Cantina Dos Amigos
990 N Hwy A1A, Indialantic, FL 32903 · Permanent Food Service · License 1502805
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority, 4 intermediate (1 fixed on the spot, 1 repeat), 10 basic (1 repeat)-41
- Extension granted on Sep 11, now extension grantedCounts in full until a follow-up finds the problems fixed-3
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic2
Code 08, Food protection and cross-contamination: Outdoor ice machine with no overhead protection.
More time given
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
More time given
- 1st follow-up visitSep 11, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
More time given
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
Basic2
Code 08, Food protection and cross-contamination: Outdoor ice machine with no overhead protection.
More time given
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach-in cooler to the right of steam wells cut tomatoes (48°F - Cold Holding); shredded cheese (48°F - Cold Holding); cut lettuce (48°F - Cold Holding). In lowboy unit on cook line pico (55°F - Cold Holding); raw beef (55°F - Cold Holding); raw shrimp (55°F - Cold Holding); raw chicken (55°F - Cold Holding)
Code 22, Food-contact surfaces clean and sanitized: 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. 0ppm
Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
Operator stated that they are dumping next to man hole cover in rear of building
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun tip at bar heavily soiled. Accumulation of mold like substances on under side of beer tap pipe
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At bar. Turned valves on
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Sink to the right of dish washer
Code 51, Other sanitary and safe operation: 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/. Employee bathroom changed to service station. No mop sink for establishment. Ice machine on rear deck unprotected. Upstairs storage used
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
White granular substance removed from original packaging not identified
Fixed on the spot
Code 08, Food protection and cross-contamination: Outdoor ice machine with no overhead protection.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in freezer door frame
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine has an accumulation of mold like substances behind deflector plate. Ice bins and covers at drink station and main bar have an accumulation of mold like substances
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Beer lines to kegs in walk-in cooler have an accumulation of mold like substances
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
On bar top
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
Men's restroom
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
In front of walk-in cooler
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.