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Durango Steakhouse

Durango Steakhouse
3455 Cheney Hwy
Best Western Space Shuttle Inn
Titusville, FL 32780
(321)264-2499

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2010
Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 4134129
Inspection Date: Wednesday, January 12, 2011
Inspection Number: 1968407
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Total Number of Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
22-20-1 Critical. Violation: 22-20-1Observed buildup of slime in the interior of ice machine. Both machines. Repeat Violation. Callback-mild build up in front lid of one machine by dish.
23-06-1 Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in coolers throughout. Callback- improved but still soiled on upper parts.
37-17-1 Violation: 37-17-1Observed ceiling/ vent/ shields soiled with accumulated dust. Very heavy throughout. Repeat Violation. Callback- improved but some still soiled.

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 3971709
Inspection Date: Wednesday, January 12, 2011
Inspection Number: 1968406
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 5
Total Number of Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed food stored on floor. Dry storage, case of potatoes , box of shells, chips. Corrected On Site.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Bulk rice, flour, etc. Dry storage room.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging from handles.
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. By grill 82 degrees, Corrected On Site.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine. Front portion of machine by dish. Repeat Violation.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Upper portion, reach ins, cook line.
29-11-1 Observed leaking pipe at plumbing fixture. Under dish machine.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Back,kitchen
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Nick arrived.

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 3971710
Inspection Date: Thursday, October 21, 2010
Inspection Number: 1968407
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 13
Total Number of Violations: 25
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream, Corrected On Site. Less than three hours, rapidly chilled in freezer. Repeat Violation.
08A-22-1 Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw beef on shelf next to cooked pasta, walk in cooler.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Walk in cooler- raw beef over cooked chicken. Repeat Violation.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs over cherries, cut onions and tortillas. Walk in cooler,
08A-28-1 Critical. Observed food stored on floor. Several cases , walk in cooler.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Croutons, metal pan.
12B-07-1 Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Over uncovered croutons.
13-03-1 Observed employee with no hair restraint. Server prepping sandwiches.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Cook line. Repeat Violation.
15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. Old foil used as shelf cover
22-20-1 Critical. Observed buildup of slime in the interior of ice machine. Both machines. Repeat Violation.
23-03-1 Observed build-up of grease on nonfood-contact surface. Exterior of cooking equipment. Repeat Violation.
23-05-1 Observed residue build-up on nonfood-contact surface. Hand sink, towel dispenser. Kitchen.
23-05-1 Observed residue build-up on nonfood-contact surface. Ice bath bucket, walk in cooler.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dish storage shelves.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in coolers throughout.
24-08-1 Equipment and utensils not properly air-dried. Wet nesting pans. Dish room.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Bins of tortilla chips.
35A-06-1 Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly strip hanging by ice machine. Corrected On Site.
35A-08-1 Critical. Observed several live flies in kitchen/prep/ storage areas.
36-15-1 Observed food debris accumulated on kitchen floor. Dry storage room.
37-02-1 Observed hole in wall. By dish, mold like growth surrounding hole.
37-05-1 Observed walls heavily soiled with accumulated food debris/ grease throughout.
37-17-1 Observed ceiling/ vent/ shields soiled with accumulated dust. Very heavy throughout. Repeat Violation.
41B-09-1 Critical. Insecticide/rodenticide use not in compliance with regulations. Hot shot bug spray not for food establishment.

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4 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 3868782
Inspection Date: Wednesday, March 24, 2010
Inspection Number: 1928580
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 3
Total Number of Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream at prep line, 46F. Product was not in contact with ice. Operator moved to a slot where pan is in contact with ice. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw beef over cooked pork, reach-in cooler. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs over produce, walk-in cooler. Corrected On Site.
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
22-19-1 Critical. Observed interior of microwave soiled.
22-20-1 Critical. Observed buildup of soil in the interior of ice machine.
23-03-1 Observed build-up of grease on exterior of cooking equipment.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom. Employee restroom.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine, greater than 200ppm. Corrected On Site.
41B-03-1 Critical. Observed unlabeled spray bottle. Corrected On Site.

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 3638160
Inspection Date: Monday, November 23, 2009
Inspection Number: 1859229
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 3
Total Number of Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bacon wrapped shrimp, 46F. Advised.
08A-29-1 Critical. Observed uncovered food- rice, flour in dry storage area. Corrected On Site.
09-01-1 Critical. Observed improper use container with no handle used to scoop sugar. Corrected On Site.
14-37-1 Observed cutting boards grooved/pitted and no longer cleanable. Repeat Violation.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
22-18-1 Critical. Observed soil residue on plastic food storage containers.
22-19-1 Critical. Observed interior of microwave soiled.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
22-22-1 Critical. Observed encrusted material on can opener.
23-03-1 Observed build-up of grease on exterior of fryers.
23-07-1 Observed walk-in cooler gaskets with slimy/mold-like build-up.
41B-01-1 Critical. Observed in use tongs stored in sanitizing solution. Corrected On Site.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine tested over 200ppm. Corrected On Site.

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 3748719
Inspection Date: Thursday, July 23, 2009
Inspection Number: 1859230
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 3638161
Inspection Date: Wednesday, July 22, 2009
Inspection Number: 1859230
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 41
Number of Noncritical Violations: 28
Total Number of Violations: 69
Details
ViolationObservations of Inspector [as written on inspection]
02 Critical. Original container: properly labeled, date marking
02 Critical. Original container: properly labeled, date marking
02 Critical. Original container: properly labeled, date marking
03 Critical. Food maintained at proper temperatures
03A Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
03A Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
03D Critical. Foods properly cooled
04 Critical. Facilities to maintain product temperature
05 Critical. Thermometers provided and conspicuously placed
08 Critical. Food protection
08 Critical. Food protection
08 Critical. Food protection
08 Critical. Food protection
08 Critical. Food protection
08 Critical. Food protection
08 Critical. Food protection
08B Critical. Cross-contamination, equipment, personnel, storage
09 Critical. Foods handled with minimum contact
09 Critical. Foods handled with minimum contact
10 In use food dispensing utensils properly stored
10 In use food dispensing utensils properly stored
12 Critical. Employee hygiene
12 Critical. Employee hygiene
12 Critical. Employee hygiene
12 Critical. Employee hygiene
13 Clean clothes, hair restraints
14 Food contact surfaces designed, constructed, maintained, installed, located
14 Food contact surfaces designed, constructed, maintained, installed, located
14 Food contact surfaces designed, constructed, maintained, installed, located
15 Non-food contact surfaces designed, constructed, maintained, installed, located
15 Non-food contact surfaces designed, constructed, maintained, installed, located
16 Critical. Dishwashing facilities designed, constructed, operated1. Wash 2. Rinse 3. Sanitize
17 Critical. Thermometers, gauges, test kits provided
20 Critical. Sanitization-concentration and/or temperature
21 Wiping cloths clean, used properly, stored
21 Wiping cloths clean, used properly, stored
22 Critical. Food contact surfaces of equipment and utensils clean
22 Critical. Food contact surfaces of equipment and utensils clean
23 Non-food contact surfaces clean
23 Non-food contact surfaces clean
24 Storage/handling of clean equipment, utensils
25 Single service items properly stored, handled, dispensed
26 Single service articles not re-used
27 Critical. Water source safe, hot and cold under pressure
29 Plumbing installed and maintained
30 Critical. Cross-connection, back siphonage, backflow
31 Critical. Toilet and handwashing facilities, number, convenient, designed, installed
32 Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
33 Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
34 Outside storage area clean, enclosure properly constructed
35A Critical. Presence of insects/rodents. Animals prohibited
35A Critical. Presence of insects/rodents. Animals prohibited
35A Critical. Presence of insects/rodents. Animals prohibited
35A Critical. Presence of insects/rodents. Animals prohibited
35B Critical. Outer openings protected from insects, rodent proof
35B Critical. Outer openings protected from insects, rodent proof
36 Floors properly constructed, clean, drained, coved
36 Floors properly constructed, clean, drained, coved
37 Walls, ceilings, and attached equipment, constructed, clean
37 Walls, ceilings, and attached equipment, constructed, clean
37 Walls, ceilings, and attached equipment, constructed, clean
38 Lighting provided as required. Fixtures shielded
41 Critical. Toxic items properly stored, labeled and used
42 Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
42 Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
44 Clean and soiled linen segregated and properly stored
47 Critical. Electrical wiring - adequate, good repair
51 Other conditions sanitary and safe operation
53A Critical. Food management certification valid

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 3565550
Inspection Date: Friday, May 15, 2009
Inspection Number: 1823093
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Total Number of Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. Meatloaf cooling in pans that were stacked. Corrected On Site.
09-01-1 Critical. Observed ice being scooped with a cup.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands. Employee handling cooked potato with barehands. Corrected On Site.
12A-22-1 Critical. Observed food employee touching lemons with their bare hands. Corrected On Site.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
23-03-1 Observed build-up of grease on exterior of fryers.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 3257439
Inspection Date: Tuesday, January 06, 2009
Inspection Number: 1718839
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 3
Total Number of Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar.
14-37-1 Observed cutting boards grooved/pitted and no longer cleanable.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
22-20-1 Critical. Observed buildup of soil in the interior of ice machine.
23-06-1 Observed build-up of food debris/grease between fryers.
23-07-1 Observed walk-in cooler gasket with slimy/mold-like build-up.
41A-10-1 Critical. Observed toxic item improperly stored. Chlorine stored on top of dishmachine.

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 3257440
Inspection Date: Thursday, August 07, 2008
Inspection Number: 1718840
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Total Number of Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
08A-27-1 Critical. Observed raw animal food stored over cooked food. Raw beef stored over cooked pork. Walk-in cooler.
08A-28-1 Critical. Observed food stored on floor. Walk-in freezer.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Croutons, chopped vegetables.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Fajita prep table.
22-20-1 Critical. Observed buildup of soil in the interior of ice machine.
23-07-1 Observed gaskets with slimy/mold-like build-up. Walk-in cooler.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine; 200ppm. Corrected On Site.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 2946840
Inspection Date: Monday, March 31, 2008
Inspection Number: 1601107
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 6
Total Number of Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed food stored on floor. Walk-in freezer.
14-33-1 Observed equipment in poor repair. Reach-in doors. By grill.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
22-24-1 Critical. Observed buildup of slime on soda dispensing nozzles. Bar.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Reach-in by grill.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters at grill.
23-05-1 Observed residue build-up on nonfood-contact surface. Handsink by ice machine.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelves.
23-07-1 Observed gaskets with slimy/mold-like build-up. Walk-in cooler.
23-08-1 Observed soda gun holster with accumulated slime/debris. Bar.
30-02-1 Critical. Vacuum breaker missing at hose bibb. Mopsink.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Bar. Corrected On Site.
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Bar.

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 2946841
Inspection Date: Tuesday, November 27, 2007
Inspection Number: 1601108
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 7
Total Number of Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed food stored on floor. Sugar.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Lexan pans.
14-41-1 Food-contact surface not smooth and easily cleanable. Small baking pans burnt/rusted.
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Stove.
22-28-1 Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
23-03-1 Observed build-up of grease on nonfood-contact surface. Vent filters.
23-05-1 Observed residue build-up on nonfood-contact surface. Handsink.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Employee restroom.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Employee restroom.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Bar.
35A-06-1 Critical. Observed the accumulation of dead or trapped insects or other pests, in control devices.
37-10-1 Observed attached equipment soiled with accumulated grease. Hood/vent system.
37-16-1 Observed ceiling soiled with accumulated dirt/dust.
38-07-1 Lights missing the proper shield, sleeve coatings or covers.
50-09-1 Critical. Current Hotel and Restaurant license not properly displayed. Corrected On Site.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
Inspection Date: Tuesday, May 29, 2007
Inspection Number: 1440118
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
Total Number of Violations: 12
Details
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
2 risk violations of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 critical violation of code 28 which requires:
  • “Sewage and wastewater disposed properly.”
1 critical violation of code 30 which requires:
  • “Cross-connection, back siphonage, backflow”
1 violation of code 33 which requires:
  • “Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean”
1 violation of code 34 which requires:
  • “Outside storage area clean, enclosure properly constructed”
2 critical violations of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
Inspection Date: Tuesday, November 14, 2006
Inspection Number: 1440119
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 8
Total Number of Violations: 14
Details
1 critical violation of code 06 which requires:
  • “Potentially hazardous food properly thawed.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
4 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
2 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 critical violation of code 30 which requires:
  • “Cross-connection, back siphonage, backflow”
1 violation of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 critical violation of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
2 critical violations of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Durango Steakhouse, Titusville may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Durango Steakhouse, Titusville.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Durango Steakhouse, Titusville may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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