El Santafe Mexican Grill

800 Clearwater Largo Rd, Largo, FL 33770 · Permanent Food Service · License 6217167

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Sep 14 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
7 high priority (3 fixed by the Sep 14 follow-up, 4 fixed on the spot, 2 repeats), 2 intermediate, 2 basic
-33
Administrative complaint on Sep 10, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score55

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

Inspection history

1 inspection · 2 visits

Sep102026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 14, 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 visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 7 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Milk 48f, found in walk in cooler, item to be discarded. Cooked beef 48f, Queso 47f, cooked pork 48f, refried beans 49f, tamales 50f, all found in walk in cooler, made on 9/9/2026, missed cooling window, all items to be discarded.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Milk 48f, found in walk in cooler, item to be discarded.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cooked rice 71f, staff reheating to 165f, 1 hour left. Without intervention, product would not make reheat temperature.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooked beef 48f, Queso 47f, cooked pork 48f, refried beans 49f, tamales 50f, all found in walk in cooler, made on 9/9/2026, missed cooling window, all items to be discarded.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Cooked rice 71f, staff reheating to 165f, 1 hour left. Without intervention, product would not make reheat temperature.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical spray bottles handing on same shelf as rolled silverware for customers. Items moved.
  Fixed on the spot
  Rodent bait not contained in a covered, tamper-resistant bait station.
  Rodent bait stored on top of dishwasher. Item removed.
  Fixed on the spot
Intermediate2
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Angelica Alvarez(manager).
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Angelica Alvarez(manager)
Basic2
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored over rolled silverware. Item moved.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
  Dishwasher area.
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.
Stop sale: An order that the food can’t be sold or served.