LOS RANCHEROS MEXICAN GRILL & BAR
111 W 23 ST, Panama City FL 32405
Last inspected May 5, 2026 · 8 visits since September 2023
JAN 24
JUL 24
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa in plate area was 44F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee dried hands on clothes/apron/soiled towel after washing. Cook line.
Handwash sink used for purposes other than handwashing. Dumping ice into employee hand sink on the cook line.
Carbon dioxide/helium tanks not adequately secured.
In-use tongs stored on equipment door handle between uses. Cook line.
Show the remaining 2 findings ▾
No handwashing sign provided at a hand sink used by food employees. Cook line.
Unsealed concrete floor in food preparation, food storage, warewashing area.
Dec 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 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. Ground beef 54F, refried beans 51F, in walk-in cooler. Per manager items placed in walk-in to cool on previous night. See stop sale.
Stop sale issued due to 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. Ground beef 54F, refried beans 51F, in walk-in cooler. Per manager items placed in walk-in to cool on previous night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: ice cream base 61F, per bartender ice cream base set out approximately 1 hour prior. Returned to cold holding during inspection.
Cutting board has cut marks and is no longer cleanable. Green cutting boards in prep area have dark marks around the edges.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on cutting boards on cook line. 1 drink on shelves over sodas. All drinks removed during inspection.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Discussed with manager. Employee discarded drink.
Old food stuck to clean dishware/utensils. Cheese stuck to cheese shredder after washing. Manager had item sent back to dish pit for cleaning.
Water leaking from water filter by ice machine..
May 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Queso Dip 82F, per manager cooling for 2 hours. 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. Bar dish machine tested as 0 ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender cleared dirty glasses from bar and was putting clean dishes away without washing hands. Discussed with bartender, bartender washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat flan in walk in cooler. Raw beef over onions.
Stop sale issued on 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. Queso Dip 82F, per manager cooling for 2 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa in plate area was 44F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line table cooked Chicken 108F, per manager product cooked 1 hour prior. Placed in walk-in freezer during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Build up in grooves of soda nozzle. Manager cleaned on site.
Handwash sink used for purposes other than handwashing. Hand washing sink in fry area being used as dump sink as evidence by diced tomatoes and cilantro in sink.
Dumpster rusted out on bottom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean dish shelf near walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Home type drill stored on dry storage shelf.
Insect control device installed over food preparation area. Gnat catcher over sugar and plastic wrap. Removed during inspection.
Standing water or very slow draining water in hand wash sink located in fry area.
Jul 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Tortillas stored in plastic Togo bags.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler. Raw chicken moved to bottom at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Poblano peppers on shelf over cook line, 56F, per employee less than 1 hour. Moved to walk-in cooler at time of inspection. New temp after 30 mins 49F,
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Blender stored in bar hand wash sink. Removed at time of inspection.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter on side of ice machine dated 2-7-23.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Household drill in use for immersion blending.
Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed mushrooms over cheese and sour cream in walk-in cooler. Mushrooms relocated at time of inspection.
Jan 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ground beef 60F/67F, cooked chicken 50F/57, refried beans 68F, per employee items cooling over night, see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice 109F/117F, per employee items cooked 2 hours ago. Rate of cooling insufficient, send temperatures taken 30 minutes later 113/114 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. Cooked rice 109F/117F, per employee items cooked 2 hours ago. Cooked ground beef 60F/67F, cooked chicken 50F/57, refried beans 68F, per employee items cooling over night, see stop sale.
Handwash sink used for purposes other than handwashing. Sauté pan in dish pit handwash sink. Pan removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand wash sink. Restocked at time of inspection.
Floor area(s) covered with standing water. In dish pit.
Sep 15, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cup above server area over ice bin.
Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked without properly drying wet nesting in server area next to ice machine.
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.