MEXICAN GRILL CANTINA DON PATRON

Name: MEXICAN GRILL CANTINA DON PATRON
Address: 1519 SADLER RD, FERNANDINA BEACH, FL, 32034, US
Rating: 66.7

1519 SADLER RD, FERNANDINA BEACH, FL 32034

License #5501080

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

66.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

MEXICAN GRILL CANTINA DON PATRON in FERNANDINA BEACH currently holds an InspectFL Health Score of 66.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 5 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Administrative complaint recommended
[29-09-4] Faucet/handle missing/inoperable at plumbing fixture. Cold water valve on handwash sink by the fryers doesnt work.
[33-16-4] Open dumpster lid. Both dumpster lids are open. Employee closed lids.
[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. No written procedures available. Provided DBPR Form HR 50-104 and 5030-204.
[41-10-4] Toxic substance/chemical improperly stored. Can of spray paint stored with and against flour tortillas on dry storage shelving. Operator removed spray paint.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and backpack stored on top of cases of tortillas in dry storage area. Operator removed personal items.
[31B-03-4] No soap provided at handwash sink. Soap dispenser had only water. Operator refilled the soap dispenser.
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster posted. Provided DBPR Form HR 5030-105.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in drawers below the flat grill. Operator moved raw chicken to the bottom. Also, in reach-in freezer by the fryers, open raw pork tamales stored over fish. Operator rearranged products to proper storage. Also, in walk-in cooler, raw beef stored over bottled water and chilis. Operator rearranged products to proper storage.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as a scoop in seasonings at back exit door. Operator removed the bowl.

Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at bar area in container of water at 68F operators poured water out of container and cleaned utensils.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed Unlabeled spray with chemical substance in it bottle in bar area, employee labeled the bottle, Observed unlabeled spray bottle with chemicals substance at beginning of cook line, operator placed label on bottle.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open container beverage above food prep area, employee removed cup.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle scoop in bulk sugar container, operator removed the scoop.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Salsa in walk in cooler at 46F, operator states that cooked cut peppers where added the day before and that it was left to sit out at room temperature overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temps in the walk in cooler cooler, beef 46F, chicken 47F, re fried beans 47F, , Milk 46F, Tamales 46F, all cold holding, operator stated that regular fridge door had been left open for over an hour during food delivery.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. Multiple plastic spatulas in warewash area are chipped and cracked. Operator disposed of them on his own accord.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in hallway by dishwasher blocked by multiple items.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu states that steak is only seared but has no consumer advisory on the menu or in food establishment. Operator printer and displayed consumer advisory.
[08B-38-4] Food stored on floor. Observed one box of cooking oil on floor at beginning of cook line. Operator picked up oil.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at stove, wearing gloves, touched raw food items and then touched a ready to eat food but never changed gloves or washed hands, Person in charge educated employee on hand washing procedures.

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