From follow-up inspection 2023-11-14: **Time Extended**

Additional Information

Contact Information

Google Rating

★★★★½ (4.9/5)
(2,316 reviews)

Price Level

$$

Opening Hours

Monday:Open 24 hours
Tuesday:Open 24 hours
Wednesday:Open 24 hours
Thursday:Open 24 hours
Friday:Open 24 hours
Saturday:Open 24 hours
Sunday:Open 24 hours
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

Report Enrichment Status

Enriched Reports: 0 of 0