El Patio
Last inspected: Mar 12, 2026
30
Score
Across the available record, El Patio has 14 inspections on file, the first dated 2022. The latest inspection on file is from Mar 12, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 11 violations before that.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded six times.
Compared to other High Springs restaurants (averaging 74), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
14
Inspections
1
Critical latest
4
Major latest
6
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
30
Sep 11, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
32
Apr 9, 2025
Routine - Food
No violations found.
100
Apr 7, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - 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. **Corrected On-Site**
41-15-5
High Priority - 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°. **Corrective Action Taken**
03B-01-6
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener has dried food debris on the blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at the bar. **Repeat Violation**
31B-02-4
Basic - 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. **Repeat Violation**
14-01-5
Basic - 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. **Repeat Violation**
12B-07-4
Basic - 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. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Observed standing water on the floor behind the bar.
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed: a wet cloth under a cutting board in prep.
21-04-4
Basic - 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.
31B-04-4
33
Nov 6, 2024
Routine - Food
No violations found.
100
Aug 22, 2024
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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.
09-01-4
High Priority - 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.
12A-13-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - 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.
01B-28-5
High Priority - Container of medicine improperly stored. Container of pain pills on shelf over cooking lard in side prep room, manager moved medicine. **Corrected On-Site**
41-07-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by tea area with no label. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cooks line with staining. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Multiple metal scrub pads in Handwash sink by Three compartment sink. **Repeat Violation**
31A-11-4
Intermediate - 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. **Corrective Action Taken** **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Manager was unable to find thermometer.
05-08-4
Intermediate - 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. **Warning**
53B-01-5
Basic - 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.
08B-49-4
Basic - 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. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Box of soda syrup on floor in side storage room.
08B-38-4
Basic - 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. **Repeat Violation**
14-47-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Box of dinner napkins on floor in side storage room.
25-05-4
Basic - 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. **Corrected On-Site**
14-01-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
12B-07-4
15
Jan 18, 2024
Routine - Food
5 critical violations. 5 major violations. 12 minor violations.
View 22 violations
High Priority - 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. **Corrected On-Site**
02C-01-5
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2023. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - 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.
14-15-4
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
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. Opened pack of hot dogs opened 3 days ago no date mark.
02C-03-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler cooks line stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Drink pitcher inside Handwash sink behind bar, operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by dish machine containing grill cleaner, operator labeled. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Inside walk in cooler.
36-34-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - 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. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Inside walk in cooler. **Repeat Violation**
36-17-5
Basic - 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. **Corrected On-Site**
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar, on cooks line, and in prep kitchen.
31B-04-4
Basic - 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.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer interior soiled. Walk in cooler fan guards. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On food containers in reach in cooler.
16-46-4
Basic - 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.
42-03-5
Basic - 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. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Salt in plastic container, employee labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
16
Sep 22, 2023
Routine - Food
No violations found.
100
Jul 20, 2023
Routine - Food
9 critical violations. 4 major violations. 13 minor violations.
View 26 violations
High Priority - Container of medicine improperly stored. 2 containers on shelf above microwave.
41-07-4
High Priority - 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. **Corrected On-Site**
22-41-4
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2023.
50-17-3
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - 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.
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 bar flies in margarita mix behind bar.
01B-13-4
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Detergent next to hot sauce jug on rack in prep room.
41-10-4
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in storage closet/area blocked by tv.
31A-09-4
Intermediate - 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. **Corrective Action Taken** **Repeat Violation**
31B-02-4
Intermediate - 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. **Warning**
53B-01-5
Basic - 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.
14-47-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. On the right side of cook line. **Repeat Violation**
14-42-4
Basic - 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. **Repeat Violation**
14-11-5
Basic - 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. **Repeat Violation**
40-06-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Stack of clean plates on bar outside, employee placed back into holding bin. **Corrected On-Site**
24-07-4
Basic - Food stored on floor. Soda box on floor behind bar. **Repeat Violation**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. Inside the middle of the walk in cooler. **Repeat Violation**
36-17-5
Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen. **Repeat Violation**
35B-01-4
Basic - Working containers of food removed from original container not identified by common name. Container under tea urns. Employee stated it was sugar.
02D-01-5
Basic - Standing water in floor drain/floor drain draining very slowly. Under Handwash sink by ice machine. **Repeat Violation**
29-19-4
Basic - Standing water in bottom of reach-in-cooler. Keg cooler behind bar and reach in cooler across from flat top.
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler. **Repeat Violation**
23-03-4
9
Mar 24, 2023
Complaint Full
5 critical violations. 8 major violations. 14 minor violations.
View 27 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - 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 handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. Observed four flies in bar area.
35A-02-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid ant/roach killer stored in dry storage room. Manager discarded cans of Raid. **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over tomato sauce in walk-in cooler. Employee placed raw chicken on bottom shelf. **Repeat Violation** **Admin Complaint**
08A-05-6
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. Establishment has no written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on cook line. Cutting boards stored in prep area across from water heater. Blade of can opener in prep area across from water heater. Water nozzle on tea machine in wait station. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher stored in bar area hand washing sink. Employee removed water pitcher from hand washing sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no hand towels at sink next to water heater. Observed no hand washing sign at hand washing sink in mens restroom. **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked beef in reach-in cooler across from dish machine. Employee stated item prepared on Tuesday. Employee placed proper date mark on item. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Container of degreaser in dish area not labeled. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handle to hot water for hand washing sink next to three compartment sink not working.
27-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in dining room, 0 ppm. Manager changed water, 50 ppm. **Corrected On-Site**
21-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawed in standing water in bucket in prep area across from water heater. Employee placed item in sink under running water. **Corrected On-Site**
06-01-5
Basic - Standing water in floor drain/floor drain draining very slowly. Drain in bar area next to soda machine. Employee plunged drain, water draining properly. **Corrected On-Site**
29-19-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in walk-in cooler.
36-17-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen. Gap between doors to dining area. **Repeat Violation**
35B-01-4
Basic - Equipment in poor repair. Gasket of glass reach-in cooler at end of cook line torn. **Repeat Violation**
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in bar area.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Towels stored in box with corn husks in prep area across from water heater. Manager had employee remove towels from box. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Single-service articles improperly stored. Cups stored on floor in dry storage area. Aluminum to go pans stored on shelf in dry storage area not inverted.
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Gasket of walk-in cooler. Wall behind dish machine.
23-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood above grill missing hood filter. **Repeat Violation**
14-42-4
Basic - Food stored on floor. Onions stored on floor in walk-in cooler. Case of cooking oil stored on floor in bar area.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Employee discarded drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked chicken stored in reach-in cooler across from dish machine.
14-01-5
11
Feb 16, 2023
Routine - Food
No violations found.
100
Feb 9, 2023
Routine - Food
7 critical violations. 6 major violations. 12 minor violations.
View 25 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of fabouloso on shelf above clean plates at pass through window. **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. carnitas (90F - Hot Holding) bowl of carnitas on counter under flat top, employee stated he is going to place in the microwave then put on the flat top.
03B-01-6
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on wall above microwave at the prep area. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole fish on plate above vegetables and hot sauce in reach in cooler nearest the pass through windows.
08A-05-6
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee started drinking drink then continued cooking chicken. **Warning**
12A-05-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw chicken on flat top then started touching other utensils and getting plate ready. **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Container of medicine improperly stored. Multiple bottles of pills and DayQuil on shelve above microwave in side prep room.
41-07-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at the prep sink. **Repeat Violation** **Admin Complaint**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Interior microwave at pass through window. Interior chip hot holding unit. Interior ice machine. Soda nozzles. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher and towel in Handwash sink behind inside bar.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink between water heater and ice machine. Handwash sink behind the bar. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Handwash sink behind the inside bar. **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles throughout restaurant no labels. **Repeat Violation**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys hanging on hook above prep area. Keys on top of soda boxes in dry storage room. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Cutting boards with deep cut marks. Small reach in cooler on cooks line gasket is torn. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.
35B-01-4
Basic - Food stored on floor. Margarita mix on floor behind bar, employee placed on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Crack in the wall near back door in kitchen. Floor in walk in cooler with cracked tiles.
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Above flat top.
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink between ice machine and water heater. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece under ice machine, Handwash sink, and water heater. **Repeat Violation**
14-47-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed an employee cut an onion with the skin still intact.
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Behind bar and across from flat top on cooks line. **Repeat Violation**
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above water heater.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on top of multiple reach in coolers on cooks line. **Repeat Violation**
12B-07-4
11
Dec 15, 2022
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went out into dining area then back into kitchen and started cooking. **Warning** - From follow-up inspection 2022-12-08: **Time Extended** - From follow-up inspection 2022-12-15: Employee came from outside, placed on gloves, then continued working with food. **Admin Complaint**
12A-16-4
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. Handwash sink between Three compartment sink and ice machine with no hot water. **Warning** - From follow-up inspection 2022-12-08: **Time Extended** - From follow-up inspection 2022-12-15: No hot water at sink, did not see anyone wash hands at this Handwash sink. **Time Extended**
12A-19-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (57F - Cold Holding); cheese (46F - Cold Holding); chorizo (51F - Cold Holding) rice sitting out on counter at room temperature, cheese and chorizo in plastic wrapping inside pan of cut vegetables inside reach in cooler. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-12-08: **Time Extended** - From follow-up inspection 2022-12-15: Chorizo 59F. Everything else 41F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in Three compartment sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-12-08: **Time Extended** - From follow-up inspection 2022-12-15: Employee washed hands at prep sink. **Admin Complaint**
12A-03-4
58
Oct 7, 2022
Routine - Food
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Frequently Asked Questions
When was El Patio last inspected?
The most recent health inspection at El Patio on file is from Mar 12, 2026. The public record contains 14 inspections in total.
What is the most common violation at El Patio?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at El Patio.
How does El Patio compare to other restaurants in High Springs?
El Patio most recently scored 30 out of 100, which is lower than the High Springs average of 74.
Has El Patio's inspection record improved over time?
Yes. Recent inspections at El Patio have averaged around seven violations per visit, down from roughly 11 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 four times per year on average.
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