El Patron
Last inspected: Sep 11, 2025
100
Score
Inspectors have visited El Patron 12 times, with records going back to 2022. El Patron was last inspected on Sep 11, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly four violations before.
“Food-contact surface soiled with food debris” comes up most often, recorded six times in the inspection record.
El Patron's latest score of 100 sits above the Orlando average of 79. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 11, 2025
Routine - Food
No violations found.
100
Sep 3, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
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. Observed dish washer touch soiled plates then touch clean equipment recommend to wash hands and change to new pair of gloves.
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of shrimp 50°f, hamburgers patties 47°f, stored inside reach in cooler drawers on the cook line per employee less than 2 hours recommend to quick chill product using ice bags. to properly cool, recommend smaller amount in the pan. **Corrective Action Taken**
03A-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. Checked Dishmachine not sanitizing properly 0 ppm chlorine the plastic line has no sanitizer dispensing. Recommend to use three compartment sink wash,rinse and sanitize **Warning**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle on the counter has liquid inside bar area. . **Corrective Action Taken** **Repeat Violation**
41-17-4
Basic - Food stored on floor. Observed boxes of island oasis mix stored on the floor inside walk in freezer.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink located behind bar. **Corrected On-Site**
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can next to hand wash sink located in prep kitchen.
33-38-4
Basic - Stored food not covered. Observed potatoes not covered in the walk in cooler **Repeat Violation**
08B-12-5
47
Apr 22, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Checked restaurant license expired 4/1/2025 Spoke to Manager concerning the license. Manager paid for license at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Displayed food not properly protected from contamination. Observed buffet line used for customers not protected where the employee serving pork and beef must be protected,spoke with QA employee buffet line must be properly protected.
08B-02-4
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. Observed gallon of milk not date marked stored inside reach in cooler (desserts)
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade has old food debris left on the surface.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored on the prep counter. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Observed food stored on the floor in the containers **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath cutting board, Manager provide plastic mat. **Corrected On-Site**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler on cook line.
29-49-6
Basic - Stored food not covered. Observed empanadas and steak uncovered inside walk in cooler .
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath hand wash sink located in the back prep kitchen.
29-11-4
43
Nov 13, 2024
Complaint Full
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled has yellow stains and red stains on the surface located on cook line.repeated violation from inspection report 12/12/2023. Mixer has old food good debris on the top panel **Repeat Violation** - From follow-up inspection 2024-11-13: Spoke with Manager cutting boards will be replaced by next routine inspection. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter not dated on the ice machine. Manager notify the employee **Corrective Action Taken** - From follow-up inspection 2024-11-13: Observed water filter not dated on the ice machine. Manager notify the employee on order will check next routine inspection **Time Extended**
29-28-4
82
Nov 6, 2024
Complaint Full
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature pork chorizo 47° stored in reach in cooler drawers less than 4 hours recommend to quick product in the freezer. Rechecked temperature 32°f **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of American cheese 81°f stored on the steam table recommend to reheat product 165°f
03B-01-6
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. Gallon milk not date marked stored inside reach in cooler in the dessert area.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled has yellow stains and red stains on the surface located on cook line.repeated violation from inspection report 12/12/2023. Mixer has old food good debris on the top panel **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash blocking hand wash sink located in the prep kitchen.
31A-09-4
Intermediate - Water filters not maintained and not installed according to manufacturer's instructions. Observed soda machine has no water filters due to complaint inspection .operator given 7 day warning to installed water filters. **Warning**
29-31-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter not dated on the ice machine. Manager notify the employee **Corrective Action Taken**
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like growth interior of the ice machine.
22-20-5
Basic - Food stored on floor. Observed containers of food on the floor inside walk in freezer.
08B-38-4
41
Jun 11, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - soups - shredded beef - shredded chicken - tamales Provided special processes guidance handouts **Warning** - From follow-up inspection 2024-04-29: Emailed forms **Time Extended** - From follow-up inspection 2024-06-11: Pedro Vazquez provide proof of HACCP plan from OPQ spoke to Kyle have not received the information Approved HACCP plan.provided proof of special process observed Jose Quinoes email return on 6/10/2024 .from Tallahassee.will check for Approval on next routine inspection. **Time Extended**
03G-50-1
90
Apr 29, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - soups - shredded beef - shredded chicken - tamales Provided special processes guidance handouts **Warning** - From follow-up inspection 2024-04-29: Emailed forms **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-04-29: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - 2 coolers on cook line **Warning** - From follow-up inspection 2024-04-29: **Time Extended**
29-49-6
82
Apr 9, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter <4 hours (62 - Cold Holding). Observed on counter at cook line. Operator put on ice **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. - storing water pitcher **Warning**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - soups - shredded beef - shredded chicken - tamales Provided special processes guidance handouts **Warning**
03G-50-1
Basic - Carbon dioxide tanks not adequately secured. **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at cook line **Warning**
36-34-5
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. - bar dish machine chlorine 0 ppm **Warning**
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor tiles missing and/or in disrepair. - floors tiles below prep sink broken causing retention of standing water **Warning**
36-17-5
Basic - Food stored in a location that is exposed to splash/dust. - at bar, drinks and alcohol bottles next to hand wash sink and below soap dispenser exposed to splash **Warning**
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers dusty **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Plumbing system in disrepair. - hand wash sink at dish station hot water turned off **Warning**
29-08-4
Basic - Standing water in bottom of reach-in-cooler. - 2 coolers on cook line **Warning**
29-49-6
43
Feb 12, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet . - From follow-up inspection 2024-02-12: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards throughout the establishment. - From follow-up inspection 2024-02-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. - From follow-up inspection 2024-02-12: Q **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling tiles and vents soiled with accumulated substance throughout the establishment. - From follow-up inspection 2024-02-12: **Time Extended**
36-34-5
70
Dec 12, 2023
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Displayed food not properly protected from contamination.Taco chips,desserts,salsa,meat at buffet line. **Warning**
08B-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over marshmallows in upright cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Salsa,45 f held less than four hours transferred to walk in freezer for a quick chill,after .5 hour,32 f **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet .
29-42-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.Server.
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards throughout the establishment.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Provided a copy to oper.
03F-10-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling tiles and vents soiled with accumulated substance throughout the establishment.
36-34-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Salad bar/buffet plates not properly protected or inverted to prevent contamination. **Corrected On-Site**
24-11-4
Basic - Standing water in bottom of reach-in-cooler.Fryer station area. **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name.Flour,sugar in kitchen.
02D-01-5
26
May 19, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Nov 15, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 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. Checked dishmachine twice 0ppm chlorine not sanitizing properly sanitizer bucket very low, Employee changed will rechecked dishmachine. Kitchen Manager notify dishmachine company. Three compartment sink is set up wash, rinse, sanitizer 200 ppm quat amm **Corrective Action Taken**
22-41-4
High Priority - Displayed food not properly protected from contamination. Observed sauces not protected sneeze not used directly over the sauces. **Corrected On-Site**
08B-02-4
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer spray bottle stored with single service article, (server station) Employee removed **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife stored inside hand wash sink, kitchen Manager removed. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips to check sanitizer for dishmachine
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has deep cut marks and terrible stains on the surface.( cook line)
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed air gap in the back door of the kitchen. **Repeat Violation**
35B-01-4
Basic - Food storage container/container lid cracked or broken. Observed bulk containers and plastic lids cracked on beef and beans.
14-38-4
Basic - Standing water in bottom of reach-in-cooler. Observed large pool of water on the bottom of reach in cooler,located near fryer) **Repeat Violation**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Observed bulk containers black beans and rice located in back prep kitchen. **Repeat Violation**
02D-01-5
39
Frequently Asked Questions
When was El Patron last inspected?
The most recent health inspection at El Patron on file is from Sep 11, 2025. The public record contains 12 inspections in total.
What is the most common violation at El Patron?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at El Patron.
How does El Patron compare to other restaurants in Orlando?
El Patron most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has El Patron's inspection record improved over time?
No. Recent inspections at El Patron have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at El Patron means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Patron inspected?
Based on the inspection history on file, El Patron is inspected around four times per year on average.
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