El Patio Live
1675 W 49 St 1574, Hialeah, FL 33012 · Permanent Food Service · License 2333230
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection10 high priority (5 fixed by the Sep 11 follow-up, 5 fixed on the spot), 5 intermediate (1 fixed on the spot), 14 basic; basic violations cost 12 at most-56
- Extension granted on Sep 4, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score42
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 visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 1st follow-up visitSep 4, 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.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Still observed.
More time given
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Still observed, operator removed .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Still observed.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Still observed.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Still observed.
More time given
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
29 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cooked pasta dated on 08/26 in standing unit at kitchen, operator discarded.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed tuna,salmon and branzino fillets no longer frozen and still on ROP, on shelves at walk in cooler. Operator discarded.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cooked pasta dated on 08/26 in standing unit at kitchen, operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked rice (47°F - Cold Holding) on standing unit by expo area, as per operator less than 2 hours. Operator moved containers to walk in cooler. Also observed raw steak (45°F - Cold Holding); cooked mussels (46°F - Cold Holding); cooked clams (44°F - Cold Holding) on reach in cooler at cook line, as per operator less than 2 hours. Operator moved to walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked onions (76°F - Hot Holding) at expo area, as per operator less than 1 hour. Operator proceeded to reheated.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored next to raw steak on shelves at walk in cooler, operator separated.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored above raw fish on shelves at walk in cooler. Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Observed beans stored on nonfood grade containers.
Nonfood-grade bags used in direct contact with food.
Observed raw steak stored on nonfood grade bags on reach in cooler.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed 1 live roach under 3 compartment sink at dishwashing area.
Intermediate5
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.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test strips available.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Observed dishwasher maximum temperature at 145° F.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled white cutting boards at cook line.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed gloves and cleaning supplies stored inside hand wash sink next to dishwasher. Operator removed.
Fixed on the spot
Basic14
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed in standing unit across expo area.
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed tuna,salmon and branzino fillets no longer frozen and still on ROP, on shelves at walk in cooler. Operator discarded.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a case of veal stored on kitchen floor, operator stored properly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed on sugar container, operator stored properly.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Observed ice scoop in standing water at 78°F at cook line, operator discarded.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Operator removed.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed at walk in cooler.
Food storage container/container lid cracked or broken.
Observed cooked rice stored on cracked plastic container, operator discarded.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine +100ppm); operator discarded. Sanitizer Bucket (Chlorine 50ppm)
Fixed on the spot
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed multiple wiping cloths on preparation table at cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets in standing unit across exposed area.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed at back door by dishwashing area.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed under racks at walk in cooler/ freezer.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed dust accumulated on vents at kitchen area.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.