Patio Bar & Grille
Last inspected: Dec 3, 2025
86
Score
Going back to 2022, Patio Bar & Grille has eight inspections in the public record. Inspectors last stopped by on Dec 3, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to two violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
That puts the facility ahead of the local pack: the average Deerfield Beach restaurant scores 83. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at grill in kitchen.
23-03-4
Basic - Equipment in needs repair. 1. Torn gasket at walk in cooler door.
14-11-5
86
Sep 24, 2025
Routine - Food
No violations found.
100
Jan 10, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Light not functioning. Observed one light not functioning at hood above cookline in main kitchen.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in main kitchen. **Repeat Violation**
23-03-4
90
Sep 16, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Conch (56F) and sliced turkey (53F) in flip top cooler in kitchen opposite fryers. Not prepared or portioned today. Per operator stored in unit overnight. See Stop Sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Conch (56F) and sliced turkey (53F) in flip top cooler in kitchen opposite fryers. Not prepared or portioned today. Per operator stored in unit overnight. See Stop Sale.
01B-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed salmon thawing in sealed reduced oxygen packaging in two door reach in cooler in prep area. Operator opened packages. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Utensils water 81F with in use scoop, stored at flip top cooler opposite cook line. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in the kitchen.
23-03-4
64
May 10, 2024
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale. Tuna observed fully thawed and in sealed ROP packaging in two door reach in cooler next to utensil storage rack, in kitchen.
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut melon 53F at 9:26am to 53F at 10:11am, cooling since 7am, in two door reach in cooler opposite oyster prep area. Foods will not reach 41 or below at this cooling rate. Observed torn gaskets on unit and doors not fully closing. Operator placed in cooler to quick chill to 41 or below. **Corrective Action Taken**
03D-15-4
Intermediate - No soap provided at handwash sink, next to cookline. Operator provided. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale. Tuna observed fully thawed and in sealed ROP packaging in two door reach in cooler next to utensil storage rack, in kitchen.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage stored next to single use lids and food utensils at wait station by the bar. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. 1. Torn and loose door gaskets observed at two door reach in cooler, opposite food prep sink and oyster prep station in kitchen.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in main kitchen.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at two door reach in cooler, opposite food prep sink and oyster prep station in kitchen.
14-33-4
Basic - Standing water in bottom of reach-in- bread cooler, next to hand sink in secondary kitchen.
29-49-6
Basic - Accumulation of lime scale on the inside of the dishmachine in the main kitchen.
16-23-4
47
Apr 8, 2024
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 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. Employee brought tray of dirty dishes to the triple sink, then grabbed cleaned coffee cups with no handwashing.
12A-13-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1. Raw shell egg ambient (62F), stored in shallow ice pan on food prep table next to cook line. Not enough ice in pan to fully submerge egg pan. Eggs stored on counter less than two hours per operator.
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Raw chicken (55F) and raw beef patty (63F), in four drawer reach in cooler unit under cook line. Drawers damaged and not closing. Not prepared or portioned today. Operator moved to cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage 81F - Hot Holding, stored on food prep table opposite the cook line under no temperature control.
03B-01-6
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Oysters stored in two doo reach in cooler in prep area without tags from original container. Operator brought tags and placed with container of oysters. **Corrected On-Site**
01C-01-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags observed stuck on wall and behind pipe on wall.
01C-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 1. Cleaned utensils stored on clean utensil rack opposite Dishmachine. 2. Cleaned utensils stored on prep table in prep area. 3. Cleaned plates stored in plate storage racks underneath triple sink in prep area.
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna cubes, tuna steak, salmon, and raw fish thawing in packages bearing label to be removed from packaging. Food still frozen. Operator opened packages. **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. 1. Torn door gaskets on two door reach in cooler opposite fryers in the kitchen. 2. Torn door gaskets on three door reach in opposite cook line in kitchen. 3. Nemco food warmer control knob missing. 4. Four drawer reach in cooler unit under cookline, drawers not closing and in disrepair.
14-11-5
Basic - Floor area(s) covered with standing water. Standing on floor behind cookline in kitchen.
36-22-4
Basic - Light not functioning. 1. One light not functioning at the hood at omelette cook station. 2. Two lights not functioning at the hood above cook line in the kitchen.
36-62-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing on lighting above prep area and ware wash area.
38-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. 1. Two door reach in cooler by ware wash area.
14-33-4
Basic - Ripped/worn tin foil used as shelf cover. 1. Torn/soiled foil on bottom shelf of food prep table next to fryers in kitchen. 2. Torn/soiled foil liner on bottom shelf under steam table in kitchen.
14-20-4
Basic - Standing water in bottom of reach-in-cooler. 1. Bottom of two door reach cooler by ware wash area. 2. Standing water bottom of three door reach in cooler, Atosta, next to ware wash area.
29-49-6
23
Jun 22, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
82
Aug 18, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Smoked salmon on breakfast menu and tuna tar tar on lunch menu. **Warning** - From follow-up inspection 2022-08-18: **Time Extended**
02B-04-5
90
Frequently Asked Questions
When was Patio Bar & Grille last inspected?
The most recent health inspection at Patio Bar & Grille on file is from Dec 3, 2025. The public record contains eight inspections in total.
What is the most common violation at Patio Bar & Grille?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Patio Bar & Grille.
How does Patio Bar & Grille compare to other restaurants in Deerfield Beach?
Patio Bar & Grille most recently scored 86 out of 100, which is higher than the Deerfield Beach average of 83.
Has Patio Bar & Grille's inspection record improved over time?
Yes. Recent inspections at Patio Bar & Grille have averaged around two violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Patio Bar & Grille 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 Patio Bar & Grille inspected?
Based on the inspection history on file, Patio Bar & Grille is inspected around two times per year on average.
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