SANTIAGOS RESTAURANT
16640 CAGAN CROSSING BLVD STE 301
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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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 areaRepeat 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 sideRepeat 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 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 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 safety inspection conducted on 10/28/2024 revealed 29 total violations (7 high priority, 7 intermediate, 15 basic).
Inspection on 4/18/2024
High Priority
2
Intermediate
3
Basic
17
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -in kitchen over cook line
- 06-09-1: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
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -white cutting boards near dish area
- 12B-07-4: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
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -containers in dish storage area.
- 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in cooler on front line.
- 08B-38-4: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.
- 10-01-5: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
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -on cook line -interior of oven on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in walk in cooler. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. -containers in dish storage area.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored by onions on cook line. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -on top of front buffet line Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over cooked pork in walk in cooler.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -O ppm, operator adjusted, went to 200 ppm. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. -underneath the handwash sink on the front line. Corrected On-Site
- 02D-01-5: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
- 08A-05-6: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
- 03A-02-5: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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips
- 11-26-1: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
Food safety inspection conducted on 4/18/2024 revealed 22 total violations (2 high priority, 3 intermediate, 17 basic).
Inspection on 9/27/2023
High Priority
4
Intermediate
5
Basic
14
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food serving food on serving line.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair in kitchen
- 08B-37-4:Basic - Food stored in a prohibited area. Sauces, single service items stored in storage bay outside back of establishment
- 08B-38-4:Basic - Food stored on floor throughout establishment
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
- 10-01-5: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.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks walk in cooler soiled All gaskets heavily soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 36-10-4:Basic - Soiled floors in kitchen
- 08B-12-5:Basic - Stored food not covered pork in walk in cooler Corrected On-Site
- 02D-01-5:Basic - 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: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
- 08A-05-6: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
- 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 stored over raw pork in walk in cooler
- 03A-02-5: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
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves on serving line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stored on clean rack heavily soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing on frontline with utensils stored in sink
- 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/ arrived during inspection Corrected On-Site Repeat Violation
- 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. Per operator more than 24 hours in walk in cooler Cooked rice Ground chicken Cooked pork Corrected On-Site
Food safety inspection conducted on 9/27/2023 revealed 23 total violations (4 high priority, 5 intermediate, 14 basic).