CONQUISTADOR BAR AND RESTAURANT
10400 COUNTY ROAD 48, Howey In The Hills FL 34737 · 352-324-3101
Last inspected Feb 19, 2026 · 7 visits since February 2024
APR 24
OCT 24
APR 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
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
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -interior of spray hose at triple sink
Show the remaining 9 findings ▾
No soap provided at handwash sink beside double sink. Operator provided.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout the kitchen
Drain cover(s) missing at drain beside beverage coolers on front line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server scooping ice is wearing a bracelet, operator educated employee, they removed jewelry.
Floor soiled/has accumulation of debris under beverage coolers on front line. Operator mopped area.
Heavy ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters and area around hood suppression system -floor drains throughout the kitchen
Straws provided for customer self-service not individually wrapped or in an approved dispenser. -at bar area
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes over prepped lettuce in walk in cooler. Operator moved lettuce to top shelf.
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
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 )
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 )
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.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking -raw fish beside raw chicken in walk in cooler, operator separated
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -short ribs (44-46F - cooling since last evening ); sherry sauce (46-48F - cooling since last evening )...in deep pans, packed tight on cart in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -can opener is soiled
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -cook line
Bowl or other container with no handle used to dispense food. -sugar and flour containers in kitchen, operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent and wall near server area has dust and cobweb buildup
Equipment in poor repair. -gaskets on reach in cooler on cook line
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -license is for 100 seats, now has 153
Floor area(s) covered with standing water. -under prep sink, operator cleaned and put out floor dryer
Floor tiles missing and/or in disrepair. -kitchen by prep sink and dish area
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice. -bar, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of salamander on cook line -shelf under grill on cook line -floor drains are soiled in kitchen
Stored food not covered. -croquettes, operator covered
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator and date marking from day prior Cooked Chicken (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator and date marking from day prior Cooked Chicken (46F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles throughout the kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in walk in cooler.
Hole in or other damage to wall. Throughout kitchen area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 81 F at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket at cook line soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line
Wall soiled with accumulated grease, food debris, and/or dust. Wall by prep area soiled.
Oct 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 31 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate19 Basic
Show 31 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -French onion soup, 51F, prepared 10/16/24, in walk in cooler. Operator discarded.
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. -French onion soup, 51F, prepared 10/16/24,
Raw animal food stored over/not properly separated from ready-to-eat food. -raw scallops over cooked noodle in reach in unit on cook line -raw beef over lettuce in walk in cooler
Stop Sale issued due to adulteration of food product. -grouper in reach in cooler on cook line and walk in cooler -mahi in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw sea bass (48F - Cold Holding), in reach in cooler on cook line, held more than four hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw sea bass (48F - Cold Holding), in reach in cooler on cook line, held more than four hours per operator.
Toxic substance/chemical improperly stored. -chemical spray bottle next to tomatoes on prep table in kitchen. -lemon brite over seasoning in kitchen
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -heavy whipping cream in reach in cooler on cook line. Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -French onion soup, 51F, prepared 10/16/24, in walk in cooler. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. -utensils in clean dish rack -dough mixer in kitchen -interior of spray hose at dish area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -salmon and tuna. Operatorcorrected and printed new menus.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -salmon and tuna. Operator corrected and printed new menus.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen and server area.
Cleaned and sanitized equipment or utensils not properly stored. -utensils in black storage rack not all facing one direction.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -grouper in reach in cooler on cook line and walk in cooler -mahi in walk in cooler -
Current Hotel and Restaurant license not displayed. -license current and active, no license displayed.
Cutting board has cut marks and is no longer cleanable. -dishwasher storage rack
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Gatorade bottle on prep table on cook line
Equipment in poor repair. -gaskets on reach in cooler on cook line. Rubber cutting board liner on dish storage area.
Floor soiled/has accumulation of debris. -under reach in cooler in bar -drains on cook line
Hole in or other damage to walls throughout kitchen and ceiling tile in server area.
Interior of ovens have accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted. -provided copy to operator
No handwashing sign provided at a hand sink used by food employees. -restrooms used by employees
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of fryers and interior of fryer cabinets -top back of fryer cabinets -shelf under grill on cook line.
Single-service articles improperly stored. -to go boxes on floor in server area.
Stored food not covered. -lobster meat in reach in cooler. Operator covered
Trash receptacles not provided where needed in establishment. Handwashing sink in server area.
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed oranges over macadamia nuts in walk in cooler
Wet mop not stored in a manner to allow the mop to dry. -stored in mop bucket
Working containers of food removed from original container not identified by common name. -flour container on cook line, salt container on cook line.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cut lettuce.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form.
Accumulation of debris on exterior of warewashing machine.
Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from flat grill.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Stack ovens.
No handwashing sign provided at a hand sink used by food employees. -At wait station.
Water leaking from pipe and/or faucet/handle. -Condenser leaking in walk in cooler.
Mar 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 52f, Pineapple salsa 50f. Less than 4 hours. Chef placed on ice. French onion 52f. Was set out for prep and placed back in cooler.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 66f. Chef placed in hot water.
Working containers of food removed from original container not identified by common name. Bulk containers of flour.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.