Santiago's Bodega
Last inspected: Dec 8, 2025
61
Score
Across the available record, Santiago's Bodega has nine inspections on file, the first dated 2022. Santiago's Bodega was last inspected on Dec 8, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
“Handwash sink not accessible for employee use” accounts for the largest share of issues, appearing four times across the record.
Compared to other Altamonte Springs restaurants (averaging 76), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
61
Apr 14, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Speaker inside hand wash sink at prep station **Corrected On-Site**
31A-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. Tuna in walk in cooler. Operator opened package **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Ice cream containers in walk in freezer **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink container in Reach in cooler at salad station **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. **Corrected On-Site**
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
70
Jan 7, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -multiple cutting boards in kitchen. Per operator, will sand/plane cutting boards. - From follow-up inspection 2024-12-26: **Time Extended** - From follow-up inspection 2025-01-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 kitchen employees. - From follow-up inspection 2024-12-26: **Time Extended** - From follow-up inspection 2025-01-07: **Time Extended**
13-04-4
90
Dec 26, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over canned/bottled drinks. -raw chicken on tray above beer, juice in walk in cooler. Operator moved chicken to bottom. **Corrected On-Site** - From follow-up inspection 2024-12-26: **Time Extended**
08A-11-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -croquettes (48F - Cold Holding); lamb chops (46F - Cold Holding) in cold drawers under flat grill less than 4 hours. Operator moved product to walk in cooler for temperature recovery. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-12-26: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hot water handle missing on hand wash sink at left end of cook line. **Warning** - From follow-up inspection 2024-12-26: Facility placed work order, time extend additional 7 days. **Time Extended**
31A-09-4
Basic - - From initial inspection : 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. -yellowtail. Operator opened packages immediately. **Corrective Action Taken** - From follow-up inspection 2024-12-26: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -multiple cutting boards in kitchen. Per operator, will sand/plane cutting boards. - From follow-up inspection 2024-12-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 kitchen employees. - From follow-up inspection 2024-12-26: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in walk in cooler. -oven interior has build up of grease/food debris. - From follow-up inspection 2024-12-26: **Time Extended**
23-03-4
55
Dec 17, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over canned/bottled drinks. -raw chicken on tray above beer, juice in walk in cooler. Operator moved chicken to bottom. **Corrected On-Site**
08A-11-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -croquettes (48F - Cold Holding); lamb chops (46F - Cold Holding) in cold drawers under flat grill less than 4 hours. Operator moved product to walk in cooler for temperature recovery. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -hot water handle missing on hand wash sink at left end of cook line. **Warning**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -multiple cutting boards in kitchen. Per operator, will sand/plane cutting boards.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 kitchen employees.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in walk in cooler. -oven interior has build up of grease/food debris.
23-03-4
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. -yellowtail. Operator opened packages immediately. **Corrective Action Taken**
06-09-1
55
Apr 24, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Food not properly protected from contamination. -croissant in contact with bar towel during prep. Product moved away from towel. **Corrected On-Site**
08B-02-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -black beans 3 oz past 7 days. Operator discarded.
01B-24-5
Intermediate - No soap provided at handwash sink. Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -hand wash sink on wall past dish machine.
31B-03-4
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. -sanitizer not dispensing properly, ran multiple cycles, changed container of product. <50ppm. Operator will use dish machine in kitchen or 3 compartment sink until repaired.
16-55-4
Basic - Floor soiled/has accumulation of debris. -grease and food debris on cook line floors under equipment. Wall, ceiling tiles soiled with accumulated grease, food debris, and/or dust. -above cook line.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of over has build up of food debris.
23-03-4
58
Nov 30, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -croquettas (41-45F - Cold Holding) in front of cook line drawer less than 1 hour. Product above 41°f at front of drawer. -smoked salmon (50F - Cold Holding); salmon (46F - Cold Holding); bruschetta (46F - Cold Holding) in top left drawer of cooler. Drawer slightly ajar. All product out of temperature less than 4 hours, operator will move product for temperature recovery. **Repeat Violation**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -bruschetta made 11/22. Operator discarded.
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times. -rolling cart blocking hand wash sink on cook line. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -2 kitchen employees.
13-04-4
Basic - In-use ice scoop stored on soiled surface between uses. -blue ice scoop holder soiled in bottom. Operator washed, rinsed and sanitized holder and scoops. **Corrected On-Site**
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles of scoops in bulk dry goods in contact with product. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers, shelf has build up of dust above covered food. -fan above prep area dusty. **Repeat Violation**
23-03-4
55
May 31, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
27
Dec 21, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Food prepared/stored with soiled equipment/utensil. -bread pudding on cutting board with wiping towel. **Corrected On-Site**
08B-28-4
Intermediate - No soap provided at handwash sink. -operator replaced. **Corrected On-Site**
31B-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. -paint peeling, some rust on walk-in cooler shelves.
14-17-4
74
Frequently Asked Questions
When was Santiago's Bodega last inspected?
The most recent health inspection at Santiago's Bodega on file is from Dec 8, 2025. The public record contains nine inspections in total.
What is the most common violation at Santiago's Bodega?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Santiago's Bodega.
How does Santiago's Bodega compare to other restaurants in Altamonte Springs?
Santiago's Bodega most recently scored 61 out of 100, which is lower than the Altamonte Springs average of 76.
Has Santiago's Bodega's inspection record improved over time?
Yes. Recent inspections at Santiago's Bodega have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Santiago's Bodega means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Santiago's Bodega inspected?
Based on the inspection history on file, Santiago's Bodega is inspected around three times per year on average.
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