El Patio Latin Fusion
Last inspected: Dec 30, 2025
74
Score
Public records show five inspections at El Patio Latin Fusion stretching back to 2024. On Dec 30, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around eight violations to closer to three violations per visit over the last few inspections.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited two times.
El Patio Latin Fusion's latest score is in line with the Boca Raton average of 74. On the whole, the file is mixed but not concerning.
5
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef before handling container of ready to eat food, without changing gloves or washing hands. Advised operator of proper handwashing procedures. Employee washed hands. **Corrected On-Site**
12A-12-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used handwashing sink to fill pitcher of water for prep. Advised operator of proper uses for handwashing sinks. **Repeat Violation**
31A-11-4
Basic - Stored food not covered. At front counter in reach in freezer, ice cubes in silicone molds not covered. Advised operator to cover ice cubes.
08B-12-5
74
Sep 16, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: diced tomatoes (59F - Cold Holding); sliced tomatoes (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale. bar cooler: milk (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, left out on counter for approximately 5 minutes. Advised operator to place in freezer to quick chill. **Warning** - From follow-up inspection 2025-09-16: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line: Steak 57F cold holding Chicken 60F cold holding Pork 51F cold holding Sausage 51F cold holding Cooked plantains 52F cold holding Cheese 51F cold holding Cream 52F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding) Observed in flip top cooler on cook line. Observed 2 inch gap in between food storage pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning** - From follow-up inspection 2025-09-16: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler cook line: Raw shell eggs 51F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature index excess of four hours. **Admin Complaint**
03A-03-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding) Observed in flip top cooler on cook line. Observed 2 inch gap in between food storage pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: diced tomatoes (59F - Cold Holding); sliced tomatoes (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (131F - Hot Holding) Observed in table top holding unit. Per operator, out of temperature in excess of two hours. See stop sale. **Warning** - From follow-up inspection 2025-09-16: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line: Steak 57F cold holding Chicken 60F cold holding Pork 51F cold holding Sausage 51F cold holding Cooked plantains 52F cold holding Cheese 51F cold holding Cream 52F cold holding Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. **Time Extended**
01B-02-5
64
Sep 15, 2025
Routine - Food
8 critical violations. 2 major violations. 2 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw pork. Raw chicken next to and over raw beef. All products not in commercial packaging. Emailed safe storage chart to operator. Educated and advised operator to store products as denoted on safe storage chart. **Warning**
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding) Observed in flip top cooler on cook line. Observed 2 inch gap in between food storage pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding) Observed in flip top cooler on cook line. Observed 2 inch gap in between food storage pans. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: diced tomatoes (59F - Cold Holding); sliced tomatoes (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (131F - Hot Holding) Observed in table top holding unit. Per operator, out of temperature in excess of two hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line flip top: diced tomatoes (59F - Cold Holding); sliced tomatoes (58F - Cold Holding) Per operator, not prepared or portioned today. Per operator held in cooler overnight. See stop sale. bar cooler: milk (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, left out on counter for approximately 5 minutes. Advised operator to place in freezer to quick chill. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanadas (131F - Hot Holding) Observed in table top holding unit. Per operator, out of temperature in excess of two hours. See stop sale. **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed bleach stored next to food service gloves and to go containers at storage shelf by dry storage. WD 40 stored next to and over to go lids and cups on shelf next to chest freezer. Educated operator on proper chemical storage. **Warning**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: cooked pork (48F - Cooling) at 11:05am; cooling since 9/14 @ 5:30pm At current rate of cooling product did not reach 41F within 6 hours. Observed in tightly wrapped deep container. See stop sale. **Warning**
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: cooked pork (48F - Cooling) at 11:05am; cooling since 9/14 @ 5:30pm At current rate of cooling product did not reach 41F within 6 hours. Observed in tightly wrapped deep container. See stop sale. **Warning**
01B-36-5
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
05-08-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sliced scallions in hand sink by triple sink area. Advised operator not to use hand sinks for anything other than hand washing. **Warning**
31A-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean ladles and spoons stored in plastic container that has an accumulation of food debris. **Warning**
24-06-4
Basic - Bowl or other container with no handle used to dispense food. Measuring cup used as scoop in flour container. **Warning**
14-01-5
22
Jul 25, 2024
Routine - Food
1 minor violation.
View 1 violation
Certified Food Manager Identification
FL-02
95
Mar 7, 2024
Food-Licensing Inspection
3 critical violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
58
Frequently Asked Questions
When was El Patio Latin Fusion last inspected?
The most recent health inspection at El Patio Latin Fusion on file is from Dec 30, 2025. The public record contains five inspections in total.
What is the most common violation at El Patio Latin Fusion?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at El Patio Latin Fusion.
How does El Patio Latin Fusion compare to other restaurants in Boca Raton?
El Patio Latin Fusion most recently scored 74 out of 100, which is about the same as the Boca Raton average of 74.
Has El Patio Latin Fusion's inspection record improved over time?
Yes. Recent inspections at El Patio Latin Fusion have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Patio Latin Fusion 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 Latin Fusion inspected?
Based on the inspection history on file, El Patio Latin Fusion is inspected around three times per year on average.
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