Durangos Steakhouse
Last inspected: Jan 14, 2026
14
Score
Inspectors have visited Durangos Steakhouse 12 times, with records going back to 2022. The most recent report on file is from Jan 14, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around 10 violations to closer to 24 violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited seven times.
That's lower than the typical Titusville restaurant, which scores around 68. The pattern in the record is worth a careful look.
12
Inspections
5
Critical latest
4
Major latest
16
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
5 critical violations. 4 major violations. 16 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings stored overnight in make table at 46F. Raw catfish stored for 7 hours in make table at 48F. Operator discarded **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over ready to eat cooked potatoes in reach in cooler at the end of cook line. Operator removed **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in walk in cooler. Operator removed **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Alfredo sauce stored in reach in cooler across from stove dated 1/7. Operator discarded **Corrected On-Site** **Repeat Violation**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Alfredo sauce stored in reach in cooler across from stove dated 1/7 Cooked wings stored overnight in make table at 46F. Raw catfish stored for 7 hours in make table at 48F. **Repeat Violation**
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice and squeeze bottles found inside hand sink on bar area. Employee drinks stored found inside hand sink in bar area above
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for both Chlorine and Quat
16-37-1
Basic - No handwashing sign provided at a hand sink used by food employees. On hand ink by grill. Operator placed one **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple Reach in coolers interior in kitchen soiled **Repeat Violation**
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket On prep table. Operator removed. **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. To go bowls stored on shelf above triple sink and by grill area above hand sink not inverted. Operator flipped them **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. In multiple reach in coolers in kitchen **Repeat Violation**
29-49-6
Basic - Stored food not covered. Brie cheese and scallop plates not covered in reach in cooler by end of cook line. Operator covered them **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled. Operator labeled "white wine" and "oil". **Corrected On-Site**
02D-01-5
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop croutons in salad station. Operator removed COS Bowl used inside flour container in dry storage room. Operator removed COS Observed General manager scoop ice with a cup.
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed general manager tasting ready to eat Teryaki sauce with his finger
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eyeglasses and employee drink stored above hand sink by grill. Operator removed Employee drink stored on counter in bar area **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On dry rack by dishmachine area
24-08-4
Basic - Ice buckets unprotected on shelf by walk on cooler. Operator flipped them and placed them on sanitized tray. **Corrected On-Site**
10-14-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line **Repeat Violation**
22-08-4
14
Aug 8, 2025
Routine - Food
9 critical violations. 5 major violations. 20 minor violations.
View 34 violations
High Priority - Displayed food not properly protected from contamination. Tea urns not covered in kitchen. Operator covered them **Corrected On-Site**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fresh garlic and cooked meat in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Salsa in cook line dated 7/27 -Horseradish sauce in walk in cooler dated 7/21
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -5 gallons of French onion soup in walk in cooler at 45F stored overnight -Salsa in cook line dated 7/27 -Horseradish sauce in walk in cooler dated 7/21
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ceaser dressing at 45 F since 2 hours per operator. Operator placed on ice Burger setups at 56F since 2 hours per operator. Operator placed on ice **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on prep table next to cook line Sanitizer bottle stored above corn starch in dry storage area Operator removed **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker in Bar area **Repeat Violation**
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 5 gallons of French onion soup in walk in cooler at 45F stored overnight
03D-02-5
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 machine in front bar, first reading 0, operator primed machine. New reading 100 ppm **Corrected On-Site**
22-41-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Operator put them in order **Corrected On-Site**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards in kitchen -Can opener in kitchen -Electric slicer in kitchen -fryers in kitchen -all fryer baskets in kitchen **Repeat Violation**
22-02-4
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 hire. Operator had employee sign **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of clear liquid stored in dry storage area unlabeled. Operator added label **Corrected On-Site**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees on cook line
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black like substance in Ice bin by tea station. Operator removed it **COS Ice machine interior with yellow and black substance
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted on rack by walk in cooler. Operator flipped them over Plates in reach in cooler by 3 compartment sink not inverted. Operator corrected Plates next to tea station not inverted. Operator fixed them Dishes and containers by dish machine not inverted. Operator fixed them **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Stored on bottom shelf at the end of cook line
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Mobile phone stored on prep table in kitchen. Operator removed **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in kitchen wearing watches and bracelets
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees in the kitchen
13-04-4
Basic - Equipment in poor repair. -True refrigerator missing a leg in kitchen by 3 compartment sink -Walk in freezer floor in disrepair
14-11-5
Basic - Floor soiled/has accumulation of debris. In walk in freezer and walk in cooler
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in salad station between covers **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All 3 Microwaves' interior in kitchen soiled Interior of Oven on cook line soiled
22-08-4
Basic - Light not functioning. 1 light burned out
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Speed racks in walk in cooler -Exterior of all kitchen equipment -exterior of soda machine behind drink nozzles -hood filters in kitchen are soiled - exterior of all kitchen equipment -Blodgett oven on cook line **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle In reach in cooler in kitchen. Operator removed **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black substance in reach in cooler by grill **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler on cook line in kitchen **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored above prepped clam chowder. Operator removed **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
6
May 1, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. 4/10 cans an are dented stop sale. Manager discarded those 4 cans **Corrected On-Site**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw steak over RTE cooked pasta. Operator removed the raw steak over the cooked pasta **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bar area hose connected to faucet
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer and interior of microwave are soiled with old food debris
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ciara 3/2025 Shawn 10/2024
53B-14-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle stored in corn starch. Cup got removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen ceiling vents and tile is soiled
36-34-5
Basic - Food storage container/container lid cracked or broken. Food container filled with BBQ Sauce had a lid crack. Manager discard lid
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple door gaskets and upright 2 door reach in cooler bottom of is soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door meat reach in cooler shelving is soiled
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Both salads coolers
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted
14-17-4
Basic - Waste line missing at soda gun holster. Missing soda gun holster at bar area
29-17-4
33
Sep 12, 2024
Complaint Full
No violations found.
100
Jul 30, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
50
Jul 29, 2024
Routine - Food
6 critical violations. 3 major violations. 14 minor violations.
View 23 violations
High Priority - Pesticide-emitting strip present in food prep area. Bar
41-24-4
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
02C-01-5
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
01B-13-4
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**
03A-02-5
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**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. April 1, 2024 operator paid at time of inspection **Corrected On-Site**
50-17-3
Intermediate - Cook-chill reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
03G-09-5
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**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times in bar area blocked by cart of dirty dishes.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk bbq sauce. **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine deflector plate in dish wash area.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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**
24-05-4
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**
12B-07-4
Basic - Floor in walk in cooler and freezer soiled/has accumulation of debris.
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site**
35B-08-4
Basic - Liquor spouts on bottles are rusted
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit on cook line flip top in front of stove top
05-09-4
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**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation**
29-49-6
Basic - Unsealed concrete floor in food preparation behind bar area.
36-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
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.
02D-01-5
15
Feb 14, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
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**
14-15-4
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**
02C-03-5
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**
22-02-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-02-14: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in rusted drawer or rack. - From follow-up inspection 2024-02-14: **Time Extended**
24-06-4
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**
12B-07-4
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**
40-06-5
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**
14-11-5
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**
36-01-4
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**
14-69-4
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**
23-03-4
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**
29-49-6
43
Feb 13, 2024
Routine - Food
4 critical violations. 6 major violations. 11 minor violations.
View 21 violations
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**
03C-44-5
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**
22-41-4
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**
12A-16-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food.pvc pipe pieces used to stack raw beef for presentation.
14-15-4
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**
16-33-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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
02C-03-5
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**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line soiled/stained. **Repeat Violation**
22-02-4
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**
11-26-1
Basic - Clean utensils or equipment stored in rusted drawer or rack.
24-06-4
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.
16-55-4
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**
12B-07-4
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**
40-06-5
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**
36-01-4
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**
14-69-4
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**
31B-04-4
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**
23-03-4
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**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. 2nd make table at salad station with clean standing water in terror bottom
29-49-6
Basic - Equipment in poor repair. Food serve trays finish not intact and loose. **Repeat Violation**
14-11-5
17
Sep 28, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
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**
03G-43-1
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
16-21-4
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**
14-11-5
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**
36-73-4
Basic - - From initial inspection : Basic - Light ice buildup in walk-in freezer fan. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
14-69-4
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**
33-16-4
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**
14-17-4
67
Sep 27, 2023
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
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**
03A-02-5
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**
03B-01-6
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**
03G-43-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on tops of reach-in coolers stained **Warning**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents soiled throughout kitchen **Warning**
36-34-5
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**
40-06-5
Basic - Equipment in poor repair. -torn gasket on right door of triple door reach-in cooler next to wood-fire grill **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. -floors underneath cookline have an accumulation of grease and food debris **Warning**
36-73-4
Basic - Light ice buildup in walk-in freezer fan. **Warning**
14-69-4
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**
31B-04-4
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**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
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**
36-27-5
35
Mar 22, 2023
Routine - Food
4 critical violations. 8 major violations. 14 minor violations.
View 26 violations
High Priority - Dented/rusted cans present. See stop sale.diced tomatoes 6.38# size 3 cans
01B-01-4
High Priority - Pesticide use not in accordance with manufacturer's directions. Blue pest omitting strips out at bar while guests and employees on site, re-educated manager on use of this item
41-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steaks stored over ready to eat pineapple slices in reach in cooler unit corrected. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Chemicals and food items stored together in dry stock room, herbs spices and spray cleaners, corrected **Corrected On-Site** **Repeat Violation**
41-10-4
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. Needed paper work given to GM at the time of the inspection for compliance
11-26-1
Intermediate - No soap provided at handwash sink. Hand wash sink in new corner of bar
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Joshua Cox expired 1-11-33
53B-14-5
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. Open milk not date marked, corrected **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Needed paper work given to GM at the time of the inspection for compliance
11-27-4
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. Currently location uses cook / chill procedures for batch cooked items, a variance needs to be submitted to DHR, information was given to general manager by inspector.
03G-43-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at back nw corner of the bar, not accessible, block by trash can, also needs soap
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna as a starter on menu not identified as being served raw. Corrected while inspection was taking place. **Corrected On-Site** **Repeat Violation**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Across seems in the interior of the ice bin pinkish / brown mold like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Portion control cup used in crotons, corrected **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Ac vent duct work thru kitchen flaking foiled surface.
36-51-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through out the prep and cook line areas ceiling tiles soiled and vents.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple jackets, soiled aprons, shoes stored with food storage areas.
40-06-5
Basic - Equipment in poor repair. Interior of reach in cooler units at fry station and wait station, missing and broken plastic holding debris, not smooth and easily cleanable, gaskets also need replaced, broken.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Spatula burned top and handle in clean dish area, removed. **Repeat Violation**
14-10-4
Basic - Floor area(s) covered with standing water. Walk in cooler
36-22-4
Basic - Hole in or other damage to wall. By back door. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on the cooks line soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door reach in cooler at pit station soiled old food debris and spills. Soiled standing water in interior reach in cooler at wait station and fry station. Fry station reach in cooler with large amounts of old food debris under lid the top cold holding area. **Repeat Violation**
22-16-4
Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation**
14-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle clear liquid n cooks line not labeled, water.
02D-01-5
12
Oct 19, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
61
Frequently Asked Questions
When was Durangos Steakhouse last inspected?
The most recent health inspection at Durangos Steakhouse on file is from Jan 14, 2026. The public record contains 12 inspections in total.
What is the most common violation at Durangos Steakhouse?
Across the inspection record, “food-contact surface soiled with food debris” has been cited seven times, more than any other issue at Durangos Steakhouse.
How does Durangos Steakhouse compare to other restaurants in Titusville?
Durangos Steakhouse most recently scored 14 out of 100, which is lower than the Titusville average of 68.
Has Durangos Steakhouse's inspection record improved over time?
No. Recent inspections at Durangos Steakhouse have averaged around 24 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Durangos Steakhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Durangos Steakhouse inspected?
Based on the inspection history on file, Durangos Steakhouse is inspected around four times per year on average.
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