El Patio Jalisco
Last inspected: Dec 5, 2025
61
Score
Public records show 11 inspections at El Patio Jalisco stretching back to 2022. The most recent report on file is from Dec 5, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 12 violations to closer to seven violations per visit over the last few inspections.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
Compared to other Alachua restaurants (averaging 75), there's room to close the gap. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Jul 24, 2025
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Jan 31, 2025
Routine - Food
No violations found.
100
Jan 27, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-01-27: Reach-in cooler: chicken 45F, sour cream 45F, tomatoes 45F. **Admin Complaint**
03A-02-5
86
Jan 24, 2025
Routine - Food
6 critical violations. 9 major violations. 17 minor violations.
View 32 violations
High Priority - Container of medicine improperly stored. rubbing alcohol over salt shaker
41-07-4
High Priority - 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
03D-02-5
High Priority - 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 **Corrected On-Site**
50-17-3
High Priority - 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
08A-05-6
High Priority - 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 **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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
27-16-4
Intermediate - 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.
22-02-4
Intermediate - Microwave missing fan guard cover/splatter shield. Splatter shield missing on right interior side of microwave on cookline
14-04-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic Tortilla cover had several cracks and chips
14-16-4
Intermediate - 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
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at bar hand wash sink
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment does not have a probe thermometer available.
05-08-4
Intermediate - 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
53B-02-5
Intermediate - 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.
02C-02-5
Basic - No copy of latest inspection report available. Last inspection not available at time of inspection.
51-18-6
Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored in kitchen.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service trays not inverted. Manager inverted trays. **Corrected On-Site**
25-06-4
Basic - 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 **Corrected On-Site**
08B-12-5
Basic - 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 **Corrected On-Site**
02D-01-5
Basic - 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 ).
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled and rusty
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware with food contact surface not inverted.
24-05-4
Basic - 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 **Corrected On-Site**
08B-49-4
Basic - 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
40-06-5
Basic - 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.
24-08-4
Basic - Floor area(s) covered with standing water. Standing water in office next to kitchen
36-22-4
Basic - Food stored on floor. Box of plastic bottle margarita mix on the floor at bar.
08B-38-4
Basic - 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.
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoon handle in cinnamon sugar In-use utensil in non-time/temperature control food stored with handle touching food ( rice )
10-01-5
Basic - 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.
38-07-4
7
Jan 8, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-01-08: No change, license expired on 6/1/2024. **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : 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. No proof of training for any employees. **Warning** - From follow-up inspection 2025-01-08: No proof of employee training available. **Admin Complaint**
53B-01-5
78
Oct 29, 2024
Routine - Food
8 critical violations. 5 major violations. 10 minor violations.
View 23 violations
High Priority - 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.
03D-02-5
High Priority - 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.
01B-36-5
High Priority - Nonfood-grade bags used in direct contact with food. Tamales stored in to go bags in reach-in freezer next to back door.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2024. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - 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. **Corrective Action Taken**
12A-09-4
High Priority - 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.
01B-02-5
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. **Corrective Action Taken**
03E-06-5
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - 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. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe 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. No proof of training for any employees. **Warning**
53B-01-5
Intermediate - 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.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles throughout the kitchen. **Repeat Violation**
36-34-5
Basic - 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. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from dish area.
24-08-4
Basic - Food storage container/container lid cracked or broken. Pan stored on shelf across from dish area.
14-38-4
Basic - Food stored on floor. Pot of beans stored on floor in front of cook line. Employee placed pot on table during inspection. **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel not inverted between uses. Ice bucket stored next to kitchen ice machine. **Repeat Violation**
10-14-5
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored on kitchen shelf. Employee turned pans over during inspection. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered. Bacon stored in reach-in freezer next to back door. Cooked beef stored in walk-in cooler.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet in dish area next to dish machine.
29-11-4
Basic - 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.
02D-01-5
11
Jan 25, 2024
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - 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. **Repeat Violation**
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine across from three compartment sink.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in back of kitchen.
36-34-5
Basic - 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.
12B-07-4
Basic - Food stored on floor. Cooking oil on floor at end of cook line. Buckets of salsa on floor in walk-in cooler.
08B-38-4
Basic - Hole in or other damage to wall. Wall beneath hand washing sink in dish area. **Repeat Violation**
36-24-5
Basic - Ice bucket not inverted between uses. Ice buckets stored on and next to ice machine.
10-14-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on prep table across from dish area.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of grill line drawers. Side of ice machine. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster in corner of parking lot.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf across from ice machine. Employee turned containers over. **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in dish area.
42-01-4
39
Oct 5, 2023
Routine - Food
8 critical violations. 3 major violations. 13 minor violations.
View 24 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed five flies around drain in bar area.
35A-02-6
High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
03E-06-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door. **Repeat Violation** **Admin Complaint**
29-34-4
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. Dish machine in dish area, 0 ppm. Manager changed sanitizer bucket, 75 ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Food with mold-like growth. See stop sale. Eight moldy lemons stored in walk-in cooler.
01B-07-4
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. No written procedure available. Inspector provided written procedure. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. **Repeat Violation**
05-08-4
Basic - Plumbing fixture in disrepair. Hot water not working in dish area hand washing sink.
29-08-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard Ling shelf in wait station.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Corner of platform across from back door. **Repeat Violation**
36-03-4
Basic - Dead roaches on premises. One dead roach on floor behind cook line grill.
35A-03-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Hole in or other damage to wall. Hole in wall beneath hand washing sink in dish area.
36-24-5
Basic - Light shield damaged/in disrepair. Lite fixture at end of cook line in front of walk-in cooler.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at cook line hand washing sink. **Repeat Violation**
31B-04-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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. **Corrective Action Taken**
08B-39-4
Basic - 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. **Corrected On-Site**
06-01-5
12
Mar 13, 2023
Routine - Food
8 critical violations. 6 major violations. 12 minor violations.
View 26 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: beef (48F - Cooling). Employee stated item cooked the previous night.
03D-02-5
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. Dish machine next to three compartment sink, 0 ppm. Manager stated dishes would be sanitized in three compartment sink.
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 entered kitchen from dining room and began handling raw chicken without washing hands. Manager had employee wash hands and rinse off chicken. **Corrective Action Taken**
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 proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of raw beef in walk-in cooler. Raw chicken stored over raw fish in reach-in cooler across from grill. Employee moved chicken to area below other raw foods. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in walk-in cooler: beef (48F - Cooling). Employee stated item cooked the previous night.
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Soap stored over hot sauce on cook line. Employee moved container of soap. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on back of building next to back door.
29-34-4
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. 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. Deflector plate inside of ice machine next to mop sink. Soda gun in bar area.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
05-08-4
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. Establishment doesn't have reporting agreements for all employees.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 4 employee training certificates. Manager stated there are 12 employees working for the establishment.
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in dish area.
27-16-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters over fryers on cook line.
14-42-4
Basic - Missing drain plug at dumpster. Dumpster at end of building.
33-11-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Trash on the side of dumpster at end of building.
33-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored next to ice machine.
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding at end of wait station across from back door. Also a hole in wall beneath hand washing sink in dish area.
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from three compartment sink.
24-08-4
Basic - Equipment in poor repair. Gasket of reach-in freezer next to back door torn.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign for hand washing sinks in dish area and wait station.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of ice machine next to back door.
23-03-4
Basic - Open dumpster lid. Dumpster on side of building.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen. Employee turned containers over. **Corrected On-Site**
25-06-4
9
Dec 7, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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 lack of proof of any employee training. **Warning** - From follow-up inspection 2022-12-07: No proof of employee training during inspection. **Admin Complaint**
53B-01-5
90
Frequently Asked Questions
When was El Patio Jalisco last inspected?
The most recent health inspection at El Patio Jalisco on file is from Dec 5, 2025. The public record contains 11 inspections in total.
What is the most common violation at El Patio Jalisco?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at El Patio Jalisco.
How does El Patio Jalisco compare to other restaurants in Alachua?
El Patio Jalisco most recently scored 61 out of 100, which is lower than the Alachua average of 75.
Has El Patio Jalisco's inspection record improved over time?
Yes. Recent inspections at El Patio Jalisco have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Patio Jalisco means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Patio Jalisco inspected?
Based on the inspection history on file, El Patio Jalisco is inspected around four times per year on average.
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