EL RANCHITO MEXICAN GRILL
445 NE 1ST TER, Crystal River FL 34429 · 3527955251
Last inspected Feb 2, 2026 · 9 visits since October 2023
MAR 24
SEP 24
MAR 25
JUL 25
JAN 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
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 placed tortilla chips in basket with bare hands. Discussed using gloves or scoop with employee.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025044525 | Mar 21, 2025 | Aug 13, 2025 | $200 |
| 3--2015022731 | Apr 15, 2015 | Dec 7, 2015 | $320 |
Inspection history
9 visits, newest first
Feb 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in wait station area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in dry storage off wait station area.
Jan 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 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. Chlorine sanitizing dishmachine at 0 ppm. Operator set up three compartment sink with manual sanitization.
Soap dispenser at handwash sink not working/unable to dispense soap on cook line. Operator placed soap.
Spray bottle containing toxic substance not labeled in warewashing area. Operator labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in wait station area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in dry storage off wait station area.
Reach-in cooler shelves with rust that has pitted the surface in wait station cooler where salsa pitcher is stored. Operator replaced.
Aug 7, 2025□ 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 ▾
Ceiling not smooth, nonabsorbent and easily cleanable in dry storage area near wait station, also some tiles soiled and floors not maintained smooth and durable in front of cook line.
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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. Observed chlorine sanitizing dishmachine at 10 ppm. Operator started to set up three compartment sink for manual sanitation.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over heads of lettuce in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Chicken (51F - Cold Holding); Cut Tomatoes (57F - Cold Holding); Cut Lettuce (54F - Cold Holding); Refried Beans (52F - Cold Holding); Beef (52F - Cold Holding); Salsa (51F - Cold Holding); Raw Beef (51F - Cold Holding); Guacamole with Cut Tomatoes (51F - Cold Holding); Milk (56F - Cold Holding); Sour Cream (51F - Cold Holding); Rice (52F - Cold Holding); Raw Shell Eggs (57F - Ambient Air Temperature); Raw Pork (50F - Cold Holding) and Raw Beef - Tubes (50F - Cold Holding) in walk-in cooler. Operator stated items had been in cooler overnight and a direct temperature of the food had not been taken. Issued stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Chicken (51F - Cold Holding); Cut Tomatoes (57F - Cold Holding); Cut Lettuce (54F - Cold Holding); Refried Beans (52F - Cold Holding); Beef (52F - Cold Holding); Salsa (51F - Cold Holding); Raw Beef (51F - Cold Holding); Guacamole with Cut Tomatoes (51F - Cold Holding); Milk (56F - Cold Holding); Sour Cream (51F - Cold Holding); Rice (52F - Cold Holding); Raw Shell Eggs (57F - Ambient Air Temperature); Raw Pork (50F - Cold Holding) and Raw Beef - Tubes (50F - Cold Holding) in walk-in cooler. Operator stated items had been in cooler overnight and a direct temperature of the food had not been taken. Issued stop sale.
Handwash sink used for purposes other than handwashing. Employees using handwash sink in warewashing area as a dump sink. Discussed with operator.
Ceiling not smooth, nonabsorbent and easily cleanable in dry storage area near wait station, also some tiles soiled and floors not maintained smooth and durable in front of cook line.
Apr 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 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. Observed chlorine sanitizing dishmachine at 0 ppm at time of inspection.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwash sink in wait station area with hot water turned off due to a leak with the temperature of the water at 70F. Employee turned on hot water.
Ceiling not smooth, nonabsorbent and easily cleanable in wait station and dry storage area. Some ceilings tiles are damaged with water stains.
Floor tiles missing and/or in disrepair on cook line.
Plumbing system in disrepair at handwash sink in wait station area, hot water turned off to sink at start of inspection. Handwash sink on cook line had cold water turned off to sink at start of inspection. The water was turned off due to leaks from faucet at handwash sinks. Employee turned back on.
Mar 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 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. Observed chlorine sanitizing dishmachine at 0 ppm at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready-to-eat shredded cheese in double door vertical reach-in cooler at end of cook line. Employee moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Lettuce (58F - Cold Holding) on prep table area near steam table on cook line. Employee placed in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwash sink in wait station area with hot water turned off due to a leak with the temperature of the water at 70F. Employee turned on hot water.
Ceiling not smooth, nonabsorbent and easily cleanable in wait station and dry storage area. Some ceilings tiles are damaged with water stains.
Floor tiles missing and/or in disrepair on cook line.
Ice scoop handle in contact with ice in wait station ice bin. Employee corrected.
Plumbing system in disrepair at handwash sink in wait station area, hot water turned off to sink at start of inspection. Handwash sink on cook line had cold water turned off to sink at start of inspection. The water was turned off due to leaks from faucet at handwash sinks. Employee turned back on.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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 placed tortilla chips in basket with bare hands. Discussed using gloves or scoop with employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (48F - Cold Holding) on counter in wait station. Operator moved to cooler to cool down.
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.
Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in dish machine area
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in wait station
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in wait station has water stained acoustic ceiling tiles
Employee with no hair restraint while engaging in food preparation. Employee preparing food in cook line area
Floor tiles missing and/or in disrepair. Tiles in cook line area in disrepair
Ice scoop handle in contact with ice. In ice bin at wait station
Reuse of single-service or single-use articles. Oil containers used to store salsa
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Container of medicine improperly stored. Employee medication in server area cooler. Operator removed
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 DBPR HR Form 5030-104.
Handwash sink used for purposes other than handwashing. Employee used dish area hand sink to fill soap bucket.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in Walk-in-Cooler not dated
Spray bottle containing toxic substance not labeled. Spray bottle near dish area with pink liquid not labeled. Operator labeled
Food stored on floor. Bucket of food on floor in prep area. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Cooks line microwave interior soiled. Operator cleaned
Stored food not covered. Frozen breaded ice cream for fried ice cream in server area freezer not covered
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen contains ice indicating it's used as a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink in dish area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Moisture staining on multiple tiles in establishment
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above three compartment sink. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Operator removed
Floor tiles missing and/or in disrepair. Multiple damaged tiles in kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk,I'm cooler shelves soiled
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in server station interior soiled
Reach-in cooler shelves with rust that has pitted the surface. Server station reach in cooler shelves rusted
Standing water in bottom of cooks line double door reach-in-cooler.
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.