SANTIAGOS RESTAURANT

Name: SANTIAGOS RESTAURANT
Address: 16640 CAGAN CROSSING BLVD STE 301, CLERMONT, FL, 34714, US
Rating: 62.1

16640 CAGAN CROSSING BLVD STE 301, CLERMONT, FL 34714

License #4508713

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

62.1 Grade F / 100

Failing Health Score

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Quick take

SANTIAGOS RESTAURANT in CLERMONT currently holds an InspectFL Health Score of 62.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 28 total violations — 6 critical, 9 major, 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -chopper under prep table in kitchen
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. -1 egg in make table in kitchen
[02C-02-5] 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. -3 large white boards in dish area
[12B-07-4] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in coolers and walk in freezer doors
[31A-11-4] Handwash sink used for purposes other than handwashing. -vegetable and food particles in hand sink in kitchen
[28-02-4] Condensation or other drainage not disposed of according to law. -walk in coolers
[35B-03-4] Outer openings not protected with self-closing doors. -front door does not close completely
[36-17-5] Floor tiles missing and/or in disrepair in kitchen
[03B-01-6] 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.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[53A-07-6] 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/
[29-18-4] Drain cover(s) missing at triple sink.
[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 fish in walk in cooler. Operator moved beef below the fish.
[53B-05-5] 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.

Inspection Completed - No Further Action
[06-01-5] 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.
[22-02-4] 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
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by triple sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -container of sugar by coffee machine on front line. Operator labeled.
[08B-12-5] Stored food not covered. -multiple items in walk in cooler -dry beans on bottom shelf in kitchen and storage unit,
[36-22-4] Floor area(s) covered with standing water by mop sink.
[08A-17-6] 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
[08A-05-6] 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.
[29-18-4] Drain cover(s) missing across from triple sink
[53A-05-6] 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/
[02C-02-5] 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
[03B-01-6] 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.

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