PATRON AZTECA

Name: PATRON AZTECA
Address: 5181 SHERIDAN ST, HOLLYWOOD, FL, 33021, US
Rating: 51.4

5181 SHERIDAN ST, HOLLYWOOD, FL 33021

License #1622507

🌮 Mexican/Latin ℹ️

51.4 Grade F / 100

Failing Health Score

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Latest inspection

April 8, 2026 · 8 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PATRON AZTECA in HOLLYWOOD currently holds an InspectFL Health Score of 51.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 69 total violations — 15 critical, 16 major, 38 minor.

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The latest inspection on April 8, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

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Inspector notes

Coverage note

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top drink container on tray with canned goods on shelf opposite back prep area. Manager moved beverage away from prep area and employee covered with lid and straw.
[12B-06-4] Evidence of employee smoking in food preparation, food storage or warewashing area. 1) Employee open top drink container on tray with canned goods on shelf opposite back prep area. 2) Employee water bottle on prep table immediately beside tray holding raw meats being prepped. Manager moved both beverages away from food items.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In server 2 door glassfront cooler in kitchen. Manager placed spare thermometer in unit.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Foil to go container exposed on top of service line not inverted. Manager inverted.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In cookline lowboy 2 door reach in freezer, open box raw breaded shrimp above individual wrapped hot dogs and mac and cheese packs. Manager rearranged for proper storage.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded bibb with attached hose under prep area hand sink missing vacuum breaker. Manager found and replaced breaker.
[22-31-4] Non-pitting surface rust/debris/dust on food-contact equipment. Shelving unit by cookline holding clean plates has dust buildup from fan unit on upper shelf. Employee removed plates and cleaned whole shelving unit. .
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In server glassfront cooler, house made flan and tres leches cake missing preparation date. Per manager prepared on 4-3&4.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Observed on cook line holding dry storage food items
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed on prep table left side cook line
[22-41-4] 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. Bar dishwasher tested at 0ppm chlorine. Sanitizer empty. Operator replaced sanitizer and retested at 100ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door middle flip top: sour cream (52F-60F); guacamole with tomatoes (58F); salsa (60F); cooked pork (60F); cut tomatoes (61F); cut cabbage (58F); cheese (58F); raw bacon (49F). Per operator items being held in unit for 2 hours. Operator discarded some items and other items. Retook temperatures with 5F-7F degree changes in temperatures. Operator called for service drawers under grill: raw beef (50F); raw chicken (50F). Per operator items in unit less than 3 hours. Operator iced items and retook food temperatures at 41F at below at end of inspection.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer bucket at bar tested at 200+ppm chlorine. Operator remade and retested at 100ppm
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. refried beans (3:15) (134F - Cooling); refried beans (3:55) (126F - Cooling) being cooled on prep table at room temperature. Based on current cooling rate beans will not reach 70F within 2 hours. Operator moved to walk in cooler. Discussed proper cooling with operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled. Operator started to clean and sanitize
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to restrooms/emergency exit

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of black mold like substance buildup on AC vents throughout kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup with drinking water stored on in-use prep table. Operator relocate cup.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking from an open container at cookline.
[36-73-4] Floor soiled/has accumulation of debris. Observed old food residue buildup on walk in freezer floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old food residue buildup inside microwave at cookline.
[08B-12-5] Stored food not covered. -Observed uncovered containers with salt and pepper in dry storage area. Operator covered -Observed several uncovered containers with TCS foods stored in walk in cooler from yesterday.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt removed from the original container not identified by common name.
[22-41-4] 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. Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator replaced solution. Final test at 100 ppm.
[12A-13-4] 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 dishwasher employee touch dirty dishes and then removed clean and plates without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken and beef cold held in refrigerator drawers at 47F. Per operator, both items transfer from walk in cooler 1.5 hours prior to the inspection. Operator placed ice pack on items for quick chill
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Beef (110F - Hot Holding); chicken (128F - Hot Holding). Per operator, both items cooked 1 hour prior to the inspection and place in steam table. Advice operator to reheat chicken and beef to 165F.
[16-33-4] Chemical quaternary test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been emailed to the operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwashing area block with rolling cart
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on various TCS food items such as cooked chicken, pork, beans and beef stored in walk-in cooler. Per operator, all items were cooked yesterday morning.