EL RANCHITO
911 W NORTH BLVD, Leesburg FL 34748 · 352-460-0123
Last inspected Mar 26, 2026 · 13 visits since September 2023
FEB 24
AUG 24
MAR 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 58f. Over 4 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Birria sauce dated 03-17.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 117f, Beans 123f. Less than 4 hours. Advised to reheat. Manager turned up heat.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Kitchen entrance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Pots and pans in outside storage shed.
Show the remaining 6 findings ▾
Exterior door has a gap at the threshold that opens to the outside. -Rear exit door in kitchen.
Floor tiles missing and/or in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of pizza oven.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in beer keg cooler at bar and in cooler across from flat grill.
Stored food not covered. -Corn in double door freezer.
Wall soiled with accumulated grease, food debris, and/or dust. -Behind fryers.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef over corn.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 53f, Beef 55f. Less than 4 hours. Advised to rapid chill.
Handwash sink not accessible for employee use at all times. -In kitchen.
No soap provided at handwash sink. -At bar.
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. -On cook line.
In-use ice scoop stored on soiled surface between uses. -Ice scoop stored directly on top of ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Light bulbs over clean pots in side storage enclosure.
No handwashing sign provided at a hand sink used by food employees. -At bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Under flat grill.
Stored food not covered. -Corn in double door freezer.
Wall soiled with accumulated grease, food debris, and/or dust. -Behind cook line equipment.
May 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Mar 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. -Throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Under grill. -Top of oven.
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cheese in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook cleaned grill and then began making food.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. -At bar. -In kitchen.
No soap provided at handwash sink. -At bar.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -In warewash.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over rear kitchen entrance.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -Cutting board on cook line prep cooler.
Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gasket torn on cook line.
Floor tiles missing and/or in disrepair. -Throughout kitchen.
Food stored on floor. -Sauce bucket in kitchen. -Soda syrup box.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Under grill. -Top of oven.
Old labels stuck to food containers after cleaning. -In side storage room.
Time/temperature control for safety food thawed in an improper manner. -Pork butt in standing water.
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. -On cook line.
Aug 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over potatoes in walk in cooler.
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.
Toxic substance/chemical improperly stored. -Butane over salt and pepper by wait station.
Handwash sink not accessible for employee use at all times. -Blocked by trash can in kitchen.
Spray bottle containing toxic substance not labeled. -Purple spray bottle in kitchen.
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact shelves. -Lining beer mug shelf in cooler behind bar.
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.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation. -Cook.
Floor soiled/has accumulation of debris. -Under fryers.
Floor tiles missing and/or in disrepair. -On cook line.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler fan covers.
Stored food not covered. -Pork in double door freezer.
Feb 28, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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.
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.
Carbon dioxide/helium tanks not adequately secured.
Floor tiles missing and/or in disrepair.
Plumbing system in disrepair. -Faucets at kitchen entrance loose.
Feb 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 1 high priority.
1 High priority7 Intermediate11 Basic
Show 19 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook handled soiled plates and continued working with food.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
Handwash sink not accessible for employee use at all times. -Blocked by trash can in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. -In kitchen.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers.
Spray bottle containing toxic substance not labeled. -Yellow bottle in warewash.
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.
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook.
Employee with no hair restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair.
Food stored on floor. -Soda syrup box. -Cooking oil. -Bag of beans.
In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.
In-use knife/knives stored in cracks between pieces of equipment. -Between wall and pipe.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill.
Plumbing system in disrepair. -Faucets at kitchen entrance loose.
Stored food not covered. -Cooked pork. -Chicken. -Bucket of beans.
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Carbon dioxide/helium tanks not adequately secured.
Oct 5, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
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.
Handwash sink not accessible for employee use at all times. -Handsink on cookline.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Food stored on floor. -Rice.
Sep 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority6 Intermediate13 Basic
Show 24 findings ▾
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.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chorizo over cheese in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 58f. Over 4 hours.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
Handwash sink not accessible for employee use at all times. -Handsink on cookline.
Handwash sink used for purposes other than handwashing. -Food debris in handsink across from dish machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
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.
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -Rice scoop.
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. -Rice.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in chest freezers.
Ice scoop handle in contact with ice. At wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave.
No handwashing sign provided at a hand sink used by food employees. -Handsink across from dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
Old labels stuck to food containers after cleaning.
Stored food not covered. -Frozen pork in double door freezer.
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.