El Patio
52 - 60 N Main St, High Springs, FL 32643 · Permanent Food Service · License 1103381
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 8 basic (2 repeats)-32
- Administrative complaint on Jul 16Counts in full until a follow-up finds the problems fixed-20
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : a stock pot of beans on the counter at 98°. These had been cooked earlier. These were moved to the walk-in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed : cook line staff answer cell phone and then removes items from the oven, and then continue working on the line with small ware. When this was mentioned to him, he immediately changed gloves.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : Fabuloso stored on the ice machine ledge. This was moved to the floor. Corrected On-Site* ALSO, the bulk dish wash machine chemicals are stored on top of the dish wash machine .
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed : the license expired on 6-1-2026. Operator showed that he paid today.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : the can opener blade with dried food debris on it. This was moved to the dish wash machine area.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed : JT certificate is expired.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed : bulk soda stored on the floor next to the bulk soda rack.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed : in the reach-in cooler, cooked rice with a handle less container used as a scoop. The container as placed by the dish wash machine.
Fixed on the spot
Hood filter missing from automatic fire suppression/exhaust system.
Observed : hood filters missing on each end.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed : multiple forms of single Serve items stored on the floor of the side storage room.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed : a disconnected pipe under the kitchen hand wash sink.
Repeat violation
Standing water in bottom of reach-in-cooler.
Observed : the beer cooler has pooled water in the bottom.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on the floor in front of the leaking beer cooler.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed : a cell phone stored on the flip top reach-in cooler over the fish. The phone was moved to a complying shelf.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.