SANTIAGOS RESTAURANT

Name: SANTIAGOS RESTAURANT
Address: 16640 CAGAN CROSSING BLVD STE 301, CLERMONT, FL, 34714, US
Rating: 76.8

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

76.8 Grade C / 100

Mixed Health Record

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Quick take

SANTIAGOS RESTAURANT in CLERMONT currently holds an InspectFL Health Score of 76.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, inspectors documented 37 total violations — 7 critical, 12 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 11, 2026 shows 3 observation rows: no critical rows, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

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

Disposition: Administrative complaint recommended
[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
[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
[28-02-4] Condensation or other drainage not disposed of according to law. -walk in coolers
[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/
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw fish in walk in cooler. Operator moved beef below the fish.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -3 large white boards in dish area
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. -1 egg in make table in kitchen
[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 3/6/26 Christian T.
[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.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[08B-12-5] Stored food not covered. -octopus and pork belly in walk in freezer, raw pork and container of beans in walk in cooler
[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.
[14-69-4] Ice buildup in walk-in freezer.
[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.

Disposition: Inspection Completed - No Further Action
[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.
[29-18-4] Drain cover(s) missing across from triple sink
[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.
[36-22-4] Floor area(s) covered with standing water by mop sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by triple sink
[08B-38-4] Food stored on floor. -cooking oil and plastic soda bottles in storage unit, 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.
[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-12-5] Stored food not covered. -multiple items in walk in cooler -dry beans on bottom shelf in kitchen and storage unit,
[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
[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/
[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
[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

Community reaction

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Community pulse