EL PATIO JALISCO
16135 NW US HWY 441 UNIT 10, ALACHUA 32615
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 1/31/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/31/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/27/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the flip-top make table cooler on cookline : COLD HOLDING OVER NIGHT: Cheese 48F, Sour cream 47F; Tomato 47F; Chicken 46F; beef 46F Rice 47F. All items had been in flip-top make table cooler overnight The following items and cold holding temperatures in the flip-top make table cooler for 3 hours: COLD HOLDING Shrimp 44F; Pico de gallo 47F, Employee placed these items in walk-in-cooler. **Warning** - From follow-up inspection 2025-01-27: Reach-in cooler: chicken 45F, sour cream 45F, tomatoes 45F. **Admin Complaint**
Food safety inspection conducted on 1/27/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/24/2025
High Priority
6
Intermediate
9
Basic
17
Total
32
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( condiment bin and ice at bar ).
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled and rusty
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware with food contact surface not inverted.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above food and plates used for customers on cook line. Manager moved employee food **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt over gum balls. Employee lunch box on top of beer bottles
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment (cups)not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water in office next to kitchen
- 08B-38-4:Basic - Food stored on floor. Box of plastic bottle margarita mix on the floor at bar.
- 10-14-5:Basic - Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in cinnamon sugar In-use utensil in non-time/temperature control food stored with handle touching food ( rice )
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield cover missing by walk-in-cooler.
- 51-18-6:Basic - No copy of latest inspection report available. Last inspection not available at time of inspection.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored in kitchen.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service trays not inverted. Manager inverted trays. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. Container of chips not covered, chipotle, ice tea not covered, Black beans not covered in reach in cooler Manager placed cover on items **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( condiments, cinnamon sugar Chicken ) from original container not labelled with name of contents. employee removed bowls **Corrected On-Site**
- 41-07-4:High Priority - Container of medicine improperly stored. rubbing alcohol over salt shaker
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk-in-cooler at 47F kept overnight in walk-in-cooler
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024. License renewed today at 2:30 pm **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken stored in flip-top make table cooler over sliced onions and cilantro
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the flip-top make table cooler on cookline : COLD HOLDING OVER NIGHT: Cheese 48F, Sour cream 47F; Tomato 47F; Chicken 46F; beef 46F; COOLING: rice 47F overnight in walk-in-cooler. All items had been in flip-top make table cooler overnight **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the flip-top make table cooler on cookline : COLD HOLDING OVER NIGHT: Cheese 48F, Sour cream 47F; Tomato 47F; Chicken 46F; beef 46F Rice 47F. All items had been in flip-top make table cooler overnight The following items and cold holding temperatures in the flip-top make table cooler for 3 hours: COLD HOLDING Shrimp 44F; Pico de gallo 47F, Employee placed these items in walk-in-cooler. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on cook line soiled and top rusted. Mold like substance on the inside of the food contact surface of the ice machine. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
- 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. Splatter shield missing on right interior side of microwave on cookline
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic Tortilla cover had several cracks and chips
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat test strips for three-compartment sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at bar hand wash sink
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment does not have a probe thermometer available.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some of the food handler training certificates not available. Kept at other location
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of taco meat, carnitas, container of salsa, beef, rice prepared several days earlier with no date mark.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink by dishmachine
Food safety inspection conducted on 1/24/2025 revealed 32 total violations (6 high priority, 9 intermediate, 17 basic).
Inspection on 1/8/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-08: No change, license expired on 6/1/2024. **Admin Complaint**
- 53B-01-5: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 of training for any employees. **Warning** - From follow-up inspection 2025-01-08: No proof of employee training available. **Admin Complaint**
Food safety inspection conducted on 1/8/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 10/29/2024
High Priority
8
Intermediate
5
Basic
10
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles throughout the kitchen. **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in cooler across from cook line. Employee removed drink during inspection. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from dish area.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Pan stored on shelf across from dish area.
- 08B-38-4:Basic - Food stored on floor. Pot of beans stored on floor in front of cook line. Employee placed pot on table during inspection. **Corrected On-Site**
- 10-14-5:Basic - Ice bucket/shovel not inverted between uses. Ice bucket stored next to kitchen ice machine. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on kitchen shelf. Employee turned pans over during inspection. **Corrected On-Site** **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Bacon stored in reach-in freezer next to back door. Cooked beef stored in walk-in cooler.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in dish area next to dish machine.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of salt on shelf at the end of the cook line.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: enchilada sauce (58F - Cooling). Employee stated item prepared the previous evening.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in walk-in cooler: enchilada sauce (58F - Cooling). Employee stated item prepared the previous evening.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tamales stored in to go bags in reach-in freezer next to back door.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024. **Repeat Violation** **Admin Complaint**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee talking on phone with gloves on then proceeded to cover rice to reheat in oven without washing hands and changing gloves. Inspector stopped employee and had employee change gloves and wash hands. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in reach-in cooler across from cook line: tomatoes (46F - Cold Holding). Employee stated tomatoes stored in cooler overnight. Item stored in wait station reach-in cooler: salsa (51F - Cold Holding). Employee stated tomatoes stored in cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: tomatoes (46F - Cold Holding). Employee stated tomatoes stored in cooler overnight. Item stored in wait station reach-in cooler: salsa (51F - Cold Holding). Employee stated tomatoes stored in cooler overnight. **Repeat Violation** **Admin Complaint**
- 03E-06-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Rice being reheated in microwave without being covered. Employee moved rice to oven to finish reheating. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle of tea machine in wait station. Cutting board on reach-in cooler across from cook line. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bottle of dish soap stored in dish area hand washing sink. Employee removed bottle of dish soap from sink. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
- 53B-01-5: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 of training for any employees. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of cooked chicken stored in walk-in cooler. Employee stated chicken was cooked on 10/27.
Food safety inspection conducted on 10/29/2024 revealed 23 total violations (8 high priority, 5 intermediate, 10 basic).