Azteca D'Oro
7320 W Colonial Dr, Orlando, FL 32818 · Permanent Food Service · License 5813676
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate, 2 basic-17
- Safety score83
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 visitJul 27, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Salsa in expo area 47° held ineffectively on ice. Added ice for temperature recovery. Salsa 44,45° on glass door cooler less than 4 hours, moved to alternate refrigeration for temperature recovery.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs above spinach,
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One fly in liquor storage cage.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Ice in sink basin at bar area.
No paper towels or soap provided at handwash sink at bar.
Basic2
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
A warewashing area.
Reach-in cooler shelves with rust that has pitted the surface.
Glass door cooler.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.