PATIO TIPICO
4591 NW 36 ST
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
1
Intermediate
1
Basic
13
Total
15
Inspection Details:
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean plastic container used to store food on kitchen floor. Operator removed container from floor. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed Ice machine lid broken.
- 08B-38-4:Basic - Food stored on floor. Observed plastic bottles of water stored on dry storage floor. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer. Observed inside reach in freezer by black refrigerator in kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside black microwave in kitchen. Operator cleaned microwave interior. Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing shield on light in kitchen. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed inside both restrooms. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler by prep table in back kitchen. Repeat Violation
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons faces up on prep table in kitchen. Operator stored spoons faces down. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fruit pulp thawing in standing water at 80°F on prep table in kitchen. Operator removed water and placed fruit bags in refrigerator. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on reach in cooler in kitchen. Operator placed towel in bucket with sanitizer. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour container unlabeled on shelf in kitchen. Operator labeled container. Corrected On-Site Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Raw fish ceviche not identified as raw item on Menu. Repeat Violation
Food safety inspection conducted on 2/26/2025 revealed 15 total violations (1 high priority, 1 intermediate, 13 basic).
Inspection on 9/23/2024
High Priority
3
Intermediate
4
Basic
12
Total
19
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed around ice machine. Operator removed water. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed plastic bottles of water stored on dry storage floor. Operator removed bottles from floor. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 80°F in kitchen. Operator removed water. Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed inside Beer Walk in cooler.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed inside both restrooms.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets by three compartment sink. Operator cleaned gaskets. Corrected On-Site Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside reach in cooler by produce reach in cooler in kitchen. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside produce reach in cooler in kitchen. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed under three compartment sink. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bottles of oil unlabeled in kitchen. Operator labeled bottles. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cut ham inside reach in cooler in kitchen. Operator stored products correctly. Repeat Violation
- 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 beef inside reach in freezer. Operator stored products correctly. Corrected On-Site Repeat Violation
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed more than a dozen eggs stored on prep table in kitchen. Operator removed eggs to reach in cooler. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a fan on hand wash sink by three compartment sink in kitchen. Operator removed fan. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish ceviche not identified as raw item on Menu.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed PIC did not know how to calibrate Probe Thermometer. Employee was trained by inspector how to properly calibrate Probe Thermometer. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser unlabeled in kitchen. Operator labeled bottle. Corrected On-Site
Food safety inspection conducted on 9/23/2024 revealed 19 total violations (3 high priority, 4 intermediate, 12 basic).
Inspection on 9/23/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-05: Current Hotel and Restaurant license not displayed. **Time Extended** - From follow-up inspection 2024-09-23: At time of callback inspection observed Current Hotel and Restaurant license not displayed. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door. - From follow-up inspection 2024-04-05: Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door. **Time Extended** - From follow-up inspection 2024-09-23: At time of callback inspection observed Exterior door has a gap at the threshold that opens to the outside. **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Observed water leaking from ceiling into bucket at dining area. - From follow-up inspection 2024-04-05: Observed water leaking from ceiling into bucket at dining area. **Time Extended** - From follow-up inspection 2024-09-23: At time of callback inspection Observed under three compartment sink. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed Reach in cooler soiled throughout the kitchen. - From follow-up inspection 2024-04-05: Reach-in cooler interior/shelves have accumulation of soil residues. Observed Reach in cooler soiled throughout the kitchen. **Time Extended** - From follow-up inspection 2024-09-23: At time of callback inspection Observed inside reach in cooler by produce reach in cooler in kitchen. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers by the back of kitchen near the 3 compartment sink. - From follow-up inspection 2024-04-05: Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers by the back of kitchen near the 3 compartment sink. **Time Extended** - From follow-up inspection 2024-09-23: At time of callback inspection Observed inside produce reach in cooler in kitchen. **Time Extended**
Food safety inspection conducted on 9/23/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 4/5/2024
High Priority
2
Intermediate
4
Basic
14
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-05: Current Hotel and Restaurant license not displayed. **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. - From follow-up inspection 2024-04-05: Cutting board has cut marks and is no longer cleanable. Observed at preparation area. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket in in disrepair at reach in cooler next to cook line. - From follow-up inspection 2024-04-05: Equipment in poor repair. Observed gasket in in disrepair at reach in cooler next to cook line. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door. - From follow-up inspection 2024-04-05: Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door. **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed water under handsink next to 3 compartment sink. - From follow-up inspection 2024-04-05: Floor area(s) covered with standing water. Observed water under handsink next to 3 compartment sink. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Obseved fan soiled stored on handsink. Observed gaskets soiled throughout the kitchen. Observed Hood filter soiled at cook line. - From follow-up inspection 2024-04-05: Obseved fan soiled stored on handsink. Observed gaskets soiled throughout the kitchen. Observed Hood filter soiled at cook line. **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Observed water leaking from ceiling into bucket at dining area. - From follow-up inspection 2024-04-05: Observed water leaking from ceiling into bucket at dining area. **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed above 3 compartment sink. - From follow-up inspection 2024-04-05: labels stuck to food containers after cleaning. Observed above 3 compartment sink. **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed pipe underneath handsink disconnected from plumbing. Observed water draining from pipe into bucket. - From follow-up inspection 2024-04-05: Observed pipe underneath handsink disconnected from plumbing. Observed water draining from pipe into bucket. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed Reach in cooler soiled throughout the kitchen. - From follow-up inspection 2024-04-05: Reach-in cooler interior/shelves have accumulation of soil residues. Observed Reach in cooler soiled throughout the kitchen. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers by the back of kitchen near the 3 compartment sink. - From follow-up inspection 2024-04-05: Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers by the back of kitchen near the 3 compartment sink. **Time Extended**
- 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. Observed at shelves located across from freezer. - From follow-up inspection 2024-04-05: Ripped/worn tin foil used as shelf cover. Observed at shelves located across from freezer. **Time Extended**
- 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed plates not inverted at shelf above preparation area next to cook line. - From follow-up inspection 2024-04-05: Observed plates not inverted at shelf above preparation area next to cook line. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by the kitchen area. - From follow-up inspection 2024-04-05: Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by the kitchen area. **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked black beans at reach in cooler by the back of the kitchen. - From follow-up inspection 2024-04-05: Observed raw chicken over cooked black beans at reach in cooler by the back of the kitchen. **Time Extended**
- 08A-17-6:High Priority - - From initial inspection : 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 chicken over beef at reach in freezer near 3 compartment sink. - From follow-up inspection 2024-04-05: Observed chicken over beef at reach in freezer near 3 compartment sink. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed fan on top of handsink. - From follow-up inspection 2024-04-05: Handwash sink not accessible for employee use at all times. Observed fan on top of handsink. **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : 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 black beans, chicken soup, pork belly not date marked at reach on cooler by the back of the kitchen, as per employee for more than 24 hours. - From follow-up inspection 2024-04-05: Observed no date marked on black beans, chicken soup, pork belly not date marked at reach on cooler by the back of the kitchen, as per employee for more than 24 hours. **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Marbely Perez certification expired on 6/27/2023 and Jesi Granada expired on 2/7/2024. - From follow-up inspection 2024-04-05: Observed Marbely Perez certification expired on 6/27/2023 and Jesi Granada expired on 2/7/2024. **Time Extended**
- 27-16-5:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handsink at entrance with no hot water. - From follow-up inspection 2024-04-05: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handsink at entrance with no hot water. **Time Extended**
Food safety inspection conducted on 4/5/2024 revealed 20 total violations (2 high priority, 4 intermediate, 14 basic).
Inspection on 4/4/2024
High Priority
4
Intermediate
6
Basic
14
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
- 14-11-5:Basic - Equipment in poor repair. Observed gasket in in disrepair at reach in cooler next to cook line.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed water under handsink next to 3 compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Obseved fan soiled stored on handsink. Observed gaskets soiled throughout the kitchen. Observed Hood filter soiled at cook line.
- 29-11-4:Basic - Observed water leaking from ceiling into bucket at dining area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed above 3 compartment sink.
- 29-08-4:Basic - Plumbing system in disrepair. Observed pipe underneath handsink disconnected from plumbing. Observed water draining from pipe into bucket.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed Reach in cooler soiled throughout the kitchen.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers by the back of kitchen near the 3 compartment sink.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed at shelves located across from freezer.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed plates not inverted at shelf above preparation area next to cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by the kitchen area.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers raw fish ceviche no parasite destruction letter.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked black beans at reach in cooler by the back of the kitchen.
- 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 chicken over beef at reach in freezer near 3 compartment sink.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawl on to inspector's arm at dining area. Employee discarded live roach.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed fan on top of handsink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed fan on top of the handsink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handsink next to 3 compartment sink.
- 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 black beans, chicken soup, pork belly not date marked at reach on cooler by the back of the kitchen, as per employee for more than 24 hours.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Marbely Perez certification expired on 6/27/2023 and Jesi Granada expired on 2/7/2024.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handsink at entrance with no hot water.
Food safety inspection conducted on 4/4/2024 revealed 24 total violations (4 high priority, 6 intermediate, 14 basic).
Inspection on 1/16/2024
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pot no inverted on shelf over three compartment sink inside kitchen.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed in front of reach in freezer in back kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed a pumpkin box stored on kitchen floor. Operator removed box from floor. Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed over reach in cooler inside kitchen, and inside dry storage.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed inside Men's restroom.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler used to stored lemons, pumpkins, and vegetables in back kitchen. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler by cook line inside kitchen.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed License expired since October 1st, 2023. Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board on sandwich prep table inside kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed fan stored over hand wash sink by three compartment sink inside kitchen.
Food safety inspection conducted on 1/16/2024 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Additional Information
Contact Information
Phone: (305) 805-0855
Google Rating
★★★★☆ (4.1/5)
(767 reviews)Price Level
$$
Opening Hours
Monday:8:00 AM – 12:00 AM
Tuesday:8:00 AM – 12:00 AM
Wednesday:8:00 AM – 3:00 AM
Thursday:8:00 AM – 3:00 AM
Friday:8:00 AM – 3:00 AM
Saturday:8:00 AM – 3:00 AM
Sunday:8:00 AM – 3:00 AM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025