DirtyFLRestaurant Inspection Data

EL PATIO LATIN FUSION

With 4 documented inspections, EL PATIO LATIN FUSION in BOCA RATON has achieved a 2.0/5 food safety rating. Food safety practices have remained consistent.

1949 NW 2 AVE

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/16/2025

Inspection #: Visit ID: 13520349

  • 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding) Observed in flip top cooler on cook line. Observed 2 inch gap in between food storage pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning - From follow-up inspection 2025-09-16: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler cook line: Raw shell eggs 51F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature index excess of four hours. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding) Observed in flip top cooler on cook line. Observed 2 inch gap in between food storage pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: diced tomatoes (59F - Cold Holding); sliced tomatoes (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (131F - Hot Holding) Observed in table top holding unit. Per operator, out of temperature in excess of two hours. See stop sale. Warning - From follow-up inspection 2025-09-16: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line: Steak 57F cold holding Chicken 60F cold holding Pork 51F cold holding Sausage 51F cold holding Cooked plantains 52F cold holding Cheese 51F cold holding Cream 52F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: diced tomatoes (59F - Cold Holding); sliced tomatoes (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale. bar cooler: milk (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, left out on counter for approximately 5 minutes. Advised operator to place in freezer to quick chill. Warning - From follow-up inspection 2025-09-16: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line: Steak 57F cold holding Chicken 60F cold holding Pork 51F cold holding Sausage 51F cold holding Cooked plantains 52F cold holding Cheese 51F cold holding Cream 52F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. Admin Complaint

Inspection Date: 9/15/2025

Inspection #: Visit ID: 10896717

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Measuring cup used as scoop in flour container. Warning
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean ladles and spoons stored in plastic container that has an accumulation of food debris. Warning
  • 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. walk in cooler: cooked pork (48F - Cooling) at 11:05am; cooling since 9/14 @ 5:30pm At current rate of cooling product did not reach 41F within 6 hours. Observed in tightly wrapped deep container. See stop sale. Warning
  • 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: cooked pork (48F - Cooling) at 11:05am; cooling since 9/14 @ 5:30pm At current rate of cooling product did not reach 41F within 6 hours. Observed in tightly wrapped deep container. See stop sale. Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw pork. Raw chicken next to and over raw beef. All products not in commercial packaging. Emailed safe storage chart to operator. Educated and advised operator to store products as denoted on safe storage chart. Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding) Observed in flip top cooler on cook line. Observed 2 inch gap in between food storage pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding) Observed in flip top cooler on cook line. Observed 2 inch gap in between food storage pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: diced tomatoes (59F - Cold Holding); sliced tomatoes (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (131F - Hot Holding) Observed in table top holding unit. Per operator, out of temperature in excess of two hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: diced tomatoes (59F - Cold Holding); sliced tomatoes (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale. bar cooler: milk (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, left out on counter for approximately 5 minutes. Advised operator to place in freezer to quick chill. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (131F - Hot Holding) Observed in table top holding unit. Per operator, out of temperature in excess of two hours. See stop sale. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bleach stored next to food service gloves and to go containers at storage shelf by dry storage. WD 40 stored next to and over to go lids and cups on shelf next to chest freezer. Educated operator on proper chemical storage. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sliced scallions in hand sink by triple sink area. Advised operator not to use hand sinks for anything other than hand washing. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.

Inspection Date: 7/25/2024

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt and sugar Corrected On-Site

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8625732

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 87F. Placed on flat top. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bane Marie across from cook line
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags storing food in freezer chest in back storage room.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (120F - Hot Holding) in steam table. In unit less than four hours. Reheated To 165F. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm).

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Last Enriched At: 5/14/2025
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