DURANGOS STEAKHOUSE
4825 Helen Hauser Boulevard
Titusville, Florida, 32780
Brevard County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 9/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/30/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine deflector plate in dish wash area. - From follow-up inspection 2024-07-30: **Time Extended**
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-07-30: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor in walk in cooler and freezer soiled/has accumulation of debris. - From follow-up inspection 2024-07-30: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Liquor spouts on bottles are rusted - From follow-up inspection 2024-07-30: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Repeat Violation - From follow-up inspection 2024-07-30: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation behind bar area. - From follow-up inspection 2024-07-30: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-07-30: **Time Extended**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. rusted cans present Nacho cheese 6lbs 10oz Fully thawed raw Mahi and salmon in sealed bag bearing thawing requirements label Soup bearing 7/22/24 date mark found on 7/29/24 - From follow-up inspection 2024-07-30: **Time Extended**
- 03G-09-5:Intermediate - - From initial inspection : Intermediate - Cook-chill reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. - From follow-up inspection 2024-07-30: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled cutting board on flip top reaching cooler on cookline. Soda machine next to handwashing sink in center of kitchen has accumulation of dust and mold like substance. Ice machine in dish wash area has accumulation of mold like substance Repeat Violation - From follow-up inspection 2024-07-30: **Time Extended**
Food safety inspection conducted on 7/30/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 7/29/2024
High Priority
6
Intermediate
3
Basic
14
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine deflector plate in dish wash area.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk bbq sauce. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Coffee filters not inverted with no cover operator fixed Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line Repeat Violation
- 36-73-4:Basic - Floor in walk in cooler and freezer soiled/has accumulation of debris.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site
- 14-11-5:Basic - Liquor spouts on bottles are rusted
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit on cook line flip top in front of stove top
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the pit station No employee handwashing sign in men's restroom Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Repeat Violation
- 36-02-5:Basic - Unsealed concrete floor in food preparation behind bar area.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder substance in bulk food storage container not label operator says it's corn starch.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. April 1, 2024 operator paid at time of inspection Corrected On-Site
- 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Bar
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Soup bearing 7/22/24 date mark found on 7/29/24 in walk in cooler
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. rusted cans present Nacho cheese 6lbs 10oz Fully thawed raw Mahi and salmon in sealed bag bearing thawing requirements label Soup bearing 7/22/24 date mark found on 7/29/24
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In both flip tops reach in coolers on cook line near stove top and flip top reach in cooler next to salad cooler by dipper well sliced tomatoes (46F - Cold Holding); shredded cheese (46F - Cold Holding); sour cream (48F - Cold Holding); blue cheese (48F - Cold Holding) ; shredded cheese (51F - Cold Holding) Warning
- 03G-09-5:Intermediate - Cook-chill reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
- 22-02-4:Intermediate - Food-contact surface soiled cutting board on flip top reaching cooler on cookline. Soda machine next to handwashing sink in center of kitchen has accumulation of dust and mold like substance. Ice machine in dish wash area has accumulation of mold like substance Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in bar area blocked by cart of dirty dishes.
Food safety inspection conducted on 7/29/2024 revealed 23 total violations (6 high priority, 3 intermediate, 14 basic).
Inspection on 2/14/2024
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 24-06-4:Basic - - From initial inspection : Basic - Clean utensils or equipment stored in rusted drawer or rack. - From follow-up inspection 2024-02-14: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Grill cook beverage stored on portable cutting board. Removed **Corrective Action Taken** - From follow-up inspection 2024-02-14: **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. Grill cook cell phone stored on portable cutting board, removed. **Corrective Action Taken** Repeat Violation - From follow-up inspection 2024-02-14: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Food serve trays finish not intact and loose. Repeat Violation - From follow-up inspection 2024-02-14: **Time Extended**
- 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Under and behind equipment, floors, walls, baseboards soiled. Ceiling tiles soiled in prep/cooks line areas. Repeat Violation - From follow-up inspection 2024-02-14: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer at bar ice block bottom of both units. Repeat Violation - From follow-up inspection 2024-02-14: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking and holding equipment on cooks line soiled with dust, grease and old food debris. Repeat Violation - From follow-up inspection 2024-02-14: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. 2nd make table at salad station with clean standing water in terror bottom - From follow-up inspection 2024-02-14: **Time Extended**
- 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food.pvc pipe pieces used to stack raw beef for presentation. - From follow-up inspection 2024-02-14: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-02-14: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : 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. Gallon milk opened with no date mark and half and half with Monday marking on cooks line - From follow-up inspection 2024-02-14: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line soiled/stained. Repeat Violation - From follow-up inspection 2024-02-14: **Time Extended**
Food safety inspection conducted on 2/14/2024 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 2/13/2024
High Priority
4
Intermediate
6
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in rusted drawer or rack.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Grill cook beverage stored on portable cutting board. Removed **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Grill cook cell phone stored on portable cutting board, removed. **Corrective Action Taken** Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Food serve trays finish not intact and loose. Repeat Violation
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Under and behind equipment, floors, walls, baseboards soiled. Ceiling tiles soiled in prep/cooks line areas. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer at bar ice block bottom of both units. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. He's at the open pit grill station, no sigh or soap at hand wash sink. 2 hand wash sink at bar without sign or supplies. Plans state both hand wash sinks in question are hand wash sink not dump sinks Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking and holding equipment on cooks line soiled with dust, grease and old food debris. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior salad / fry upright reach in cooler unit heavily soiled. Reach in cooler make tables on cooks line interiors soiled with old food debris, ledge area under lid and bottom of units. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. 2nd make table at salad station with clean standing water in terror bottom
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Par cooked chicken wings in hot holding unit not hot holding, item was at 90° cooling from approx 10-1030 am today, was told by line cook the wings are cooked 3/4 of the way thru and finished cooking in fryer as ordered. Explained to cook and operator the requirements needed for non continuos cooked items, cook placed par cooked chicken wings back into oven to finish cooking to 165°. Reheated to 181° within 20 mins and placed in walk in freezer to rapid chill. **Corrective Action Taken**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Washing Machine at bar reading 0 ppm chlorine. Empty gallon sanitizer solution replaced, unit primed at retested minimum 4 x, still at 0 ppm Warning
- 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. Observed grill cook remove cell phon3 and his beverage from the cutting board where they were stored and then return to grill without removing gloves and washing hands first, re-educated and corrected **Corrective Action Taken**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food.pvc pipe pieces used to stack raw beef for presentation.
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Bar Dish Washing Machine was set up but not tested to confirm sanitizer at correct level. Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Gallon milk opened with no date mark and half and half with Monday marking on cooks line
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Par cooked chicken wings in hot holding unit not hot holding, item was at 90° cooling from approx 10-1030 am today, current time 1210pm was told by line cook the wings are cooked 3/4 of the way thru and finished cooking in fryer as ordered. Explained to cook and operator the requirements needed for non continuos cooked items, cook placed par cooked chicken wings back into oven to finish cooking to 165°. Reheated to 181° within 20 mins and placed in walk in freezer to rapid chill. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line soiled/stained. Repeat Violation
- 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. New employee on site without signed employee agreement, Ivan. Is scheduled for work today and Highly susceptable population will have him sign agreement. Warning
Food safety inspection conducted on 2/13/2024 revealed 21 total violations (4 high priority, 6 intermediate, 11 basic).
Inspection on 9/28/2023
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-09-28: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -torn gasket on right door of triple door reach-in cooler next to wood-fire grill Warning - From follow-up inspection 2023-09-28: Operator states new gasket has been ordered. **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floors underneath cookline have an accumulation of grease and food debris Warning - From follow-up inspection 2023-09-28: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Light ice buildup in walk-in freezer fan. Warning - From follow-up inspection 2023-09-28: **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2023-09-28: Operator states new dumpster has been ordered. **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-09-28: **Time Extended**
- 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Repeat Violation Warning - From follow-up inspection 2023-09-28: **Time Extended**
Food safety inspection conducted on 9/28/2023 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 9/27/2023
High Priority
2
Intermediate
2
Basic
11
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents soiled throughout kitchen Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee keys and sunglasses stored on top of container of ground coriander, operator relocated Corrected On-Site Warning
- 14-11-5:Basic - Equipment in poor repair. -torn gasket on right door of triple door reach-in cooler next to wood-fire grill Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -floors underneath cookline have an accumulation of grease and food debris Warning
- 14-69-4:Basic - Light ice buildup in walk-in freezer fan. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -men's restroom and handwash sink next to grill Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters above wood-fire grill have an an accumulation of debris -walk-in cooler left side fan cover has an accumulation of dust/debris. -walk-in cooler dairy storage rack has an accumulation of food debris Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall in rear corner of kitchen above hot holding cabinets and handwash sink has an accumulation of dust/debris. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach-in cooler across from double door ovens: sliced tomatoes 50F, diced tomatoes 46F, shredded cheese 47F, cut lettuce 50F, buttermilk bath 54F, per operator less than 4 hours, product relocated to walk-in freezer -reach-in cooler across from coffee station: coleslaw 47F and sour cream 48F, operator discarded **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fries under heat lamp 117-120F, operator discarded Warning
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on tops of reach-in coolers stained Warning
Food safety inspection conducted on 9/27/2023 revealed 15 total violations (2 high priority, 2 intermediate, 11 basic).