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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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2 Food Service Inspections Since July 1, 2014
Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 5225689
Inspection Visit ID: 5475335
Inspection Date: Monday, December 15, 2014
Inspection Number: 2468944
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
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.
Total Number of Violations: 40
Number of High Priority Violations: 11
Number of Intermediate Violations: 7
Number of Basic Violations: 22
Details
ViolationObservations of Inspector [as written on inspection]
23-17-4 Basic.Accumulation of food debris/soil residue on soap dispenser.
16-01-4 Basic.Dishmachine has no data plate/operating specifications. Bar dish machine
12B-03-4 Basic.Employee's drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
14-11-4 Basic.Fan cover missing in the walk in freezer. **. Repeat Violation**
10-08-4 Basic.Ice scoop handle in contact with ice. **Corrected On-Site**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop for mash potatoes.
16-03-4 Basic.Moderate Accumulation of debris inside warewashing machine.
23-25-4 Basic.Moderate Build-up of grease on hood filters.
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Bar
40-01-4 Basic.No suitable facilities provided to store employee clothing and other possessions. Apron on rack in prep room, hats on top of the dish machine and jacket on a shelf on the cook line.
14-52-4 Basic.Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Interior door on the roll top cooler on the cook line.
16-46-4 Basic.Old labels stuck to food containers after cleaning. **. Repeat Violation**
08B-30-4 Basic.Open bag of pasta in the dry storage area. **Corrected On-Site**
08B-36-4 Basic.Rack of bread stored in a location that is exposed to splash/dust. Next to hand sink. **Corrected On-Site**
36-18-4 Basic.Several Floor tiles cracked, broken or in disrepair. Through out kitchen and dish area. **. Repeat Violation**
14-38-4 Basic.Several Food storage container/container lid cracked or broken.
23-09-4 Basic.Soiled reach-in cooler gaskets. Sauté cooler and 2 door glass cooler at the bar.
08B-14-4 Basic.Stored ice cream balls. Not covered in walk-in freezer. **Corrected On-Site**
14-41-4 Basic.Walk-in cooler gasket torn/in disrepair.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Bar. **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Flour or corn meal flour, container of butter that was labeled sugar **. Repeat Violation**
23-23-4 Basic.table fans has heavy accumulation of food debris/dust/grease/soil residue.
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 44° to 46° truck delivery left at 11:00am recommend rapid chill
22-49-4 High Priority.Bar Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Wrong chemical installed. Manager changed chemicals after firming water through. Checked again found at 50 ppm **Corrected On-Site**
03C-08-4 High Priority.Cooked comminuted beef not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. Finish cook 152° cook placed back on the char grill to finish cooking. Found at 155° **Corrected On-Site**
01B-01-4 High Priority.Dented can of olive oil. See stop sale. 1 gallon
12A-06-4 High Priority.Employee's failed to wash hands before putting on new set of gloves to work with food.
29-35-4 High Priority.No vacuum breaker on fitting/splitter added to hose bibb.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauté cooler: c. H Mac n cheese 49° 44° due to being over stocked. Recommend to rapid chill. Cook removed over stocked portions and placed in the cooler. Feta 47° heavy whipping cream 45° cook stars out for a few minutes. Recommend rapid chill.
08A-02-4 High Priority.Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw cases of fish stored over packets of butter. **Corrected On-Site**
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
29-37-4 High Priority.Spray hose at dish sink lower than flood rim of sink.
41-11-4 High Priority.Toxic substance/chemical stored by or with single-service items. Top of the Dish machine chemicals next to gloves. Outside dry storage area chemicals above single service items. **Corrected On-Site**
22-20-4 Intermediate.Accumulation of black mold-like substance in the interior of the ice machines
22-05-4 Intermediate.Cook line Cutting board(s) stained.
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
22-23-4 Intermediate.Encrusted, soiled material on veggie chopper
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Filling a pitcher of water in hand sink on the cook line. Ice also dumped in hand sink. **. Repeat Violation**
16-31-4 Intermediate.No proper quaternary chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
22-07-4 Intermediate.Slicer blade guard moderately soiled with old food debris. **. Repeat Violation**
47-02-4 Observed scorch marks around electrical outlet. For reporting purposes only. Behind ice machine. **. Repeat Violation**

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 5225689
Inspection Visit ID: 5323069
Inspection Date: Thursday, September 25, 2014
Inspection Number: 2421374
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.
Total Number of Violations: 19
Number of High Priority Violations: 2
Number of Intermediate Violations: 5
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
36-39-4 Basic.Attached equipment heavily soiled with accumulated grease. Table shelving by fryers. Use to be a drawer
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dish area
50-09-4 Basic.Current Hotel and Restaurant license not displayed. 2012. **Corrected On-Site**
29-18-4 Basic.Drain cover(s) missing. Behind upright cooler in the kitchen
14-11-4 Basic.Fan cover missing in the walk in freezer
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Cook line and dish machine area
23-03-4 Basic.Heavy Build-up of grease on the bottom shelf. Pit area
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. 2 door cooler next to flat top grill,cooler across from fryers
16-46-4 Basic.Old labels stuck to food containers after cleaning. **. Repeat Violation**
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. **. Repeat Violation**
21-16-4 Basic.Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Several bins in the storage rooms
01B-24-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Found sliced deli meats dated 9-1 and 9-8. Manager discarded
08A-01-4 High Priority.Sheet pans of Raw prime rib stored over cooked ribs **Corrected On-Site**
31A-15-4 Intermediate.Employee filled water pitche at handwash sink.
22-20-4 Intermediate.Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
22-16-4 Intermediate.Pit Reach-in cooler shelves moderately soiled with food debris.
22-07-4 Intermediate.Slicer blade guard soiled with old food debris.
29-28-4 Intermediate.Water treatment device has not been inspected or serviced according to manufacturer's instructions.
47-02-4 Observed scorch marks around electrical outlet. For reporting purposes only. Behind ice machine

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 5225689
Inspection Visit ID: 5263766
Inspection Date: Friday, June 20, 2014
Inspection Number: 2388644
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.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Small bread boards. **Corrected On-Site**
14-11-4 Basic.Equipment in poor repair. Reach in cooler lift top door. On cook line.
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area.

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 5225689
Inspection Visit ID: 5263765
Inspection Date: Thursday, June 19, 2014
Inspection Number: 2388644
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.
Total Number of Violations: 17
Number of High Priority Violations: 1
Number of Intermediate Violations: 5
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
50-09-4 Basic.Current Hotel and Restaurant license not displayed. Expired 4/12.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Small bread boards. **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **. Repeat Violation**
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets.
14-11-4 Basic.Equipment in poor repair. Reach in cooler lift top door. On cook line.
10-08-4 Basic.Ice scoop handle in contact with ice. **Corrected On-Site**
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. Directly on top of soiled ice machine shelf.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Croutons, large scoop, handle in food. **. Repeat Violation**
29-11-4 Basic.Leaking pipe at plumbing fixture. Ice machine.
16-46-4 Basic.Old labels stuck to food containers after cleaning.
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area.
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Next day warning issued.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. Mild build up.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Blocked by bread rack, prep area. **Corrected On-Site**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Bar area **Corrected On-Site**
22-01-4 Intermediate.Soda gun soiled. Mild build up.
14-76-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient thermometer in cold area, away from door, states 44°

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 5225689
Inspection Visit ID: 5037265
Inspection Date: Thursday, January 23, 2014
Inspection Number: 2340944
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.
Total Number of Violations: 16
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, wait station, grill station.
40-06-4 Basic.Employee personal items stored in or above a food preparation area. Apron, etc on prep counter, wait station.
14-11-4 Basic.Equipment in poor repair. Missing two walk in cooler fan covers.
36-22-4 Basic.Floor area(s) covered with standing water. Dish room.
36-17-4 Basic.Floor tiles missing. Replaced several, still in progress.
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Non handled, broken scoop used in bulk flour.
29-11-4 Basic.Leaking pipe at plumbing fixture. Leaking moderately in dish room.
36-62-4 Basic.Light not functioning. Pass thru/ cook line area.
51-18-4 Basic.No copy of latest inspection report available. Missing violation page.
36-25-4 Basic.Wall in disrepair. Near cove molding in dry storage area.
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. Under counters.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream was left on counter after employees used it for coffee. Operator stated been out for one hour. Placed in freezer.
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ice bath in wait station, sliced tomatoes, lettuce, not submerged, surrounded by ice. **Corrected On-Site**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. **Corrected On-Site**
35A-11-4 Intermediate.Evidence of feeding stray/wild animals - food/water bowls provided outside. Water bowls and cat food outside in rear door area.

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 5225689
Inspection Visit ID: 5037266
Inspection Date: Wednesday, September 25, 2013
Inspection Number: 2340945
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.
Total Number of Violations: 10
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Dish area.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Boards used for customer service of bread loaves grooved,
08B-38-4 Basic.Food stored on floor. Bags of water softener, outside storage room. **Corrected On-Site**
33-29-4 Basic.Grease receptacle lid open, broken, or missing. Open. **Corrected On-Site**
36-43-4 Basic.Light covers soiled with food debris/ dust.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area. **Corrected On-Site**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - handling cooked bacon. And handling lemons for drink service. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 5225689
Inspection Visit ID: 5037266
Inspection Date: Wednesday, September 25, 2013
Inspection Number: 2340945
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.
Total Number of Violations: 10
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Dish area.
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Boards used for customer service of bread loaves grooved,
08B-38-4 Basic.Food stored on floor. Bags of water softener, outside storage room. **Corrected On-Site**
33-29-4 Basic.Grease receptacle lid open, broken, or missing. Open. **Corrected On-Site**
36-43-4 Basic.Light covers soiled with food debris/ dust.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area. **Corrected On-Site**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - handling cooked bacon. And handling lemons for drink service. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 5225689
Inspection Visit ID: 4743278
Inspection Date: Thursday, January 03, 2013
Inspection Number: 2247196
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.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-38-4 Basic.Food storage container cracked or broken. Discarded **Corrected On-Site**
16-03-4 Basic.Moderate Accumulation of debris inside warewashing machine.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Has cover to replace in prep area

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 5225689
Inspection Visit ID: 4841021
Inspection Date: Thursday, January 03, 2013
Inspection Number: 2247197
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.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 5225689
Inspection Visit ID: 4743279
Inspection Date: Friday, November 30, 2012
Inspection Number: 2247197
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.
Total Number of Violations: 19
Number of Critical/Risk Violations: 15
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical.- Working containers of food removed from original container not identified by common name. Sugar container **Corrected On-Site** **Warning**
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked potato skins 47° cheese 46° recommend rapid chill. Moved to walk in cooler. Checked foods aging found at 40° in the walk in cooler. **Corrected On-Site** **Warning**
04-01-1 Critical.- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. True upright RIC fount at 49°. This unit is not to be used till maintains 41° or below **. Repeat Violation** **Warning**
05-09-1 Critical.- No conspicuously located thermometer in holding unit. True upright RIC /all reach in cooler **Warning**
08A-24-1 Critical.- Observed container of raw chicken stored over container of raw seafood in the cook line cooler. **Corrected On-Site** **Warning**
08A-29-1 Critical.- Observed uncovered ice cream balls and breaded ravioli holding in chest freezer. **Warning**
08B-09-1 Critical.- Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When touching clothing and handling dirty dishes than returning to food prep **Warning**
09-01-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense dressingsand several area's **. Repeat Violation** **Warning**
12A-16-1 Critical.- Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Not washing hands prior to changing gloves. **Warning**
12B-07-1 Critical.- Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Several locations **. Repeat Violation** **Warning**
22-20-1 Critical.- Observed moderate buildup of slime in the interior of ice machine. **Warning**
22-23-1 Critical.- Observed moderate encrusted, soiled material on slicer. **Corrected On-Site** **Warning**
23-06-1 Observed heavy build-up of food debris, on cook line gaskets,associated cook line equipment **Warning**
30-02-1 Critical.- Vacuum breaker mising at hose bibb in dish area **Warning**
32-10-1 Critical.- Covered waste receptacle not provided in women's bathroom. Employee restroom **Warning**
36-11-1 Floors tiles broken or missing in kitchen,dish area and bar **Warning**
37-11-1 Observed coils on cook line unit are heavily soiled with dust **Warning**
40-04-1 Observed personal care item stored with food. **. Repeat Violation** **Warning**
53A-09-1 Critical.- No currently certified food service manager on duty with four or more employees engaged in food preparation. Owner showed up in middle of inspection. **Corrected On-Site** **Warning**

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 5225689
Inspection Visit ID: 4487865
Inspection Date: Tuesday, October 11, 2011
Inspection Number: 2145057
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
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.
Total Number of Violations: 15
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Butterhalf half, wait station.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Wait station ric. Will not store phf's.
05-09-1 Critical. No conspicuously located thermometer in holding unit. Meat walk in.
08A-15-1 Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Butter, wait station. Operator discarded. Standing water on and in container.
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. Bulk sugar.
12B-07-1 Critical. Observed beverage container on a food preparation table or over/next to clean equipment/utensils. On scale.
15-30-1 Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage.
15-31-1 Observed nonfood-contact equipment in poor repairreach in cooler lid.
29-11-1 Observed leaking pipe at plumbing fixture. Back triple sink.
35A-01-1 Critical. Observed non-service animals in the food establishment or on premises. Evidence of feeding cats, cat food on floor in back storage shed. Observed two cats in enclosed fence area. Corrected On Site.
36-08-1 Observed floor and wall junctures not coved. In disrepair.
36-22-1 Observed floor area(s) covered with standing water. Under back room triple sink.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Dish machine.
37-18-1 Observed dusty/ debris light shields.
40-04-1 Observed personal care item stored with food. Aprons on ice machine next to butter.

Inspection For: DURANGO STEAKHOUSE
License Number: 1504582
License ID: 2135282
Inspection Visit ID: 4291524
Inspection Date: Tuesday, August 16, 2011
Inspection Number: 2061465
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.
Total Number of Violations: 36
Number of Critical/Risk Violations: 23
Number of Noncritical Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. Heavily dented,3 6 lb. Cans of pineapple.
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooling black bean salsa.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All items in grill reach in. Corrected On Site. Rapid chilled,management stated items less than 4 hours.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans. From overnight, stop sale issued.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Grill, reach in cooler. Corrected On Site. Will use other reach ins.
05-09-1 Critical. No conspicuously located thermometer in holding unit.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. /shrimp in triple sink Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs over mayonaise. Walk in cooler. Corrected On Site. Repeat Violation.
08A-28-1 Critical. Observed food stored on floor. Buckets of ice cream. Walk in freezer. Repeat Violation.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Potato skins, etc.
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. Ice scoop, non handled pan.
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. Dry storage.
15-32-1 Observed reach-in cooler gasket torn/in disrepair.
16-03-1 Critical. Observed accumulation of debris in warewashing machine and associated equipment.
22-19-1 Critical. Observed interior of microwave soiled. By expo.
22-20-1 Critical. Observed buildup of heavy slime in the interior of ice machines, chute. Repeat Violation.
22-22-1 Critical. Observed encrusted material on can opener.
22-23-1 Critical. Observed encrusted, soiled material on all slicersand dicers. Heavily soiled.
22-28-1 Critical. Observed interior of reach-in coolers soiled with accumulation of food residue. Repeat Violation.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving. Heavily soiled.
24-08-1 Equipment and utensils not properly air-dried. Wet stacking, cups.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Hand sink by back door.
33-16-1 Observed open dumpster lid. Observed several birds in dumpster.
34-07-1 Garbage enclosure area in disrepair. Wall
34-09-1 Observed grease on the ground and/or pad around grease receptacle. Very heavily soiled.
36-12-1 Floors not constructed easily cleanable. Broken tiles.
36-15-1 Observed food debris accumulated on kitchen floor. Heavily soiled, dry storage.
36-22-1 Observed floor area(s) covered with standing water. Throughout.
37-06-1 Observed wall soiled with accumulated grease. Heavy throughout. Corrected On Site.
37-10-1 Observed attached equipment soiled with accumulated grease. Cooking equipment. Heavy.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
38-07-1 Lights missing the proper shield, sleeve coatings or covers. In disrepair, back line.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine, towel bucket. Corrected On Site.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Bar dish machine. Corrected On Site.
41B-09-1 Critical. Insecticide/rodenticide use not in compliance with regulations. Non commercial use raid in office.
47-15-2 Critical. Observed an uncovered electrical box. For reporting purposes only. By ice machine in passover area.

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
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.
Total Number of Violations: 3
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
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.
Total Number of Violations: 9
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 5
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.
Total Number of Violations: 25
Number of Critical/Risk Violations: 12
Number of Noncritical 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. 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.
Total Number of Violations: 12
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 3
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.
Total Number of Violations: 13
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 3
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.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical 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.
Total Number of Violations: 69
Number of Critical/Risk Violations: 41
Number of Noncritical Violations: 28
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.
Total Number of Violations: 7
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
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.
Total Number of Violations: 7
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 3
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.
Total Number of Violations: 7
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
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.
Total Number of Violations: 13
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 6
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.
Total Number of Violations: 18
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 7
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.
Total Number of Violations: 12
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 4
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.
Total Number of Violations: 14
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 8
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 restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Durango Steakhouse in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's Durango Steakhouse.

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.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", 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 may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could 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 "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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