Santiagos Restaurant

16640 Cagan Crossing Blvd Ste 301, Clermont, FL 34714 · Permanent Food Service · License 4508713

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 11 basic (1 repeat)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

15 violations found

First visitOct 21, 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.
15 violations found:
- 3 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Less than four hours per operator -shrimp salad (50°F - Cold Holding); octopus salad (51°F - Cold Holding); macaroni salad (50°F - Cold Holding); potato salad (51°F - Cold Holding) Moved to walk in cooler for quick chill to 41°F. Recommended operator use Time as a Public Health Control. Operator completed form. Potato salad 41°F, shrimp salad 40°F, macaroni salad 40°F, octopus salad Corrected On-Site
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -churrasco steak (120°F - Hot Holding), oven in kitchen, less than four hours per operator. Operator turned oven on for rapid reheat. 169°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 tenderized beef over raw fish in walk in cooler, operator moved fish above beef
  Repeat violationFixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -ribs were thawing in hand sink in kitchen. Operator removed ribs.
  Fixed on the spotRepeat violation
Basic11
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  -packages of ribs were thawing in standing water. Operator moved ribs to walk in cooler for thawing.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  -unwashed avocados over cooked beans in walk in cooler, operator moved unwashed produce over raw items.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -cover on clear wrap unit on front line
  Ripped/worn tin foil used as shelf cover.
  -press in kitchen, operator removed.
  Fixed on the spot
  Soiled Cardboard used to line nonfood-contact shelves.
  -shelf under prep table in kitchen, operator removed
  Fixed on the spot
  Ice buildup in walk-in freezer.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  -dish rack
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -plastic curtains on walk in cooler are soiled -exterior of containers under prep table in kitchen -gaskets on all coolers and freezers in kitchen
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  -dishes on dish rack
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water dish area
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -bag stored on shelf with clean pans and utensils, operator moved bag. - bags stored on shelf with single service items near bathroom
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.