Huarache Azteca 3
22097 US 19 N, Clearwater, FL 33765 · Permanent Food Service · License 6216762
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 Jul 22 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 basic-14
- Safety score86
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 22, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Commercially processed reduced oxygen packaged fish ( tilapia) bearing a label indicating that it is to remain frozen until time of use no longer frozen ( 37°F ) and not removed from reduced oxygen package in glass door cooler in the kitchen . Manager discarded fish
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Reviewed with manager
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee came into kitchen from outside and did not wash hands before putting gloves on. Manager reviewed with employee. Employee removed gloves, washed hands then put new gloves on
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. For laundry use . Operator purchased bleach for food contact surfaces during inspection and is available for use .
Fixed on the spot
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish ( tilapia) bearing a label indicating that it is to remain frozen until time of use no longer frozen ( 37°F ) and not removed from reduced oxygen package in glass door cooler in the kitchen .
Manager discarded fish . Reviewed ROP thawing hand out with manager
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Manager relocated tongs
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.