Patron Azteca
5181 Sheridan St, Hollywood, FL 33021 · Permanent Food Service · License 1622507
What drove the grade
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection6 high priority (2 fixed by the Nov 5 follow-up, 4 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 2 repeats), 10 basic-42
- Administrative complaint on Nov 4, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed at callback inspection same.
More time given
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Observed at callback inspection same.
More time given
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed at callback inspection same.
More time given
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
Observed at callback inspection same.
More time given
- First visitNov 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: 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°F. In kitchen Everest reach in cooler, milk (54°F - Cold Holding); house flan (48°F - Cold Holding); portioned salsa (49°F - Cold Holding); tres leches cake (48°F - Cold Holding); chocolate mousse (49°F - Cold Holding); ranch dressing (48°F - Cold Holding). Per manager none prepared or portioned today and in unit more than 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cookline fliptop upper, tomato sauce (54°F - Cold Holding); cooked pork (51°F - Cold Holding); guacamole with tomato (47°F - Cold Holding). Per employee none prepared or portioned today and in fliptop from 11:00am. Employees removed items to walk in to be rechilled. Advised employees to keep unit lid closed whenever possible. 2) In kitchen Everest reach in cooler, milk (54°F - Cold Holding); house flan (48°F - Cold Holding); portioned salsa (49°F - Cold Holding); tres leches cake (48°F - Cold Holding); chocolate mousse (49°F - Cold Holding); ranch dressing (48°F - Cold Holding). Per manager none prepared or portioned today and in unit more than 4 hours. See stop sale. 3) In ice bath at server expo station, house salsa (59°F - Cold Holding). Observed not enough ice in container to maintain cold. Per manager salsa in ice from approximately 11:00-11:30am. Employees removed items removed salsa to rechill and replace with new in larger ice bath.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler, raw portioned steak above buckets of marinade. Manager rearranged to properly separate.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled raw burger and steak and failed to wash hands before changing gloves. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose bibb with attached hose on back wall near dish area missing vacuum breaker.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer bucket in back prep area reading 200ppm chlorine. Employee remade to proper 100ppm chlorine.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Shrimp ceviche not marked as raw item. Employees began marking menus.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk in cooler, chili rellenos and lamb shank not date marked. Per manager prepared more than 24 hours. Manager added date marks.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Shelves in walk in cooler have rust build up.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substance in spray bottle by dish area. Manager labeled as degreaser.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk flour containers not labeled.
Code 08, Food protection and cross-contamination: Stored food not covered.
In walk in cooler lamb shank and tamales not covered. Manager covered.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
1) Employee beverage on prep table in server area next to napkins and rolled silverware. 2) Employee beverage containers on dry goods shelf in back prep area.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on white plastic buckets in dish area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood vents over back cook line have dust/grease buildup.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets not inverted.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Soda holster at entrance to bar missing waste line.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
No covered receptacles in employee unisex restroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Multiple AC vents in kitchen soiled with dust buildup.
Objectionable odors in bathroom or other areas of the establishment.
Objectionable odor in hallway area outside of restroom areas.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.