Patagonia Bistro Cafe INC
3400 Lakeside Dr STE-101, Miramar, FL 33027 · Permanent Food Service · License 1616701
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection4 high priority (2 fixed by the Nov 6 follow-up, 2 fixed on the spot), 4 intermediate (1 fixed on the spot)-23
- Extension granted on Sep 9, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitSep 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed same
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
Observed same
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 2) flip top- Shell eggs not stored at an ambient air temperature of 45°F or less. 2) flip top-; raw shell eggs (51°F - Cold Holding), per employee eggs held more than 4 hours. See stop sale.
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
2) flip top-; raw shell eggs (51°F - Cold Holding), per employee eggs held more than 4 hours, see stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Raw shell eggs over sliced ham. Employee moved raw shell eggs to bottom compartment.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Two doors reach in cooler- raw portioned beef over open box of empanadas. Employee moved raw beef to bottom shelf.
Fixed on the spot
Intermediate4
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Poster emailed.
Code 16, Dishwashing facilities and test kits: Two-compartment sink used for warewashing.
Operator only using 2 compartment sink to wash dishes. Observed 3 compartment locked . No access to 3 compartment at the time of inspection. Owner opened gate to access 3 compartment sink, during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Hand wash sink not accessible for employee use at all times.
Preparation area-hand wash sink not accessible for employee, large refrigerator in front.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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.
- 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.