EL RANCHITO MEXICAN RESTAURANT
1 LA GRANDE BLVD, Lady Lake FL 32159 · 352-750-3335
Last inspected Mar 4, 2026 · 14 visits since November 2023
JUN 24
OCT 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef patties 52f, Chorizo 54f, Ham 58f, Beef 53f, Chicken 54f. Held over 4 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023008224 | Nov 29, 2022 | Mar 15, 2023 | $400 |
| 4--2022033380 | May 3, 2022 | Aug 15, 2022 | $160 |
Inspection history
14 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over refried beans. -Raw chicken over cheese.
Toxic substance/chemical improperly stored. -Cologne and lotion over toilet paper.
Spray bottle containing toxic substance not labeled. -Blue spray bottle on floor by dish machine.
Accumulation of debris on exterior of warewashing machine.
Show the remaining 10 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee jacket stored on straws in dry storage.
Floor area(s) covered with standing water. -Back side of kitchen.
Floor soiled/has accumulation of debris. -Under dish machine.
Floor tiles missing and/or in disrepair.
Hole in or other damage to wall. -Behind margarita machine at bar.
Ice scoop handle in contact with ice. -At wait station.
Reach-in cooler interior/shelves have accumulation of soil residues. -Cooler under neath vegetables on make line.
Ripped/worn tin foil used as shelf cover. -Under clean plates on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over cut lettuce.
Sep 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Enchiladas 88f. Less than 4 hours. Advised to reheat.
Spray bottle containing toxic substance not labeled. -Blue spray bottle.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine.
Floor tiles missing and/or in disrepair. -Throughout kitchen.
Food stored on floor. -Can goods and cooking oil.
Food-contact surface not smooth and easily cleanable. -Sponge at bar used as salt applicator.
Sep 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. -#10 of tomato paste.
Raw animal food stored over or with unwashed produce. -Raw beef over pineapples.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef and chicken over cooked potatoes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef patties 52f, Chorizo 54f, Ham 58f, Beef 53f, Chicken 54f. Held over 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef patties 52f, Chorizo 54f, Ham 58f, Beef 53f, Chicken 54f. Over 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Enchiladas 88f. Less than 4 hours. Advised to reheat.
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.
Spray bottle containing toxic substance not labeled. -Blue spray bottle.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. -No date on filter by ice machine.
Ceiling tile missing. -Over ware wash.
Floor tiles missing and/or in disrepair. -Throughout kitchen.
Food stored on floor. -Can goods and cooking oil.
Food-contact surface not smooth and easily cleanable. -Sponge at bar used as salt applicator.
Ice scoop handle in contact with ice. -At wait station.
No conspicuously located ambient air temperature thermometer in holding unit. -In white refrigerator.
Ripped/worn tin foil used as shelf cover. -Under prep table on cook line.
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
Equipment or utensils not designed or constructed in a durable manner. -Double door freezer gasket torn.
Exterior door has a gap at the threshold that opens to the outside. -Side exit door.
Floor tiles missing and/or in disrepair. -Throughout kitchen.
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority4 Intermediate14 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.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. -Raw chicken over vegetables.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef not separate from peppers.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over guacamole.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook sprayed off dishes and continued to cook line working with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Beef 47f, Chicken 46f. Less than 4 hours. Advised to rapid chill. Manager added ice.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. -By warewash.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked beef, cooked chicken, tamales.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -By ware wash.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -In kitchen.
Dead roaches on premises. -1 dead by ice machine.
Drain cover(s) missing. -By side prep area.
Equipment or utensils not designed or constructed in a durable manner. -Double door freezer gasket torn.
Exterior door has a gap at the threshold that opens to the outside. -Side exit door.
Floor tiles missing and/or in disrepair. -Throughout kitchen.
Food stored on floor. -Cooking oil in dry storage.
Hole in or other damage to wall. -Under wait station hand sink.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Under flat grill. -Dish cart.
Old labels stuck to food containers after cleaning. -Plastic container on shelf by ice machine.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler under grill.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored over silverware at wait station.
Silverware/utensils stored upright with the food-contact surface up.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over salsa in double door refrigerator. -Raw chicken over cut vegetables.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 49f, Beef 49f. -Beans 71f. Less than 4 hours. Advised to rapid chill.
Toxic substance/chemical improperly stored. -Fabuloso over clean silverware.
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.
Employee washed hands in a sink other than an approved handwash sink. -Cook washed hands in three compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -In warewash.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -At soda station ice bin. -Main ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -In kitchen.
Current Hotel and Restaurant license not displayed.
Equipment or utensils not designed or constructed in a durable manner. -Reach in double door freezer gasket torn.
Floor tiles missing and/or in disrepair. -Throughout kitchen.
Food stored on floor. -Cooking oil in dry storage.
Food-contact surface not smooth and easily cleanable. -Large plastic container cracked, by ice machine.
Ice scoop handle in contact with ice. -At soda station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinet. -Bottom right of oven.
Silverware/utensils stored upright with the food-contact surface up. -In dry storage.
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed avocados over cut lettuce.
Jun 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over peppers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 48f, Chicken 50f. Less than 4 hours. Cook added ice.
No soap provided at handwash sink. -By dish machine.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair.
Food stored on floor. -Soda syrup boxes.
In-use knife/knives stored in cracks between pieces of equipment. -Between prep table and wall in rear prep area.
Ripped/worn tin foil used as shelf cover.
Silverware/utensils stored upright with the food-contact surface up.
Stored food not covered. -Peppers in chest freezer.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Working containers of food removed from original container not identified by common name. -Multiple bulk containers of seasonings.
Mar 8, 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. -Throughout.
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority3 Intermediate11 Basic
Show 19 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. -Cook topping tacos with bare hands. Advised to wear gloves. Cook put on gloves.
Employee washed hands with no soap.
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. -Observed employee use wiping cloth to clean table and then continue working with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked chiles 75f, less than 4 hours. Advised to rapid chill. -Rice 68f. Less than 4 hours. Manager placed in cooler.
Employee washed hands in a sink other than an approved handwash sink. -Employee washed hands in three compartment sink.
No soap provided at handwash sink. -Warewash.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple cooked items in walk in cooler.
Ceiling tile missing. -Above bathroom.
Equipment and utensils not properly air-dried - wet nesting.
Floor tiles missing and/or in disrepair. -Throughout.
Food stored on floor. -Cooking oil.
Hole in or other damage to wall. -In men's bathroom.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in chest freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ice machine lid. -Top of oven.
Silverware/utensils stored upright with the food-contact surface up. -In dry storage.
Stored food not covered. -Chiles in reach in chest freezer.
Time/temperature control for safety food thawed in an improper manner. -Shrimp in standing water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado over cheese in walk in cooler.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. On cookline.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
Jan 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. On cookline.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
Jan 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. On cookline.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
Nov 9, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
Floor tiles missing and/or in disrepair. On cookline.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
Silverware/utensils stored upright with the food-contact surface up.
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 Intermediate10 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 65f, Beef 52f. Less than 4 hours. Cook added ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade. -Red and blue cutting boards. -Soda gun at bar. -Interior of hopper on margarita machine.
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/
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.
No soap provided at handwash sink. -By dish machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
Floor tiles missing and/or in disrepair. On cookline.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
Silverware/utensils stored upright with the food-contact surface up.
Stored food not covered. -Taco shells.
Straws provided for customer self-service not individually wrapped or in an approved dispenser.
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.