El Patio Latin Fusion
1949 NW 2 Ave, Boca Raton, FL 33432 · Permanent Food Service · License 2337993
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection12 high priority (7 fixed by the Oct 7 follow-up, 5 fixed on the spot), 4 intermediate (1 fixed on the spot)-47
- Extension granted on Aug 7, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score51
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 visitOct 7, 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 visitAug 7, 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.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority12
Code 01, Approved source; food safe and unadulterated: Flan containers stored inside bar cooler from company name Obleas Florida .
Label does not have any other information . Empanadas from Sazon del Valle stored inside reach in freezer with no label . Operator was not able to produce any licenses from both businesses.See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Flip top cooler diced tomatoes at 2:04pm (48°F cooling) since 9:45am see stop sale,
Stop Sale issued due to food not being in a wholesome, sound condition.
Flan containers stored inside bar cooler from company name Obleas Florida . Label does not have any other information . Empanadas from Sazon del Valle stored inside reach in freezer with no label . Operator was not able to produce any licenses from both businesses.See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler cook line raw pork 46°F cold holding, raw beef 53°F cold holding, raw sausage 52°F cold holding, cooked plantain 48°F cold holding Sitting outside any temperature control on kitchen area chimichurri sauce 89°F cold holding Back room Two door glass reach in cooler ,Chicken soup 45°F cold holding, cooked chicken 45°F cold holding, raw chicken 46°F, cold holding, raw pork 45°F cold holding one black fridge cream 45°F cold holding Per operator none of the items mentioned above were prepared or portioned today and stored for approximately 2 hours, operator iced down all products and moved chimichurri to the inside of a cooler
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sitting on top of flat top grill on double pan Cooked chicken 90°F hot holding . Per operator stored for approximately 2 hours. Operator moved to oven to reheat to 165°F++
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Flip top cooler diced tomatoes at 2:04pm (48°F cooling) since 9:45am see stop sale,
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw beef stored over tamales. Advised operator to stored properly
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.
Flip top cooler Raw chicken, raw beef over cheese Operator removed cheese
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken over raw beef Operator removed raw beef
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching her visible soil clothes then engaging on preparation without washing hands. Employee washed hands
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm Operator corrected to 100 ppm chlorine
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 6 to 7 landing on cutting boards and clean plates Advised operator to wash, rinse and sanitize plates and cutting boards
Intermediate4
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Emailed to operator
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.
Emailed to operator
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
By 3 compartment sink. Operator removed pans and cutting board
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
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.