EL PATIO
52 - 60 N MAIN ST, High Springs FL 32643 · 386.454-1330
Last inspected Jul 16, 2026 · 10 visits since July 2023
AUG 24
APR 25
SEP 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 bar flies in margarita mix behind bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $3,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023004288 | Oct 6, 2022 | May 16, 2023 | $800 |
| 5--2023008504 | Dec 8, 2022 | Mar 30, 2023 | $1,600 |
| 5--2021013204 | Mar 16, 2021 | May 11, 2021 | $600 |
Inspection history
10 visits, newest first
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed : the license expired on 6-1-2026. Operator showed that he paid today.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed : cook line staff answer cell phone and then removes items from the oven, and then continue working on the line with small ware. When this was mentioned to him, he immediately changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : a stock pot of beans on the counter at 98°. These had been cooked earlier. These were moved to the walk-in cooler.
Toxic substance/chemical improperly stored. Observed : Fabuloso stored on the ice machine ledge. This was moved to the floor. **Corrected On-Site* ALSO, the bulk dish wash machine chemicals are stored on top of the dish wash machine.
Show the remaining 10 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed : JT certificate is expired.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the can opener blade with dried food debris on it. This was moved to the dish wash machine area.
Bowl or other container with no handle used to dispense food. Observed : in the reach-in cooler, cooked rice with a handle less container used as a scoop. The container as placed by the dish wash machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a cell phone stored on the flip top reach-in cooler over the fish. The phone was moved to a complying shelf.
Floor area(s) covered with standing water. Observed standing water on the floor in front of the leaking beer cooler.
Food stored on floor. Observed : bulk soda stored on the floor next to the bulk soda rack.
Hood filter missing from automatic fire suppression/exhaust system. Observed : hood filters missing on each end.
Plumbing system in disrepair. Observed : a disconnected pipe under the kitchen hand wash sink.
Single-service articles improperly stored. Observed : multiple forms of single Serve items stored on the floor of the side storage room.
Standing water in bottom of reach-in-cooler. Observed : the beer cooler has pooled water in the bottom.
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed phone from pocket and started talking on the phone while plating food.
Toxic substance/chemical improperly stored. Bottles of pain pills on top of reach in cooler, operator moved bottle. Sanitizer bucket over cinnamon sugar mixture and crackers under pass through window. Manager moved all chemicals.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice bin behind bar. Interior ice machine. Interior chip bin soiled. Water spout on tea machine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sink outside and behind bar.
No soap provided at handwash sink. No soap at outside bar.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 certificate expired 1/2025.
Spray bottle containing toxic substance not labeled. Spray bottle in side storage room not labeled, operator labeled as cleaner.
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, manager discarded drink.
Hood filter missing from automatic fire suppression/exhaust system. Hood systems over cooking equipment missing some filters.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage room and light above pass through window.
No handwashing sign provided at a hand sink used by food employees. No sign at Handwash sink at bar outside, bar inside, and both in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beer lines soiled in walk in cooler soiled. Ceiling in walk in cooler soiled.
Plumbing system in disrepair. Pipe under Handwash sink in dry storage not connected.
Unclean building components, attachments or fixtures. Extension cord hanging from ceiling by dish area soiled with grease. Light fixture over pass through soiled with dust.
Unnecessary items/unused equipment on the premises. Oven outside in back door. Pallets outside dumpster back of restaurant.
Sep 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 6/1/2025, restaurant open/operating.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken over tortillas in walk in cooler, employee moved all raw items below.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carnitas prepped 9/2 and held in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (108F - Hot Holding) item in steam table, employee stated item is microwaved to reheat then placed in steam table, item was in steam table for 1 hour. Employee reheated item to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice bin behind bar. Interior ice machine. Cutting board stained on reach in cooler on cooks line by steam table.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink behind bar. No soap at Handwash sink behind bar. No handwashing sign at sink behind bar and both handwashing sinks in kitchen.
Bowl or other container with no handle used to dispense food. No handle cup in sugar bin and plate with no handle used as a scoop in cooked rice in reach in cooler, employee removed no handle scoops.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and keys on top portion of reach in cooler on cooks line by steam table. Employee bag on shelf above dry storage items. Employee moved all personal items.
Equipment in poor repair. Cutting board on raw reach in cooler on cooks line the board has deep cut marks. Salsa reach in cooler gasket torn. Shelves are rusted in salsa reach in cooler.
Hood filter missing from automatic fire suppression/exhaust system. On cooks line above grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer interior soiled in side storage room.
Standing water in bottom of reach-in-cooler. In keg cooler behind bar.
Unnecessary items/unused equipment on the premises. 3 coolers outside by dumpster.
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
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.
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.
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°.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener has dried food debris on the blade.
No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at the bar.
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.
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.
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.
Floor area(s) covered with standing water. Observed standing water on the floor behind the bar.
In-use wet wiping cloth/towel used under cutting board. Observed: a wet cloth under a cutting board in prep.
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.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Container of medicine improperly stored. Container of pain pills on shelf over cooking lard in side prep room, manager moved medicine.
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.
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cooks line with staining.
Handwash sink used for purposes other than handwashing. Multiple metal scrub pads in Handwash sink by Three compartment sink.
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.
No probe thermometer provided to measure temperature of food products. Manager was unable to find thermometer.
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.
Spray bottle containing toxic substance not labeled. Spray bottle by tea area with no label.
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.
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.
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.
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.
Food stored on floor. Box of soda syrup on floor in side storage room.
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.
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.
Single-service articles improperly stored. Box of dinner napkins on floor in side storage room.
Jan 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority5 Intermediate12 Basic
Show 22 findings ▾
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.
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.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2023.
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler cooks line stained.
Handwash sink used for purposes other than handwashing. Drink pitcher inside Handwash sink behind bar, operator removed.
Spray bottle containing toxic substance not labeled. Spray bottle by dish machine containing grill cleaner, operator labeled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Inside walk in cooler.
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.
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.
Floor tiles missing and/or in disrepair. Inside walk in cooler.
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.
No handwashing sign provided at a hand sink used by food employees. Behind bar, on cooks line, and in prep kitchen.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer interior soiled. Walk in cooler fan guards.
Old labels stuck to food containers after cleaning. On food containers in reach in cooler.
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.
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.
Working containers of food removed from original container not identified by common name. Salt in plastic container, employee labeled.
Sep 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 9 high priority.
9 High priority4 Intermediate13 Basic
Show 26 findings ▾
Container of medicine improperly stored. 2 containers on shelf above microwave.
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.
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.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2023.
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.
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.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 bar flies in margarita mix behind bar.
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.
Toxic substance/chemical improperly stored. Detergent next to hot sauce jug on rack in prep room.
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.
Handwash sink not accessible for employee use at all times. Handwash sink in storage closet/area blocked by tv.
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.
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.
Cleaned and sanitized equipment or utensils not properly stored. Stack of clean plates on bar outside, employee placed back into holding bin.
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.
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.
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.
Exterior door has a gap at the threshold that opens to the outside. In kitchen.
Floor tiles missing and/or in disrepair. Inside the middle of the walk in cooler.
Food stored on floor. Soda box on floor behind bar.
Hood filter missing from automatic fire suppression/exhaust system. On the right side of cook line.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler.
Standing water in bottom of reach-in-cooler. Keg cooler behind bar and reach in cooler across from flat top.
Standing water in floor drain/floor drain draining very slowly. Under Handwash sink by ice machine.
Working containers of food removed from original container not identified by common name. Container under tea urns. Employee stated it was sugar.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.