LOS RANCHOS CORAL GABLES
2728-2734 PONCE DE LEON BLVD, Coral Gables FL 33134 · 786.216.5697
Last inspected Mar 3, 2026 · 7 visits since April 2024
AUG 24
JAN 25
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Forms provided while conducting the inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook doesn't know how to calibrate thermometer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
Accumulation of debris on exterior of warewashing machine.
Show the remaining 7 findings ▾
Cutting board has cut marks and is no longer cleanable.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed Rinse gauge damaged.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer's exterior soiled with grease.
Open dumpster lid.
Plumbing system in disrepair. Hand sinks located right beside the dishwasher area and the one located at front bar.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink located at dishwashing area.
Wet mop not stored in a manner to allow the mop to dry.
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area. Manager send for new roll.
Buildup of food debris/soil residue on equipment door handles. Units with handle soiled at prep area.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed one filter missing at hood.
In-use knife/knives stored in cracks between pieces of equipment. Observed at front counter.
In-use wet wiping cloth/towel used under cutting board. Kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove needs a deep cleaning.
Single-service articles improperly stored. Observed at dishwashing box with dishes on floor at storage area.
Apr 28, 2025□ 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 ▾
Food stored in a location that is exposed to splash/dust. Observed a tray with salad exposed to splash from hands sink at kitchen prep area.
Apr 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 7 high priority.
7 High priority9 Intermediate8 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk-in freezer, red beans for gallo pinto cooling at 46°F. according to the cook, the pot were placed inside the unit early in the morning.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees at cook line no hand washing, just changing gloves.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee switched from working with raw food to ready-to-eat food without washing hands.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. According to the management the establishment doesn't offer any type of raw food including fish. Fish is served fully cooked including salmon.
Stop Sale issued due to food originating from an unapproved source. Observed at walk in freezer a pot with nacatamales( tamales) from unapproved source.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed red beans for gallo pinto at 146°F due to improper cooling method.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee at cook line lack of training for cooling food properly.
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. Forms were given to management when licensing inspection happened. Manager misplaced the forms. New forms given to manager. Document found by new manager while conducting the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Observed food container's lids soiled.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher machine final rinse temp at 117°F.
Identity of food or food product misrepresented. Menu advertises Norwegian Salmon. At the time of inspection operator did not provide proof that the Salmon served is from Norway.
No paper towels or mechanical hand drying device provided at handwash sink.
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. Forms were given to management when licensing inspection happened. Manager misplaced the forms. New forms provided to manager while conducting the inspection. Manager found the signed report agreements.
No soap provided at handwash sink. Observed most hand sinks at kitchen no dispensing soap. Manager will replace them for mechanical dispensers.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at Cook line.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Observed handle soiled at reach in cooler at cook line.
Clean utensils or equipment stored in dirty drawer or rack. Observed utensils at prep area in the kitchen stored in a soiled rack.
Cutting board has cut marks and is no longer cleanable. Kitchen.
Food stored in a location that is exposed to splash/dust. Observed a tray with salad exposed to splash from hands sink at kitchen prep area.
Food stored on floor. Observed three boxes with plantains on floor by storage area.
Interior of microwave has accumulation of black substance/grease/food debris. At cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line microwave exterior soiled.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken over slice cheese in reach in cooler next to cook line. Operator fixed it, and placed in proper order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (45F - Cold Holding); guacamole (44F - Cold Holding); sour cream (44F - Cold Holding), above 41°F. Informed operator to change to smaller containers and place more ice on bottom. Operator took action.
Toxic substance/chemical improperly stored. Observed wd-40 can above prep area. Operator removed can and placed it in correct location.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of debris/soil on slicer.
Handwash sink used for purposes other than handwashing. Observed plastic containers stored in handwashing sink next to 3compartment sink. Operator removed containers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine near cook line.
Accumulation of debris on exterior of warewashing machine. Observed soiled exterior of dishwashing machine.
Covered waste receptacle not provided in women's bathroom. Observed no cover on waste receptacle in women's restroom.
In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door handles. Operator removed them and placed them in correct location.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink next to dishwashing machine and in bar area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on food prep table. Informed operator and he placed it in correct location.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink located next to dishwashing area with very slow draining water.
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 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. Observed cook at cook line removing sweat from the face and back to work without hand washing.
Handwash sink not accessible for employee use at all times. Hand sink located at cook line.
No probe thermometer provided to measure temperature of food products. Chef no has or use probe thermometer to check temperature.
Nonfood-grade basting brush used in food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a two containers with rice, sauces prepared more than 24 hours without labels.
Buildup of food debris/soil residue on equipment door handles. Cook line.
Clean utensils or equipment stored in dirty drawer or rack. Utensils and rack soiled. Manager sent utensils for cleaning.
Cloth used as a food-contact surface. Observed at drawers at cook line. Manager removed towels.
In-use ice scoop stored on soiled surface between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Uncovered food stored near sink exposed to splash. Observed at front bar hand sink to close to ice bin exposed to splash.
Apr 15, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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. Forms provided while conducting the inspection.
No paper towels or mechanical hand drying device provided at handwash sink. All hand wash sinks needing paper dispenser.
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. Forms provided while conducting the licensing inspection.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. All sinks need signs.
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.