EL PATRON MEXICAN GRILL & BAR

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area, observed two live roaches on floor under prep table, one live roach on wall above prep table, one live roach under reach-in cooler at the cook line, three live roaches under server cooler and one live roach on wall behind ice machine. Warning - From follow-up inspection 2025-09-24: Eight live roaches under reach-in cooler at the cook line (on wheels, side of cooler and exterior part of gaskets) Nine live roaches on exterior part of cooler at the server area. Two live roaches on wall behind cook line. Admin Complaint - From follow-up inspection 2025-09-25: Two live roaches on floor near storage shelf, Manager killed and cleaned. One live roach on floor under reach-in cooler, Manager killed and cleaned. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately eight live roaches on glue trap under prep table at the kitchen area, manager removed and discarded. Corrective Action Taken Warning - From follow-up inspection 2025-09-24: Time Extended - From follow-up inspection 2025-09-25: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed ten dead roaches on floor near storage area at the cook line. One dead roach on floor under stove Six dead roaches on floor under flat top grill. Six dead roaches on floor in front of walk-in cooler entrance Three dead roaches on floor behind cooler near ice machine. Warning - From follow-up inspection 2025-09-24: Three dead roaches on floor under coolers. Employee cleaned. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-09-25: Two dead roaches on floor under cooler, Manager cleaned. Admin Complaint Corrective Action Taken

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area, observed two live roaches on floor under prep table, one live roach on wall above prep table, one live roach under reach-in cooler at the cook line, three live roaches under server cooler and one live roach on wall behind ice machine. Warning - From follow-up inspection 2025-09-24: Eight live roaches under reach-in cooler at the cook line (on wheels, side of cooler and exterior part of gaskets) Nine live roaches on exterior part of cooler at the server area. Two live roaches on wall behind cook line. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately eight live roaches on glue trap under prep table at the kitchen area, manager removed and discarded. Corrective Action Taken Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed ten dead roaches on floor near storage area at the cook line. One dead roach on floor under stove Six dead roaches on floor under flat top grill. Six dead roaches on floor in front of walk-in cooler entrance Three dead roaches on floor behind cooler near ice machine. Warning - From follow-up inspection 2025-09-24: Three dead roaches on floor under coolers. Employee cleaned. Admin Complaint Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw fish stored bellow raw beef, Manager moved. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. At the kitchen area, observed two live roaches on floor under prep table, one live roach on wall above prep table, one live roach under reach-in cooler at the cook line, three live roaches under server cooler and one live roach on wall behind ice machine. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw fish 45F, raw chicken 45F, Manager add ice. Also in Walk-in cooler cooked chicken 47F, raw beef 47F, raw pork 47F, per manager cooler had heavy traffic during morning hours, Manager opened walk-in freezer door, temperatures dropped to 43F. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Intermediate - 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. For two onsite new employees Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, no date marked for cooked pork, per employee pork cooked 09/21/2025, also milk no date marked for

Intermediate - Spray bottle containing toxic substance not labeled. At the cook line, observer spray bottle with blue liquid next to sink not labeled, also spray bottle with yellow liquid.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately eight live roaches on glue trap under prep table at the kitchen area, manager removed and discarded. Corrective Action Taken Warning

Basic - Dead roaches on premises. Observed ten dead roaches on floor near storage area at the cook line. One dead roach on floor under stove Six dead roaches on floor under flat top grill. Six dead roaches on floor in front of walk-in cooler entrance Three dead roaches on floor behind cooler near ice machine. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue. Interior of Cabinets at the kitchen area with food residue

Basic - Working containers of food removed from original container not identified by common name. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for employees hired four months earlier Warning - From follow-up inspection 2025-01-21: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. No documents on site. Warning - From follow-up inspection 2025-01-21: Time Extended

High Priority - Container of medicine improperly stored. Cold medicine, stored above, clean equipment on clean ware rack.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook Wearing gloves handled raw beef, then change gloves but did not wash hands and handled serving dishes Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves, using cleaning equipment, then handled Food container with ready to eat food and covered the container Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Tribe stored in thank you bags in walk in freezer. Two bags of chili stored in black trash bag

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Robbie and containers stored above fish and walk in cooler and walk-in freezer . Manager moved fish above raw beef Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of Barbacoa in walk-in cooler with date made eight days prior to inspection, also marisco sauce date marked 12/10/24. One line with mold under grill and cook line

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Three compartment sink using other sanitizer solution at 170 ppm . label requires 500 ppm. Employee replaced sanitizer solution with chlorine and brought it to 50 ppm.Corrected On-Site Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server cleaned off soil dishes in dishwasher area, then handled the inside of a to go tray without washing hands Warning

High Priority - Toxic substance/chemical improperly stored. Bottle of glass cleaner stored on the same shelf with takeout trays. Manager remove glass cleaner Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum, breaker, missing On hose bib under steam table also, at mop sink on "Y" connector?

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy during inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for employees hired four months earlier Warning

Intermediate - 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. No documents on site. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of ham, prepared three days earlier, with no date mark. Manager placed label on ham container Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not label . Employee labeled bottle Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve not operating at hand wash sink, and cook line . Manager repaired water valve Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle, used to dispense sugar and flour. Manager instructed employee to remove bowls Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket and reach in cooler torn

Basic - Employee eating in a food preparation or other restricted area. Employee water bottle on prep table and cook line . employee water bottle over fliptop make table and cook line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee oatmeal in reach in cooler not labeled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on soda syrup boxes. Manager removed jacket from boxes. Employee cell phone and flip top make table on Cook line Employee jacket stored above clean wares Corrected On-Site

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge used at three compartment sink to clean dishes and pots

Basic - Food-contact surface not smooth and easily cleanable. Wood surface surrounding steam table on cook line, that is not smooth and cleanable surface is also showing where the paint has worn off

Basic - Ice bucket improperly stored. Ice buckets not inverted or protected next to ice machine

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between Fliptop make table, coolers, and cook line

Basic - In-use tongs stored on equipment door handle between uses. Tongue stored on fryer door handle and cook line

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with food

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles on reach in cooler and cook line soil with food debris. Soiled shelf with food particles above fliptop, make table and cook wine

Basic - Old labels stuck to food containers after cleaning. Old labels on clean food containers

Basic - Standing water in bottom of reach-in-cooler. Standing water inside the bottom of a reach in cooler on Cook line

Basic - Stored food not covered. Stored chilies in Walk-in freezer, not covered

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above, ready to eat cheese and sour cream in the walk-in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry. Mob stored in wringer

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths, stored on food prep table

Basic - Working containers of food removed from original container not identified by common name. Bottle of oil on cook line not labeled