EL PATIO JALISCO
16135 NW US HWY 441 UNIT 10, Alachua FL 32615 · 386.418-0294
Last inspected Jun 3, 2026 · 10 visits since October 2023
OCT 24
JAN 25
JUL 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five flies around drain in bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021012229 | Dec 22, 2020 | May 11, 2021 | $160 |
Inspection history
10 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2026.
Food-contact surface soiled with food debris, mold-like substance or slime. Strawberry margarita dispenser soiled with black slimy build up. Interior ice machine deflector plate soiled with pink slimy starting to build up.
Handwash sink used for purposes other than handwashing. Container and pitcher in Handwash sink by dish machine, manager moved items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, beef, chicken, etc no date mark in walk in cooler, employees labeled.
Show the remaining 11 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at Handwash sink by dish machine due to the handles not turning water off completely. Water does work.
Bowl or other container with no handle used to dispense food. No handle bowl in cooked chicken in walk in cooler, manager removed bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled around air vents in kitchen and women's bathroom.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted, manager inverted.
Dead roaches on premises. 1 dead in unused reach in cooler on cooks line and 1 dead under Handwash sink on cooks line. Operator cleaned during inspection.
Exterior door has a gap at the threshold that opens to the outside. Exterior door by men's restroom, sun is shining through indicating a gap.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle buried in salt in salt container, operator removed scoop.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink next to walk in cooler and dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooks line soiled. Food racks in walk in cooler soiled with food debris.
Stored food not covered. Chile renellos cooked Sunday no cover in walk in cooler, employee placed cover on items.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Inside walk in cooler some racks are starting to rust.
Dec 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook wearing gloves placed raw beef on grill, then handled cooking utensils, serving plates and cut leafy greens and put on a plate, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout Mold like substance on the inside food contact surface of the ice bin cover in kitchen.
Exterior door has a gap at the threshold that opens to the outside. Back exit door by men's rooms has a gap in left bottom corner
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer of black small refrigerator in kitchen has ice build up with food frozen in ice.
Single-service articles improperly stored. Box of styrofoam cups on floor in storage area. Aluminum trays not inverted in kitchen. Employee placed box on shelf and inverted trays
Stored food not covered. Rice, tamales, beef and fish not covered in walk-in-cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( avocados ) stored over ready-to-eat food (salad dressing and salsa containers ) in walk in cooler.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Chopped steak stored in to go back in kitchen reach-in freezer.
Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2025.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef and chicken and proceeded to handle clean plate without washing hands and changing gloves. Manager had employee wash hands and change gloves and use a new plate.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in walk-in cooler: rice (47F - Cold Holding). Manager stated rice was left on cook line cooler for twenty minutes. Manager moved rice to reach-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Soapy water stored over jars of peppers on shelf next to cook line steam table. Manager moved soapy water to dish area.
Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board stored on cook line. Inside of chip warmer in wait station. Hot water nozzle for wait station tea machine. Deflector plate inside of kitchen ice machine. Soda gun in bar area.
Handwash sink used for purposes other than handwashing. Squeegee stored in dish area hand washing sink. Employee removed squeegee during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers stored in walk-in cooler, employee stated peppers were cooked on 7/22.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout the kitchen.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Food stored on floor. Margarine and sour cream stored on walk-in cooler floor.
Ice bucket not inverted between uses. Ice bucket on ice machine.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in front of walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Area around wait station soda nozzles.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on kitchen shelf. Employee turned containers over.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in back of kitchen next to reach-in freezer.
Jan 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the flip-top make table cooler on cookline : COLD HOLDING OVER NIGHT: Cheese 48F, Sour cream 47F; Tomato 47F; Chicken 46F; beef 46F Rice 47F. All items had been in flip-top make table cooler overnight The following items and cold holding temperatures in the flip-top make table cooler for 3 hours: COLD HOLDING Shrimp 44F; Pico de gallo 47F, Employee placed these items in walk-in-cooler.
Jan 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 6 high priority.
6 High priority9 Intermediate17 Basic
Show 32 findings ▾
Container of medicine improperly stored. rubbing alcohol over salt shaker
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk-in-cooler at 47F kept overnight in walk-in-cooler
Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2024. License renewed today at 2:30 pm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and chicken stored in flip-top make table cooler over sliced onions and cilantro
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the flip-top make table cooler on cookline : COLD HOLDING OVER NIGHT: Cheese 48F, Sour cream 47F; Tomato 47F; Chicken 46F; beef 46F; COOLING: rice 47F overnight in walk-in-cooler. All items had been in flip-top make table cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the flip-top make table cooler on cookline : COLD HOLDING OVER NIGHT: Cheese 48F, Sour cream 47F; Tomato 47F; Chicken 46F; beef 46F Rice 47F. All items had been in flip-top make table cooler overnight The following items and cold holding temperatures in the flip-top make table cooler for 3 hours: COLD HOLDING Shrimp 44F; Pico de gallo 47F, Employee placed these items in walk-in-cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on cook line soiled and top rusted. Mold like substance on the inside of the food contact surface of the ice machine. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Microwave missing fan guard cover/splatter shield. Splatter shield missing on right interior side of microwave on cookline
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic Tortilla cover had several cracks and chips
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat test strips for three-compartment sink
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at bar hand wash sink
No probe thermometer provided to measure temperature of food products. Establishment does not have a probe thermometer available.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some of the food handler training certificates not available. Kept at other location
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of taco meat, carnitas, container of salsa, beef, rice prepared several days earlier with no date mark.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink by dishmachine
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( condiment bin and ice at bar ).
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled and rusty
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware with food contact surface not inverted.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored above food and plates used for customers on cook line. Manager moved employee food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shirt over gum balls. Employee lunch box on top of beer bottles
Equipment and utensils not properly air-dried - wet nesting. Equipment (cups)not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor area(s) covered with standing water. Standing water in office next to kitchen
Food stored on floor. Box of plastic bottle margarita mix on the floor at bar.
Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in cinnamon sugar In-use utensil in non-time/temperature control food stored with handle touching food ( rice )
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield cover missing by walk-in-cooler.
No copy of latest inspection report available. Last inspection not available at time of inspection.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored in kitchen.
Single-service articles not stored inverted or protected from contamination. Single service trays not inverted. Manager inverted trays.
Stored food not covered. Container of chips not covered, chipotle, ice tea not covered, Black beans not covered in reach in cooler Manager placed cover on items
Working containers of food removed from original container not identified by common name. Container of food removed ( condiments, cinnamon sugar Chicken ) from original container not labelled with name of contents. employee removed bowls
Jan 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.
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. No proof of training for any employees.
Oct 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 8 high priority.
8 High priority5 Intermediate10 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: enchilada sauce (58F - Cooling). Employee stated item prepared the previous evening.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in walk-in cooler: enchilada sauce (58F - Cooling). Employee stated item prepared the previous evening.
Nonfood-grade bags used in direct contact with food. Tamales stored in to go bags in reach-in freezer next to back door.
Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee talking on phone with gloves on then proceeded to cover rice to reheat in oven without washing hands and changing gloves. Inspector stopped employee and had employee change gloves and wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in reach-in cooler across from cook line: tomatoes (46F - Cold Holding). Employee stated tomatoes stored in cooler overnight. Item stored in wait station reach-in cooler: salsa (51F - Cold Holding). Employee stated tomatoes stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: tomatoes (46F - Cold Holding). Employee stated tomatoes stored in cooler overnight. Item stored in wait station reach-in cooler: salsa (51F - Cold Holding). Employee stated tomatoes stored in cooler overnight.
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Rice being reheated in microwave without being covered. Employee moved rice to oven to finish reheating.
Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle of tea machine in wait station. Cutting board on reach-in cooler across from cook line.
Handwash sink used for purposes other than handwashing. Bottle of dish soap stored in dish area hand washing sink. Employee removed bottle of dish soap from sink.
No probe thermometer provided to measure temperature of food products. Establishment has no probe 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. No proof of training for any employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of cooked chicken stored in walk-in cooler. Employee stated chicken was cooked on 10/27.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles throughout the kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in cooler across from cook line. Employee removed drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from dish area.
Food storage container/container lid cracked or broken. Pan stored on shelf across from dish area.
Food stored on floor. Pot of beans stored on floor in front of cook line. Employee placed pot on table during inspection.
Ice bucket/shovel not inverted between uses. Ice bucket stored next to kitchen ice machine.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on kitchen shelf. Employee turned pans over during inspection.
Stored food not covered. Bacon stored in reach-in freezer next to back door. Cooked beef stored in walk-in cooler.
Water leaking from pipe and/or faucet/handle. Faucet in dish area next to dish machine.
Working containers of food removed from original container not identified by common name. Container of salt on shelf at the end of the cook line.
Jan 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: shrimp (46F - Cold Holding). Employee stated item was placed in cooler one hour prior to temperature being taken. Employee placed item in walk-in cooler to reduce temperature to 41F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Water nozzle for tea machine in wait station. Deflector plate inside of ice machine.
Accumulation of lime scale on the inside of the dishmachine. Dish machine across from three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of water on shelf above prep table across from dish area.
Food stored on floor. Cooking oil on floor at end of cook line. Buckets of salsa on floor in walk-in cooler.
Hole in or other damage to wall. Wall beneath hand washing sink in dish area.
Ice bucket not inverted between uses. Ice buckets stored on and next to ice machine.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on prep table across from dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of grill line drawers. Side of ice machine.
Open dumpster lid. Dumpster in corner of parking lot.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from ice machine. Employee turned containers over.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in dish area.
Oct 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 8 high priority.
8 High priority3 Intermediate13 Basic
Show 24 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. Dish machine in dish area, 0 ppm. Manager changed sanitizer bucket, 75 ppm.
Food with mold-like growth. See stop sale. Eight moldy lemons stored in walk-in cooler.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five flies around drain in bar area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in reach-in cooler across from cook line grill. Employee placed chicken on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled dirty dishes in dish area and proceeded to handle raw chicken and beef on cook line. Employee didn't change gloves in between as they only rinsed off gloves. Manager had employee change gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: tomatoes (45F - Cold Holding). Employee stated item placed in cooler 30 minutes prior to temperature being taken. Employee placed item farther down in reach-in cooler to reduce the temperature to 41F.
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Rice being reheated in cook line microwave not covered. Employee covered rice and finished reheating item.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door.
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. No written procedure available. Inspector provided written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area. Cutting board on reach-in cooler across from grill stained. Inside of door and deflector plate of ice machine next to back door. Water nozzle of tea machine in wait station. Blade of can opener on prep table across from three compartment sink.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Cardboard used to line nonfood-contact shelves. Cardboard Ling shelf in wait station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
Cove molding at floor/wall juncture broken/missing. Corner of platform across from back door.
Dead roaches on premises. One dead roach on floor behind cook line grill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of water on shelf above reach-in cooler across from cook line grill. Employee discarded drink.
Hole in or other damage to wall. Hole in wall beneath hand washing sink in dish area.
Light shield damaged/in disrepair. Lite fixture at end of cook line in front of walk-in cooler.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at cook line hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and drawers underneath cook line grill. Outside of ice bin in wait station.
Plumbing fixture in disrepair. Hot water not working in dish area hand washing sink.
Raw fruits/vegetables not washed prior to preparation. Avocado in reach-in cooler across from cook line grill, label still on avocado. Manager voluntarily discarded avocado.
Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water on prep table across from three compartment sink. Manager placed shrimp under running water in prep sink.
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.