AZTECA D'ORO MEXICAN RESTAURANT
11633 UNIVERSITY BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
4
Intermediate
5
Basic
3
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored by fryer
- 38-01-4:Basic - Light shield damaged/in disrepair.Cracked light shield in dish area.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over mozzarella cheese sticks in reach in freezer located in cook line. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat soy sauce in walk in cooler Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dropped dirty cups in dish area , went to hand sink wash hands but never removed gloves.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oso bucco kept in steam well for less than 4 hours with temperature of 93F. Red beans kept in steam well for less than 4 hours with temperature of 124F, refried beans kept in steam well for less than 4 hours with temperature of 127F, black beans kept for less than 4 hours with temperature of 128F All items reheated to up to 165F . **Corrective Action Taken**
- 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. Inspector provided operator with form and operator printed. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in prep area blocked by pot Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink located in dish area.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided operator with form and employees sign Corrected On-Site
Food safety inspection conducted on 2/28/2025 revealed 12 total violations (4 high priority, 5 intermediate, 3 basic).
Inspection on 10/31/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In Rice, beans, sugar containers Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On both prep table
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on shelf over employee prepping tortillas Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in beer coolers at bar
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On metal pans and plastic containers
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar
Food safety inspection conducted on 10/31/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 4/15/2024
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In containers of spices on cook line Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks by ice well of salsa Employee Drink on prep table while employee prepares shrimp Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and purse at bar on top of blender Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in container of standing water . Operator placed under cool running water Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of cough syrup on dry storage shelf above and next to paper products Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 125-132F. Less than 4 hours per operator. Operator immediately removed to be reheated to 165 **Corrective Action Taken**
Food safety inspection conducted on 4/15/2024 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 10/16/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on dry rack. Warning - From follow-up inspection 2023-10-16: **Time Extended**
Food safety inspection conducted on 10/16/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/13/2023
High Priority
3
Intermediate
0
Basic
8
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon been thawed on walk in cooler. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers stored on dry rack. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Multiple food boxes on walk in freezer floor. Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.Drink stored on top of make table on cook line. Corrected On-Site Warning
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.Forks and knifes stored on servers station. Corrected On-Site Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.Leak on pipe under hand sink at dish area. Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw shrimp on reach in freezer. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All mentioned items kept overnight on cooling drawers under flat top grill and stove burners. Cooked chicken 48F, beef 45F, birria meat 46F, pork 46F, pastor 47F, raw shrimp 49F, tamales 47F, chorizo 47F, precooked steak 50F, chicken flautas 50F, whole chorizo 48F Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All mentioned items kept overnight on cooling drawers under flat top grill and stove burners. Cooked chicken 48F, beef 45F, birria meat 46F, pork 46F, pastor 47F, raw shrimp 49F, tamales 47F, chorizo 47F, precooked steak 50F, chicken flautas 50F, whole chorizo 48F Warning
Food safety inspection conducted on 10/13/2023 revealed 11 total violations (3 high priority, 0 intermediate, 8 basic).