Santiagos Restaurant
Last inspected: Mar 10, 2026
17
Score
Santiagos Restaurant has been inspected nine times since 2022. The most recent visit was on Mar 10, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around 23 violations to closer to 18 violations per visit.
“Raw animal food stored over/not properly separated” comes up most often, recorded nine times in the inspection record.
Restaurants in Clermont average 68, so Santiagos Restaurant trails the local norm. This restaurant has more on its record than most do.
9
Inspections
4
Critical latest
7
Major latest
10
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
4 critical violations. 7 major violations. 10 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs behind salami on make table in kitchen. Operator moved eggs to the front. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw fish in walk in cooler. Operator moved beef below the fish. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -1 egg in make table in kitchen **Warning**
01B-14-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pigs feet (120-123F - Hot Holding); bbq ribs (109-110F - Hot Holding), front line, held less than four hours per operator. Moved to oven for rapid reheat to 165F minimum. Recommended operator use Time as a Public Health Control.**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -expired 3/6/26 Christian T. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -chopper under prep table in kitchen **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -vegetable and food particles in hand sink in kitchen **Warning**
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
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/ **Admin Complaint**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -shredded pork, stewed chicken, macaroni salad in walk in coolers **Repeat Violation** **Admin Complaint**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Condensation or other drainage not disposed of according to law. -walk in coolers **Warning**
28-02-4
Basic - Cutting board has cut marks and is no longer cleanable. -3 large white boards in dish area **Warning**
14-09-4
Basic - Drain cover(s) missing at triple sink. **Repeat Violation** **Warning**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage container on shelf above prep table in kitchen, operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor tiles missing and/or in disrepair in kitchen **Warning**
36-17-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in coolers and walk in freezer doors **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. -front door does not close completely **Warning**
35B-03-4
Basic - Stored food not covered. -octopus and pork belly in walk in freezer, raw pork and container of beans in walk in cooler **Repeat Violation** **Warning**
08B-12-5
17
Sep 25, 2025
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken breast over cut onions and cooked pasta in walk in cooler, operator corrected. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -pan of raw beef over plantains in walk in freezer, operator corrected **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -empanadas (114F - Hot Holding); fried pork belly (120F - Hot Holding), front line, held less than four hours per operator, recommended operator use Time as a Public Health Control, provided form to operator.**Corrective Action Taken** **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser at soda machine -shelves holding clean dishes across from triple sink
22-02-4
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/ **Repeat Violation**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken in walk in freezer, cooked pasta in walk in cooler
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by triple sink **Repeat Violation**
27-16-4
Basic - Stored food not covered. -multiple items in walk in cooler -dry beans on bottom shelf in kitchen and storage unit,**Repeat Violation** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. -bulk pork in kitchen thawing in large container at room temperature in kitchen. Educated operator, operator moved to walk in cooler.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. -container of sugar by coffee machine on front line. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Drain cover(s) missing across from triple sink
29-18-4
Basic - Floor area(s) covered with standing water by mop sink.
36-22-4
Basic - Food stored on floor. -cooking oil and plastic soda bottles in storage unit, operator corrected. **Corrected On-Site**
08B-38-4
32
Mar 13, 2025
Routine - Food
5 critical violations. 7 major violations. 7 minor violations.
View 19 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm. Operator remade with chlorine, 50 ppm. **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over cooked rice in walk in cooler **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef in walk in cooler
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -white rice (52F - Cooling, prepared yesterday )
03D-02-5
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. -white rice (52F - Cooling, prepared yesterday )
01B-36-5
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. -milk on front reach in cooler
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -white rice (52F - Cooling, prepared yesterday, wrapped tightly in foil
03D-15-4
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/ **Repeat Violation**
53A-05-6
Intermediate - No soap provided at handwash sink by triple sink **Repeat Violation**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Lucia
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -numerous items in walk in cooler and walk in freezer **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by triple sink.
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. -gaskets on walk in cooler and walk in freezer -white cutting boards hanging off rack in dish area**Repeat Violation** **Repeat Violation**
14-11-5
Basic - Food stored on floor. -boxes of raw chicken and raw pork on walk in cooler floor -oil in storage area out side**Repeat Violation** **Repeat Violation** **Admin Complaint**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler and walk in freezer -pan encrusted over triple sink
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open bottles of water in reach in cooler on front line **Repeat Violation**
12B-13-4
Basic - Stored food not covered. -multiple items in walk in cooler -cooked ground beef and pork belly in walk in freezer **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -container of flour under prep shelf in kitchen. Operator labeled. **Corrected On-Site**
02D-01-5
17
Oct 30, 2024
Routine - Food
4 critical violations. 5 major violations. 9 minor violations.
View 18 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began cutting lettuce with no hand wash. - From follow-up inspection 2024-10-30: **Time Extended**
12A-16-4
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cut lettuce for salad with no handwash, no gloves on. Operator discarded. - From follow-up inspection 2024-10-30: **Time Extended**
09-01-4
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm, operator changed, was 300 ppm **Corrected On-Site** - From follow-up inspection 2024-10-30: **Time Extended**
22-43-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over broccoli and avocados in walk in cooler. -raw shell eggs behind salami at make table in kitchen. **Repeat Violation** - From follow-up inspection 2024-10-30: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid on rack near triple sink. - From follow-up inspection 2024-10-30: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by server beverage area on front line - From follow-up inspection 2024-10-30: **Time Extended**
29-28-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -employees washing produce in handwash sink in kitchen. - From follow-up inspection 2024-10-30: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia **Repeat Violation** - From follow-up inspection 2024-10-30: on order **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple cooked items in the walk in cooler. - From follow-up inspection 2024-10-30: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -over walk in cooler and near hot holding units in kitchen **Repeat Violation** - From follow-up inspection 2024-10-30: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment. - From follow-up inspection 2024-10-30: **Time Extended**
36-34-5
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. -purse on rack by single service utensils and sparkling water. - From follow-up inspection 2024-10-30: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets and door on walk in cooler -container holding bulk pork roasts in walk in cooler **Repeat Violation** - From follow-up inspection 2024-10-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -in kitchen on cook line -floor in walk in cooler - From follow-up inspection 2024-10-30: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. - From follow-up inspection 2024-10-30: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2024-10-30: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system - From follow-up inspection 2024-10-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -multiple drinks in reach in cooler on front line. - From follow-up inspection 2024-10-30: **Time Extended**
12B-13-4
21
Oct 28, 2024
Routine - Food
7 critical violations. 7 major violations. 15 minor violations.
View 29 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began cutting lettuce with no hand wash.
12A-16-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cut lettuce for salad with no handwash, no gloves on. Operator discarded.
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 flying insect in back kitchen -2 flying insects in front lobby and by soda boxes by server area. **Warning**
35A-02-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm, operator changed, was 300 ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over broccoli and avocados in walk in cooler. -raw shell eggs behind salami at make table in kitchen. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade macaroni salad (52F - Cold Holding);. shrimp salad (49F - Cold Holding) octopus salad (51F - Cold Holding), rechecked was 41 F, all held less than four hours per operator. Operator moved to walk in freezer quick call. At recheck macaroni salad 43F, octopus salad 41 F, shrimp salad was discarded. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pork belly (121F - Hot Holding), front line, held less than four hours per operator. Operator moved to oven for rapid reheat. At recheck was 166 F **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. -employees washing produce in handwash sink in kitchen.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia **Repeat Violation**
16-37-1
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/ -only 1 CFM for establishment, not present during inspection, arrived later. **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink in kitchen.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple cooked items in the walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid on rack near triple sink.
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by server beverage area on front line
29-28-4
Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water at room temperature.
06-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -over walk in cooler and near hot holding units in kitchen **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the establishment.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. -white cutting boards hanging from rack in dish area. Operator discarded.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on rack by single service utensils and sparkling water.
40-06-5
Basic - Floor tiles missing and/or in disrepair. -in kitchen on cook line -floor in walk in cooler
36-17-5
Basic - Food stored on floor. -bags of rice and plastic water bottles in extra storage unit outback. **Repeat Violation**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - No Heimlich maneuver/choking sign posted. -provided copy to oper. **Corrective Action Taken**
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -multiple drinks in reach in cooler on front line.
12B-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored next to syrups under prep table by coffee machine on front line. **Repeat Violation**
21-44-1
Basic - Stored food not covered. -multiple items in walk in cooler and walk in freezer. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Equipment in poor repair. -gaskets and door on walk in cooler -container holding bulk pork roasts in walk in cooler **Repeat Violation**
14-11-5
8
Apr 18, 2024
Routine - Food
2 critical violations. 3 major violations. 17 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -deli ham (45F - Cold Holding) octopus salad (50F - Cold Holding), rechecked 30 minutes later, was 42 f ; shrimp salad (45F - Cold Holding), rechecked 30 minutes later, was 41 f...all held less than four hours per operator. Operator moved to walk in freezer for quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over cooked potatoes in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -walk in cooler shelves
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips
16-37-1
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. -1 new employee **Corrected On-Site**
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -in kitchen over cook line
36-32-5
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. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. -white cutting boards near dish area
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -personal drink on table by coffee machine on front line. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -containers in dish storage area.
24-08-4
Basic - Equipment in poor repair. -gaskets on reach in cooler on front line.
14-11-5
Basic - Food stored on floor. -oil on floor on cook line -plantains, lettuce, raw chicken on floor in walk in cooler. -food stored on floor in walk in freezer.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -in salt container on cook line. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -on cook line -interior of oven on cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in walk in cooler. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. -containers in dish storage area.
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored by onions on cook line. **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. -on top of front buffet line **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over cooked pork in walk in cooler.
08B-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -O ppm, operator adjusted, went to 200 ppm. **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. -underneath the handwash sink on the front line. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. -seasoned salt on cook line -sugar on front line by coffee machine **Corrected On-Site** **Repeat Violation**
02D-01-5
23
Sep 27, 2023
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee cleared and rinsed off wire whip on placed on drying rack without sanitizing **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat chilli sauce in walk in cooler
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator less than 4 hours. fresh garlic and oil (78F - Cold Holding) cooked pasta (51F - Cold Holding) moved to walk in cooler to quick chill
03A-02-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves on serving line.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stored on clean rack heavily soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing on frontline with utensils stored in sink
31A-11-4
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/ arrived during inspection **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator more than 24 hours in walk in cooler Cooked rice Ground chicken Cooked pork **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food serving food on serving line.
13-07-4
Basic - Floor tiles missing and/or in disrepair in kitchen
36-17-5
Basic - Food stored in a prohibited area. Sauces, single service items stored in storage bay outside back of establishment
08B-37-4
Basic - Food stored on floor throughout establishment
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container rice.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks walk in cooler soiled All gaskets heavily soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Soiled floors in kitchen
36-10-4
Basic - Stored food not covered pork in walk in cooler **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Multiple large white containers under Oreo table not labeled
02D-01-5
17
Apr 10, 2023
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Educated employee. **Corrective Action Taken**
12A-27-4
High Priority - Live, small flying insects in kitchen and food service area. One small flying insect in kitchen, one at service area in front of establishment.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice in walk in cooler
08A-05-6
High Priority - Vacuum breaker missing at splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at soda machine
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times by three compartment sink **Corrected On-Site**
31A-09-4
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/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork in walk in cooler from Saturday not date marked. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing clear toxic substance not labeled at front service area. Employee labeled and relocated. **Corrected On-Site**
41-17-4
Basic - Buildup of food debris/soil residue - on burners on cooks line. - exterior of double ovens
23-24-4
Basic - Ceiling tile missing over mop sink and hot boxes. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cooks line and throughout kitchen **Repeat Violation**
36-34-5
Basic - Clean utensils stored between equipment and wall. Knives between wall and knife holder near three compartment sink.
24-14-4
Basic - Equipment and utensils not properly air-dried - wet nesting in clean wares area. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Several cases of food on floor in walk in freezer and walk in cooler. Bucket of spice blend on floor next to cooks line. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored between knife box and wall,next to three compartment sink.
10-17-4
Basic - In-use spoons stored on side of grill on cooks line
10-20-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spoon on prep table for rice. **Corrected On-Site**
10-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris on cooks line.
22-08-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind cooks line
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout on front counter
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container next to coffee machine on front line, several unlabeled products throughout kitchen area.
02D-01-5
17
Nov 7, 2022
Routine - Food
2 critical violations. 3 major violations. 17 minor violations.
View 22 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw chicken, snapper and pork over bins of prepped vegetables. **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pork belly stored over ready to eat items. **Warning**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roast pork, per operator from 3 days ago, not date marked, walk in cooler. **Warning**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee washing wiping cloth in hand sink. Operator coached employee. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. Three ladies working on front service line. 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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Ceiling tile missing over mop sink. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Warning**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers at front service station, plastic food storage bins on cooks line and on top shelf next to three compartment sink. Manager corrected. **Corrected On-Site** **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards at clean wares area grooved. **Repeat Violation** **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee snacks above food prep area on cooks line. Manager relocated. **Corrected On-Site** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal belongings stored over canned beverages near restroom door. **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing and serving food. **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting, storage containers behind 3 compartment sink. **Corrected On-Site** **Warning**
24-08-4
Basic - Food stored on floor, boxes and bins containing food in walk in cooler, and walk in freezer. **Repeat Violation** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris at end of cooks line **Warning**
22-08-4
Basic - Light not functioning properly in ventilation hood. **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood over cooks line - wall behind cooks line **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, at front counter under cold holding unit. **Warning**
12B-13-4
Basic - Stored food not covered. Pork belly uncovered with box on top of it in walk in freezer. **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken gizzards being thawed in standing water. Manager took out of water and placed in walk-in. **Corrected On-Site** **Repeat Violation** **Warning**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Bin of product above cooks line identified as salt by operator not labeled. **Corrected On-Site** **Warning**
02D-01-5
23
Frequently Asked Questions
When was Santiagos Restaurant last inspected?
The most recent health inspection at Santiagos Restaurant on file is from Mar 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Santiagos Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited nine times, more than any other issue at Santiagos Restaurant.
How does Santiagos Restaurant compare to other restaurants in Clermont?
Santiagos Restaurant most recently scored 17 out of 100, which is lower than the Clermont average of 68.
Has Santiagos Restaurant's inspection record improved over time?
Yes. Recent inspections at Santiagos Restaurant have averaged around 18 violations per visit, down from roughly 23 earlier in the record.
What does a high risk rating mean?
A high risk rating at Santiagos Restaurant 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 Santiagos Restaurant inspected?
Based on the inspection history on file, Santiagos Restaurant is inspected around three times per year on average.
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