Patio Tipico Corp
45 NW 22nd Ave, Miami, FL 33125 · Permanent Food Service · License 2302820
Only a licensing inspection is on record. Grades start with the first routine inspection.
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Inspection history
1 inspection · 2 visitsLicensing inspection
- Follow-up visitOct 29, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 28, 2026 Unlicensed operation
The business was found operating without a valid license, and the state is taking action.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed beef (51°F - Cold Holding); sausage (53°F - Cold Holding) inside the reach in cooler in the kitchen area. As per employee foods were stored yesterday night. Stop sale was issued.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed ham (61°F - Cold Holding); pico de gallo (53°F - Cold Holding); cheese (56°F - Cold Holding). As per employee foods were placed inside the reach in cooler this morning around 8:00 AM. Employee placed food inside walk in cooler. Also observed beef (51°F - Cold Holding); sausage (53°F - Cold Holding) inside the same reach in cooler. As per employee foods were stored yesterday night. Stop sale was issued.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored above butter and sauces inside the walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored above raw pork inside the walk in cooler.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee grabbed her cell phone and then engaged in food preparation without washing hands.
Code 28, Sewage and wastewater disposal: Sewage/wastewater backing up through floor drains.
Observed wastewater backing up through floor drain located in the cook line of the kitchen area.
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/. Observed establishment is operating without license.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed establishment serving ceviche that contain raw fish.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a bowl stored inside the hand wash sink in the kitchen.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar and coffee at the front counter not identified.
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed at the reach in cooler across from the grill.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing a watch while engaged in food preparation.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed all food stored inside is out of temperature. Reach in cooler does not have ambient thermometer.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Observed a cloth on top of the maseca.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed on preparation table.
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed sugar stored inside a plastic container of plantains.
Code 29, Plumbing and backflow prevention: very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed at the 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.
- 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.