DirtyFLRestaurant Inspection Data

SANTIAGOS RESTAURANT

16640 CAGAN CROSSING BLVD STE 301

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection on 3/13/2025

High Priority
5
Intermediate
7
Basic
7
Total
19
Disposition: Follow-up Inspection Required

Inspection Details:

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. **Repeat Violation**
  • 14-11-5:Basic - Equipment in poor repair. -gaskets on walk in cooler and walk in freezer -white cutting boards hanging off rack in dish area**Repeat Violation** **Repeat Violation**
  • 08B-38-4:Basic - Food stored on floor. -boxes of raw chicken and raw pork on walk in cooler floor -oil in storage area out side**Repeat Violation** **Repeat Violation** **Admin Complaint**
  • 23-03-4: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
  • 12B-13-4: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**
  • 08B-12-5: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**
  • 02D-01-5: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**
  • 03D-02-5: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 )
  • 01B-36-5: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 )
  • 22-43-4: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**
  • 08A-05-6: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**
  • 08A-20-5: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
  • 02C-03-5: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
  • 03D-15-4: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
  • 53A-05-6: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**
  • 31B-03-4:Intermediate - No soap provided at handwash sink by triple sink **Repeat Violation**
  • 53B-13-5: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
  • 02C-02-5: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**
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by triple sink.
Food Inspector #10706014
2025-03-13
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 3/13/2025 revealed 19 total violations (5 high priority, 7 intermediate, 7 basic).

Inspection on 10/30/2024

High Priority
4
Intermediate
5
Basic
9
Total
18
Disposition: Met Inspection Standards

Inspection Details:

  • 36-32-5: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**
  • 36-34-5: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**
  • 40-06-5: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**
  • 14-11-5: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**
  • 36-17-5: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**
  • 33-19-4:Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2024-10-30: **Time Extended**
  • 51-18-6:Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2024-10-30: **Time Extended**
  • 23-03-4: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**
  • 12B-13-4: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**
  • 12A-16-4: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**
  • 09-01-4: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**
  • 22-43-4: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**
  • 08A-05-6: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**
  • 31A-11-4: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**
  • 16-37-1: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**
  • 02C-02-5: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**
  • 41-17-4: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**
  • 29-28-4: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**
Food Inspector #10705615
2024-10-30
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 10/30/2024 revealed 18 total violations (4 high priority, 5 intermediate, 9 basic).

Inspection on 10/28/2024

High Priority
7
Intermediate
7
Basic
15
Total
29
Disposition: Follow-up Inspection Required

Inspection Details:

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -over walk in cooler and near hot holding units in kitchen **Repeat Violation**
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -white cutting boards hanging from rack in dish area. Operator discarded.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
  • 40-06-5: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.
  • 14-11-5:Basic - Equipment in poor repair. -gaskets and door on walk in cooler -container holding bulk pork roasts in walk in cooler **Repeat Violation**
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -in kitchen on cook line -floor in walk in cooler
  • 08B-38-4:Basic - Food stored on floor. -bags of rice and plastic water bottles in extra storage unit outback. **Repeat Violation**
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -provided copy to oper. **Corrective Action Taken**
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
  • 12B-13-4: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.
  • 21-44-1:Basic - 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. **Repeat Violation**
  • 08B-12-5:Basic - Stored food not covered. -multiple items in walk in cooler and walk in freezer. Operator covered. **Corrected On-Site**
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water at room temperature.
  • 12A-16-4: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.
  • 09-01-4: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.
  • 35A-02-6:High Priority - 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. **Warning**
  • 22-43-4: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**
  • 08A-05-6: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**
  • 03A-02-5:High Priority - 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. **Corrected On-Site** **Repeat Violation**
  • 03B-01-6:High Priority - 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 **Corrected On-Site**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employees washing produce in handwash sink in kitchen.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia **Repeat Violation**
  • 53A-05-6: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/ -only 1 CFM for establishment, not present during inspection, arrived later. **Corrected On-Site**
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen.
  • 02C-02-5: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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid on rack near triple sink.
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by server beverage area on front line
Food Inspector #8753156
2024-10-28
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 10/28/2024 revealed 29 total violations (7 high priority, 7 intermediate, 15 basic).