Durangos Steakhouse
4825 Helen Hauser Blvd, Titusville, FL 32780 · Permanent Food Service · License 1506891
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 Oct 22 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic (1 repeat)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked chicken wings stored on make table at 48°F overflowing in the container for 1 hour. Operator removed excess to a reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Meatballs hot holding on steam table for 1 hour at 98°F. Operator placed them on stove to reheat. New temp 190°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Cooked chicken wings stored below raw beef steaks in walk in cooler. Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw beef steak then moved to handle cooked vegetables out of the microwave without washing hands and replacing gloves.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Meatballs dated 10/8 stored in walk in cooler Red pepper sauce made in house date marked 10/15
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Metal scrubber stored inside hand sink by grill in kitchen. Operator removed
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Box of plum tomatoes stored on the floor in back door. Operator removed
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Employee drink bottles stored in reach on cooler on cook line. Operator removed
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanibucket stored on lower shelf by clean utensils and sugar in kitchen
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Make tables on cook line
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Containers on triple sink area
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.