Conquistador Bar and Restaurant
10400 County Road 48, Howey In The Hills, FL 34737 · Permanent Food Service · License 4501440
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 29 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 9 basic-27
- Safety score73
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 visitSep 29, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-chimichurri butter (53°F - Cold Holding), make table on cook line, per operator less than four hours. Moved to reach in freezer for quick chill, 49°F
Fixed on the spotRepeat violation
Intermediate4
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
-tags with harvest dates of 5/15/25, 11/14/25
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-sliced cheesecake in walk in cooler
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on cook line -white guard on ice machine
Code 31, Handwash sinks and supplies: No soap provided at handwash sink on cook line
Repeat violation
Basic9
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
-observed the cook cutting asparagus taken straight from the box and immediately cut. Box does not state prewashed. Cook washed asparagus before continuing to cut.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-fryer baskets are heavily warped
Walk-in cooler and dish storage shelves have rust that has pitted the surface.
Hood filter missing from automatic fire suppression/exhaust system.
-2 on cook line
Code 16, Dishwashing facilities and test kits: Old labels stuck to food container lids after cleaning.
-dish storage racks across from upright reach in cooler
Old food stuck to clean dishware/utensils.
-metal grate/guard in storage bins across from upright reach in cooler
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-gaskets on reach in coolers on cook line
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on cook line.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in kitchen
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.
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