El Conquistador
Last inspected: Feb 19, 2026
35
Score
Public records show eight inspections at El Conquistador stretching back to 2022. The most recent report on file is from Feb 19, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around 13 violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Florida restaurant, which scores around 72. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
8
Minor latest
Inspection History
Feb 19, 2026
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
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.
03A-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.
01B-02-5
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**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink
22-02-4
Intermediate - No soap provided at handwash sink beside double sink. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
36-34-5
Basic - Drain cover(s) missing at drain beside beverage coolers on front line.
29-18-4
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**
13-07-4
Basic - Floor soiled/has accumulation of debris under beverage coolers on front line. Operator mopped area. **Corrected On-Site**
36-73-4
Basic - Heavy ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
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
23-03-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. -at bar area
25-27-4
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**
08B-17-4
35
Dec 30, 2025
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
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**
08A-20-5
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-05-6
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 )
01B-36-5
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 )
03D-01-5
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
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -can opener is soiled
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -cook line **Corrected On-Site**
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. -sugar and flour containers in kitchen, operator removed **Corrected On-Site**
14-01-5
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
36-34-5
Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line
14-11-5
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
51-09-4
Basic - Floor area(s) covered with standing water. -under prep sink, operator cleaned and put out floor dryer **Corrected On-Site**
36-22-4
Basic - Floor tiles missing and/or in disrepair. -kitchen by prep sink and dish area
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice. -bar, operator removed **Corrected On-Site**
10-08-5
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
23-03-4
Basic - Stored food not covered. -croquettes, operator covered **Corrected On-Site**
08B-12-5
25
Apr 16, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
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**
03A-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**
01B-02-5
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**
22-02-4
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**
06-09-1
Basic - Hole in or other damage to wall. Throughout kitchen area **Repeat Violation**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 81 F at cook line
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area soiled.
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles throughout the kitchen.
36-34-5
47
Oct 17, 2024
Complaint Full
7 critical violations. 5 major violations. 19 minor violations.
View 31 violations
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,
01B-36-5
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**
03D-02-5
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**
41-10-4
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.
03A-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.
01B-02-5
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-03-5
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**
08A-05-6
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.
02C-03-5
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**
03D-15-4
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
22-02-4
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-01-5
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.
02B-02-5
Basic - Interior of ovens have accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Hole in or other damage to walls throughout kitchen and ceiling tile in server area.
36-24-5
Basic - Floor soiled/has accumulation of debris. -under reach in cooler in bar -drains on cook line
36-73-4
Basic - Equipment in poor repair. -gaskets on reach in cooler on cook line. Rubber cutting board liner on dish storage area.
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Gatorade bottle on prep table on cook line
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. -dishwasher storage rack
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen and server area.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. -license current and active, no license displayed.
50-09-4
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 -
06-09-1
Basic - Cleaned and sanitized equipment or utensils not properly stored. -utensils in black storage rack not all facing one direction.
24-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. -stored in mop bucket
42-01-4
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**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over macadamia nuts in walk in cooler **Corrected On-Site**
08B-17-4
Basic - Trash receptacles not provided where needed in establishment. Handwashing sink in server area. **Corrected On-Site**
33-06-4
Basic - Stored food not covered. -lobster meat in reach in cooler. Operator covered **Corrected On-Site**
08B-12-5
Basic - Single-service articles improperly stored. -to go boxes on floor in server area. **Corrected On-Site**
25-05-4
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.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. -restrooms used by employees **Repeat Violation**
31B-04-4
Basic - No Heimlich maneuver/choking sign posted. -provided copy to operator **Corrective Action Taken**
51-13-4
8
Apr 3, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
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
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Mar 18, 2024
Routine - Food
No violations found.
100
Feb 2, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef. **Corrected On-Site** **Warning**
08A-05-6
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**
03A-02-5
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**
53B-01-5
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour. **Corrected On-Site** **Warning**
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 66f. Chef placed in hot water. **Corrected On-Site** **Warning**
10-07-4
61
Oct 11, 2022
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Frequently Asked Questions
When was El Conquistador last inspected?
The most recent health inspection at El Conquistador on file is from Feb 19, 2026. The public record contains eight inspections in total.
What is the most common violation at El Conquistador?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at El Conquistador.
Has El Conquistador's inspection record improved over time?
Results have been roughly steady. Inspections at El Conquistador have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at El Conquistador 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 El Conquistador inspected?
Based on the inspection history on file, El Conquistador is inspected around two times per year on average.
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