DEL RANCHO MEXICAN RESTAURANT
6295 LAKE WORTH RD STE 5-9, Lake Worth FL 33463 · 336.720.6301
Last inspected Jun 24, 2026 · 10 visits since November 2023
AUG 24
JAN 25
OCT 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Establishment operating on expired license ( expired 12/1/2024)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026010790 | Dec 15, 2025 | May 27, 2026 | $600 |
| 2--2025089835 | Oct 17, 2025 | Jan 22, 2026 | $1,100 |
| 2--2025037927 | Mar 28, 2025 | Jul 14, 2025 | $400 |
| 2--2017025345 | May 13, 2017 | Jul 11, 2017 | $400 |
Inspection history
10 visits, newest first
Jun 24, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped portioned raw steak stored over opened bag of cooked hamburgers. Operator moved raw below cooked.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At glass door reach in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full, tightly covered pan, did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cut lettuce (62F - Cold Holding); house made tomato sauce (61F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cut lettuce (62F - Cold Holding); house made tomato sauce (61F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. At Right Flip top cooler; cut tomatoes (52F - Cold Holding); cooked potatoes (52F - Cold Holding); cooked rice (58F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 1 hour, added bags of ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers oysters served raw, not identified as being raw. Advised Operator to identify oyster as raw on menu.
Show the remaining 2 findings ▾
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/. 6 employees present and engaged in food preparation/service no certified food service manager on duty. Advised Operator of certified food manager requirements.
Oyster tags not marked with last date served. Advised Operator to mark tag with last date served.
Jun 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 8 high priority.
8 High priority5 Intermediate0 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At glass door reach in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full, tightly covered pan, did not reach 41F within 6 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw seafood, raw chicken and raw beef while preparing/placing to cook then handled clean plates, clean utensils and cut lettuce and tomatoes while plating for service to customers without washing hands. Advised Operator of proper hand washing requirements.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while scratching nose then continued handling clean utensils and prepared food without washing hands. Advised Operator of hand washing requirements.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped portioned raw steak stored over opened bag of cooked hamburgers. Operator moved raw below cooked.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler drawers under flat top; raw comminuted pork stored over cheese. Operator moved raw pork below cheese.
Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell oysters. Operator unable to produce tag for raw in shell oysters. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At glass door reach in cooler; cooked rice (50F - Cooling). Operator stated cooling overnight in full, tightly covered pan, did not reach 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cut lettuce (62F - Cold Holding); house made tomato sauce (61F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cut lettuce (62F - Cold Holding); house made tomato sauce (61F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. At Right Flip top cooler; cut tomatoes (52F - Cold Holding); cooked potatoes (52F - Cold Holding); cooked rice (58F - Cold Holding). Operator stated not prepared or portioned today, held in cooler 1 hour, added bags of ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers oysters served raw, not identified as being raw. Advised Operator to identify oyster as raw on menu.
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/. 6 employees present and engaged in food preparation/service no certified food service manager on duty. Advised Operator of certified food manager requirements.
No paper towels or mechanical hand drying device provided at hand wash sink in men's restroom. Operator provided paper towels.
No tag on/for original container of raw, in-shell oysters. Operator unable to produce tag for raw in shell oysters. See stop sale.
Oyster tags not marked with last date served. Advised Operator to mark tag with last date served.
Dec 15, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in glass door cooler next to dry storage cooked beef tripe (53F - Cooling) at 2:00pm since yesterday, per operator product cooked yesterday and placed in cooler at approximately 3:00am today, at this rate product never reached 41F within 6 hours, see stop sale. In walk in cooler plastic wrapped pan of cooked rice (52F - Cooling) at 2:15 since yesterday, per operator product prepared yesterday and held in cooler overnight, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp and after without washing hands handled cut bell peppers, discussed with operator who educated employee, employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cloth to wipe down cutting board used to cut raw shrimp ands after without washing hands employee handled clean and sanitized plates to prepare customers food, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In tall boy reach in freezer in front of walk in cooler, non commercially packaged metal pan of raw shrimp stored directly above non commercially packaged metal pan of cooked shrimp, discussed with operator who corrected storage of products.
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. In reach in glass door cooler next to dry storage cooked beef tripe (53F - Cooling) at 2:00pm since yesterday, per operator product cooked yesterday and placed in cooler at approximately 3:00am today, at this rate product never reached 41F within 6 hours, see stop sale. In walk in cooler plastic wrapped pan of cooked rice (52F - Cooling) at 2:15 since yesterday, per operator product prepared yesterday and held in cooler overnight, at this rate of cooling product never reached 41F within 6 hours see stop sale.
Spray bottle containing toxic substance not labeled. In chemical storage cabinet unlabeled spray bottle of bleach, discussed with operator who labeled bottle.
Cove molding at floor/wall juncture broken/missing. At mop sink cove molding broken and missing discussed with operator to repair.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen at dish washing area open employee beverage stored above clean and sanitized dishes, discussed with operator who removed drink.
Hole in or other damage to wall. In chemical storage room large hole in wall, discussed with operator to repair.
Open dumpster lid, discussed with operator to close lids.
Working containers of food removed from original container not identified by common name. At cook line oil and sauce bottles not labeled, discussed with operator to label all bottles.
Oct 20, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served. Operator has 4 oyster tags with tag last served not marked, discussed with operator to label tags.
Clams/mussels/oysters tag removed from original container prior to container being emptied. In kitchen on prep table container of pre shucked oysters with no tag in container, per operator tag placed on receipt holder with other tags, discussed with operator who placed tag back with oysters until last oyster served.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has 5 oyster tags available per operator employee accidentally discarded other tags, discussed with operator to keep supply for 90 days.
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. Per operator 1 new employee with no food handler certificate who started 1 week ago not informed on reporting responsibilities, provided operator email health reporting agreement form.
Oct 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority7 Intermediate5 Basic
Show 18 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled clean and sanitized dishes, discussed with operator, employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled whole pineapples, discussed with operator, employee washed hands.
Nonfood-grade bags used in direct contact with food. In kitchen thank you bags used in direct contact with cooked rice in steam table, discussed with operator who removed rice from bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer next to back door non commercially packaged raw fish stored above non commercially packaged fried dough, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in glass door cooler raw fish stored above cut lettuce, discussed with operator who corrected storage of products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51F - Cold Holding); raw chicken (49F - Cold Holding); cheese (51F - Cold Holding); cooked ground beef (50F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 2 hours, unit not working operator moved product to another working cooler.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed big 6 poster to operator.
Clam/mussel/oyster tags not marked with last date served. Operator has 4 oyster tags with tag last served not marked, discussed with operator to label tags.
Clams/mussels/oysters tag removed from original container prior to container being emptied. In kitchen on prep table container of pre shucked oysters with no tag in container, per operator tag placed on receipt holder with other tags, discussed with operator who placed tag back with oysters until last oyster served.
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. Provided operator with clean up poster via email.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has 5 oyster tags available per operator employee accidentally discarded other tags, discussed with operator to keep supply for 90 days.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler sliced tomatoes (48F - Cooling) at 11:35 since 10:30 to 53F at 12:10, at this current rate of cooling product will not reach 41F within 4 hours, operator moved product to reach in freezer to rapid chill.
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. Per operator 1 new employee with no food handler certificate who started 1 week ago not informed on reporting responsibilities, provided operator email health reporting agreement form.
Employee eating in a food preparation or other restricted area. Employee eating fried intestines in kitchen, discussed with operator who educated employee.
Food stored on floor. In kitchen bottles of cooking oil stored on floor, discussed with operator who removed product from floor.
Garbage on the ground and/or pad around dumpster. Multiple bags on trash on ground around dumpster, discussed with operator to pick up.
Open dumpster lid. Discussed with operator to close lids.
Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in glass door cooler in kitchen contains multiple employee beverages stored above customer food products, discussed with operator who removed drinks.
Mar 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw steak and raw chicken stored over sauces, cooked shrimp and cooked pork. Operator corrected storage of products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line cooked beans (108F - Hot Holding) per operator product cooked on stove top approximately 1 hour before and held in steam table. Operator removed product and reheated to 170F
Soap dispenser at handwash sink not working/unable to dispense soap. At bar hand washing sink soap dispenser not working. Operator stated dispenser is full but not functional and provided soap.
Jan 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 8 high priority.
8 High priority4 Intermediate1 Basic
Show 13 findings ▾
Container of medicine improperly stored. In kitchen on dry seasoning rack bottle of medicine stored above seasonings. Operator removed from shelf.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cut raw steak and without washing hands proceeded to remove dried chilis from box. Discussed with operator for employee to wash hands.
Nonfood-grade bags used in direct contact with food. In kitchen thank you bags used in direct contact to store cooked pig skins. Operator removed product and placed in food grade zip lock bag.
Operating with an expired Division of Hotels and Restaurants license. Establishment operating on expired license ( expired 12/1/2024)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer plastic wrapped raw fish stored over open bag of cooked chicken nuggets. Operator corrected storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw steak and raw chicken stored over sauces, cooked shrimp and cooked pork. Operator corrected storage of products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line cooked beans (108F - Hot Holding) per operator product cooked on stove top approximately 1 hour before and held in steam table. Operator removed product and reheated to 170F
Toxic substance/chemical improperly stored. In kitchen at dish washing area spray bottle of degreaser stored above clean and sanitized dishes. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in freezer large stacked containers with plastic wrap and lids of Raw steak (55F - Cooling) at 12:10 since 11:45 to 57F at 1:00. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who spaced out pans and removed plastic wrap and lids to allow product to cool.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen hand washing sink next to dishwashing station no paper towels in dispenser. Operator provided paper towels.
No probe thermometer provided to measure temperature of food products. Operator unable to provide probe thermometer.
Soap dispenser at handwash sink not working/unable to dispense soap. At bar hand washing sink soap dispenser not working. Operator stated dispenser is full but not functional and provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen ice machine with Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised operator to clean and sanitize.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...rice 47F with covered and stacked pans in glass door reach in cooler. Per Cook rice was cooked yesterday. Stop sale issue. Employee discarded food.
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...rice 47F with covered and stacked pans in glass door reach in cooler. Per Cook rice was cooked yesterday.
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, dishwashing area. Employee provided
Cleaned and sanitized equipment or utensils not properly stored...in use ice scoops stored drained board in triple sink at front line. Employee removed.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate2 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with food...stored bread in thank you bag. Employee removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding rice 89F, soup 109F on the prep table, manager stated that it was employee food.employee removed food.
Clam/mussel/oyster tags not marked with last date served...oyster
Establishment not maintaining clam/mussel/oyster tags for 90 days...Oyster tag
Handwash sink not accessible for employee use at all times...blocked by shelf, broom at dishwashing area, employee removed those things
Handwash sink used for purposes other than handwashing...stored bucket, wet towel in handwashing sink at bar, kitchen. Employee removed towels.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service...provided to manager consumer advisory, manager displayed.
oysters tag removed from original container prior to container being emptied...manager put it back tag in oyster.
Ice scoop handle in contact with ice in ice bin. Manager properly stored.
Wet wiping cloth not stored in sanitizing solution between used in handwashing sink, counter. Employee removed.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw sea food, raw meat above cheese jalapeño at reach in freezer. Employee properly stored food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw shell egg above soup in reach in cooler. Employee properly stored food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding creama 89°, vegetables 88° in steam table being held less than 4 hours, employee time marked.
Equipment drain line draining into handwash sink at front line. Employee moved.
Spray bottle containing toxic substance not labeled....degreaser spray bottle. Employee labeled
Food stored on floor...water at dry storage room. Employee properly stored.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.