Neighbourhood
Howey34737
Restaurants6
Spotless inspections0%
Ordered shut0
FinesNone
A 1B 1D 1F 2Not rated 1
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher was handling dirty dishes and feeding into dish machine, then handled the clean dishes coming out of the dish machine.
High priorityGROVE HOUSE →Aug 26, 2026
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
High priorityVIRGINIA'S PANCAKE PALACE →Jul 13, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish not removed from packaging prior to thawing. -5 pieces of mahi -8 pieces of barramundi
High priorityHACIENDA →Jun 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon (45-47F - Cold Holding); cottage cheese (54F - Cold Holding); spinach (54F - Cold Holding); diced ham (48F - Cold Holding); pooled eggs (51F - Cold Holding), buffet line, less than four hours per operator. Recommended operator place on Time as a Public Health Control. Operator had form filled out, added all buffet items to time plan, for specific time frame 6-10
High priorityHACIENDA →Jun 24, 2026
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher was handling dirty dishes and feeding into dish machine, then handled the clean dishes coming out of the dish machine.
High priorityGROVE HOUSE →Jun 24, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw pork in reach in cooler on cook line, operator moved chicken to the bottom, pork to top
High priorityCONQUISTADOR BAR AND RESTAURANT →Feb 19, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cut lettuce (45-46F - Cold Holding), reach in cooler on cook line across from 4 burner, held more than four hours per operator.
High priorityCONQUISTADOR BAR AND RESTAURANT →Feb 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce (45-46F - Cold Holding), reach in cooler on cook line across from 4 burner, held more than four hours per operator.
High priorityCONQUISTADOR BAR AND RESTAURANT →Feb 19, 2026
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server dropped dirty dishes then grabbed clean cloth and began wiping down counters in kitchen.
High priorityHACIENDA →Jan 9, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -short ribs (44-46F - cooling since last evening ); sherry sauce (46-48F - cooling since last evening )
High priorityCONQUISTADOR BAR AND RESTAURANT →Dec 30, 2025
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -short ribs (44-46F - cooling since last evening ); sherry sauce (46-48F - cooling since last evening )
High priorityCONQUISTADOR BAR AND RESTAURANT →Dec 30, 2025
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over peas in reach in cooler on cook line, raw shrimp over sauces in walk in cooler, operator moved shrimp to bottom.
High priorityCONQUISTADOR BAR AND RESTAURANT →Dec 30, 2025