DirtyFLRestaurant Inspection Data

CONQUISTADOR BAR AND RESTAURANT

CONQUISTADOR BAR AND RESTAURANT maintains a 1.6/5 food safety rating based on 7 health department inspections in HOWEY IN THE HILLS. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

El Conquistador Parkway
Florida, 34210
Manatee County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

2/19/2026· 1mo ago

Visit ID: 13635497

Met Inspection Standards

3 high, 2 int, 8 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
  • 29-18-4:Basic - Drain cover(s) missing at drain beside beverage coolers on front line.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server scooping ice is wearing a bracelet, operator educated employee, they removed jewelry. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris under beverage coolers on front line. Operator mopped area. Corrected On-Site
  • 14-69-4:Basic - Heavy ice buildup in walk-in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters and area around hood suppression system -floor drains throughout the kitchen
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. -at bar area
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over prepped lettuce in walk in cooler. Operator moved lettuce to top shelf. Corrected On-Site
  • 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 pork in reach in cooler on cook line, operator moved chicken to the bottom, pork to top Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cut lettuce (45-46F - Cold Holding), reach in cooler on cook line across from 4 burner, held more than four hours per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (45-46F - Cold Holding), reach in cooler on cook line across from 4 burner, held more than four hours per operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink beside double sink. Operator provided. Corrected On-Site

12/30/2025· 3mo ago

Visit ID: 10942913

Met Inspection Standards

4 high, 3 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -sugar and flour containers in kitchen, operator removed Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent and wall near server area has dust and cobweb buildup
  • 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -license is for 100 seats, now has 153
  • 36-22-4:Basic - Floor area(s) covered with standing water. -under prep sink, operator cleaned and put out floor dryer Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -kitchen by prep sink and dish area
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. -bar, operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of salamander on cook line -shelf under grill on cook line -floor drains are soiled in kitchen
  • 08B-12-5:Basic - Stored food not covered. -croquettes, operator covered Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -short ribs (44-46F - cooling since last evening ); sherry sauce (46-48F - cooling since last evening )
  • 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. -short ribs (44-46F - cooling since last evening ); sherry sauce (46-48F - cooling since last evening )
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over peas in reach in cooler on cook line, raw shrimp over sauces in walk in cooler, operator moved shrimp to bottom. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking -raw fish beside raw chicken in walk in cooler, operator separated Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -short ribs (44-46F - cooling since last evening ); sherry sauce (46-48F - cooling since last evening )...in deep pans, packed tight on cart in walk in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -can opener is soiled
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -cook line Corrected On-Site

4/16/2025· 1y ago

Visit ID: 8775356

Met Inspection Standards

2 high, 1 int, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles throughout the kitchen.
  • 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. Tuna in walk in cooler. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Throughout kitchen area Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 81 F at cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area soiled.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator and date marking from day prior Cooked Chicken (46F - Cold Holding) Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator and date marking from day prior Cooked Chicken (46F - Cold Holding) Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table at cook line. Repeat Violation

10/17/2024· 1y 6mo ago

Visit ID: 10697478

Met Inspection Standards

7 high, 5 int, 19 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen and server area.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils in black storage rack not all facing one direction.
  • 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. -grouper in reach in cooler on cook line and walk in cooler -mahi in walk in cooler -
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. -license current and active, no license displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -dishwasher storage rack
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Gatorade bottle on prep table on cook line
  • 14-11-5:Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line. Rubber cutting board liner on dish storage area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under reach in cooler in bar -drains on cook line
  • 36-24-5:Basic - Hole in or other damage to walls throughout kitchen and ceiling tile in server area.
  • 22-08-4:Basic - Interior of ovens have accumulation of black substance/grease/food debris. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. -provided copy to operator **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -restrooms used by employees Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers and interior of fryer cabinets -top back of fryer cabinets -shelf under grill on cook line.
  • 25-05-4:Basic - Single-service articles improperly stored. -to go boxes on floor in server area. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -lobster meat in reach in cooler. Operator covered Corrected On-Site
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. Handwashing sink in server area. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over macadamia nuts in walk in cooler Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. -stored in mop bucket
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour container on cook line, salt container on cook line. 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. -French onion soup, 51F, prepared 10/16/24, in walk in cooler. Operator discarded. Corrected On-Site
  • 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. -French onion soup, 51F, prepared 10/16/24,
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw scallops over cooked noodle in reach in unit on cook line -raw beef over lettuce in walk in cooler Corrected On-Site Repeat Violation
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. -grouper in reach in cooler on cook line and walk in cooler -mahi in walk in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw sea bass (48F - Cold Holding), in reach in cooler on cook line, held more than four hours per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw sea bass (48F - Cold Holding), in reach in cooler on cook line, held more than four hours per operator.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemical spray bottle next to tomatoes on prep table in kitchen. -lemon brite over seasoning in kitchen Corrected On-Site
  • 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. -heavy whipping cream in reach in cooler on cook line. Operator discarded.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -French onion soup, 51F, prepared 10/16/24, in walk in cooler. Operator discarded. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -utensils in clean dish rack -dough mixer in kitchen -interior of spray hose at dish area
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -salmon and tuna. Operatorcorrected and printed new menus.Corrected On-Site Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -salmon and tuna. Operator corrected and printed new menus.

4/3/2024· 2y ago

Visit ID: 8604689

Met Inspection Standards

2 high, 1 int, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from flat grill.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stack ovens.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -At wait station.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -Condenser leaking in walk in cooler.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cut lettuce. Corrected On-Site Repeat Violation
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form. Corrected On-Site

3/18/2024· 2y ago

Visit ID: 8604412

Met Inspection Standards
  • N/A:No Violations Were Observed

2/2/2024· 2y 2mo ago

Visit ID: 8374577

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 66f. Chef placed in hot water. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 52f, Pineapple salsa 50f. Less than 4 hours. Chef placed on ice. French onion 52f. Was set out for prep and placed back in cooler. **Corrective Action Taken** Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning