Mexican Grill and Cantina Don Patron

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with unwashed produce. In walk-in cooler, raw shelled eggs stored over crate of unwashed lemons. Operator moved raw shelled eggs and stored correctly.
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door handle. Operator removed tongs.
• Dishwashing facilities and test kits
  • Basic: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. At bar, triple sink set up with wash, sanitize, rinse. Operation switched sanitizer and rinse.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine soiled with black mold-like substance.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator ran dish washer multiple times and rechecked @ 100ppm.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris/torn in establishment. Also, around nozzles on soda machine in server area soiled with mold-like substance. Also, hood filters soiled with grease build up.
• Clean equipment storage and air drying
  • Basic: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two ice buckets on top of ice machine not inverted. Operator flipped buckets.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Handwash sink on cook line hot water temperature at 74°F.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink on cook line. Operator had employee stock paper towels.
  • Intermediate: No soap provided at handwash sink. No soap at handwash sink on cook line. Operator had employee stock.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed four (4) dead roaches on floor under oven on cook line. Also, observed five (5) dead roaches under prep table on cook line on floor. Also, observed one (1) dead roach on counter of prep area on cook line. Also, observed two (2) dead roaches under dish machine in bar area.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately nine (9) rodent droppings at end of bar on floor near handwash sink. Operator began to clean.
  • High priority: Roach activity present as evidenced by live roaches found. Observed four (4) live roaches on inside of not in use oven on cook line. Also, observed one (1) live roach in cubby on side of non used oven on cook line.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door and front door of establishment not fully sealed when closed with present of live roaches in building.
• Floors, walls, ceilings and ventilation
  • Basic: Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line equipment soiled with food debris. Also, wall under dish machine soiled with black residue. Also, floor/wall under three compartment sink soiled with residue build up.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. In mop sink closet, spray bottle with brownish liquid not labeled. Operator had employee label bottle oven cleaner.
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed. Current license displayed in establishment is June 1, 2026. Operator printed new license and displayed.
• Manager certification and employee training
  • Intermediate: 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/ Upon arrival, five employees present with no certified food manager in building. Certified food manager showed up 15 minutes into inspection after he was called.