PATRON AZTECA MEXICAN
10299 ROYAL PALM BLVD, Coral Springs FL 33065 · 754-229-8940
Last inspected Jan 24, 2026 · 11 visits since November 2023
MAR 24
SEP 24
FEB 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
Live, small flying insects found Observed 9 small flying insects in bar area not landing. Operator began killing bugs and cleaning and sanitizing area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025069672 | Aug 21, 2025 | Oct 22, 2025 | $800 |
| 2--2024068594 | Sep 20, 2024 | Jan 6, 2025 | $200 |
| 2--2018009116 | Jan 25, 2018 | Mar 14, 2018 | $400 |
Inspection history
11 visits, newest first
Jan 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Observed unit out of chemical sanitizer. Operator restocked. Machine now at 100ppm
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. In kitchen cook line by entrance to the bar area, observed line cook use a visibly soiled rag to wipe off the gloves he was wearing and to wipe the sweat off of his face before proceeding to prepare another order with the same now soiled gloves. No gloves change
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; diced tomatoes (55F - Cold Holding); shredded cheese (71F - Cold Holding); cooked chicken (63F - Cold Holding); shredded lettuce (51F - Cold Holding). As per operator all foods in unit not portioned or prepared today, in unit less than 4hrs. Observed flip top unit kept open in a hot environment next to working grill and ovens. Instructed operators to put the dairy products in reach in freezer and to put ice on all other TCS foods for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; black beans (117F - Hot Holding); cooked chicken (123-137F); yellow rice (119-144F - Hot Holding). As per operator food prepared today. In unit under 4hrs. Observed foods like warm near the top but holding proper temperature near the middle and bottom of food items. Instructed operators on why it's important to constantly stir food. Operators took items off hot table to reheat
Spray bottle containing toxic substance not labeled. Spray bottle at wait station and triple sink area, filled with chemical substance, not labeled
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag on ware washing table
In-use ice scoop stored on soiled surface between uses. Ice scoop directly onto kitchen counter. Operator placed in holding container
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave inside kitchen soiled with food debris and dried grease.
Stored food not covered. Salsa in single door cooler inside kitchen stored uncovered
Aug 22, 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 ▾
Live, small flying insects found Observed 9 small flying insects in bar area not landing. Operator began killing bugs and cleaning and sanitizing area
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits of any kind
Aug 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects found Observed 9 small flying insects in bar area not landing. Operator began killing bugs and cleaning and sanitizing area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station flip top cooler; salsa (49F - Cold Holding); hot salsa (50F - Cold Holding). Per operator food transferred from walk in cooler less than four hours ago. Operator placed food in freezer to quick chill. Food not prepared or portioned today
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kits of any kind
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in same cooler shelf as sellable food. Not separated. Operator removed food
Employee with no hair restraint while engaging in food preparation. Operators in kitchen working with food without hair restraints. Both operators put on ball caps
Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen microwave soiled with food debris. Operator cleaned microwave
Stored food not covered. Containers of flan uncovered in walk in cooler. Operator covered
Working containers of food removed from original container not identified by common name. Spray bottle of cooking oil not labeled
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Kitchen flip top cooler right door does not fasten all the way.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Argus tres leches (46-50F - Cold Holding); salsa (47F - Cold Holding); half and half (50F - Cold Holding) per operator items in cooler for 24 hours. See stop sale 2. Front Argus cooler; milk (49F - Cold Holding); whipped cream (48F - Cold Holding); salsa (48F - Cold Holding). Per operator items in cooler overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Argus tres leches (46-50F - Cold Holding); salsa (47F - Cold Holding); half and half (50F - Cold Holding) per operator items in cooler for 24 hours. See stop sale. Cheese sauce (47F- cold holding). Per operator item brought in from walk in cooler less than four hours ago. Operator placed item in freezer to quick chill 2. Front Argus cooler; milk (49F - Cold Holding); whipped cream (48F - Cold Holding); salsa (48F - Cold Holding). Per operator items in cooler overnight. All items not prepared or portioned today. See stop sale
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on shelf in reach in cooler with sellable food. Operator discarded employee food
Equipment in poor repair. Kitchen flip top cooler right door does not fasten all the way.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container standing water 78F. Operator placed items on stove to heat. Water now at 150F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at Cookline soiled with grease
Old labels stuck to food containers after cleaning. Old labels stuck to containers in dish area. Employee began removing labels
Reach-in cooler interior/shelves have accumulation of soil residues. Flip,top,cooler soiled with food debris. Operator cleaned
Sep 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair. Kitchen Argus cooler- door handles cracked
Interior of oven/microwave has accumulation of black substance/grease/food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent over cook line soiled with grease
Sep 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packed Raw beef patty over tub of ice cream. Operator properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Kitchen- Flip top cooler; salsa (56F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked pork (56F - Cold Holding); cut lettuce (47F - Cold Holding) unit below flip top; cut lettuce (50F - Cold Holding). Per operator items were placed in unit from walk in cooler less than four hours ago. Observed flip top cooler set at hottest temperature setting. Operator placed items into freezer to rapid chill. Items not prepared or portioned today 2. Kitchen-Four drawer cooler under cookline; raw chicken (48F - Cold Holding); raw steak (50F - Cold Holding). Per operator items were placed in unit from walk in cooler less than four hours ago. Observed unit drawers slightly open. Operator placed ice on items to rapid chill. All foods now between 40-43F. Items not prepared or portioned today. 3. Argus cooler; salsa (50F - Cold Holding); half and half (48F - Cold Holding); cut tomatoes (48F - Cold Holding). Per operator items were placed in unit from walk in cooler less than four hours ago. Observed unit set at hottest temperature setting. Operator moved items to freezer to rapid chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator remade chlorine solution. Tested 100ppm
Equipment in poor repair. Kitchen Argus cooler- door handles cracked
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Food utensils stored in container of water 98F. Operator replaced with water at 157F
Interior of oven/microwave has accumulation of black substance/grease/food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent over cook line soiled with grease
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in wait station. Operator stored properly
Working containers of food removed from original container not identified by common name. Container of sugar not labeled. Operator labeled
Mar 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Gaskets at flip top in kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in reach in cooler, in kitchen
Mar 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority3 Intermediate10 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. Dishwasher (Chlorine 0ppm) operator primed machine, now 100ppm
Nonfood- Home Depot blender used for making sauce - per operator mixed sauce with tool.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) Raw chorizo sausage over ready to eat in flip top 2) Raw chorizo over ready to eat in walk in cooler. Operator corrected the improper stowage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee enters main kitchen to place cheese without removing gloves. Kitchen doors dirty.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top (right side) 45F-53F pico, tomato, diced cooked pork, salsa./\\\ four drawers by grill beef 51F, raw shrimp 53F, raw chicken 48F. No foods portioned or prepared today, foods in units less than 4hrs. Operator either moved or iced the foods.
Handwash sink used for purposes other than handwashing. Observed plumbing pipe in sink, operator removed.
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.
Spray bottle containing toxic substance not labeled. Unlabeled cleaning bottle in kitchen and 3cs. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold in ice bin.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip top by grill, for lowboy drawers under grill.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Gaskets at flip top in kitchen.
Nonfood-contact surface soiled with grease, food debris, and dirt. 1)Vents dust build up, in main kitchen. 2) kitchen doors dirty.
Plumbing system in disrepair. Leak from hand washing sink in kitchen, pipe disconnected from drain.
Standing water in bottom of reach-in-cooler. Water build up in reach in freezer underneath flip top, in kitchen.
Stored food not covered. Taco shells at expo line in kitchen unprotected under vents.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in reach in cooler, in kitchen
Wet wiping cloth not stored in sanitizing solution between uses. Several towels in kitchen not in sanitize bucket. Operator placed in solution.
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate9 Basic
Show 20 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled tortilla to prepare food item after having hands on apron while standing at cook line. Employee had not washed hands or changed gloves first. Stopped employee, discarded tortilla, and employee washed hands and put on new gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled clean pans without washing hands and changing gloves after washing and scrubbing same pans.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer #5 in back storage/dish area, open case of raw bacon above prepared containers of stock and bags of cheese sticks.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibbs, with attached hoses, in back storage/prep area and at main cook line missing vacuum breakers.
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. Bulletin printed and provided.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser at bar has mold like buildup around several nozzles.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher unable to locate chlorine test kit
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC Yanela Guerra
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. Multiple bulk food containers of sauces and soup in walk in cooler not date marked. Per employee, items prepared more than 24 hrs.
Spray bottle containing toxic substance not labeled. Unknown substance in bottle hanging above triple sink. Employee marked bottle as degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup along baffle inside ice machine.
Current Hotel and Restaurant license not displayed.
Floor not cleaned when the least amount of food is exposed. Spilled rice on floor in back prep area under and around prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of spoons in standing water between stove and grill.
In-use wet wiping cloth/towel used under cutting board. Wiping clothes under long cutting board at kitchen flat top unit.
Old labels stuck to food containers after cleaning. Old labels on pans of cooked beef in walk in cooler and container of salsa in kitchen reach in cooler.
Reach-in cooler shelves with rust that has pitted the surface. Interior shelf in fliptop cooler in kitchen is rust pitted and damaged.
Stored food not covered. Containers of refried beans and multiple sauces and soups in walk in cooler not covered.
Working containers of food removed from original container not identified by common name. 1) Bulk container of flour in back prep area not labeled. 2) Spray bottle of oil on cook line not labeled.
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.