PAL RANCHO II

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed ham cold held at 44F in flip top cooler. Per operator, item transfer to unit 3 hours prior to the inspection. Operator placed ice pack on ham for quick chill. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-03-17: At the time of callback inspection, violation not complied. Ham temps at 51F in flip top cooler. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup on can opener blade. Warning - From follow-up inspection 2026-03-17: Not complied Admin Complaint

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Jorge Salazar returned during the inspection. Corrected On-Site Warning - From follow-up inspection 2026-03-17: At the time of callback inspection, no certified food manager on duty. Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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 tomatoes sauce stored in walk in cooler. Per operator, sauce cooked 2 days ago. Warning - From follow-up inspection 2026-03-17: At the time of callback inspection no date marked on tomato sauce found in walk in cooler that made on 03/14/2026. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed some employees certification with IFSEA expired on 09/05/2025 Warning - From follow-up inspection 2026-03-17: At the time of callback inspection, violation not complied. Most employees training certification expired. Admin Complaint

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed Male employee at front line engaged in food preparation. Corrected On-Site Warning - From follow-up inspection 2026-03-17: Not complied Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. -Observed containers with various food items stored on walk in cooler and freezer floor. Warning - From follow-up inspection 2026-03-17: Observed food item stored on walk in freezer floor. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substances buildup on can opener holster. Warning - From follow-up inspection 2026-03-17: Not complied Admin Complaint

Basic - - From initial inspection : Basic - Plumbing line from a removed fixture not capped off. -Observed no hot or cold running water at mop sink. Both lines capped off. Warning - From follow-up inspection 2026-03-17: At the time of callback inspection, no hot and cold water at mop sink. Admin Complaint

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed 1 wet wiping cloth at prep station not stored in sanitizer solution. Warning - From follow-up inspection 2026-03-17: Not complied Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed rag used to cover arepas in a bowl.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator working on pastries with black gloves on inside kitchen. Operator then washes hands with gloves on before leaving the kitchen, and then returning to work on pastries with the same gloves on.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork belly (45F - Cold Holding); raw pork (45F - Cold Holding). As per operator food in units not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler door not properly closed.

Intermediate - Spray bottle containing toxic substance not labeled. Under cook line spray bottle with a green substance, unlabeled. Operator labeled Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in milk flip top cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign near kitchen handwash sink

Basic - Open dumpster lid. Dumpster open

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (54F - Cold Holding). Per operator food made yesterday and left overnight to cool. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (54F - Cold Holding). Per operator food made yesterday and left overnight to cool. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top; raw chicken (44F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 4hrs. Operator put food on ice for quick chill.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In triple sink area, ceiling vent soiled with dust

Basic - Cutting board has cut marks and is no longer cleanable. 2 white cutting boards in kitchen, grooved with black marks Repeat Violation

Basic - Food stored on floor. Box of eggs on floor in walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 127F. Operator heated to 167F

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board behind kitchen flip top. - From follow-up inspection 2025-01-14: Observed same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (55F) stored in walk in cooler. Per operator cooling overnight. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice (55F) stored in walk in cooler. Per operator cooling overnight. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter display, breads with cheese (87°F-96°F). Per operator items made less than 4hrs. Operator time marked for 0730-1130. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed and reviewed the Employee agreement form, operator filled out. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back dry store room area.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing in kitchen handwashing sink. Provided handwashing sign

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line fliptop lower cooler, containers of raw burgers and bacon above container of cooked sausage. Employee inverted items for proper separation. Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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. In walk in freezer, tray of non commercially wrapped steaks above open case of fish filets.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter with attached hose on water line behind dish machine missing vacuum breaker.

Intermediate - 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. Bulletin printed and provided. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Maria Norena 8-18-2021 National Registry Person in Charge Alejandra Gomez

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of salsa in walk in cooler not date marked. Per employee prepared 2 days ago.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of rice in prep area. Employee removed. Corrected On-Site

Basic - Food stored on floor. Plastic buckets of chicken buillion base and plastic water bottles on floor in dry storage area.

Basic - Single-service articles not stored inverted or protected from contamination. Foil to go trays on shelf above dish machine not inverted.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork stored over fries inside reach in freezer at cook line. Operator properly stored. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over mayonnaise inside walk in cooler. Operator properly stored. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - 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.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine at served station. Operator cleaned and sanitized. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets soiled with food debris on superior 3 doors at cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile cracked above cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on food prep table in kitchen. Employee removed. Corrected On-Site

Basic - Food stored on floor. Observed chicharrones stored on floor in walk in freezer. Operator properly stored. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside sugar bin in kitchen; handle in contact with sugar. Operator removed. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1: Observed raw shell eggs stored above ready to eat soup in walk-in cooler. Chef reversed. #2: raw steak above ready to eat queso blanco in walk-in cooler. Operator reversed. #3: raw steak above RTE arepas in reach-in cooler on cook-line. Chef reversed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw shell eggs in walk-in cooler. Chef reversed. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 expired in September of this year. Operator is currently in the process of trying to renew them.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on dry storage shelf.

Basic - Food stored on floor. #1: Water bottles stored on floor in dry storage area. #2: Bucket of chicken seasoning stored on floor near cook-line. Chef removed off floor. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety flour not stored with handle above top of food within a closed container. Operator moved handle. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher at Chlorine of 10ppm. Operator attempted to fix. Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs stored on cook line counter, not stored in unit to keep product cold. Operator stated stored less than 1 hour 30 minutes. Operator removed and stored in cooler to cool. Discussed Time as a Public Health Control with operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk stored on top of counter at 48°F - Cold Holding. Per operator item was removed from cooler 40 minute before observation. Operator removed and stored in cooler to cool. Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed men's restroom door unable to self close.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic Tupperware containers used to scoop rice for service. Containers are missing handles. Instructed operator that containers or utensils with handles are only acceptable dispensing equipment for food products.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on shelf above warewashing station. Operator removed product. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed containers of food stored on floor in walk-in cooler. Operator removed products off the floor. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Observed marble slab used as cutting surface at front line cracked in multiple places and large crack in center of slab filling with food debris.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup I'm front line make table. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed 3 door freezer on cool line with right most door panel in interior missing and insulation exposed.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bread product stored in bag at front counter where customers may self serve product not labeled with product name, production date or name and address of the establishment that prepared and packaged item. Operator removed item from front counter so product may only be served upon request. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of glass door cooler at front line soiled with food debris. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed selves if glass door cooler at front line with heavy rusting of shelves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed front counter hot hold display case - pork belly (124°F - Hot Holding); empanada with egg filling (130°F - Hot Holding); chorizo sausage (121°F - Hot Holding), per operator items were less than 1 hour. Operator removed and reheated to 178°F, 182°F, and 179°F respectively in fryer and turned up unit. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed display case with cream filled pastries - guava cheese filled pastry (73°F - Cooling) recheck after 30 minutes at 73°F; three finger pastry (cream cheese filling) (73°F - Cooling) recheck after 30 minutes at 73°F; pastry with Bavarian cream (73°F - Cooling) recheck after 30 minutes at 73°F. Educated operator on proper cooling processes and operator removed from unit and stored in walk in freezer to finish cooling before storing in proper cold holding unit. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with food debris on blade. Operator had employee clean at time of inspection. Corrected On-Site

Basic - Food stored on floor. Observed produce food stored on floor in front kitchen area. Operator had employees store on shelves. Corrected On-Site

Basic - Ice buildup in reach-in freezer and cooler. Observed heavy ice build up in chest freezer on cook line and observed ice build up in top of front counter make table unit.

Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at wait station. Operator removed and stored appropriately with handle above ice. Corrected On-Site Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bread at front display counter lacking labeling of any kind. Operator removed and stored appropriately in display case to prevent consumer self service. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled with grease and food debris at cook line make table.