DirtyFLRestaurant Inspection Data

EL PATIO

Washington Street
Key West, Florida, 33040
Casa Marina
Monroe County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10814650

  • N/A:No Violations Were Observed

Inspection Date: 4/7/2025

Inspection #: Visit ID: 8868775

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed: a bowl in the 2door reach-in cooler in the food pan with beef. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observe: an employee covered drink stored on the prep table next to the flat top. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed: a door gasket on the flip top reach-in cooler next to the wall on the cook line, is torn. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor behind the bar.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed: a wet cloth under a cutting board in prep.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed: lack of signs directing employees to wash hands, at multiple hand wash sinks in the kitchen and bar.
  • 22-41-4:High 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. Observed: the dish wash machine was at 0ppm for chlorine. The jug was changed and reached 100 ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line in the glass front reach-in cooler: butter 50°, pork 45°, slice cheese 48°, raw beef 44°. All items moved to a reach-in freezer. Repair man called, on the way. ALSO, on the cook line: flip top reach-in cooler: shrimp 52°, chicken 53°, fish 55°, beef 56,54°, snow crab mix 54°. All items moved to the reach-in freezer. Items stocked from other coolers/areas, some items may have been prepped today, no history to verify. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: refried beans at 117° in the hot well. These were moved to the flat top, to achieve 165° or greater. ALSO, rice in the hot well, 129°. This was discarded and fresh rice was added, 174°. **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed: a sanitizer bucket at the wait station, 400 ppm for chlorine. This was stored over bottled ketchup. The bucket was moved below. Staff went to dilute the concentration to 100 ppm by dumping some solution and adding water. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener has dried food debris on the blade.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at the bar. Repeat Violation

Inspection Date: 11/6/2024

Inspection #: Visit ID: 8868327

  • N/A:No Violations Were Observed

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8790844

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls inside cooked beef and rice in reach in cooler. Cup no handle inside sugar bin. Manager moved all handle less items. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep area in side room. Manager moved drink. Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bag of milk on shelf over chocolate cake in storage reach in freezer, manager moved item to the bottom and labeled.
  • 14-11-5:Basic - Equipment in poor repair. Small reach in cooler on cooks line the gasket is torn. Small reach in cooler holding salsa the shelves are started to rust Pitt the surface. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Box of soda syrup on floor in side storage room.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces attached to wall to hold shelves the wood is unsealed. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers in side prep room the exterior is soiled. Walk in cooler fan guards. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Box of dinner napkins on floor in side storage room.
  • 41-07-4:High Priority - Container of medicine improperly stored. Container of pain pills on shelf over cooking lard in side prep room, manager moved medicine. Corrected On-Site
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Birria beef cooked 8/9.
  • 22-41-4:High 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. Tested at 0ppm, manager changed chemical bucket, primed line, retested at 50ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 12A-13-4: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 placed raw chicken on cook top then with same gloves he grabbed tongs and scooped tomatoes onto flat top, manager stopped employee and had him change gloves and wash hands.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting onions and cilantro in prep area no gloves, inspector gave gloves to employee and put them on.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (55F - Cold Holding); sour cream (51F - Cold Holding); lettuce (51F - Cold Holding) Items in flip top cooler on cooks line, other items were 41F or below, employee added ice pans below items. Retemped items lettuce 48, cheese 49, sour cream 43. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cooks line with staining. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple metal scrub pads in Handwash sink by Three compartment sink. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by Three compartment sink also missing handwashing sign. Employee replaced paper towels. **Corrective Action Taken** Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Manager was unable to find 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. Observed all Servsafe certificates expired. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by tea area with no label. Repeat Violation

Inspection Date: 1/18/2024

Inspection #: Visit ID: 8450258

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Inside walk in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of reach in cooler on cooks line, operator moved drink. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Small reach in cooler on cooks line the gasket is torn/ in disrepair. Cutting board on reach in cooler cooks line with cut marks. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Inside walk in cooler. Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Raw beef with the tongs handle directly on food, operator moved tongs. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar, on cooks line, and in prep kitchen.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden attachments on wall holding shelves in kitchen not sealed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer interior soiled. Walk in cooler fan guards. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On food containers in reach in cooler.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Box of lightbulbs above prep table. Box of tools over oil in prep kitchen.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing on shelf at room temperature, operator moved beef to cold water with water running on item. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt in plastic container, employee labeled. Corrected On-Site Repeat Violation
  • 22-41-4:High 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. Observed 0ppm. Operator called technician and they helped operator prime line, retested machine at 100ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Stacked pull out drawers used for household items containing salt the containers are non food grade.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2023. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cheese in reach in cooler. Employee moved raw fish to the bottom. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork marked 1/7 and shredded chicken marked 1/6. Employee on cooks line stated the item was made 5 days prior, container had an old date mark. Operator dated with date reflecting 5 days ago. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened pack of hot dogs opened 3 days ago no date mark.
  • 11-27-4: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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler cooks line stained. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Drink pitcher inside Handwash sink behind bar, operator removed. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by dish machine containing grill cleaner, operator labeled. Corrected On-Site

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8449947

  • N/A:No Violations Were Observed

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8389300

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Stack of clean plates on bar outside, employee placed back into holding bin. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on top of both reach in coolers on cooks line, employee moved them to bottom shelf. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on shelf above microwave. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Multiple cutting boards in kitchen and prep area with deep cut marks. Small reach in cooler on cooks line gasket is torn. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Inside the middle of the walk in cooler. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Soda box on floor behind bar. Repeat Violation
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. On the right side of cook line. Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece holding shelf on wall above Three compartment sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Keg cooler behind bar and reach in cooler across from flat top.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Under Handwash sink by ice machine. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container under tea urns. Employee stated it was sugar.
  • 41-07-4:High Priority - Container of medicine improperly stored. 2 containers on shelf above microwave.
  • 22-41-4:High 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. 0ppm, employee changed sanitizer and primed the line, retested at 100ppm. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came back from outside into kitchen and placed on gloves to start cooking, inspector stopped employee and he washed his hands. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2023.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken and raw eggs over sauce bottles in walk in cooler, employee moved all raw items under ready to eat items. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2 pans carnitas 6/29,7/12.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 bar flies in margarita mix behind bar.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (96F - Hot Holding) on cook line counter, employee placed item back in cooler. rice (127F - Hot Holding) in steam table, spoke to employee about stirring rice and placing lid on item. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Detergent next to hot sauce jug on rack in prep room.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen and prep area. Coke soda nozzle. Interior reach in cooler shelf holding salsa containers. Interior of ice machine. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in storage closet/area blocked by tv.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At either sink in kitchen. No soap at either sink in kitchen or inside bar. Employee placed soap at Handwash sink by Three compartment sink. No sign at either sink in kitchen or inside bar. **Corrective Action Taken** Repeat Violation
  • 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. Warning