Azteca D' Oro Lake Nona
10783 Narcoossee Rd Ste 101, Orlando, FL 32832 · Permanent Food Service · License 5813836
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 7 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 11, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
rice (50°F - Cold Holding),per operator item was in walk in cooler overnight
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
rice (50°F - Cold Holding),per operator item was in walk in cooler overnight
Code 08, Food protection and cross-contamination: 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.
Bag of frozen raw chicken stored over frozen bags of corn and mixed vegetables at reach in cooler by cooks line.Operator moved bagged chicken to bottom shelf and the vegetables above the chicken
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink at bar had ice cubes in the sink
Basic7
Code 10, In-use utensils properly stored: Ice bucket/shovel stored on floor between uses.
In between make tables at cooks line.Operator removed knife
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowls in containers of uncooked rice and beans
Cutting board has cut marks and is no longer cleanable.
On cooks line
Food storage container/container lid cracked or broken.
Cracked lid covering skirt steaks at walk in cooler Bags of sauce stored in cracked container in walk in cooler
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
At cooks line under oven and hand washing sink next sink and at bar
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Duct on fans at walk in cooler
Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling at dry storage is white foam
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.