DORAL, FL. State inspectors walked into Pat & Phil on NW 41st Street on June 4 and found food sourced from unapproved or unknown suppliers, a violation that means no one can trace where that food came from if a customer gets sick.
That was one of eleven high-severity violations documented at the Doral seafood restaurant that day. The facility was not closed.
What Inspectors Found
The parasite destruction finding is particularly pointed for a seafood restaurant. Inspectors cited the facility for failing to follow proper parasite destruction procedures, which for fish means applying specific freezing temperatures for specific durations before serving. Without those steps, parasites including Anisakis, a worm found in raw and undercooked fish, can survive and infect customers.
The food contact surfaces violation compounds that risk. Cutting boards, prep tables, and any surface that touches raw fish carry bacteria and parasites to the next item prepared on them if they are not properly cleaned and sanitized between uses.
Inspectors also cited the restaurant for food in poor condition, mislabeled, or adulterated, and for improper use of time as a public health control. When a facility uses time rather than temperature to manage food safety, the food is allowed to sit in the bacterial growth range between 41 and 135 degrees for a set window. The records show that window was not being managed correctly.
Toxic chemicals were found improperly stored or labeled. That violation, alongside the sewage and wastewater disposal citation, points to a facility where basic infrastructure controls were breaking down alongside food handling practices.
The Management Collapse
The person in charge was either not present or not performing duties when inspectors arrived. That single finding sets the context for nearly everything else on the list.
CDC data cited in the inspection records shows establishments without active managerial control accumulate critical violations at three times the rate of those with it. At Pat & Phil on June 4, the record bears that out: no employee health policy, no allergen awareness demonstrated, employees not reporting illness symptoms, and improper handwashing technique all documented in the same visit.
These are not isolated oversights. They are the cascade that follows when no one is actively running the floor.
What These Violations Mean
Food from an unapproved or unknown source means the supply chain has no regulatory oversight. If a customer becomes ill, investigators cannot trace the food back to its origin, cannot identify a contaminated lot, and cannot pull product from circulation. For a seafood restaurant, that gap is acute: fish from uninspected sources may carry Listeria, Salmonella, or parasites that licensed distributors are required to screen against.
The employee illness violations, taken together, describe a direct transmission route. Without a written health policy, workers have no documented obligation to report symptoms. Without reporting, a sick employee preparing raw fish has no barrier between their illness and a customer's plate. Norovirus alone accounts for roughly 20 million cases of foodborne illness in the United States each year, and food workers are the primary vehicle in restaurant outbreaks.
Allergen awareness affects 32 million Americans with food allergies, and reactions send 30,000 people to emergency rooms annually. A restaurant that cannot demonstrate allergen awareness to an inspector cannot reliably answer a customer's question about what is in a dish.
The sewage and wastewater disposal violation adds a layer that most diners would not anticipate. Improper sewage handling creates the possibility of fecal contamination moving through the facility, touching surfaces, equipment, and ultimately food.
The Longer Record
Pat & Phil has only two inspections on record. The first, on January 21, 2026, produced zero high-severity violations and zero intermediate violations. A clean sheet.
Five months later, inspectors returned and found eleven high-severity violations and five intermediate ones, for a total of sixteen in a single visit. The entire prior violation count for the facility is nineteen, meaning this one inspection accounts for the vast majority of the restaurant's documented record.
There is no pattern of gradual decline here, no history of recurring citations in the same categories. What the record shows instead is a facility that passed its first inspection and then, by its second, had accumulated failures across nearly every layer of food safety: sourcing, handling, employee health, management, sanitation, and physical infrastructure.
The restaurant had no prior emergency closures.
After eleven high-severity violations, it still does not.