Patacon Restaurant 2
7902 NW 36 St, Miami, FL 33166 · Permanent Food Service · License 2324045
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection1 high priority (no follow-up needed), 12 basic (2 repeats); basic violations cost 12 at most-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 27, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Basic12
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed beef stored inside a plastic container thawing no running water. Instructed employee on proper method.
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed containers with beef not stored at least 6 inches off of the floor under steam table at kitchen. Observed can of soda not stored at least 6 inches off of the floor. Observed plastic container with shrimp not stored at least 6 inches off of the floor at walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in cooler and walk in freezer shelves rusted.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler soiled at kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in coolers gaskets soiled throughout kitchen.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
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: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed at kitchen.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall soiled the kitchen and dishwashing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents and ceiling tiles soiled throughout kitchen.
Floor soiled/has accumulation of debris.
Observed floor soiled throughout kitchen area Observed walk in cooler and walk in freezer floor soiled.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.