CONQUISTADOR BAR AND RESTAURANT

Name: CONQUISTADOR BAR AND RESTAURANT
Address: 10400 COUNTY ROAD 48, HOWEY IN THE HILLS, FL, 34737, US
Rating: 15.8

10400 COUNTY ROAD 48, HOWEY IN THE HILLS, FL 34737

License #4501440

🍺 Bar/Pub ℹ️

15.8 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 14 findings · 1 critical

Routine - Food

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Quick take

CONQUISTADOR BAR AND RESTAURANT in HOWEY IN THE HILLS currently holds an InspectFL Health Score of 15.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 98 total violations — 21 critical, 17 major, 60 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 18, 2024

The latest inspection on September 29, 2026 shows 14 observation rows: 1 critical, 4 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

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DBPR

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CONQUISTADOR BAR AND RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chimichurri butter (53F - Cold Holding), make table on cook line, per operator less than four hours. Moved to reach in freezer for quick chill, 49F
[01C-03-4] Oyster tags not marked with last date served. -tags with harvest dates of 5/15/25, 11/14/25
[14-11-5] Equipment in poor repair. -fryer baskets are heavily warped
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. -2 on cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line -white guard on ice machine
[29-49-6] Standing water in bottom of reach-in-cooler on cook line.
[31B-03-4] No soap provided at handwash sink on cook line
[36-17-5] Floor tiles missing and/or in disrepair in kitchen
[16-48-4] Old food stuck to clean dishware/utensils. -metal grate/guard in storage bins across from upright reach in cooler
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. -observed the cook cutting asparagus taken straight from the box and immediately cut. Box does not state prewashed. Cook washed asparagus before continuing to cut.
[16-46-4] Old labels stuck to food container lids after cleaning. -dish storage racks across from upright reach in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers on cook line
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced cheesecake in walk in cooler
[14-17-4] Walk-in cooler and dish storage shelves have rust that has pitted the surface.

Disposition: Met Inspection Standards
[14-69-4] Heavy ice buildup in walk-in freezer.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
[29-18-4] Drain cover(s) missing at drain beside beverage coolers on front line.
[13-07-4] 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.
[36-73-4] Floor soiled/has accumulation of debris under beverage coolers on front line. Operator mopped area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters and area around hood suppression system -floor drains throughout the kitchen
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. -at bar area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over prepped lettuce in walk in cooler. Operator moved lettuce to top shelf.
[08A-20-5] 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
[01B-02-5] 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.
[03A-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink
[31B-03-4] No soap provided at handwash sink beside double sink. Operator provided.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -sugar and flour containers in kitchen, operator removed
[36-34-5] 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
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler on cook line
[51-09-4] 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
[36-22-4] Floor area(s) covered with standing water. -under prep sink, operator cleaned and put out floor dryer
[36-17-5] Floor tiles missing and/or in disrepair. -kitchen by prep sink and dish area
[14-69-4] Ice buildup in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice. -bar, operator removed
[23-03-4] 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
[08B-12-5] Stored food not covered. -croquettes, operator covered
[03D-01-5] 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 )
[01B-36-5] 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 )
[08A-05-6] 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.
[08A-20-5] 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
[03D-15-4] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -can opener is soiled
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -cook line

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen and server area.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. -utensils in black storage rack not all facing one direction.
[06-09-1] 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
[50-09-4] Current Hotel and Restaurant license not displayed. -license current and active, no license displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -dishwasher storage rack
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Gatorade bottle on prep table on cook line
[14-11-5] Equipment in poor repair. -gaskets on reach in cooler on cook line. Rubber cutting board liner on dish storage area.
[36-73-4] Floor soiled/has accumulation of debris. -under reach in cooler in bar -drains on cook line
[36-24-5] Hole in or other damage to walls throughout kitchen and ceiling tile in server area.
[22-08-4] Interior of ovens have accumulation of black substance/grease/food debris.
[51-13-4] No Heimlich maneuver/choking sign posted. -provided copy to operator
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -restrooms used by employees
[23-03-4] 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.
[25-05-4] Single-service articles improperly stored. -to go boxes on floor in server area.
[08B-12-5] Stored food not covered. -lobster meat in reach in cooler. Operator covered
[33-06-4] Trash receptacles not provided where needed in establishment. Handwashing sink in server area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over macadamia nuts in walk in cooler
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. -stored in mop bucket
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour container on cook line, salt container on cook line.
[03D-02-5] 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.
[01B-36-5] 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,
[08A-05-6] 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
[01B-03-5] 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-02-5] 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.
[03A-02-5] 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.
[41-10-4] Toxic substance/chemical improperly stored. -chemical spray bottle next to tomatoes on prep table in kitchen. -lemon brite over seasoning in kitchen
[02C-03-5] 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.
[03D-15-4] 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.
[22-02-4] 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
[02B-01-5] 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.
[02B-02-5] 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.