PATRON AZTECA
5181 SHERIDAN ST
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
1
Intermediate
2
Basic
5
Total
8
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line reach in coolers
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed on walk in freezer floor
- 38-01-4:Basic - Light shield damaged/in disrepair. Observed above ice machine
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled Repeat Violation
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed at left side cook line prep table shelf Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked shrimp, raw beef stored above cooked chicken tacos in cook line drawers. Operator reorganized Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink. Operator refilled Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at wait station not labeled, operator labeled windex Corrected On-Site
Food safety inspection conducted on 3/12/2025 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 11/20/2024
High Priority
1
Intermediate
0
Basic
1
Total
3
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled Warning - From follow-up inspection 2024-11-20: Next unannounced inspection **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. 3 door middle flip top: sour cream (52F-60F); guacamole with tomatoes (58F); salsa (60F); cooked pork (60F); cut tomatoes (61F); cut cabbage (58F); cheese (58F); raw bacon (49F). Per operator items being held in unit for 2 hours. Operator discarded some items and other items. Retook temperatures with 5F-7F degree changes in temperatures. Operator called for service drawers under grill: raw beef (50F); raw chicken (50F). Per operator items in unit less than 3 hours. Operator iced items and retook food temperatures at 41F at below at end of inspection. **Corrective Action Taken** Warning - From follow-up inspection 2024-11-20: Drawers under grill: all items temped 41F or below 3 door Middle flip top: Cooked pork 62F, cut tomatoes 57F, cut lettuce 59F, guacamole with tomatoes 53F, sour cream 56F, salsa 60F, shredded cheese 57F, cooked tomato sauces 60F. Operator states items have been in unit for 4 hours. Unknown time out of temperature. Items not prepared or portioned today. See Stop Sale Admin Complaint
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to restrooms/emergency exit - From follow-up inspection 2024-11-20:
Food safety inspection conducted on 11/20/2024 revealed 3 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 11/19/2024
High Priority
3
Intermediate
2
Basic
3
Total
9
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed on cook line holding dry storage food items Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled Warning
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed on prep table left side cook line Warning
- 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. Bar dishwasher tested at 0ppm chlorine. Sanitizer empty. Operator replaced sanitizer and retested at 100ppm Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door middle flip top: sour cream (52F-60F); guacamole with tomatoes (58F); salsa (60F); cooked pork (60F); cut tomatoes (61F); cut cabbage (58F); cheese (58F); raw bacon (49F). Per operator items being held in unit for 2 hours. Operator discarded some items and other items. Retook temperatures with 5F-7F degree changes in temperatures. Operator called for service drawers under grill: raw beef (50F); raw chicken (50F). Per operator items in unit less than 3 hours. Operator iced items and retook food temperatures at 41F at below at end of inspection. **Corrective Action Taken** Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer bucket at bar tested at 200+ppm chlorine. Operator remade and retested at 100ppm Corrected On-Site Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refried beans (3:15) (134F - Cooling); refried beans (3:55) (126F - Cooling) being cooled on prep table at room temperature. Based on current cooling rate beans will not reach 70F within 2 hours. Operator moved to walk in cooler. Discussed proper cooling with operator **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled. Operator started to clean and sanitize **Corrective Action Taken** Repeat Violation Warning
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to restrooms/emergency exit
Food safety inspection conducted on 11/19/2024 revealed 9 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 6/5/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee mug on counter in expo line next to beverage station. Operator removed. 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. Employees personal backpacks stored on shelving in dry storage area, not separated from food items. Operator removed. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in direct contact with ice machine surface. Operator placed inside a container. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In expo line under hand sink. operator replaced amd stored properly. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. Observed 2 dented cans of tomato purée. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled. Operator cleaned and sanitized Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand was sink in triple compartment sink area blocked by carts, operator removed carts from area. Corrected On-Site Repeat Violation
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed unlabeled bottles filled with chemicals in 3CS area. Operator labeled spray bottles. Corrected On-Site
Food safety inspection conducted on 6/5/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 4/2/2024
High Priority
4
Intermediate
5
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of black mold like substance buildup on AC vents throughout kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup with drinking water stored on in-use prep table. Operator relocate cup. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from an open container at cookline. Repeat Violation Admin Complaint
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed old food residue buildup on walk in freezer floor.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation Admin Complaint
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old food residue buildup inside microwave at cookline.
- 08B-12-5:Basic - Stored food not covered. -Observed uncovered containers with salt and pepper in dry storage area. Operator covered -Observed several uncovered containers with TCS foods stored in walk in cooler from yesterday. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt removed from the original container not identified by common name. Repeat Violation Admin Complaint
- 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 chlorine sanitizer at dishwashing machine at 00 ppm. Operator replaced solution. Final test at 100 ppm. Corrected On-Site
- 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. Observed dishwasher employee touch dirty dishes and then removed clean and plates without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken and beef cold held in refrigerator drawers at 47F. Per operator, both items transfer from walk in cooler 1.5 hours prior to the inspection. Operator placed ice pack on items for quick chill **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 Beef (110F - Hot Holding); chicken (128F - Hot Holding). Per operator, both items cooked 1 hour prior to the inspection and place in steam table. Advice operator to reheat chicken and beef to 165F. Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical quaternary test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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. A poster has been emailed to the operator. Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwashing area block with rolling cart
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Observed no date marked on various TCS food items such as cooked chicken, pork, beans and beef stored in walk-in cooler. Per operator, all items were cooked yesterday morning.
Food safety inspection conducted on 4/2/2024 revealed 18 total violations (4 high priority, 5 intermediate, 9 basic).