Huarache Azteca

2020 Bayshore Blvd, Dunedin, FL 34698 · Permanent Food Service · License 6216688

Official report

out of 100

Grade F

Safety score 44 of 100

Latest visit: Aug 17, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 17 follow-up · 27 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
5 high priority (fixed by the Aug 17 follow-up), 6 intermediate (1 fixed on the spot), 17 basic; basic violations cost 12 at most
-44
Complaint after follow-up on Aug 13, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score44

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 4 visits

Aug122026

Routine inspection

28 violations found · Inspector came back 3 times

3rd follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Ambient thermometer inside walk in cooler, ambient on outside not working.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitAug 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
14 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 9 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Shredded lettuce 52, Diced tomatoes 55, shredded cheese 56; crumbled cheese 55; sliced tomatoes 60; cooked pork 57. Operator stated they placed items in the cooler at 1:30. Told operator to move all time temperature sensitive items to walk in cooler.
  Administrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Raw meats held in grocery bags in freezer.
  More time given
Intermediate3
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
15 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 10 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler cooked chicken 45°F, cooked beef 46°F; raw chicken 44°F, raw beef 44°F.
  Administrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
Intermediate3
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Food manager certification expired.
  More time given
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  Each in cooler has been repaired, walk in cooler unable to keep temps at time of visit.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee keys and phone stored on shelf above olive oil
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
- 5 High priority
- 6 Intermediate
- 17 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  5oz of ground beef, 2lbs cheese,2lbs pork, 2lbs vegetable soup.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pork (47°F - Cold Holding); tomatoes (63°F - Cold Holding); sour cream (46°F - Cold Holding); lettuce (46°F - Cold Holding); raw shrimp (48°F - Cold Holding); raw beef (45°F - Cold Holding); cooked beef (53°F - Cold Holding); pork (44°F - Cold Holding); cheese (54°F - Cold Holding) Ambient thermometer of reach in (51°F-Cold Holding) cheese (46°F - Cold Holding); pork (44°F - Cold Holding); chicken (44°F - Cold Holding); chicken (45°F - Cold Holding); rice (45°F - Cold Holding); beans (45°F - Cold Holding); chicken (43°F - Cold Holding); soup (53°F - Cold Holding) No prior temperature monitoring documented.
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Vegetable soup (118°F - Hot Holding) operator states they started reheating at 7:30 temperature recorded at 12:30
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  Beans and soup uncovered in walk in cooler
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Onion rings stored in to go bags in reach in freezer.
Intermediate6
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Ambient thermometer of walk in cooler in disrepair. Operator states they are not working.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Stained cutting boards in kitchen, interior of soda nozzles soiled with debris.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hot and cold running water unable to be dispensed at Hand was sink next to three compartment sink. Operator turned on water.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Hand wash sink used to store squeeze bottle in bar.
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand sink in bar, no soap at hand sink in bar
- Code 53, Manager certification and employee training: 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/ Veronica Guevara 7/1/26
Basic17
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottle of sauces unlabeled.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Frozen fish thawed at room temperature in container.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife stored between prep tables in kitchen.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Can of Celsius stored next to deli slicer.
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Open can of redbull sited in reach in freezer next to food for customers.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Metal bowl used as scoop for beans in walk in cooler. Plastic bowls used as scoop for spices near 3 comp sink.
  Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards in kitchen.
  Equipment in poor repair.
  Walk in cooler and reach in cooler unable to keep food at proper temperature.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves of walk in cooler rusted.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave near prep table has accumulation of debris.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Once machine has accumulation of black mold like substance.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hand sink by three compartment sink can't dispense hot and cold water. Operator turned on water.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Screen in door torn/in poor repair
  Screen door near walk in cooler torn.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Cracked tiles in kitchen and lobby.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Walls soiled in kitchen
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee charger stored on top of spice container.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Expired license is on display.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.