DURANGOS STEAKHOUSE
4825 HELEN HAUSER BLVD · TITUSVILLE · Brevard County · FL 32780
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 4
03C-44-5High Priority – Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Par cooked chicken wings in hot holding unit not hot holding, item was at 90° cooling from approx 10-1030 am today, was told by line cook the wings are cooked 3/4 of the way thru and finished cooking in fryer as ordered. Explained to cook and operator the requirements needed for non continuos cooked items, cook placed par cooked chicken wings back into oven to finish cooking to 165°. Reheated to 181° within 20 mins and placed in walk in freezer to rapid chill. **Corrective Action Taken**
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Washing Machine at bar reading 0 ppm chlorine. Empty gallon sanitizer solution replaced, unit primed at retested minimum 4 x, still at 0 ppm **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed grill cook remove cell phon3 and his beverage from the cutting board where they were stored and then return to grill without removing gloves and washing hands first, re-educated and corrected **Corrective Action Taken**
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food.pvc pipe pieces used to stack raw beef for presentation.
Intermediate 6
16-33-4Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Bar Dish Washing Machine was set up but not tested to confirm sanitizer at correct level. **Warning**
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served.
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk opened with no date mark and half and half with Monday marking on cooks line
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Par cooked chicken wings in hot holding unit not hot holding, item was at 90° cooling from approx 10-1030 am today, current time 1210pm was told by line cook the wings are cooked 3/4 of the way thru and finished cooking in fryer as ordered. Explained to cook and operator the requirements needed for non continuos cooked items, cook placed par cooked chicken wings back into oven to finish cooking to 165°. Reheated to 181° within 20 mins and placed in walk in freezer to rapid chill. **Corrective Action Taken**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line soiled/stained. **Repeat Violation**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee on site without signed employee agreement, Ivan. Is scheduled for work today and Highly susceptable population will have him sign agreement. **Warning**
Basic 11
24-06-4Basic – Clean utensils or equipment stored in rusted drawer or rack.
16-55-4Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Grill cook beverage stored on portable cutting board. Removed **Corrective Action Taken**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Grill cook cell phone stored on portable cutting board, removed. **Corrective Action Taken** **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Food serve trays finish not intact and loose. **Repeat Violation**
36-01-4Basic – Floor not cleaned when the least amount of food is exposed. Under and behind equipment, floors, walls, baseboards soiled. Ceiling tiles soiled in prep/cooks line areas. **Repeat Violation**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer at bar ice block bottom of both units. **Repeat Violation**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. He's at the open pit grill station, no sigh or soap at hand wash sink. 2 hand wash sink at bar without sign or supplies. Plans state both hand wash sinks in question are hand wash sink not dump sinks **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking and holding equipment on cooks line soiled with dust, grease and old food debris. **Repeat Violation**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Interior salad / fry upright reach in cooler unit heavily soiled. Reach in cooler make tables on cooks line interiors soiled with old food debris, ledge area under lid and bottom of units. **Repeat Violation**
29-49-6Basic – Standing water in bottom of reach-in-cooler. 2nd make table at salad station with clean standing water in terror bottom
Inspector observations synchronized from DBPR on October 12, 2026 4:37 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.