PATRON AZTECA MEXICAN

Name: PATRON AZTECA MEXICAN
Address: 10299 ROYAL PALM BLVD, CORAL SPRINGS, FL, 33065, US
Rating: 89

10299 ROYAL PALM BLVD, CORAL SPRINGS, FL 33065

License #1619082

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

89 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

PATRON AZTECA MEXICAN in CORAL SPRINGS currently holds an InspectFL Health Score of 89 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 24, 2026. Across those visits, inspectors documented 19 total violations — 7 critical, 3 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 24, 2026

The most recent inspection was clean, with no violations documented on January 24, 2026.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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.

Passed — No Violations

Disposition: Administrative complaint recommended
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag on ware washing table
[08B-12-5] Stored food not covered. Salsa in single door cooler inside kitchen stored uncovered
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave inside kitchen soiled with food debris and dried grease.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle at wait station and triple sink area, filled with chemical substance, not labeled
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. In kitchen cook line by entrance to the bar area, observed line cook use a visibly soiled rag to wipe off the gloves he was wearing and to wipe the sweat off of his face before proceeding to prepare another order with the same now soiled gloves. No gloves change
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; black beans (117F - Hot Holding); cooked chicken (123-137F); yellow rice (119-144F - Hot Holding). As per operator food prepared today. In unit under 4hrs. Observed foods like warm near the top but holding proper temperature near the middle and bottom of food items. Instructed operators on why its important to constantly stir food. Operators took items off hot table to reheat
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop directly onto kitchen counter. Operator placed in holding container
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Observed unit out of chemical sanitizer. Operator restocked. Machine now at 100ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; diced tomatoes (55F - Cold Holding); shredded cheese (71F - Cold Holding); cooked chicken (63F - Cold Holding); shredded lettuce (51F - Cold Holding). As per operator all foods in unit not portioned or prepared today, in unit less than 4hrs. Observed flip top unit kept open in a hot environment next to working grill and ovens. Instructed operators to put the dairy products in reach in freezer and to put ice on all other TCS foods for quick chill.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse