Santiago's Bodega
Last inspected: Apr 27, 2026
50
Score
Public records show 12 inspections at Santiago's Bodega stretching back to 2022. Santiago's Bodega was last inspected on Apr 27, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged six times.
Santiago's Bodega's latest score of 50 falls below the Orlando average of 79. Diners may want to scan the inspection details before deciding to visit.
12
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for butter held on counter
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle unlabeled at wait station Operator labeled spray bottles **Corrected On-Site**
41-17-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No cfm with over 4 employees working
53A-05-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door not self closing tight fitting
32-04-4
Basic - Ceiling tile missing. Ceiling tiles missing in kitchen
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in kitchen and walk in cooler
36-34-5
Basic - Current Hotel and Restaurant license not displayed. Old license displayed not current license
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food no beard guard
13-04-4
Basic - Food stored on floor. Cases of potatoes on floor behind curtain Operator put potatoes on rack **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand sink missing hand wash sign Operator put sign at hand sink **Corrected On-Site**
31B-04-4
50
Oct 29, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2025-10-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Standing water in floor drain/floor drain draining very slowly. Standing water on floor at bar and in kitchen under oven - From follow-up inspection 2025-10-29: **Time Extended**
29-19-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In beer well at bar - From follow-up inspection 2025-10-29: **Time Extended**
29-49-6
86
Oct 28, 2025
Routine - Food
7 critical violations. 1 major violation. 9 minor violations.
View 17 violations
High Priority - Live, small flying insects found 10 Live, small flying insects at bar **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over dessert in cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked egg in cooler drawer. Operator immediately discarded **Corrected On-Site**
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Pastrami 48F ( - Cold Holding) overnight per operator -mac n cheese, cooked mushrooms (48-53F - Cold Holding) overnight per operator in salad cooler. Operator discarded **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pastrami 48F ( - Cold Holding) overnight per operator -mac n cheese, cooked mushrooms (48-53F - Cold Holding) overnight per operator in salad cooler. Operator discarded **Corrected On-Site** **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar: tested at chlorine 00ppm. After priming tested at 25ppm, tested again without priming . Reading 00ppm. **Warning**
22-49-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from beverage while wearing gloves. Then used clean utensil to stir food on stove.
12A-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs prepared 10/26 per operator not dare marked
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. Employee drinking in food prep area
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jackets hanging on dry storage shelf. - purse and drink on bar top. -Purse on shelf at cold 2 station Operator immediately removed **Corrected On-Site**
40-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in salad cooler. Operator immediately placed **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf above cold 2 station
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In beer well at bar
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water on floor at bar and in kitchen under oven
29-19-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed Lemons over cheese and peppers -Packaged Unwashed lettuce in container of ready to eat lettuce. Operator immediately removed **Corrected On-Site**
08B-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table
12B-07-4
20
Mar 14, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Rest room door not completely self closing tight fitting - From follow-up inspection 2025-02-03: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door - From follow-up inspection 2025-02-03: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of oil stored on floor storage outside Apple juice stored in floor Produce stored on floor behind curtain entrance to kitchen then area - From follow-up inspection 2025-02-03: Oil on floor in shed **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. 3 grease receptacles not on pad - From follow-up inspection 2025-02-03: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. O hand wash sign bar - From follow-up inspection 2025-02-03: No hand wash sign at bar **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Extorted door closer broken dining room side - From follow-up inspection 2025-02-03: **Time Extended** - From follow-up inspection 2025-03-14: **Time Extended**
35B-03-4
74
Feb 3, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Removed handwashing sink at bar and is using one of 4 bay at bar as hand sink. Outdoor storage shed at dumpster area with paper goods not on plans **Warning** - From follow-up inspection 2025-02-03: Time extended 38 days for plan approval for outside storage shed **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Rest room door not completely self closing tight fitting - From follow-up inspection 2025-02-03: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door - From follow-up inspection 2025-02-03: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of oil stored on floor storage outside Apple juice stored in floor Produce stored on floor behind curtain entrance to kitchen then area - From follow-up inspection 2025-02-03: Oil on floor in shed **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. 3 grease receptacles not on pad - From follow-up inspection 2025-02-03: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. O hand wash sign bar - From follow-up inspection 2025-02-03: No hand wash sign at bar **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Extorted door closer broken dining room side - From follow-up inspection 2025-02-03: **Time Extended**
35B-03-4
67
Jan 27, 2025
Routine - Food
1 critical violation. 4 major violations. 14 minor violations.
View 19 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed produce in walk in cooler at ramen revolution Operator moved eggs **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed at bar area. Per operator using 4 bay sink as hand sink. **Warning**
31A-04-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Happy hour menu does not have consumer advisory for tuna **Warning**
02B-01-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Removed handwashing sink at bar and is using one of 4 bay at bar as hand sink. Outdoor storage shed at dumpster area with paper goods not on plans **Warning**
51-16-7
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles unlabeled
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inspected machine chute soiled
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Rest room door not completely self closing tight fitting
32-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not presented with handles up at expeditor area
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cut board at cold 1 stations grooved
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door
35B-01-4
Basic - Food stored in a location that is exposed to splash/dust. Pitcher of water by front door not protected Operator covered pitchers **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Cases of oil stored on floor storage outside Apple juice stored in floor Produce stored on floor behind curtain entrance to kitchen then area
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Garbage behind dumpster
33-19-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. 3 grease receptacles not on pad
33-23-4
Basic - No handwashing sign provided at a hand sink used by food employees. O hand wash sign bar
31B-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors. Extorted door closer broken dining room side
35B-03-4
Basic - Single-service articles improperly stored. Cases of singles service food containers on floor outside storage
25-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor. Operator put another bucket under **Corrected On-Site**
21-38-4
29
Sep 5, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar tested chlorine 00ppm. Operator replaced with new chlorine. Retested at chlorine 100ppm **Corrected On-Site**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates are leaking DOB, and expiration dates
53B-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks on or over prep tables **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch **Corrected On-Site**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water at bar **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of Reach in freezer by walk in cooler
22-16-4
Basic - Standing water in bottom of reach-in-cooler. In reach cooler at bar. And cooler at bar that is currently out of service
29-49-6
50
Feb 15, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceiling insulation n walk-in-cooler soiled - From follow-up inspection 2024-02-15: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around back door - From follow-up inspection 2024-02-15: **Time Extended**
35B-01-4
90
Feb 14, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot 2 station Diced tomatoes 50°, sour cream 56°, peach salsa 52° Per operator less than 4 hours. Breaker on unit tripped. Placed items on ice for immediate temperature recovery **Warning**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceiling insulation n walk-in-cooler soiled
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut boards on make tables
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around back door
35B-01-4
74
Oct 13, 2023
Routine - Food
16 minor violations.
View 16 violations
Basic - Ceiling tile missing. Above 3 bay sink
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Soiled towel hanging from ceiling above steam table
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and air vents throughout kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on shelf above make table prep coolers **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on shelf above make table prep cooler **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on end of rack in kitchen **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in reach in coolers Dry storage shelves next to oven appear to be rusted Light shield throughout kitchen
23-03-4
Basic - Silverware/utensils dried with a towel/cloth. Server drying plates with a cloth. Advised her to re-wash and sanitize plates **Corrective Action Taken**
24-17-4
Basic - Standing water in bottom of reach-in-cooler. In two reach in coolers at bar
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Pipe at bar by left corner
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sani bucket reading 00ppm. Operator discarded and corrected with new sanitizer 150ppm **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
02D-01-5
45
Feb 17, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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. - Bar dishwasher tested at approximately 0 ppm. Advised to use triple sink while unit gets serviced. **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Reach in Cooler on cook line Cold holding less than 4 hrs 55-58F: miso slaw, pineapple salsa. Advised operator to move to another cooler for temperature recovery and have unit serviced.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At bar sink. No soap provided at handwash sink. - At bar sink.
31B-02-4
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. - Paperwork provided. **Corrected On-Site**
11-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - Forks in kitchen. Operator corrected. **Corrected On-Site**
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. - Cooler on cook line drawers and inside not cooling. Advised not to use until serviced. Operator made appointment during inspection.
14-74-7
Basic - Nonfood-contact surface soiled with grease or food debris. - Condiment rack on cook line has accumulation of residue.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
47
Sep 8, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
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. - 0 ppm.
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. - Equipment in sink at bar. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - Quat test kit.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. - Several throughout kitchen. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. - Pans on air rack next to three compartment sink.
24-08-4
Basic - Food stored on floor. - Several boxes in walk in freezer next door.
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. - Reach in cooler next to stove.
29-49-6
58
Frequently Asked Questions
When was Santiago's Bodega last inspected?
The most recent health inspection at Santiago's Bodega on file is from Apr 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Santiago's Bodega?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at Santiago's Bodega.
How does Santiago's Bodega compare to other restaurants in Orlando?
Santiago's Bodega most recently scored 50 out of 100, which is lower than the Orlando average of 79.
Has Santiago's Bodega's inspection record improved over time?
Results have been roughly steady. Inspections at Santiago's Bodega have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Santiago's Bodega 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 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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