AZTECA

Name: AZTECA
Address: 1058 COLLINS AVE, MIAMI BEACH, FL, 33139, US
Rating: 43.4

1058 COLLINS AVE, MIAMI BEACH, FL 33139

License #2335335

🌮 Mexican/Latin ℹ️

43.4 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AZTECA in MIAMI BEACH currently holds an InspectFL Health Score of 43.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 71 total violations — 11 critical, 14 major, 46 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 22, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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AZTECA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at service window, a plastic container of salt with a small plastic cup with no handle used to speak product.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed at service window, a plastic container, holding salt, not labeled properly after product was removed from original packaging.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed birria liquid made onsite date marked 10-9-26, help more than seven days.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed multiple CO tanks under service station, not properly fastened or secured.
[14-11-5] Equipment in poor repair. Observed gasket at reaching cooler across from flat top, griddle torn.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment conducting ROP cooked ribs without an approved HACCP plan and missing proper labeling. As per employee prepared the night prior..
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed birria liquid made onsite date marked 10-9-26, help more than seven days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener blade, at prep area heavily filled with food debris.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Observed throughout the kitchen floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at walk in freezer.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in disrepair near freezer.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed Plates not invented above preparation table across cook line.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed spatula behind handisbk by cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[08B-12-5] Stored food not covered. Observed chicken and smoked salmon not covered at reach in cooler by cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yellow rice (57F - Cold Holding); yellow rice (60F - Cold Holding) t reach in cooler by kitchen, as per chef since previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (57F - Cold Holding); yellow rice(60F - Cold Holding) at reach in cooler by kitchen, as per chef since previous day.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed ceviche,burger, steak not linked to consumer advisory on the menu.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the following certificates expired; Edy Pineda expired on 11/1/24, Leydi De La Salas expired on 11/1/2, Amanda Espinosa expired on 11/1/24, Pasquale Ragazzini expired on 11/1/24, Ismael Zuniga expired on 11/1/24, Enrique Garcia expired on 11/1/24 and Francisco Telles expired on 11/1/24.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside rice and flour containers at upstairs storage room. Chef removed containers.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation and cook line cutting boards.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal containers stored at warewashing area.
[14-11-5] Equipment in poor repair. Observed at flip top lid at preparation area reach-in cooler and door of reach-in cooler at front bar.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at large chest freezer near cookline and at walk-in freezer door upstairs.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach-unit near fryers. Chef provided thermometer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed preparation area reach-in cooler gaskets soiled.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Observed at walk-in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cut tomatoes (47F - Cooling). As per chef, night before.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed Cut tomatoes (47F - Cooling). As per chef, night before and observed Ground beef (50F - Cooling). As per chef, prepared the day before.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed over 4 employees with no certified food manager present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at male bathroom upstairs.