What is El Patron Mexican Grill & Cantina Ii's health inspection score?

El Patron Mexican Grill & Cantina Ii has a SafeDine safety score of 51 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was El Patron Mexican Grill & Cantina Ii last inspected?

El Patron Mexican Grill & Cantina Ii was last inspected on April 20, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does El Patron Mexican Grill & Cantina Ii have?

El Patron Mexican Grill & Cantina Ii has 22 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is El Patron Mexican Grill & Cantina Ii safe to eat at?

El Patron Mexican Grill & Cantina Ii has a safety score of 51/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does El Patron Mexican Grill & Cantina Ii serve?

El Patron Mexican Grill & Cantina Ii serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

El Patron Mexican Grill & Cantina Ii

Name: El Patron Mexican Grill & Cantina Ii
Address: 824 SARATOGA ROAD, Burnt Hills, 12027
Rating: 51

824 SARATOGA ROAD, Burnt Hills

Last Inspected: 4/20/2026

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American

Better than 22% of american restaurants

Declining

3 inspections

Last: Apr 20, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.3

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-13 pts

Best practices • 2 pts each

Inspection Timeline

-21 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 63/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (51/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

Open location in Google Maps →

824 SARATOGA ROAD, Burnt Hills, FL 12027

Open in Maps

View Menu Order Online

Violation Timeline

Mar 2025

1 inspections

1 high priority

6 basic

Mar

Oct 2025

1 inspections

5 basic

Apr 2026

1 inspections

3 high priority

7 basic

Apr

Inspection History

3 records on file

3 Inspection

Apr 26

Inspection InspectionLatest

3 High7 Basic

10 total1 risk factor

51/100inspection score

−44 pts

High Priority (3)

−30 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10
1HFood from unapproved source, spoiled, adulterated on premises.Risk Factor−10

Basic (7)

−14 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
8FImproper thawing procedures used−2

Base deductions−44 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Inspection Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−10 pts

Mar 25

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (6)

−12 pts

8CImproper use and storage of clean, sanitized equipment and utensils−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
8BIn use food dispensing utensils improperly stored−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−22 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

Explore More

American Restaurants All New York Restaurants