El Patio Cantina

18576 High Springs Main St, High Springs, FL 32643 · Mobile Food Dispensing Vehicle · License 1150452

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 23, 2026

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot), 3 intermediate, 2 basic
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul232026

Routine inspection

11 violations found

First visitJul 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
- 6 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Item stored in reaching cooler next to vehicle entrance: rice (48°F - Cooling). Manager stated rice was cooked the previous day and placed in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Item stored in reaching cooler next to vehicle entrance: lettuce (47°F - Cold Holding). Manager stated lettuce was placed in cooler one hour prior to temperature being taken. Manager moved lettuce to another reaching cooler to cool to 41°.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Item stored in steam table next to cook line: beef (118°F - Hot Holding); queso (115°F - Hot ). Manager stated items placed in steam table 2 hours prior to temperature being taken. Manager turned up steam table to reheat items.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Item stored in reaching cooler next to vehicle entrance: rice (48°F - Cooling). Manager stated rice was cooked the previous day and placed in cooler.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef stored over cooked pork in reaching cooler next to cook line grill. Beef was placed on bottom shelf. Raw beef stored over onions and reaching cooler next to vehicle entrance. Beef was placed on bottom shelf.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  License expired on 6/1/2026. Establishment observed preparing, serving, or selling food to customers with expired license.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked rice stored in reach-in cooler next to the back door. Manager stated rice was cooked the previous morning.
- Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
  Ambient thermometer displays 46°, actual temperature is 51°.
  No probe thermometer provided to measure temperature of food products.
  No probe thermometer available.
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents above cook line greasy.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  To go containers on kitchen shelf, not inverted. Manager turned containers over during inspection.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.