DURANGOS STEAKHOUSE

Name: DURANGOS STEAKHOUSE
Address: 4825 HELEN HAUSER BLVD, TITUSVILLE, FL, 32780, US
Rating: 0

4825 HELEN HAUSER BLVD, TITUSVILLE, FL 32780

License #1506891

🥩 Steakhouse ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 28, 2026 · 18 findings · 2 critical

Complaint Full

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Quick take

DURANGOS STEAKHOUSE in TITUSVILLE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 179 total violations — 33 critical, 30 major, 116 minor.

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Inspections on file

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Latest clean pass

September 12, 2024

The latest inspection on April 28, 2026 shows 18 observation rows: 2 critical, 2 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

91%

Inspector notes

179

Coverage note

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DURANGOS STEAKHOUSE 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: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in croutons container on salad station make table and cup used in corn starch container in dry storage room. Operator removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage container stored next to microwave on cook line. Operator removed
[14-11-5] Equipment in poor repair. Hand sink falling off by kitchen entrance Make table Broken handle
[36-17-5] Floor tiles missing and/or in disrepair. Under grill in kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves on cook line Interior of oven on cook line Interior of hot box by triple sink
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Some cold holding units do not have ambient thermometers. Operator started placing some in the units missing one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in kitchen soiled with dust
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cut onions without washing them first. Inspector coached employee on proper produce washing procedures. Employee washed onions.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled by hand sink and steam table, also reach in coolers on cook line
[29-49-6] Standing water in bottom of reach-in-cooler. In reach in cooler across from stove and steam well
[08B-12-5] Stored food not covered. Bread stored on top of cabinet not covered Turkey roast not covered in reach in cooler by hand sink and bread storage unit
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind grill area in kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and salt containers not labeled. Operator labeled them during inspection
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa stored on prep table date marked 4/18 Cooked Pasta stored in walk in cooler date marked 4/19 and 4/20
[41-10-4] Toxic substance/chemical improperly stored. Grill cleaner stored next to microwave on cook line and detergent container stored next to potatoes on triple sink. Operator removed
[53A-03-7] 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/ Expired for Luis O.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop croutons in salad station. Operator removed COS Bowl used inside flour container in dry storage room. Operator removed COS Observed General manager scoop ice with a cup.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed general manager tasting ready to eat Teryaki sauce with his finger
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eyeglasses and employee drink stored above hand sink by grill. Operator removed Employee drink stored on counter in bar area
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On dry rack by dishmachine area
[10-14-5] Ice buckets unprotected on shelf by walk on cooler. Operator flipped them and placed them on sanitized tray.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. On hand ink by grill. Operator placed one
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple Reach in coolers interior in kitchen soiled
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket On prep table. Operator removed.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go bowls stored on shelf above triple sink and by grill area above hand sink not inverted. Operator flipped them
[29-49-6] Standing water in bottom of reach-in-cooler. In multiple reach in coolers in kitchen
[08B-12-5] Stored food not covered. Brie cheese and scallop plates not covered in reach in cooler by end of cook line. Operator covered them
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled. Operator labeled "white wine" and "oil".
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over ready to eat cooked potatoes in reach in cooler at the end of cook line. Operator removed
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in walk in cooler. Operator removed
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Alfredo sauce stored in reach in cooler across from stove dated 1/7. Operator discarded
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Alfredo sauce stored in reach in cooler across from stove dated 1/7 Cooked wings stored overnight in make table at 46F. Raw catfish stored for 7 hours in make table at 48F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings stored overnight in make table at 46F. Raw catfish stored for 7 hours in make table at 48F. Operator discarded
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice and squeeze bottles found inside hand sink on bar area. Employee drinks stored found inside hand sink in bar area above
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for both Chlorine and Quat

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black like substance in Ice bin by tea station. Operator removed it COS Ice machine interior with yellow and black substance
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted on rack by walk in cooler. Operator flipped them over Plates in reach in cooler by 3 compartment sink not inverted. Operator corrected Plates next to tea station not inverted. Operator fixed them Dishes and containers by dish machine not inverted. Operator fixed them
[14-09-4] Cutting board has cut marks and is no longer cleanable. Stored on bottom shelf at the end of cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Mobile phone stored on prep table in kitchen. Operator removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing watches and bracelets
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employees in the kitchen
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees on cook line
[14-11-5] Equipment in poor repair. -True refrigerator missing a leg in kitchen by 3 compartment sink -Walk in freezer floor in disrepair
[36-73-4] Floor soiled/has accumulation of debris. In walk in freezer and walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in salad station between covers
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. All 3 Microwaves interior in kitchen soiled Interior of Oven on cook line soiled
[36-62-4] Light not functioning. 1 light burned out
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Speed racks in walk in cooler -Exterior of all kitchen equipment -exterior of soda machine behind drink nozzles -hood filters in kitchen are soiled - exterior of all kitchen equipment -Blodgett oven on cook line
[33-16-4] Open dumpster lid.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle In reach in cooler in kitchen. Operator removed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Black substance in reach in cooler by grill
[29-49-6] Standing water in bottom of reach-in-cooler on cook line in kitchen
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored above prepped clam chowder. Operator removed
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 gallons of French onion soup in walk in cooler at 45F stored overnight
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in front bar, first reading 0, operator primed machine. New reading 100 ppm
[08B-02-4] Displayed food not properly protected from contamination. Tea urns not covered in kitchen. Operator covered them
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fresh garlic and cooked meat in walk in cooler
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Salsa in cook line dated 7/27 -Horseradish sauce in walk in cooler dated 7/21
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -5 gallons of French onion soup in walk in cooler at 45F stored overnight -Salsa in cook line dated 7/27 -Horseradish sauce in walk in cooler dated 7/21
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceaser dressing at 45 F since 2 hours per operator. Operator placed on ice Burger setups at 56F since 2 hours per operator. Operator placed on ice
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer bucket stored on prep table next to cook line Sanitizer bottle stored above corn starch in dry storage area Operator removed
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker in Bar area
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator put them in order
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards in kitchen -Can opener in kitchen -Electric slicer in kitchen -fryers in kitchen -all fryer baskets in kitchen
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 new hire. Operator had employee sign
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of clear liquid stored in dry storage area unlabeled. Operator added label

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handle stored in corn starch. Cup got removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen ceiling vents and tile is soiled
[14-38-4] Food storage container/container lid cracked or broken. Food container filled with BBQ Sauce had a lid crack. Manager discard lid
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door gaskets and upright 2 door reach in cooler bottom of is soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. 3 door meat reach in cooler shelving is soiled
[29-49-6] Standing water in bottom of reach-in-cooler. Both salads coolers
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted
[29-17-4] Waste line missing at soda gun holster. Missing soda gun holster at bar area
[01B-01-4] Dented/rusted cans present. See stop sale. 4/10 cans an are dented stop sale. Manager discarded those 4 cans
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw steak over RTE cooked pasta. Operator removed the raw steak over the cooked pasta
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bar area hose connected to faucet
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer and interior of microwave are soiled with old food debris
[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. Ciara 3/2025 Shawn 10/2024

Disposition: Warning Issued
[36-73-4] Floor in walk in cooler and freezer soiled/has accumulation of debris.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment.
[14-11-5] Liquor spouts on bottles are rusted
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine deflector plate in dish wash area.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in bulk bbq sauce.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee filters not inverted with no cover operator fixed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit on cook line flip top in front of stove top
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at the pit station No employee handwashing sign in mens restroom
[29-49-6] Standing water in bottom of reach-in-cooler.
[36-02-5] Unsealed concrete floor in food preparation behind bar area.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder substance in bulk food storage container not label operator says its corn starch.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. April 1, 2024 operator paid at time of inspection
[41-24-4] Pesticide-emitting strip present in food prep area. Bar
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Soup bearing 7/22/24 date mark found on 7/29/24 in walk in cooler
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. rusted cans present Nacho cheese 6lbs 10oz Fully thawed raw Mahi and salmon in sealed bag bearing thawing requirements label Soup bearing 7/22/24 date mark found on 7/29/24
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In both flip tops reach in coolers on cook line near stove top and flip top reach in cooler next to salad cooler by dipper well sliced tomatoes (46F - Cold Holding); shredded cheese (46F - Cold Holding); sour cream (48F - Cold Holding); blue cheese (48F - Cold Holding) ; shredded cheese (51F - Cold Holding)
[03G-09-5] Cook-chill reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
[22-02-4] Food-contact surface soiled cutting board on flip top reaching cooler on cookline. Soda machine next to handwashing sink in center of kitchen has accumulation of dust and mold like substance. Ice machine in dish wash area has accumulation of mold like substance
[31A-09-4] Handwash sink not accessible for employee use at all times in bar area blocked by cart of dirty dishes.

Disposition: Warning Issued
[24-06-4] Clean utensils or equipment stored in rusted drawer or rack.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Grill cook beverage stored on portable cutting board. Removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Grill cook cell phone stored on portable cutting board, removed.
[14-11-5] Equipment in poor repair. Food serve trays finish not intact and loose.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Under and behind equipment, floors, walls, baseboards soiled. Ceiling tiles soiled in prep/cooks line areas.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer at bar ice block bottom of both units.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hes at the open pit grill station, no sigh or soap at hand wash sink. 2 hand wash sink at bar without sign or supplies. Plans state both hand wash sinks in question are hand wash sink not dump sinks
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking and holding equipment on cooks line soiled with dust, grease and old food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior salad / fry upright reach in cooler unit heavily soiled. Reach in cooler make tables on cooks line interiors soiled with old food debris, ledge area under lid and bottom of units.
[29-49-6] Standing water in bottom of reach-in-cooler. 2nd make table at salad station with clean standing water in terror bottom
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Par cooked chicken wings in hot holding unit not hot holding, item was at 90° cooling from approx 10-1030 am today, was told by line cook the wings are cooked 3/4 of the way thru and finished cooking in fryer as ordered. Explained to cook and operator the requirements needed for non continuos cooked items, cook placed par cooked chicken wings back into oven to finish cooking to 165°. Reheated to 181° within 20 mins and placed in walk in freezer to rapid chill.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Washing Machine at bar reading 0 ppm chlorine. Empty gallon sanitizer solution replaced, unit primed at retested minimum 4 x, still at 0 ppm
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed grill cook remove cell phon3 and his beverage from the cutting board where they were stored and then return to grill without removing gloves and washing hands first, re-educated and corrected
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food.pvc pipe pieces used to stack raw beef for presentation.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Bar Dish Washing Machine was set up but not tested to confirm sanitizer at correct level.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk opened with no date mark and half and half with Monday marking on cooks line
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Par cooked chicken wings in hot holding unit not hot holding, item was at 90° cooling from approx 10-1030 am today, current time 1210pm was told by line cook the wings are cooked 3/4 of the way thru and finished cooking in fryer as ordered. Explained to cook and operator the requirements needed for non continuos cooked items, cook placed par cooked chicken wings back into oven to finish cooking to 165°. Reheated to 181° within 20 mins and placed in walk in freezer to rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line soiled/stained.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee on site without signed employee agreement, Ivan. Is scheduled for work today and Highly susceptable population will have him sign agreement.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents soiled throughout kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys and sunglasses stored on top of container of ground coriander, operator relocated
[14-11-5] Equipment in poor repair. -torn gasket on right door of triple door reach-in cooler next to wood-fire grill
[36-73-4] Floor soiled/has accumulation of debris. -floors underneath cookline have an accumulation of grease and food debris
[14-69-4] Light ice buildup in walk-in freezer fan.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -mens restroom and handwash sink next to grill
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters above wood-fire grill have an an accumulation of debris -walk-in cooler left side fan cover has an accumulation of dust/debris. -walk-in cooler dairy storage rack has an accumulation of food debris
[33-16-4] Open dumpster lid.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall in rear corner of kitchen above hot holding cabinets and handwash sink has an accumulation of dust/debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach-in cooler across from double door ovens: sliced tomatoes 50F, diced tomatoes 46F, shredded cheese 47F, cut lettuce 50F, buttermilk bath 54F, per operator less than 4 hours, product relocated to walk-in freezer -reach-in cooler across from coffee station: coleslaw 47F and sour cream 48F, operator discarded
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fries under heat lamp 117-120F, operator discarded
[03G-43-1] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on tops of reach-in coolers stained