FUEGO AZTECA MEXICAN BAR AND GRILL
203 OHIO AVE, N. LIVE OAK, FL 32064
License #7100283
🌮 Mexican/Latin ℹ️Sign in to watch restaurants and track them on your watchlist.
Failing Health Score
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FUEGO AZTECA MEXICAN BAR AND GRILL in N. LIVE OAK currently holds an InspectFL Health Score of 49.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 29 total violations — 13 critical, 5 major, 11 minor.
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What stands out in this inspection history
The latest inspection on October 14, 2026 shows 13 observation rows: 5 critical, 3 major, and 5 minor.
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What do locals think?
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Would you eat here?
FUEGO AZTECA MEXICAN BAR AND GRILL has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in cook line steam table: queso (123F - Hot Holding). Employee stated queso reheated and placed in steam table one hour prior to temperature being taken.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on top of beer kegs in walk-in cooler. Employee moved chicken to another shelf. Raw chicken stored over raw beef in reach-in cooler next to back door. Employee moved chicken to bottom shelf.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Knife stored in kitchen hand washing sink. Employee removed knife during inspection.
- [16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to kitchen ice machine.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee Red Bull stored in reach-in cooler next to wait station.
- [16-46-4] Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.
- [08B-12-5] Stored food not covered. Pan of chicken in walk-in cooler. Employee placed lid on pan.
- [12A-12-4] Employee switched from working with raw food to clean dishes without washing hands. Employee handled raw beef and proceeded to handle clean plates on cook line without washing hands.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Deflector plate inside of kitchen ice machine.
- [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/. No certified food manager present with four employees working.
- [12A-20-4] Employee washed hands with no soap. Employee entered kitchen from outside, rinsed hands with water and proceeded to handle food and clean plates on the cook line. Manager had employee wash hands and change gloves.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on prep table next to kitchen warmer: salsa (44F - Cold Holding). Employee stated salsa placed on prep table thirty minutes prior to temperature being taken. Employee added ice to ice bath to reduce temperature to 31F. Item stored on kitchen prep table next kitchen ice machine: crab (51F - Cold Holding). Employee stated crab placed on table thirty minutes prior to temperature being taken. Employee placed crab in reach-in freezer to reduce temperature to 41F.
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