RecordWell Data

El Patron Mexican Grill

1303 W MAIN ST, Sun Prairie, WI 53590 · Dane County

38cited violations
18serious tier
19inspections

Establishment

Type
Restaurant (retail food serving meals) (Primarily Restaurant)
Inspected by
Public Health Madison & Dane County
License / ID
LICFDD-2010-00393
Official record
Public Health Madison & Dane County inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20261115
2025174
2024252
20223157
2020100
2019100
2018100
2017200
2016200
2014300
2013100
2012100

Inspections

  1. May 13, 2026 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Beans, Shredded beef, Salsa in the walk-in cooler being cold held are not date marked.

      Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

      Code WFC 3-501.18

    • Not serious Good Retail Practice Corrected on site

      FOOD - UNCOVERED

      Cooked beans, beef and salsa in white plastic containers in the walk-in cooler were observed to be unwrapped or uncovered. Rice, beans, Taco shells, salt stored in uncovered containers.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

      Code WFC 3-302.11(4)

    • Not serious Good Retail Practice

      HANDSINK - SIGNAGE

      No handwashing signage is provided at employee handwash sink in the kitchen.

      Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

      Code WFC 6-301.14

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING

      No single-use toweling or approved hand drying device available at handsink for hand drying.

      Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

      Code WFC 6-301.12

    • Not serious Good Retail Practice

      PEST - OUTSIDE OPENINGS

      There is a gap below the back door.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code WFC 6-202.15

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Dish washing room floor are wet and unclean. Hand wash sink basin in the dish washing area, 4-compartment sink basin are dirty and in need of cleaning..

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Several area in the kitchen are dirty in need of cleaning. 1. Cooler walls are dirty. 2. Grill outer walls are greasy and in need of cleaning. 3. Oven outer walls are greasy, dirty and in need of cleaning.

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for Chlorine in the Pro-Power low temp dish machine is at 0 ppm.

      Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

      Code WFC 4-501.114

    • Not serious Good Retail Practice Corrected on site

      STORAGE - IN-USE UTENSILS

      In-use utensil (Ice scoop ) improperly stored, with the handle buried in the ice in the ice machine.

      Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

      Code WFC 3-304.12

    • Serious Priority (CDC risk factor) Corrected on site

      TEMPERATURE - HOT HOLDING

      Rice in metal pan on the Nemco warmer being hot held at 120 degrees F for less than 1 hour.

      Correction: Maintain hot TCS foods at or above 135 degrees F.

      Code WFC 3-501.16

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - USE CONDITIONS

      Chlorine sanitizer at more than 200 ppm, in the wet wiping clothes bucket in the kitchen is not being used according to manufacturer`s use directions, Corrective action: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

      Code WFC 7-202.12

  2. May 12, 2025 Routine Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      DATE MARK - EXCEEDED OR MISSING

      Beans, Shredded beef, Salsa in the walk-in cooler being cold held are not date marked.

      Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

      Code WFC 3-501.18

    • Not serious Good Retail Practice Corrected on site

      FOOD - UNCOVERED

      Cooked beans, beef and salsa in white plastic containers in the walk-in cooler were observed to be unwrapped or uncovered. Rice, beans, Taco shells, salt stored in uncovered containers.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

      Code WFC 3-302.11(4)

    • Serious Priority (CDC risk factor) Corrected on site

      HANDWASHING - DRYING

      No single-use toweling or approved hand drying device available at handsink for hand drying.

      Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

      Code WFC 6-301.12

    • Not serious Good Retail Practice

      PEST - OUTSIDE OPENINGS

      There is a gap below the back door.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code WFC 6-202.15

    • Not serious Good Retail Practice

      PHYSICAL FACILITY - CLEAN

      Dish washing room floor are wet and unclean. Hand wash sink basin in the dish washing area, 4-compartment sink basin are dirty and in need of cleaning..

      Correction: Clean the physical facilities at a frequency necessary to keep them clean.

      Code WFC 6-501.12

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for Chlorine in the Pro-Power low temp dish machine is at 0 ppm.

      Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

      Code WFC 4-501.114

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - USE CONDITIONS

      Chlorine sanitizer at more than 200 ppm, in the wet wiping clothes bucket in the kitchen is not being used according to manufacturer`s use directions, Corrective action: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

      Code WFC 7-202.12

  3. Oct 4, 2024 Re-Inspection · No Reinspection Required

    No violations cited.

  4. Feb 5, 2024 Routine Inspection · Reinspection Required
    • Not serious Good Retail Practice Corrected on site

      FOOD - UNCOVERED

      Different sauces including enchilada sauce, pork and shredded beef in the walk-in cooler were observed to be unwrapped or uncovered.

      Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

      Code WFC 3-302.11(4)

    • Not serious Good Retail Practice

      PEST - OUTSIDE OPENINGS

      Middle of the rear back door sweep has a gap that has a potential to allow rodents and insect to enter the building.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code WFC 6-202.15

    • Not serious Good Retail Practice Corrected on site

      PHYSICAL FACILITY - LIGHT INTENSITY

      The light intensity in the dish washing area is less than At least 215 lux (20 foot candles).

      Correction: Provide appropriate lighting intensity in all work and storage areas.

      Code WFC 6-303.11

    • Serious Priority (CDC risk factor) Corrected on site

      SANITIZATION - CHEMICAL

      The sanitizer concentration for Chlorine in the Pro-Power low energy dish machine is at 0 ppm.

      Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

      Code WFC 4-501.114

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Raw bacon 48 F, Marinated pork 47 in the bottom prep cooler across the flat top being cold held at above 41 degrees F for about 2 hours.].

      Correction: Maintain cold TCS foods at or below 41 degrees F.

      Code WFC 3-501.16

  5. Aug 18, 2022 Re-Inspection · No Reinspection Required
    • Serious Priority (CDC risk factor)

      CONSUMER ADVISORY - Not Corrected

      Consumer advisory on menu is missing a notice on steaks.

      Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

      Code WFC 3-603.11

  6. Jun 27, 2022 Re-Inspection · Reinspection Required
    • Serious Priority (CDC risk factor)

      CONSUMER ADVISORY - Not Corrected

      Consumer advisory on menu is missing a notice on steaks.

      Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

      Code WFC 3-603.11

    • Not serious Good Retail Practice Repeat

      GOOD REPAIR - CUTTING SURFACES - Not Corrected

      Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code WFC 4-501.12

    • Not serious Good Retail Practice Repeat

      REFUSE - OUTSIDE RECEPTACLES - Not Corrected

      The covers for the outdoor waste receptacles are open.

      Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

      Code WFC 5-501.15

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING - Not Corrected

      Chopped Lettuce and Shredded Cheese in salad cooler being cold held at 48F. Milk and Fresh Salsa in server cooler being cold held at 48F.

      Correction: Maintain cold TCS foods at or below 41 degrees F.

      Code WFC 3-501.16

  7. Jun 3, 2022 Routine Inspection · Reinspection Required
    • Serious Priority (CDC risk factor) Corrected on site

      CLEAN - FOOD CONTACT SURFACES

      Interior surface of ice machine and exterior surface of margarita mix dispenser is visibly soiled with mold.

      Correction: Maintain food contact surfaces in a clean condition.

      Code WFC 4-601.11(A)

    • Serious Priority (CDC risk factor)

      CONSUMER ADVISORY

      Consumer advisory on menu is missing a notice on steaks.

      Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

      Code WFC 3-603.11

    • Not serious Good Retail Practice

      GOOD REPAIR - CUTTING SURFACES

      Cutting boards are heavily scratched or pitted and are no longer easily cleanable.

      Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

      Code WFC 4-501.12

    • Not serious Good Retail Practice

      LABEL - WORKING CONTAINER

      Rice, Taco Bowls and Chips are stored in unlabeled container.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code WFC 3-302.12

    • Not serious Good Retail Practice Repeat

      PEST - OUTSIDE OPENINGS

      Rear exit door of kitchen has gap large enough to allow rodent/pest entry.

      Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

      Code WFC 6-202.15

    • Not serious Good Retail Practice Corrected on site

      REFUSE - OUTSIDE RECEPTACLES

      The covers for the outdoor waste receptacles are open.

      Correction: Provide tight fitting lids, doors and covers for the receptacles and waste handling units used for refuse, recyclables and returnables.

      Code WFC 5-501.15

    • Not serious Good Retail Practice Repeat

      SANITIZER TEST KIT

      A test kit for the sanitizer chlorine is not available.

      Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

      Code WFC 4-302.14

    • Serious Priority (CDC risk factor)

      TEMPERATURE - COLD HOLDING

      Chopped Lettuce and Shredded Cheese in salad cooler being cold held at 48F. Milk and Fresh Salsa in server cooler being cold held at 48F.

      Correction: Maintain cold TCS foods at or below 41 degrees F.

      Code WFC 3-501.16

    • Not serious Good Retail Practice

      THERMOMETER - MISSING INDICATING

      Thermometers in 2 door True line cooler and 2 door salad cooler are missing or not properly located.

      Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

      Code WFC 4-204.112

    • Serious Priority (CDC risk factor) Corrected on site

      TOXICS - SEPARATION

      Isopropyl alcohol, hand sanitizer and medicine in prep area is stored with food items.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

      Code WFC 7-201.11; 7-301.11

  8. Jan 2, 2020 Re-Inspection · No Reinspection Required

    No violations cited.

  9. Dec 20, 2019 Routine Inspection · Reinspection Required

    No violations cited.

  10. May 16, 2018 Routine Inspection · No Reinspection Required

    No violations cited.

  11. Jun 7, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

  12. May 25, 2017 Routine Inspection · Reinspection Required

    No violations cited.

  13. Mar 24, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

  14. Mar 17, 2016 Routine Inspection · Reinspection Required

    No violations cited.

  15. Oct 9, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

  16. Jun 24, 2014 Re-Inspection · No Reinspection Required

    No violations cited.

  17. Jun 3, 2014 Routine Inspection · Reinspection Required

    No violations cited.

  18. Apr 10, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

  19. May 1, 2012 Routine Inspection · Reinspection Required

    No violations cited.

Source: Public Health Madison & Dane County. History last read Oct 1, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.