El Patio
Last inspected: Apr 21, 2026
45
Score
Across the available record, El Patio has nine inspections on file, the first dated 2022. On Apr 21, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around nine violations to closer to six violations per visit over the last few inspections.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged four times.
Compared to other Fort Myers restaurants (averaging 80), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs un-refrigerated at cook line, operator states have been out less than 2 hours and placed in reach in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil mixture on cook line, operator states has been out less than 2 hours and placed in reach in cooler. raw chicken (55F - Cold Holding) stored in walk in cooler, the operator states they thawed and placed in walk in cooler after. Educated on proper thawing methods and operator iced down item. **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in reach in cooler opened yesterday no date marking.
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical in spray bottle near dish machine with no label.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting across from dish machine.
24-08-4
Basic - Food stored on floor. Observed raw shell eggs and cut onions stored in containers on floor of walk in cooler. The operator relocated the items. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in sugar and corn, the operator removed the handles. **Corrected On-Site**
10-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm, operator corrected to 75ppm. **Corrected On-Site**
21-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored near clean dishes and with dry goods. The operator relocated the bags. **Corrected On-Site** **Repeat Violation**
40-06-5
45
Feb 2, 2026
Food-Licensing Inspection
No violations found.
100
Nov 13, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw crab stored over yuka and plantains in walk in freezer. The operator relocated the items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw egg shell ambient temp (68F - Cold Holding) on prep area near walk in freezer. The operator states the eggs had been out for approximately an hour, the operator placed the eggs in the walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Pieces of raw chicken in handwash sink near cook line.
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on prep table near handwash sink in kitchen. Observed employee bag and aprons stored on shelf above dry beans. The operator relocated the items. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed plantains stored on floor of walk in freezer, the operator relocated the items off the floor. **Corrected On-Site**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler across from walk in cooler.
29-49-6
Basic - Stored food not covered. Observed black beans uncovered in dry storage area, the operator closed the container. **Corrected On-Site**
08B-12-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not sanitizing properly - 0ppm. The operator set up 3 compartment sink to sanitize until dish machine can be corrected.
16-55-4
52
Feb 19, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
78
Oct 24, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in roll top reach in cooler : raw beef stored above cooked eggs and rice. Operator moved items for proper storage. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine as soiled.
22-20-5
Basic - Equipment in poor repair. Observed cracked or broken lids on 4 bulk containers of beans, rice and lentils.
14-11-5
Basic - Hole in or other damage to wall. Observed damage to wall near employee break area.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in water at 81F. Operator placed scoop in dry container. **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish thawing in standing water in dish room.
06-01-5
67
Mar 25, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
14
Aug 10, 2023
Complaint Full
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
26
Mar 20, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - 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. Emailed to operator. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed bag of shrimp stored in hand was sink. Operator moved item for proper storage. **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Observed no soap at back hand wash sink. Operator refilled container. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at bar as soiled.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop in black beans. Operator moved item for proper storage. **Corrected On-Site**
14-01-5
Basic - Hole in or other damage to wall. Observed damaged wall near electrical panel.
36-24-5
58
Aug 24, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stainless steel reach in cooler in dish rook: butter (56F - Cold Holding); ambient air (51F - Cold Holding). Operator moved items to another cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no soap at hand wash sink in kitchen.
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed heavily grooved cutting board on cook line.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled interior of ice machine in bar area.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles as not smooth in dry storage area near dish machine. **Repeat Violation**
36-37-5
Basic - Equipment in poor repair. Observed torn gasket on reach in cooler next to grill and sauce cooler near dining room.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed hand,e touching lentils in bulk storage container.
10-01-5
61
Frequently Asked Questions
When was El Patio last inspected?
The most recent health inspection at El Patio on file is from Apr 21, 2026. The public record contains nine inspections in total.
What is the most common violation at El Patio?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at El Patio.
How does El Patio compare to other restaurants in Fort Myers?
El Patio most recently scored 45 out of 100, which is lower than the Fort Myers average of 80.
Has El Patio's inspection record improved over time?
Yes. Recent inspections at El Patio have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at El Patio means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is El Patio inspected?
Based on the inspection history on file, El Patio is inspected around two times per year on average.
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