Santiago's Bodega
802 Virginia Dr, Orlando, FL 32803 · Permanent Food Service · License 5810462
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 Jul 15 complaint inspection2 high priority (fixed by the Aug 18 follow-up), 1 intermediate (fixed on the spot), 6 basic-14
- Extension granted on Aug 17, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score84
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Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitAug 18, 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 - 1st follow-up visitAug 17, 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
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Hot one prep cooler : pasta 50-52°F,Meatballs 52°F marinara 48°F cold holding over 4hrs. Advised operator to immediately discard. - Puff pastry, ham, 60°F cold holding overnight 4hrs per operator . Operator discarded. ( corrected on site)
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Hot one prep cooler : pasta 50-52°F,Meatballs 52°F marinara 48°F cold holding over 4hrs. Advised operator to immediately discard. - Puff pastry 60°F cold holding overnight 4hrs per operator . Operator discarded. ( corrected on site)
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Pasta 50-52°F Dates stuff with goat cheese Cooked mushroom pastry Lemon tarragon with sour cream, hollandaise Ham wrap dates Crepes Puff pastry 48°F-54°F cold holding overnight per operator . Operator discarded. ( corrected on site)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
salad station: bagged Spring mix 54°F 1hr cold holding . Operator moved to different cooler for temperature recovery Hot one: Meatballs 52°F marinara 48°F cold holding less than 4hrs operator put on ice bath for temperature recovery. ( corrected action taken) Pasta 50-52°F Dates stuff with goat cheese Cooked mushroom pastry Lemon tarragon with sour cream, hollandaise Ham wrap dates Crepes Puff pastry 48°F-54°F cold holding overnight per operator . Operator discarded. ( corrected on site)
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
House made Whipped cream prepared at an undetermined time on 7/14. Advised to put date. Operator voluntarily discarded
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In salsa . Operator removed
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Above prep station Handle. Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
-Cracked lid on hollandaise container. Operator removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of warmer of drawer under steamwell by salad station
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top of dish machine
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
dripping water from ceiling in back kitchen by 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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.