SANTIAGOS RESTAURANT

Name: SANTIAGOS RESTAURANT
Address: 16640 CAGAN CROSSING BLVD STE 301, CLERMONT, FL, 34714, US
Rating: 66.9

16640 CAGAN CROSSING BLVD STE 301, CLERMONT, FL 34714

License #4508713

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.9 Grade F / 100

Failing Health Score

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Quick take

SANTIAGOS RESTAURANT in CLERMONT currently holds an InspectFL Health Score of 66.9 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 May 11, 2026. Across those visits, inspectors documented 30 total violations — 6 critical, 9 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 11, 2026 had no critical findings, but inspectors still documented 1 major and 2 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Complied
[22-02-4] operator moved to dish for cleaning
[23-03-4] operator began cleaning
[36-17-5] Floor tiles missing and/or in disrepair in kitchen

Administrative complaint recommended
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. -1 egg in make table in kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -chopper under prep table in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in coolers and walk in freezer doors
[29-18-4] Drain cover(s) missing at triple sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. -vegetable and food particles in hand sink in kitchen
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-17-5] Floor tiles missing and/or in disrepair in kitchen
[35B-03-4] Outer openings not protected with self-closing doors. -front door does not close completely
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pigs feet (120-123F - Hot Holding); bbq ribs (109-110F - Hot Holding), front line, held less than four hours per operator. Moved to oven for rapid reheat to 165F minimum. Recommended operator use Time as a Public Health Control.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage container on shelf above prep table in kitchen, operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind salami on make table in kitchen. Operator moved eggs to the front.
[28-02-4] Condensation or other drainage not disposed of according to law. -walk in coolers
[14-09-4] Cutting board has cut marks and is no longer cleanable. -3 large white boards in dish area
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -shredded pork, stewed chicken, macaroni salad in walk in coolers
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Completed - No Further Action
[29-18-4] Drain cover(s) missing across from triple sink
[36-22-4] Floor area(s) covered with standing water by mop sink.
[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/
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of sugar by coffee machine on front line. Operator labeled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -bulk pork in kitchen thawing in large container at room temperature in kitchen. Educated operator, operator moved to walk in cooler.
[08B-38-4] Food stored on floor. -cooking oil and plastic soda bottles in storage unit, operator corrected.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -empanadas (114F - Hot Holding); fried pork belly (120F - Hot Holding), front line, held less than four hours per operator, recommended operator use Time as a Public Health Control, provided form to operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at soda machine -shelves holding clean dishes across from triple sink
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by triple sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken in walk in freezer, cooked pasta in walk in cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -pan of raw beef over plantains in walk in freezer, operator corrected
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken breast over cut onions and cooked pasta in walk in cooler, operator corrected.

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