KING RANCH CAFE
2800 US 98 N, Bartow FL 33830 · 863-812-5463
Last inspected Apr 3, 2026 · 6 visits since November 2023
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
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 a copy to the operator email.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Cell phone on the prep table. The cell phone was removed and the area was cleaned and sanitized.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on the flip top reach in cooler is soiled.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. The sanitizer was corrected to 100 ppm by adding more water to dilute.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Carbon dioxide tanks not adequately secured. Behind the beverage station.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Custo red above a container of pickles inside the large flip top reach in cooler acfrom the cook line. The chicken was relocated to the bottom shelf.
Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored on the shelf with tortilla shells. The sanitizer was 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 a copy to the operator email.
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. Provided a copy to the operator email.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ham slices in ziplock bags inside the bottom of the flip top 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.