Cazadores Mexican Restaurant
630 E Eau Gallie Blvd Ste 103, Indian Harbor Beach, FL 32937 · Permanent Food Service · License 1506819
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection6 high priority (4 fixed by the Aug 27 follow-up, 2 fixed on the spot), 5 intermediate (1 fixed on the spot, 2 repeats), 16 basic (2 repeats); basic violations cost 12 at most-46
- Administrative complaint on Aug 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
27 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
queso (51°F - Cooling) prepared on previous day.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
queso (51°F - Cooling) prepared on previous day. SEE STOP SALE
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
In hot well on make line queso (91°F - Reheating); cooked beans (87°F - Reheating); cooked rice (113°F - Reheating); verde (128°F - Reheating). Manager stated that the food had been in well for nearly 2 hours. Moved all products to grill top to finish reheat. All foods over 165°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw beef stored raw shrimp in drawers of low boy
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Shopping bags with printed ink used to store foods
Non-food grade paper/paper towel used as liner for food container.
Wiping cloths used to wrap tortillas
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Ceviche not marked on menus
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun holster behind bar. Table mounted can opener blade. Dispenser chute for drunk machine on bar top.
Repeat violation
Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
No date of last service on water filters
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. 5 certificates provided for 8 employees working. No new hires according to manager.
Repeat violationAdministrative complaint
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Shared plate charge on menu does not meet font requirements
Basic16
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple containers in walk-in cooler and walk-in freezer
Unwashed fruits/vegetables stored with ready-to-eat food.
Avocados not washed before prep. Stickers still on avocados
Food stored on floor.
Multiple containers of foods stored on the floor in walk-in freezer
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At cart in lobby. Spoons in standing water at 78°F
In-use knife/knives stored in cracks between pieces of equipment.
Knives stored in space between reach-in cooler and hot well on make line
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container in ice machine/ice bin.
Employee drink in ice machine
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Storage shelves and reach-in cooler
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
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
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in cooler condenser fan cover has buildup of dust
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Manager took off bar top
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
No pipe on rear of ice machine plumbed to drain. Draining down back of machine onto floor
Repeat violation
Waste line missing at soda gun holster.
Behind bar
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Both restrooms
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Throughout kitchen areas
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling in walk-in cooler has buildup of dust in front of condenser
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.
- Stop sale
- An order that the food can’t be sold or served.
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