PATIO TIPICO

Name: PATIO TIPICO
Address: 4591 NW 36 ST, MIAMI SPGS, FL, 33166, US
Rating: 0

4591 NW 36 ST, MIAMI SPGS, FL 33166

License #2326526

🌮 Mexican/Latin ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 17 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PATIO TIPICO in MIAMI SPGS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, DBPR recorded 125 total findings; InspectFL has detailed violation rows for 122 of them so far.

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Record snapshot

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Inspections on file

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The latest inspection on October 5, 2026 shows 17 observation rows: 3 critical, 5 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

122

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at kitchen. Observed hood filter soiled at cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled at kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken soup (90F - Cold Holding) at reach in cooler at kitchen. As per employee since previous day.
[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 cooked ground beef, gallo pinto and white rice held at reach in cooler at kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at handsink at entrance.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handsink at entrance of kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken soup (90F - Cold Holding) at reach in cooler at kitchen. As per employee since previous day.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard stored inside reach in freezer at cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted at kitchen.
[31B-03-4] No soap provided at handwash sink. Observed no soap towel at handsink at entrance of kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler and reach in freezer at kitchen.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license expires on October 1,2016
[50-09-4] Current Hotel and Restaurant license not displayed.

Disposition: Met Inspection Standards
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean plastic container used to store food on kitchen floor. Operator removed container from floor.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Observed Ice machine lid broken.
[08B-38-4] Food stored on floor. Observed plastic bottles of water stored on dry storage floor.
[14-69-4] Ice buildup in reach-in freezer. Observed inside reach in freezer by black refrigerator in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside black microwave in kitchen. Operator cleaned microwave interior.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing shield on light in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed inside both restrooms.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler by prep table in back kitchen.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons faces up on prep table in kitchen. Operator stored spoons faces down.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed fruit pulp thawing in standing water at 80°F on prep table in kitchen. Operator removed water and placed fruit bags in refrigerator.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on reach in cooler in kitchen. Operator placed towel in bucket with sanitizer.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour container unlabeled on shelf in kitchen. Operator labeled container.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Raw fish ceviche not identified as raw item on Menu.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Observed around ice machine. Operator removed water.
[08B-38-4] Food stored on floor. Observed plastic bottles of water stored on dry storage floor. Operator removed bottles from floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 80°F in kitchen. Operator removed water.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed inside Beer Walk in cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed inside both restrooms.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets by three compartment sink. Operator cleaned gaskets.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside reach in cooler by produce reach in cooler in kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed inside produce reach in cooler in kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed under three compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bottles of oil unlabeled in kitchen. Operator labeled bottles.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cut ham inside reach in cooler in kitchen. Operator stored products correctly.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef inside reach in freezer. Operator stored products correctly.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed more than a dozen eggs stored on prep table in kitchen. Operator removed eggs to reach in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a fan on hand wash sink by three compartment sink in kitchen. Operator removed fan.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish ceviche not identified as raw item on Menu.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed PIC did not know how to calibrate Probe Thermometer. Employee was trained by inspector how to properly calibrate Probe Thermometer.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser unlabeled in kitchen. Operator labeled bottle.

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed fan on top of handsink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
[14-11-5] Equipment in poor repair. Observed gasket in in disrepair at reach in cooler next to cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door.
[36-22-4] Floor area(s) covered with standing water. Observed water under handsink next to 3 compartment sink.
[23-03-4] Obseved fan soiled stored on handsink. Observed gaskets soiled throughout the kitchen. Observed Hood filter soiled at cook line.
[29-11-4] Observed water leaking from ceiling into bucket at dining area.
[16-46-4] labels stuck to food containers after cleaning. Observed above 3 compartment sink.
[29-08-4] Observed pipe underneath handsink disconnected from plumbing. Observed water draining from pipe into bucket.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed Reach in cooler soiled throughout the kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers by the back of kitchen near the 3 compartment sink.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at shelves located across from freezer.
[25-06-4] Observed plates not inverted at shelf above preparation area next to cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by the kitchen area.
[08A-05-6] Observed raw chicken over cooked black beans at reach in cooler by the back of the kitchen.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken over beef at reach in freezer near 3 compartment sink.
[02C-02-5] Observed no date marked on black beans, chicken soup, pork belly not date marked at reach on cooler by the back of the kitchen, as per employee for more than 24 hours.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Marbely Perez certification expired on 6/27/2023 and Jesi Granada expired on 2/7/2024.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handsink at entrance with no hot water.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation area.
[14-11-5] Equipment in poor repair. Observed gasket in in disrepair at reach in cooler next to cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of back exit door.
[36-22-4] Floor area(s) covered with standing water. Observed water under handsink next to 3 compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Obseved fan soiled stored on handsink. Observed gaskets soiled throughout the kitchen. Observed Hood filter soiled at cook line.
[29-11-4] Observed water leaking from ceiling into bucket at dining area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above 3 compartment sink.
[29-08-4] Plumbing system in disrepair. Observed pipe underneath handsink disconnected from plumbing. Observed water draining from pipe into bucket.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed Reach in cooler soiled throughout the kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in coolers by the back of kitchen near the 3 compartment sink.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at shelves located across from freezer.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed plates not inverted at shelf above preparation area next to cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by the kitchen area.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers raw fish ceviche no parasite destruction letter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked black beans at reach in cooler by the back of the kitchen.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed chicken over beef at reach in freezer near 3 compartment sink.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach crawl on to inspectors arm at dining area. Employee discarded live roach.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed fan on top of handsink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed fan on top of the handsink.
[31B-03-4] No soap provided at handwash sink. Observed at handsink next to 3 compartment sink.
[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 black beans, chicken soup, pork belly not date marked at reach on cooler by the back of the kitchen, as per employee for more than 24 hours.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Marbely Perez certification expired on 6/27/2023 and Jesi Granada expired on 2/7/2024.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handsink at entrance with no hot water.