PATRON AZTECA
5181 SHERIDAN ST
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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).