Asador Patagonia
675 Royal Palm Beach Blvd, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6021146
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 14 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 4 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 14, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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. At cook line low boy, vacuum sealed fish thawed. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top and low boy, raw beef (50°F - Cold Holding); beef empanadas (48°F - Cold Holding), not prepared or portioned today. Operator stated items held in unit from previous day, exceeding 6 hours. See stop sale.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired December 1, 2025. Advised operator to renew license. Operator renewed license during inspection.
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
At kitchen, shrimp thawing in standing water. Operator removed shrimp.
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. At cook line low boy, vacuum sealed fish thawed. See stop sale.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
At cook line, in use utensils in standing water 117°F. Operator removed utensils.
Fixed on the spot
Ice scoop handle in contact with ice.
At expo counter, ice scoop handle in ice. Operator corrected.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.