Patio Tipico

4591 NW 36 St, Miami Spgs, FL 33166 · Permanent Food Service · License 2326526

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Operating with an expired Division of Hotels and Restaurants license.High priority, repeat · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
3 high priority (no follow-up needed, 1 repeat), 5 intermediate (2 repeats), 9 basic (2 repeats)
-39
Safety score61

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

17 violations found

First visitOct 5, 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.
17 violations found:
- 3 High priority
- 5 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed chicken soup (90°F - Cold Holding) at reach in cooler at kitchen. As per employee since previous day.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed chicken soup (90°F - Cold Holding) at reach in cooler at kitchen. As per employee since previous day.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed license expires on October 1,2016
  Repeat violation
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.
  Observed cooked ground beef, gallo pinto and white rice held at reach in cooler at kitchen.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed at handsink at entrance.
  Repeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towel at handsink at entrance of kitchen.
  No soap provided at handwash sink.
  Observed no soap towel at handsink at entrance of kitchen.
Basic9
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer inside coolers.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed cardboard stored inside reach in freezer at cook line.
  Cutting board has cut marks and is no longer cleanable.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed reach in cooler shelves rusted at kitchen.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler and reach in freezer at kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled at kitchen. Observed hood filter soiled at cook line.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vents soiled at kitchen.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
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.