SANTIAGOS RESTAURANT

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -chopper under prep table in kitchen Warning - From follow-up inspection 2026-05-11: operator moved to dish for cleaning Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in coolers and walk in freezer doors Warning - From follow-up inspection 2026-05-11: operator began cleaning Time Extended Corrective Action Taken

High Priority - 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. Corrected On-Site

High Priority - 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 Corrected On-Site

High Priority - 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.Corrective Action Taken Corrective Action Taken

Intermediate - 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

Intermediate - 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/ Repeat Violation

Intermediate - 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

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by triple sink Repeat Violation

Basic - Drain cover(s) missing across from triple sink

Basic - Floor area(s) covered with standing water by mop sink.

Basic - Food stored on floor. -cooking oil and plastic soda bottles in storage unit, operator corrected. Corrected On-Site

Basic - Stored food not covered. -multiple items in walk in cooler -dry beans on bottom shelf in kitchen and storage unit,Repeat Violation Repeat Violation

Basic - 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.

Basic - Working containers of food removed from original container not identified by common name. -container of sugar by coffee machine on front line. Operator labeled. Corrected On-Site

High Priority - 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 )

High Priority - 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 )

High Priority - 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. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over cooked rice in walk in cooler Repeat Violation Admin Complaint

High Priority - 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

Intermediate - 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

Intermediate - 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

Intermediate - 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/ Repeat Violation

Intermediate - No soap provided at handwash sink by triple sink Repeat Violation

Intermediate - 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

Intermediate - 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 Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by triple sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. Repeat Violation

Basic - Equipment in poor repair. -gaskets on walk in cooler and walk in freezer -white cutting boards hanging off rack in dish areaRepeat Violation Repeat Violation

Basic - Food stored on floor. -boxes of raw chicken and raw pork on walk in cooler floor -oil in storage area out sideRepeat Violation Repeat Violation Admin Complaint

Basic - 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

Basic - 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 Repeat Violation

Basic - Stored food not covered. -multiple items in walk in cooler -cooked ground beef and pork belly in walk in freezer Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -container of flour under prep shelf in kitchen. Operator labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2024-10-30: Time Extended

High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2024-10-30: Time Extended

High Priority - - From initial inspection : High Priority - 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 Corrected On-Site - From follow-up inspection 2024-10-30: Time Extended

High Priority - - From initial inspection : High Priority - 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. Repeat Violation - From follow-up inspection 2024-10-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -employees washing produce in handwash sink in kitchen. - From follow-up inspection 2024-10-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia Repeat Violation - From follow-up inspection 2024-10-30: on order Time Extended

Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-10-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid on rack near triple sink. - From follow-up inspection 2024-10-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by server beverage area on front line - From follow-up inspection 2024-10-30: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -over walk in cooler and near hot holding units in kitchen Repeat Violation - From follow-up inspection 2024-10-30: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment. - From follow-up inspection 2024-10-30: Time Extended

Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-10-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets and door on walk in cooler -container holding bulk pork roasts in walk in cooler Repeat Violation - From follow-up inspection 2024-10-30: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -in kitchen on cook line -floor in walk in cooler - From follow-up inspection 2024-10-30: Time Extended

Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2024-10-30: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2024-10-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system - From follow-up inspection 2024-10-30: Time Extended

Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-10-30: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked potatoes in walk in cooler. Corrected On-Site Repeat Violation

High Priority - 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. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips

Intermediate - 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 Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -in kitchen over cook line

Basic - 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. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. -white cutting boards near dish area

Basic - 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. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -containers in dish storage area.

Basic - Equipment in poor repair. -gaskets on reach in cooler on front line.

Basic - 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.

Basic - 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. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -on cook line -interior of oven on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in walk in cooler. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -containers in dish storage area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored by onions on cook line. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. -on top of front buffet line Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over cooked pork in walk in cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -O ppm, operator adjusted, went to 200 ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. -underneath the handwash sink on the front line. Corrected On-Site

Basic - 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 Corrected On-Site Repeat Violation

High Priority - 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 Corrected On-Site

High Priority - 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

High Priority - 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

High Priority - 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

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves on serving line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stored on clean rack heavily soiled.

Intermediate - Handwash sink used for purposes other than handwashing on frontline with utensils stored in sink

Intermediate - 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 Corrected On-Site Repeat Violation

Intermediate - 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 Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food serving food on serving line.

Basic - Floor tiles missing and/or in disrepair in kitchen

Basic - Food stored in a prohibited area. Sauces, single service items stored in storage bay outside back of establishment

Basic - Food stored on floor throughout establishment

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container rice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks walk in cooler soiled All gaskets heavily soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Soiled floors in kitchen

Basic - Stored food not covered pork in walk in cooler Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple large white containers under Oreo table not labeled

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated employee. Corrective Action Taken

High Priority - Live, small flying insects in kitchen and food service area. One small flying insect in kitchen, one at service area in front of establishment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice in walk in cooler

High Priority - Vacuum breaker missing at splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at soda machine

Intermediate - Handwash sink not accessible for employee use at all times by three compartment sink Corrected On-Site

Intermediate - 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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork in walk in cooler from Saturday not date marked. Repeat Violation

Intermediate - Spray bottle containing clear toxic substance not labeled at front service area. Employee labeled and relocated. Corrected On-Site

Basic - Buildup of food debris/soil residue - on burners on cooks line. - exterior of double ovens

Basic - Ceiling tile missing over mop sink and hot boxes. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cooks line and throughout kitchen Repeat Violation

Basic - Clean utensils stored between equipment and wall. Knives between wall and knife holder near three compartment sink.

Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area. Repeat Violation

Basic - Food stored on floor. Several cases of food on floor in walk in freezer and walk in cooler. Bucket of spice blend on floor next to cooks line. Repeat Violation

Basic - In-use knife/knives stored between knife box and wall,next to three compartment sink.

Basic - In-use spoons stored on side of grill on cooks line

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spoon on prep table for rice. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cooks line.

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust behind cooks line

Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout on front counter

Basic - Working containers of food removed from original container not identified by common name. Sugar container next to coffee machine on front line, several unlabeled products throughout kitchen area.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast pork, per operator from 3 days ago, not date marked, walk in cooler. Warning - From follow-up inspection 2023-01-10: Product not dated Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing over mop sink. Warning - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. Warning - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers at front service station, plastic food storage bins on cooks line and on top shelf next to three compartment sink. Manager corrected. Corrected On-Site Warning - From follow-up inspection 2023-01-10: Not inverted Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards at clean wares area grooved. Repeat Violation Warning - From follow-up inspection 2023-01-10: Grooved boards present Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting, storage containers behind 3 compartment sink. Corrected On-Site Warning - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor, boxes and bins containing food in walk in cooler, and walk in freezer. Repeat Violation Warning - From follow-up inspection 2023-01-10: Pork belly box on floor Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris at end of cooks line Warning - From follow-up inspection 2023-01-10: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Pork belly uncovered with box on top of it in walk in freezer. Warning - From follow-up inspection 2023-01-10: Uncovered product noted Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over avocados in walk in cooler. AÂ "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Employee used handsink to wash knife.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear handsink. Corrected On-Site

Intermediate - 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.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on dish shelf.

Basic - Equipment or utensils not designed or constructed in a durable manner. Walk in cooler gasket torn.

Basic - Floor tiles missing and/or in disrepair. Walk in cooler.

Basic - Food stored on floor. Bag of carrots by walk in cooler. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of burners.

Basic - Single-service articles improperly stored. To go trays on floor at kitchen entrance.

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over avocados in walk in cooler. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Mixer head stored in hand washing sink by grill. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand washing sink by front counter. Operator states repair has been called in and waiting for plumber to arrive to repair leak.

Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in bulk sugar. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food wearing a watch.

Basic - In-use wet wiping cloth/towel used under cutting board. On prep table.