Patacon Pisao

13630 SW 120th Street Bay 216, Miami, FL 33186 · Permanent Food Service · License 2332525

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 28, 2026 (11 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 complaint inspection
1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 9 basic (3 repeats)
-20
Extension granted on Oct 28
Counts in full until a follow-up finds the problems fixed
-3
Safety score77

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

Inspection history

2 inspections · 4 visits

Latest inspection

Oct272026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitOct 28, 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.
5 violations still not corrected:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Building components, attachments or fixtures in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler below cook line raw skirt steak (47°F - Cold Holding); raw chicken (46°F - Cold Holding); raw whole snapper (51°F - Cold Holding), as per operator less than 4 hours. Employee placed items in freezer with ice for rapid cooling. Observed in reach in cooler across from cook line chorizo (51°F - Cold Holding), as per operator less than 4 hours. Chorizo was placed in reach in freezer for rapid cooling during time of inspection.
  Fixed on the spotRepeat violation
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Observed on menu service charge advisory not posted in font larger or equal to the size of menu items.
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed pot of chicken stock stored on floor of walk in cooler. Employee removed pot of chicken stock from floor during time of inspection. Observed bucket of peeled plantains on floor across from ware wash area. Operator removed bucket from floor during time of inspection.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drinks stored on shelves above preparation area during time of inspection.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Observed cardboard lining food contact surface to the right of cook line.
  Equipment in poor repair.
  Observed reach in cooler below cook line unable to fully close and in disrepair.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wiping cloth under cutting board at bar area. Employee removed during time of inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on floor at cook line.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed throughout kitchen area.
  Building components, attachments or fixtures in poor repair.
  Observed hood system above cook line with accumulation of grease.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee cellphone at preparation table across from cook line. Employee stored phone away during time of inspection. Observed employee phone stored in bar area. Employee stored phone away during time of inspection.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Oct82026F20Routine inspection27 violations, 8 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitOct 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk in cooler raw pork (52°F - Cold Holding) as per operator prepared less than 4 hours ago. Employee stored in reach in freezer for rapid cooling.
  Administrative complaintFixed on the spot
Basic1
- 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
Official report, on the Florida DBPR website
First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 8 High priority
- 5 Intermediate
- 14 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  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 7 loins of raw salmon in Commercially processed reduced oxygen packaging defrosted in reach in cooler. Operator Discarded salmon during time of inspection.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk in cooler raw beef (51°F - Cold Holding) and raw pork (52°F - Cold Holding) as per operator prepared less than 4 hours ago. Employee stored in reach in freezer for rapid cooling. Observed on shelf below prep table case of pork belly (53°F - Cold Holding), as per operator less than 4 hours. Case of pork belly was stored in walk in cooler during time of inspection.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed on preparation table to the right of cook line fried plantains (76°F - Hot Holding), fried pork belly (112°F - Hot Holding), as per operator less than 2 hours. Items were placed in reach in cooler for rapid cooling during time of inspection.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw pork stored over cooked lentils during time of inspection. Operator stored pork away from lentils during time of inspection.
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed portioned chicken breast in bags stored in container that also had portion cut beef in bags. Operator removed portion chicken from container and stored away during time of inspection. Observed raw chicken stored over raw whole fish in reach in cooler below cook line. Operator removed raw chicken from above fish during time of inspection.
  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.
  Observed employee wash hand with gloves on and proceed to work on cook line. Employee was coached on proper procedure, removed there gloves, and wash hands before putting on a new pair.
  Fixed on the spot
  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee engage in food preparation of raw chicken then proceed to prepare items on grill without washing hands and changing gloves. Employee was coached on proper procedure and proceeded to wash hand and change gloves.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed container of baby powder stored above bags of sugar and clean dishes during time of inspection. Operator removed baby powder during time of inspection.
  Fixed on the spotRepeat 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 tomato sauce prepared on site, as per operator prepared the day prior without date marking. Observed in reach in cooler cooked lentil beans, as per operator prepared the day prior without date marking.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Establishment does not have thermometer during time of inspection.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed plates stored in hand wash sink across from ware wash area. Employee removed plates during time of inspection. Observed cleaning equipment in hand wash sink at bar area during time of inspection. Employee removed plates during time of inspection.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Observed no soap at hand wash sinks throughout kitchen. Employee provided soap during time of inspection.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employee engaging in food preparation with CFM not present. Certified food manager arrived during time of inspection.
  Fixed on the spotRepeat violation
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt in container to the left of cook line not bearing common name.
  Repeat violation
- Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  Observed 5 cases of pork belly thawing in shelf below food preparation area. As per employee items were out for less than 4 hours. Employee stored cases in walk in cooler for rapid cooling during time of inspection.
  Fixed on the spot
  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 7 loins of raw salmon in Commercially processed reduced oxygen packaging defrosted in reach in cooler. Operator Discarded salmon during time of inspection.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of plantains stored on floor in ware wash area. Employee removed case of plantains from floor during time of inspection. Observed bag of potatoes stored on floor below hand wash sink during time of inspection. Employee removed potatoes from floor during time of inspection. Observed bottles of water stored on floor of bar area during time of inspection. Employee removed bottles of water from floor during time of inspection.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed at cook line in use utensils in bucket of standing water measuring 91°F. Employee dumped water during time of inspection.
  Fixed on the spotRepeat violation
  Ice scoop handle in contact with ice.
  Observed handle of ice scoop in contact with ice at bar area. Employee removed scoop from ice during time of inspection.
  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.
  Observed employee drink on shelf above preperation area to the right of cook line. Operator removed drink from shelf during time of inspection.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed no handle plastic cup in container with pico de gallo in reach in cooler across from cook line. Employee discarded plastic cup during time of inspection.
  Fixed on the spotRepeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed shelves in walk in cooler with rust.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wiping cloth under cutting board at bar area. Employee removed during time of inspection.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wiping clothes in bar area not stored in sanitizing solution. Employee discarded of wiping cloths during time of inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed throughout kitchen area gasket soiled with food debris during time of inspection.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed vent above walk in cooler with accumulation of dust. Observed ceiling tiles soiled with accumulation of grease during time of inspection.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee cellphone stored at preperation area at bar. Employee stored phone away during time of inspection.
  Fixed on the spotRepeat violation
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.