Mexican Grill Cantina Don Patron
1519 Sadler Rd, Fernandina Beach, FL 32034 · Permanent Food Service · License 5501080
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection7 high priority (3 fixed by the Oct 22 follow-up, 4 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 10 basic (2 repeats)-43
- Administrative complaint on Aug 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. On dry storage rack, one can of mushrooms extremely dented/crushed along top edge.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In walk-in cooler, two large metal pans of refried beans (48°F-53°F - Cooling @ overnight). Operator stated employee made last night and placed in walk-in cooler in deep pans and lid covered lids. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk-in cooler, two large metal pans of refried beans (48°F-53°F - Cooling @ overnight). Operator stated employee made last night and placed in walk-in cooler in deep pans and lid covered lids. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
In walk-in cooler, box of raw chorizo stored over various unwashed produce. Operator moved chorizo.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In walk-in cooler, two pans of two beef stored over cooked chicken and cooked beef. Operator moved raw beef to bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. At bar, Triple Sink (Quaternary 0ppm). Employee only put one quaternary tablet instead of two. Rechecked at 150ppm.
Fixed on the spot
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Employee stated he uses disinfectant liquid not meeting sanitizer requirements in sanitizer bucket at bar. Inspector educated employee and employee made sanitizer bucket with bleach and water.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink near ice machine. Operator stocked paper towels.
Fixed on the spot
No soap provided at handwash sink.
No soap at handwash sink near ice machine. Operator stocked soap.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All food handler certifications provided for current employees expired 8/20/2026.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
On dry storage rack near back door, containers of rice, beans and various peppers not labeled. Operator labeled all items. Also, at server area, bucket of sugar not labeled. Employee added label.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed multiple avocados cut in half with stickers on skin being used to make guacamole.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
In reach in cooler on cook line, handle of knife in cooler touching cut lettuce. Operator removed knife from reach in cooler.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed four (4) pairs of tongs of oven door. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On dry storage rack near back door in chicken bouillon bucket, bowl used as scoop. Operator removed bowl.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm). Employee stated he uses disinfectant liquid and a little bit of bleach . Inspector educated employee that sanitizer bucket are bleach and water only. Employee remade bucket and rechecked at 100ppm.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven on cook line soiled with food debris and black residue.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets on reach in coolers/walk-in cooler soiled/torn.
Code 36, Floors, walls, ceilings and ventilation: Floor, wall and/or ceiling soiled/has accumulation of debris.
Floor under cook line soiled with food debris. Also, wall behind cook line soiled with grease.
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.
Employee bag stocked of box of cans on bottom shelf of dry storage rack across from ice machine. Operator moved bag.
Fixed on the spotRepeat violation
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.
- 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.