How many health inspections has SAN ANTONIO RESTAURANT had?

SAN ANTONIO RESTAURANT has had 23 inspections according to Florida DBPR records.

Has SAN ANTONIO RESTAURANT ever been shut down?

Yes, SAN ANTONIO RESTAURANT has been shut down 1 time by state inspectors.

What are the most common violations at SAN ANTONIO RESTAURANT?

The most frequently cited violations at SAN ANTONIO RESTAURANT are: Proper ventilation, Chemical properly stored, Consumer advisory.

What does Florida violation V03 (Employee health reporting) mean?

OUTBREAK ENABLER: Food workers who fail to report illness symptoms are the #1 cause of multi-victim outbreaks. Norovirus is shed in billions of viral particles per gram of stool — as few as 18 particles cause infection. One symptomatic worker can infect hundreds of customers before detection. CDC links 70% of Norovirus outbreaks to infected food handlers. Employees must immediately report: vomiting, diarrhea, jaundice, sore throat with fever, infected wounds or boils. Must also report diagnosed illness with Salmonella Typhi, Shigella, E. coli O157:H7, Hepatitis A virus, or Norovirus. Person in charge must exclude or restrict employees per FDA Food Code guidelines.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V21 (Time as control) mean?

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

SAN ANTONIO RESTAURANT

32625 SR 52, San Antonio, FL 33576

Pasco County · Permanent Food Service · Owner: SAN ANN LIQUORS INC · License: SEA6100578

SAN ANTONIO RESTAURANT in San Antonio, FL has 23 inspections on record with 169 total violations (7.3 per inspection) and 1 emergency closure.

23Inspections

169Violations

1Closures

Data current as of May 19, 2025

Emergency Closures (1)

Emergency closure history for SAN ANTONIO RESTAURANT
Date	Reason	Reopened
Nov 19, 2020	Rodent activity	15:28:00

Inspection History (23)

May 19, 2025 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V03 Employee health reporting

SAN ANTONIO RESTAURANT

Emergency Closures (1)

Inspection History (23)

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