EL RANCHO BAKERY AND RESTAURANT
6023 KIMBERLY BLVD, North Lauderdale FL 33068 · 9549691359
Last inspected Jul 16, 2026 · 12 visits since October 2023
JUL 24
JUN 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach on dry storage rack next to cans of corn at end of cook line next to exit door. 5 live roaches seen crawling in the crease of wall behind chest freezer in ware washing area. 1 live roach under shelf where dry beans are stored at the end of cook line next to exit door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025071785 | Aug 27, 2025 | Feb 9, 2026 | $560 |
| 2--2021007091 | Jan 11, 2021 | Apr 5, 2021 | $840 |
Inspection history
12 visits, newest first
Jul 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Exterior door has a gap at the threshold that opens to the outside.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 15, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority4 Intermediate8 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler, two buckets of black beans cooling covered over night in deep bucket, cooked beans container #1 (51F - Cooling ),container #2 (52F - Cooling). Per operator items were held in unit over night exceeding 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler, two deep buckets of black beans cooling covered over night cooked beans container #1 (51F - Cooling ), container #2 (52F - Cooling). Per operator items were held in unit over night exceeding 6 hours.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator came to work, put on gloves and went to cook line to start making orders without washing hands. Educated operator on proper hand washing procedures. Operator washed hands and put on new pair of gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. In frozen foods cooler, raw chicken in container stored over sweet plantains. 2. Victory reach in cooler, raw chicken stored over raw pork. Educated operator on proper separation. Operator placed chicken to the lower shelf.
Roach activity present as evidenced by live roaches found. 1 live roach on dry storage rack next to cans of corn at end of cook line next to exit door. 5 live roaches seen crawling in the crease of wall behind chest freezer in ware washing area. 1 live roach under shelf where dry beans are stored at the end of cook line next to exit door.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on front counter (72F - Cold Holding). Per operator item was held out of temperature for approximately 20minutes. Operator placed items in cooler to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front steam table, steam table - scramble eggs (110F - Hot Holding). Per operator item was out for approximately 10 minutes. Operator reheated to 170F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler two deep buckets of cooked beans cooling over night covered. Educated operator on proper cooling methods.
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 paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cook line. Operator provided.
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.
Dead roaches on premises. One dead roach under dry storage rack next to exit door.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Under triple sink in kitchen.
Food stored on floor. In walk in cooler, bucket of potatoes stored on floor. Operator elevated during the inspection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Low boy flip top at cook line soiled with food debris.
Reach-in cooler shelves with rust that has pitted the surface. Victory reach in cooler next to back door shelves rusted
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line, wiping cloth sanitizer reading 0ppm, operator remade to 100ppm during the inspection.
Mar 18, 2026□ 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 ▾
Exterior door has a gap at the threshold that opens to the outside. Observed gap to the bottom of back exit door of establishment.
Jan 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw beef then continues to prepare ready to eat parsley without changing gloves and washing hands. Educated operator on proper hand washing procedures. Operator discarded gloves, properly washed hands and put on new pair of gloves.
Employee washed hands with no soap. Observed employee handled raw steak then washed hands without using soap. Advised operator to re wash hands with soap. Operator re washed hand with soap.
Handwash sink used for purposes other than handwashing. At cook line. Hand wash sink has food debris. Operator cleaned during the inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at front counter, breads baked with mozzarella cheese under no temperature control. Per operator the items are held on time for 2 hours. Provided operator with Time as a public health procedure form. Operator completed form and time stamped items on chart during the inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Exterior door has a gap at the threshold that opens to the outside. Observed gap to the bottom of back exit door of establishment.
Food stored on floor. Observed in walk in cooler, bucket of peeled plantains on floor. Operator elevated during inspection.
Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler opposite ware washing area shelves rusted.
Stored food not covered. Observed in victory reach in cooler, opposite ware washing area, raw beef, raw pork stored uncovered. Operator covered during the inspection.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water in triple sink. Educated operator on proper thawing methods. Operator turned cold running water on fish to properly thaw.
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato sauce (48F - Cooling); cooked mushrooms (49F).Inside the walk in cooler.Food not prepared or portioned today.Food left in cooler overnight. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. tomato sauce (48F - Cooling); mushrooms (49F).Inside the walk in cooler.Food not prepared or portioned today.Food left in cooler overnight.
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. All items in cooler there since yesterday. Food not prepared or portioned today.Beans 52F cheese 54F Heavy cream 54F ham 54F milk 54F. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in cooler there since yesterday. Food not prepared or portioned today.Beans 52F cheese 54F Heavy cream 54F ham 54F milk 54F. See stop sale.
Aug 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato sauce (48F - Cooling); cooked mushrooms (49F).Inside the walk in cooler.Food not prepared or portioned today.Food left in cooler overnight. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. tomato sauce (48F - Cooling); mushrooms (49F).Inside the walk in cooler.Food not prepared or portioned today.Food left in cooler overnight.
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. All items in cooler there since yesterday. Food not prepared or portioned today.Beans 52F cheese 54F Heavy cream 54F ham 54F milk 54F. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in cooler there since yesterday. Food not prepared or portioned today.Beans 52F cheese 54F Heavy cream 54F ham 54F milk 54F. See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not available at the handwashing sink near the triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, fans in walk-in cooler.
Water leaking from pipe and/or faucet/handle. Hand wash sink next to triple sink leaking all water that is released from faucet.
Wiping cloth chlorine sanitizing solution not at proper minimum strength (0 PPM) at cook line. Operator set up proper solution at(75 ppm).
Wiping cloth sanitizing solution stored on the floor. Sanitizing solution bucket stored on the floor at the cook line and at the kitchen door entrance.
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority4 Intermediate9 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato sauce (48F - Cooling); cooked mushrooms (49F).Inside the walk in cooler.Food not prepared or portioned today.Food left in cooler overnight. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. tomato sauce (48F - Cooling); mushrooms (49F).Inside the walk in cooler.Food not prepared or portioned today.Food left in cooler overnight.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with food without washing hand after eating cake.
Nonfood-grade to go bags used in direct contact with arepas in glass door reach in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. last reach in cooler to the right raw chicken was stored over raw beef.Operator removed chicken.
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. All items in cooler there since yesterday. Food not prepared or portioned today.Beans 52F cheese 54F Heavy cream 54F ham 54F milk 54F. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in cooler there since yesterday. Food not prepared or portioned today.Beans 52F cheese 54F Heavy cream 54F ham 54F milk 54F. See stop sale.
Handwash sink used for purposes other than handwashing. Handwashing sink used to store ladle.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not available at the handwashing sink near the triple sink.
No soap available at the handwashing sink near the triple sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels next to cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal bottle of water placed on prep table opposite side of cook line.
Employee eating while preparing food. Multiple employees were eating cake upon entry to kitchen.
Food not stored at least 6 inches off of the floor. Corn was stored on the floor in the walk in cooler to be cooled after cooking.
Food stored on floor. Raw eggs stored on floor and used to hold food that was being used in cooling process.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, fans in walk-in cooler.
Standing water in bottom of reach-in-cooler next to steam table.
Water leaking from pipe and/or faucet/handle. Hand wash sink next to triple sink leaking all water that is released from faucet.
Wiping cloth chlorine sanitizing solution not at proper minimum strength (0 PPM) at cook line. Operator set up proper solution at(75 ppm).
Wiping cloth sanitizing solution stored on the floor. Sanitizing solution bucket stored on the floor at the cook line and at the kitchen door entrance.
Jun 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, beans (61F - Cooling). Employee stated beans cooked yesterday and cooled overnight. Not prepared or portioned today. See stop sale.
Raw animal food stored over canned/bottled drinks. In walk in cooler, raw fish stored over cases of plastic water bottles. Operator moved over fish to different area.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, beans (61F - Cooling). Employee stated beans cooked yesterday and cooled overnight. Not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, sliced tomatoes (52F - Cold Holding); cut lettuce (45F - Cold Holding). Operator stated held in cooler less than two hours. Moved to different cooler. In walk in cooler, raw fish (48F - Cold Holding); beef (43F - Cold Holding). Operator stated prepped less than two hours ago.
Handwash sink not accessible for employee use at all times. At three compartment sink, handwashing sink blocked with cleaning supplies.
No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink, no paper towels provided.
No soap provided at handwash sink. At three compartment sink, no soap provided.
Food stored on floor. In walk in cooler, cases of water stored on floor
Time/temperature control for safety food thawed in an improper manner. In three compartment sink, fish thawing with no running water. Discussed with operator to turn on running water when thawing.
Jul 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed meatballs in ziplock bag over box of tilapia in Avantco reach in freezer. Priority: High Priority
Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth solution 200+ Ppm. Employee diluted rechecked 100 Ppm Priority: High Priority
Observed: Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line being used as a dump sink beet juice inside sink. Priority: Intermediate
Observed: 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/ Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink Priority: Intermediate
Observed: No soap provided at handwash sink. Located by three compartment sink Priority: Intermediate
Observed: Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator sign. Priority: Intermediate
Observed: Buildup of food debris/soil residue on equipment door handles. Observed on reach in freezers buildup of food debris/soil residue on equipment door handles. Priority: Basic
Observed: Equipment in poor repair. Gasket’s on victory reach in cooler torn. Priority: Basic
Observed: Exterior door has a gap at the threshold that opens to the outside. Observed in store room exterior door has a gap at the threshold that opens to the outside. Priority: Basic
Observed: Food stored on floor. Plastic containers of frying oil stored on the floor in front of storage shelf in kitchen. Observed plastic water bottles stored on the floor in walk-in cooler. Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Victory reach in cooler interior/shelves have accumulation of soil residues. Priority: Basic
Observed: Reuse of single-service or single-use articles. Observed empanadas stored in ready ice bags in small freezer chest. Priority: Basic
Observed: Single-service articles improperly stored. Box of single serve cups stored on the floor in the kitchen Observed in storage room single serve lid containers stored on the floor Priority: Basic
Observed: Wiping cloth sanitizing solution stored on the floor. On cook line and front counter. Priority: Basic
Observed: Working containers of food removed from original container not identified by common name. Working containers of flour removed from original container not identified by common name on cook line. Priority: Basic
Oct 4, 2023Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in kitchen landing on dirty plates at dishwashing area away from kitchen.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. From taking sanitizing bucket to dishwashing area to work at the cook line. Operator washed hands and put new gloves on.
Handwash sink used for purposes other than handwashing. Hand wash sink at wait station used as a dumped sink. Observed ice in it.
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.
Kitchen Exterior door has a gap at the threshold that opens to the outside.
Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler in kitchen shelves with heavy food debris.
Standing water in bottom of reach-in-cooler. 2 door reach in cooler in kitchen storing vegetables.
Oct 3, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 9 high priority.
9 High priority7 Intermediate13 Basic
Show 29 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hand across her nose and proceeded to prepare carryout order without washing hands first.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in water at 80°
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in kitchen landing on dirty plates at dishwashing area away from kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw chicken over rice patties at flip top 2) Raw salmon over chicken cordon blue at freezer 3) Raw chicken over beef whole muscle at freezer Operator stored correctly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs 70°. Under no temperature control for 30'. Operator will time marked 2-6pm
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. From taking sanitizing bucket to dishwashing area to work at the cook line. Operator washed hands and put new gloves on.
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. Wait station : Bread pudding 79° 2 door vegetable cooler: rice pudding 50°, raw bacon 53°. Stored in unit over 4 hours. Observed gaskets torn. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station : Bread pudding 79° 2 door vegetable cooler: rice pudding 50°, raw bacon 53°. Stored in unit over 4 hours. Observed gaskets torn. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Stove: cooked peppers 98° Hot Holding, observed at no temperature control. Per operator in unit for 2 hours. Operator reheated to 165° 2) Fryer: pork chunk 94° hot holding at room temperature for less than 4 hrs. Operator reheated to 170°.
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.
Handwash sink used for purposes other than handwashing. Hand wash sink at wait station used as a dumped sink. Observed ice in it.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/ Manager not present at the start of the inspection. PIC Carlos arrived shortly.
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. For 2 new employees under 60 days
No soap provided at handwash sink in kitchen. Operator provided.
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.
Bowl or other container with no handle used to dispense rice at steam table.
Covered waste receptacle not provided in women's bathroom. Operator provided
Dead roaches on premises. 1 Dead roach inside cabinet with to go containers 1 Dead roach on floor under counter at wait station 1 Dead roach under storage shelf in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee personal drinks at prep tables in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on a container of flour at baking station.
Food stored on floor. Box of oranges stored on floor at wait station. Operator elevated.
Kitchen Exterior door has a gap at the threshold that opens to the outside.
Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler in kitchen shelves with heavy food debris.
Several Wet wiping cloth not stored in sanitizing solution between uses at front counter and in kitchen. Operator placed in solution.
Standing water in bottom of reach-in-cooler. 2 door reach in cooler in kitchen storing vegetables.
Trash receptacles not provided where needed in establishment. At hand wash sink in kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Xxxxx
Working containers of food removed from original container not identified by common name. For oil and vinegar at cook line. Operator labeled.
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.