EL RANCHITO MEXICAN RESTAURANT
2645 E GULF TO LAKE HWY, Inverness FL 34453 · 352-341-0707
Last inspected May 7, 2026 · 11 visits since September 2023
FEB 24
JUL 24
JUN 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1. Two flies flying in kitchen at cookline. 2. One fly flying in server station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025078742 | Oct 15, 2025 | Mar 17, 2026 | $400 |
Inspection history
11 visits, newest first
May 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority3 Intermediate7 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at the cook line handled raw chicken and immediately after cleaned plates and single service, Inspector addressed situation, employee stop and wash his hands.
Live, small flying insects found Two flying insects at the kitchen area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line, raw beef stored above raw shrimp, also above garnish, employee moved all items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, Reheating for 4 hrs: rice 73F, cheese 118F, black beans 122F. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (glass door cooler) raw shrimp 48F, raw beef 43F, birria soup 46F, beef 47F, pork 50F, employee moved items to freezer.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, Reheating for 4 hrs: rice 73F, cheese 118F, black beans 122F. Stop sale.
Toxic substance/chemical improperly stored. Cabinet next to bathrooms, Glass cleaner and wood cleaner stored above drinks, Manager moved.
Employee washed hands in a sink other than an approved handwash sink. Male employee washed hands in triple sink, inspector instructed to use handwash sink.
Handwash sink not accessible for employee use at all times. Handwash sink at the server area blocked by multiple containers and utensils being stored inside sink, employee moved all.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the server area, mold like substance on top corners.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to plates and single service, manager moved.
Food stored on floor. Oil jug on floor near back door, employee emoted off the floor.
In-use knife/knives stored in cracks between pieces of equipment. At the server area, knife between table and ice bin, manager moved.
In-use wet wiping cloth/towel used under cutting board. Multiple in use cutting board with wet wiping cloth underneath
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue and mold like substance.
Old labels stuck to food containers after cleaning. Cleaned in use containers with multiple stickers and glue residue.
Oct 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects found 2 live flies on wall in prep area 1 live fly on utensil in reach in cooler, operator removed utensil to be washed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front line. Operator turned steam table up in temperature. queso (117F - Hot Holding)
Spray bottle containing toxic substance not labeled. Chemical spray bottle in dish machine area. Operator labeled bleach.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles throughout kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table in kitchen. Employee removed.
Jun 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Live, small flying insects found 1. Two flies flying in kitchen at cookline. 2. One fly flying in server station.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1. Pan containing raw chicken stored on shelf directly above pan containing raw pork inside walk-in cooler. 2. Pan containing raw chicken stored on shelf directly above tubes of raw hamburger meat inside wall-in cooler.
Toxic substance/chemical improperly stored. Three spray bottles containing degreaser stored on shelf directly above foam takeout containers and wrapped utensils in server station. Manager removed all chemicals from shelf during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at two hose connections at mop sink behind building.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine soiled with black substance.
Handwash sink used for purposes other than handwashing. 1. Two wooden trays stored down inside Handwash sink at cookline. 2. Ice dumped into Handwash sink in server station.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous and absorbent ceiling tiles in-use throughout kitchen.
Unclean building components, attachments or fixtures. 1. Exterior of hood at cookline soiled with dust. 2. Several stained ceiling tiles throughout establishment.
Aug 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork prepared last night around 7:40 pm. No temperature monitoring was completed. See stop sale
Condensation or other drainage not disposed of according to law. Vent above three compartment sink is dripping on clean food containers. Operator removed containers and washed them
Exterior door has a gap at the threshold that opens to the outside.
Jul 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork prepared last night around 7:40 pm. No temperature monitoring was completed. See stop sale
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in server station and four flies in the kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by hot well- Chile Ralleno 57-see stop sale Tamale 57-see stop sale Sour cream 55-moved to cooler brought from walk in at 11 am. Moved to freezer. Sour cream not observed at the end of the inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled and grooved
Condensation or other drainage not disposed of according to law. Vent above three compartment sink is dripping on clean food containers. Operator removed containers and washed them
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside Walk in cooler, reach in coolers, reach in freezers soiled. Mop bucket outside soiled.
Jul 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 8 high priority.
8 High priority2 Intermediate7 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork prepared last night around 7:40 pm. No temperature monitoring was completed. See stop sale
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. Kitchen employee touched tortillas with bare hand. Temperature of tortilla was 122. Discussed with manager who had employee wash hands and put gloves on.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in server station and four flies in the kitchen.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/ Tamale labeled 07/08/2024, operator stated it was made last night.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork, chile relleno, tamale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by hot well- Chile Ralleno 57-see stop sale Tamale 57-see stop sale Sour cream 55-moved to cooler brought from walk in at 11 am. Moved to freezer. Sour cream not observed at the end of the inspection
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 114- reheated to 175. Beans 129-
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Strip turned black sanitizer bucket in kitchen.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer gauge broken on reach in cooler by back door Operator added new thermometer
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled and grooved
Condensation or other drainage not disposed of according to law. Vent above three compartment sink is dripping on clean food containers. Operator removed containers and washed them
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Floor in kitchen and walk in cooler soiled.
Food stored on floor. Container of oil in floor in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside Walk in cooler, reach in coolers, reach in freezers soiled. Mop bucket outside soiled.
Reuse of single-service or single-use articles. Salsa in soy sauce container in walk in cooler.
Stored food not covered. Cut onions and pico in walk in cooler not covered. Operator covered
Feb 15, 2024□ 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 ▾
Floor tiles missing and/or in disrepair. In kitchen area
Feb 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. refried beans (54F - Cooling) placed in walk in cooler to cool yesterday evening. See stop sale.
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. 0ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw ground beef in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. refried beans (54F - Cooling) placed in walk in cooler to cool yesterday evening
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Refried beans placed in deep bus tub and covered with tin foil. (54F - Cooling) placed in walk in cooler to cool yesterday evening.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Marco C.
Cloth used as a food-contact surface. In chili relleno container
Floor tiles missing and/or in disrepair. In kitchen area
Sep 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Multiple tiles in kitchen area Multiple floor tiles in disrepair in kitchen area
Current Hotel and Restaurant license not displayed.
Reach-in cooler shelves with rust that has pitted the surface. Pepsi cooler in kitchen
Sep 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
Show 11 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. 0ppm, operator has put in a service request with ecolab to have the machine repaired during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter in walk in cooler. Operator corrected shelves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (46F - Cold Holding); shredded cheese (47F - Cold Holding); shredded lettuce (51F - Cold Holding); guacamole (51F - Cold Holding); sour cream (50F - Cold Holding); diced tomatoes (53F - Cold Holding); fried peppers (52F - Cold Holding) Recheck- Pico 42F shredded cheese 48F shredded lettuce 49F guacamole 43F sour cream 40F diced tomatoes 47F Operator states all items were placed in reach in cooler from walk in cooler at 11am. Operator does not have documented temperature monitoring. Operator placed items in ice bath to rapidly chill.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple tiles in kitchen area Multiple floor tiles in disrepair in kitchen area
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food in kitchen wearing bracelet
Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in cook line area next to microwave
Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in glass door vertical cooler
Reach-in cooler shelves with rust that has pitted the surface. Pepsi cooler in kitchen
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Employee using soiled wet cloth to wipe food prep counter
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.