SANTIAGOS RESTAURANT

Name: SANTIAGOS RESTAURANT
Address: 16640 CAGAN CROSSING BLVD STE 301, CLERMONT, FL, 34714, US
Rating: 0

16640 CAGAN CROSSING BLVD STE 301, CLERMONT, FL 34714

License #4508713

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 21, 2026 · 15 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SANTIAGOS RESTAURANT in CLERMONT 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 9 times from Florida DBPR, with the most recent inspection on October 21, 2026. Across those visits, inspectors documented 163 total violations — 32 critical, 40 major, 91 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 October 21, 2026 shows 15 observation rows: 3 critical, 1 major, and 11 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

163

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SANTIAGOS RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -churrasco steak (120F - Hot Holding), oven in kitchen, less than four hours per operator. Operator turned oven on for rapid reheat. 169F
[14-11-5] Equipment in poor repair. -cover on clear wrap unit on front line
[14-20-4] Ripped/worn tin foil used as shelf cover. -press in kitchen, operator removed.
[14-45-4] Soiled Cardboard used to line nonfood-contact shelves. -shelf under prep table in kitchen, operator removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -dishes on dish rack
[31A-11-4] Handwash sink used for purposes other than handwashing. -ribs were thawing in hand sink in kitchen. Operator removed ribs.
[36-22-4] Floor area(s) covered with standing water dish area
[16-46-4] Old labels stuck to food containers after cleaning. -dish rack
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over cooked beans in walk in cooler, operator moved unwashed produce over raw items.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag stored on shelf with clean pans and utensils, operator moved bag. - bags stored on shelf with single service items near bathroom
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -packages of ribs were thawing in standing water. Operator moved ribs to walk in cooler for thawing.
[14-69-4] Ice buildup in walk-in freezer.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw tenderized beef over raw fish in walk in cooler, operator moved fish above beef
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plastic curtains on walk in cooler are soiled -exterior of containers under prep table in kitchen -gaskets on all coolers and freezers in kitchen
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than four hours per operator -shrimp salad (50F - Cold Holding); octopus salad (51F - Cold Holding); macaroni salad (50F - Cold Holding); potato salad (51F - Cold Holding) Moved to walk in cooler for quick chill to 41F. Recommended operator use Time as a Public Health Control. Operator completed form. Potato salad 41F, shrimp salad 40F, macaroni salad 40F, octopus salad

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[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
[29-18-4] Drain cover(s) missing at triple sink.
[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.
[36-17-5] Floor tiles missing and/or in disrepair in kitchen
[14-69-4] Ice buildup in walk-in freezer.
[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
[35B-03-4] Outer openings not protected with self-closing doors. -front door does not close completely
[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.
[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.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. -1 egg in make table in kitchen
[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-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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -chopper under prep table in kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. -vegetable and food particles in hand sink in kitchen
[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/
[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/
[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.

Disposition: Met Inspection Standards
[29-18-4] Drain cover(s) missing across from triple sink
[36-22-4] Floor area(s) covered with standing water by mop sink.
[08B-38-4] Food stored on floor. -cooking oil and plastic soda bottles in storage unit, operator corrected.
[08B-12-5] Stored food not covered. -multiple items in walk in cooler -dry beans on bottom shelf in kitchen and storage unit,
[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.
[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.
[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.
[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
[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
[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/
[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
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by triple sink

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
[14-11-5] Equipment in poor repair. -gaskets on walk in cooler and walk in freezer -white cutting boards hanging off rack in dish area
[08B-38-4] Food stored on floor. -boxes of raw chicken and raw pork on walk in cooler floor -oil in storage area out side
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler and walk in freezer -pan encrusted over triple sink
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -open bottles of water in reach in cooler on front line
[08B-12-5] Stored food not covered. -multiple items in walk in cooler -cooked ground beef and pork belly in walk in freezer
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of flour under prep shelf in kitchen. Operator labeled.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -white rice (52F - Cooling, prepared yesterday )
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -white rice (52F - Cooling, prepared yesterday )
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm. Operator remade with chlorine, 50 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over cooked rice in walk in cooler
[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 beef in walk in cooler
[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. -milk on front reach in cooler
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -white rice (52F - Cooling, prepared yesterday, wrapped tightly in foil
[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/
[31B-03-4] No soap provided at handwash sink by triple sink
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Lucia
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -numerous items in walk in cooler and walk in freezer
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by triple sink.

Disposition: Met Inspection Standards
[31A-11-4] Handwash sink used for purposes other than handwashing. -employees washing produce in handwash sink in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over broccoli and avocados in walk in cooler. -raw shell eggs behind salami at make table in kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -over walk in cooler and near hot holding units in kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on rack by single service utensils and sparkling water.
[14-11-5] Equipment in poor repair. -gaskets and door on walk in cooler -container holding bulk pork roasts in walk in cooler
[36-17-5] Floor tiles missing and/or in disrepair. -in kitchen on cook line -floor in walk in cooler
[33-19-4] Garbage on the ground and/or pad around dumpster.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -multiple drinks in reach in cooler on front line.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began cutting lettuce with no hand wash.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cut lettuce for salad with no handwash, no gloves on. Operator discarded.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm, operator changed, was 300 ppm
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple cooked items in the walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of clear liquid on rack near triple sink.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by server beverage area on front line

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -over walk in cooler and near hot holding units in kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -white cutting boards hanging from rack in dish area. Operator discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on rack by single service utensils and sparkling water.
[14-11-5] Equipment in poor repair. -gaskets and door on walk in cooler -container holding bulk pork roasts in walk in cooler
[36-17-5] Floor tiles missing and/or in disrepair. -in kitchen on cook line -floor in walk in cooler
[08B-38-4] Food stored on floor. -bags of rice and plastic water bottles in extra storage unit outback.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[51-13-4] No Heimlich maneuver/choking sign posted. -provided copy to oper.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. -multiple drinks in reach in cooler on front line.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to syrups under prep table by coffee machine on front line.
[08B-12-5] Stored food not covered. -multiple items in walk in cooler and walk in freezer. Operator covered.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water at room temperature.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began cutting lettuce with no hand wash.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cut lettuce for salad with no handwash, no gloves on. Operator discarded.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in back kitchen -2 flying insects in front lobby and by soda boxes by server area.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm, operator changed, was 300 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over broccoli and avocados in walk in cooler. -raw shell eggs behind salami at make table in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade macaroni salad (52F - Cold Holding);. shrimp salad (49F - Cold Holding) octopus salad (51F - Cold Holding), rechecked was 41 F, all held less than four hours per operator. Operator moved to walk in freezer quick call. At recheck macaroni salad 43F, octopus salad 41 F, shrimp salad was discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pork belly (121F - Hot Holding), front line, held less than four hours per operator. Operator moved to oven for rapid reheat. At recheck was 166 F
[31A-11-4] Handwash sink used for purposes other than handwashing. -employees washing produce in handwash sink in kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia
[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/ -only 1 CFM for establishment, not present during inspection, arrived later.
[31B-03-4] No soap provided at handwash sink in kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple cooked items in the walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. -bottle of clear liquid on rack near triple sink.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. -by server beverage area on front line

Disposition: Met Inspection Standards
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -in kitchen over cook line
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -white cutting boards near dish area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -personal drink on table by coffee machine on front line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -containers in dish storage area.
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler on front line.
[08B-38-4] Food stored on floor. -oil on floor on cook line -plantains, lettuce, raw chicken on floor in walk in cooler. -food stored on floor in walk in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in salt container on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -on cook line -interior of oven on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in walk in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. -containers in dish storage area.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored by onions on cook line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. -on top of front buffet line
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over cooked pork in walk in cooler.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -O ppm, operator adjusted, went to 200 ppm.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. -underneath the handwash sink on the front line.
[02D-01-5] Working containers of food removed from original container not identified by common name. -seasoned salt on cook line -sugar on front line by coffee machine
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked potatoes in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -deli ham (45F - Cold Holding) octopus salad (50F - Cold Holding), rechecked 30 minutes later, was 42 f ; shrimp salad (45F - Cold Holding), rechecked 30 minutes later, was 41 f...all held less than four hours per operator. Operator moved to walk in freezer for quick chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves
[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 employee

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food serving food on serving line.
[36-17-5] Floor tiles missing and/or in disrepair in kitchen
[08B-37-4] Food stored in a prohibited area. Sauces, single service items stored in storage bay outside back of establishment
[08B-38-4] Food stored on floor throughout establishment
[33-19-4] Garbage on the ground and/or pad around dumpster.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container rice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks walk in cooler soiled All gaskets heavily soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[36-10-4] Soiled floors in kitchen
[08B-12-5] Stored food not covered pork in walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Multiple large white containers under Oreo table not labeled
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleared and rinsed off wire whip on placed on drying rack without sanitizing
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat chilli sauce in walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator less than 4 hours. fresh garlic and oil (78F - Cold Holding) cooked pasta (51F - Cold Holding) moved to walk in cooler to quick chill
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves on serving line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stored on clean rack heavily soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing on frontline with utensils stored in 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/ arrived during inspection
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator more than 24 hours in walk in cooler Cooked rice Ground chicken Cooked pork