PATRON AZTECA
5181 SHERIDAN ST, Hollywood FL 33021 · 954-967-0720
Last inspected Apr 8, 2026 · 8 visits since April 2024
NOV 24
MAR 25
AUG 25
JAN 26
APR 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024023578 | Apr 2, 2024 | Jun 5, 2024 | $920 |
| 2--2018049444 | Sep 10, 2018 | Oct 18, 2018 | $200 |
Inspection history
8 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In cookline lowboy 2 door reach in freezer, open box raw breaded shrimp above individual wrapped hot dogs and mac and cheese packs. Manager rearranged for proper storage.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded bibb with attached hose under prep area hand sink missing vacuum breaker. Manager found and replaced breaker.
Non-pitting surface rust/debris/dust on food-contact equipment. Shelving unit by cookline holding clean plates has dust buildup from fan unit on upper shelf. Employee removed plates and cleaned whole shelving unit..
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In server glassfront cooler, house made flan and tres leches cake missing preparation date. Per manager prepared on 4-3&4.
Show the remaining 4 findings ▾
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top drink container on tray with canned goods on shelf opposite back prep area. Manager moved beverage away from prep area and employee covered with lid and straw.
Evidence of employee smoking in food preparation, food storage or warewashing area. 1) Employee open top drink container on tray with canned goods on shelf opposite back prep area. 2) Employee water bottle on prep table immediately beside tray holding raw meats being prepped. Manager moved both beverages away from food items.
No conspicuously located ambient air temperature thermometer in holding unit. In server 2 door glassfront cooler in kitchen. Manager placed spare thermometer in unit.
Single-service articles not stored inverted or protected from contamination. Foil to go container exposed on top of service line not inverted. Manager inverted.
Jan 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork ribs for employee personal food stored above containers of sour cream in walk in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Bucket stored in bar hand wash sink. Operator removed
Spray bottle containing toxic substance not labeled. Spray bottle containing orange substance at ware washing area not labeled. Operator labeled degreaser
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on top shelf in 2 door glass slider at wait station. Operator labeled and moved to bottom shelf. Discussed with operator
Interior of microwave has accumulation of grease/food debris. Employee cleaned and sanitized
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled, shelving in ware washing area soiled. Gaskets at 3 door flip top on cook line soiled. Walk in cooler shelving soiled
Reach-in cooler shelves have accumulation of soil residues. Observed at 3 door flip top cooler on cook line
Ripped/worn tin foil used as shelf cover. Observed on shelf under prep table left side cook line
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand wash sink in prep area
Wall soiled with accumulated food debris. Observed at wait station. Operator cleaned and sanitized
Observed scorch marks around electrical outlet. For reporting purposes only. Observed at outlet at microwave on right side cook line
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 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 tested at 0ppm chlorine. Operator unable to prime sanitizer. Operator called for service and set up three compartment sink at 400ppm quaternary to manually sanitize wares. Tech arrived at time of inspection. Retested at 100ppm chlorine
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef stored above raw pork bacon in walk in cooler. Operator reorganized
Food stored on floor. 2 boxes of food stored on floor in walk in freezer. Operator moved to shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing of 111F on cook line. Operator removed and replaced utensils. Discarded water
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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
No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink. Operator refilled
Spray bottle containing toxic substance not labeled. Spray bottle containing blue substance at wait station not labeled, operator labeled windex
Buildup of food debris/soil residue on equipment door handles. Observed at cook line reach in coolers
Floor tiles missing and/or in disrepair. Observed on walk in freezer floor
Light shield damaged/in disrepair. Observed above ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled
Ripped/worn tin foil used as shelf cover. Observed at left side cook line prep table shelf
Nov 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to restrooms/emergency exit
Nov 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 9 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. Bar dishwasher tested at 0ppm chlorine. Sanitizer empty. Operator replaced sanitizer and retested at 100ppm
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.
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled. Operator started to clean and sanitize
Cardboard used to line food-contact shelves. Observed on cook line holding dry storage food items
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled
Ripped/worn tin foil used as shelf cover. Observed on prep table left side cook line
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to restrooms/emergency exit
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. Observed 2 dented cans of tomato purée. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled. Operator cleaned and sanitized
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.
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.
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.
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.
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.
Wiping cloth sanitizing solution stored on the floor. In expo line under hand sink. operator replaced amd stored properly.
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority5 Intermediate9 Basic
Show 18 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 chlorine sanitizer at dishwashing machine at 00 ppm. Operator replaced solution. Final test at 100 ppm.
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.
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
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.
Chemical quaternary test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwashing area block with rolling cart
No probe thermometer provided to measure temperature of food products.
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.
Accumulation of debris on exterior of warewashing machine.
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.
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.
Employee eating in a food preparation or other restricted area. Observed employee drinking from an open container at cookline.
Floor soiled/has accumulation of debris. Observed old food residue buildup on walk in freezer floor.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old food residue buildup inside microwave at cookline.
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.
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.
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.