EL RANCHITO

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-03-14: Time Extended - From follow-up inspection 2025-05-16: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-03-14: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2025-03-14: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -Throughout kitchen. Repeat Violation Warning - From follow-up inspection 2025-03-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Under grill. -Top of oven. Repeat Violation Warning - From follow-up inspection 2025-03-14: Hood filters. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cheese in walk in cooler. Repeat Violation Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook cleaned grill and then began making food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sour cream 47f, Cut tomato 45f, Cut lettuce 49f, Guacamole 45f. Less than 4 hours. Advised to rapid chill. Repeat Violation Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -At bar. -In kitchen. Warning

Intermediate - No soap provided at handwash sink. -At bar. Warning

Intermediate - 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. Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -In warewash. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over rear kitchen entrance. Warning

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning

Basic - Cutting board has cut marks and is no longer cleanable. -Cutting board on cook line prep cooler. Warning

Basic - Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gasket torn on cook line. Warning

Basic - Floor tiles missing and/or in disrepair. -Throughout kitchen. Repeat Violation Warning

Basic - Food stored on floor. -Sauce bucket in kitchen. -Soda syrup box. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Under grill. -Top of oven. Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. -In side storage room. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -Pork butt in standing water. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over potatoes in walk in cooler. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pork 55f,Cut tomato 61f, Sour cream 54f, Cut lettuce 55f. Less than 4 hours. Advised to rapid chill. Warning

High Priority - Toxic substance/chemical improperly stored. -Butane over salt and pepper by wait station. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by trash can in kitchen. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. -Purple spray bottle in kitchen. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Cardboard used to line food-contact shelves. -Lining beer mug shelf in cooler behind bar. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Fish in walk in cooler. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. -Cook. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris. -Under fryers. Warning

Basic - Floor tiles missing and/or in disrepair. -On cook line. Repeat Violation Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan covers. Warning

Basic - Stored food not covered. -Pork in double door freezer. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook handled soiled plates and continued working with food. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Blocked by trash can in kitchen. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -In kitchen. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. -Yellow bottle in warewash. Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hot water turned completely off at kitchen entrance. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair. Warning

Basic - Food stored on floor. -Soda syrup box. -Cooking oil. -Bag of beans. Repeat Violation Warning

Basic - In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine. Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Between wall and pipe. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. Repeat Violation Warning

Basic - Plumbing system in disrepair. -Faucets at kitchen entrance loose. Warning

Basic - Stored food not covered. -Cooked pork. -Chicken. -Bucket of beans. Repeat Violation Warning

High Priority - - From initial inspection : 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. 0 ppm. Warning - From follow-up inspection 2023-10-05: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -Handsink on cookline. Repeat Violation Warning - From follow-up inspection 2023-10-05: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit. Warning - From follow-up inspection 2023-10-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Warning - From follow-up inspection 2023-10-05: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2023-10-05: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2023-10-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -Rice. Repeat Violation Warning - From follow-up inspection 2023-10-05: Time Extended

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. 0 ppm. Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Observed employee take drink and continue cooking without changing gloves or washing hands. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chorizo over cheese in walk in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 58f. Over 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 58f, over 4 hours. Beef 58f, Chicken 47f. Less than 4 hours. Advised to rapid chill. Manager placed on ice. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Handsink on cookline. Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. -Food debris in handsink across from dish machine. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked chicken, Pork, Beef. In walk in cooler. Repeat Violation Warning

Intermediate - Spray bottle containing toxic substance not labeled. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bowl or other container with no handle used to dispense food. -Rice scoop. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Warning

Basic - Food stored on floor. -Rice. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in chest freezers. Warning

Basic - Ice scoop handle in contact with ice. At wait station. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -Handsink across from dish machine. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. Warning

Basic - Old labels stuck to food containers after cleaning. Warning

Basic - Stored food not covered. -Frozen pork in double door freezer. Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee loading chips into warmer without gloves.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish on French fries.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over pineapple in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 57f, Beef 49f. Sour cream 54f, Cheese 54f, Cut tomato 51f, Guacamole 50f. Less than 4 hours. Advised to rapid chill. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board. -Cheese slicer.

Intermediate - Handwash sink not accessible for employee use at all times. At bar. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. -In kitchen. -In bathroom.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked items lacking date mark.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In warewash.

Intermediate - Spray bottle containing toxic substance not labeled. At bar.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cutting board has cut marks and is no longer cleanable. -Red cutting board.

Basic - Food stored on floor. Cooking oil in kitchen. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Sponge used as salt applicator at bar.

Basic - No handwashing sign provided at a hand sink used by food employees. In warewash.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Walk in cooler fan covers.

Basic - Stored food not covered. -Peppers in chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over lettuce in walk in cooler. -Raw beef over salsa in walk in cooler. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee sweeping floors and then proceeded to work with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 64f. Less than 4 hours. Advised to ice. Operator added ice.Corrective Action Taken Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In warewash. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on gloves in dry storage. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cooks.

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn under flat grill.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Near mop sink.

Basic - Food stored on floor. Onions in side dry storage. Corrected On-Site

Basic - Ice scoop handle in contact with ice. At wait station. Corrected On-Site

Basic - Stored food not covered. Sugar, beans in dry storage. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Beef at room temperature.