EL CONQUISTADOR
El Conquistador Parkway
Florida, 34210
Manatee County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
2
Intermediate
1
Basic
7
Total
10
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. 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**
Food safety inspection conducted on 4/16/2025 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 10/17/2024
High Priority
7
Intermediate
5
Basic
19
Total
31
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. -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.
Food safety inspection conducted on 10/17/2024 revealed 31 total violations (7 high priority, 5 intermediate, 19 basic).