PAL' RANCHO
12305 PEMBROKE RD, Pembroke Pines FL 33027 · 954-790-7994
Last inspected Mar 10, 2026 · 8 visits since August 2023
DEC 23
JUL 24
NOV 24
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter other steam milk (112F - Hot Holding), employee discarded small amount on container
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021001731 | Nov 6, 2020 | Mar 5, 2021 | $160 |
Inspection history
8 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Buildup of food debris/soil residue on equipment door handles. Observed 4 door cooler door handles soiled with food debris. Employee cleaned during inspection.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa in walk in cooler prepared yesterday not date marked. Manager date marked.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Several packages of salmon in reduced oxygen packages thawing in walk in cooler. Manager removed packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee's car keys stored on shelf at front counter next to container of plantain chips and other food items. Manager removed keys. 2) Employee's umbrella stored on shelf next to raisins in dry storage area. Manager removed umbrella.
Equipment in poor repair. Flip top cooler at end of cook line has a loose hinge and not closing properly. Manager wiped and dried.
Single-service articles not stored inverted or protected from contamination. Take out containers stored upright at front counter shelf. Manager inverted.
Standing water in bottom of reach-in-cooler. Standing water in low cooler/ flip top cooler # 2.
Stored food not covered. 1). Bins of salt and chicken base not covered next to cook line. Manager covered. 2). Bin of flour not covered in dry storage room. Manager covered.
Working containers of food removed from original container not identified by common name. Bin of salt next to cook line not labeled. Manager labeled.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hot holding food inside steam box ( chicharron, tequenos, chorizo, assorted empanadas, per employee food on time, one hour ago. Employee time labeled it..
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tiramisu open more than 24 hours, not dated.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -White corn, prep yesterday morning not dated -4 compartment cooler- beef ribs broth, white rice. Employee dated all containers
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor,, other mop inside yellow bucket employee removed.
Jul 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding), observed shell eggs on counter, in cook line, per manager food held less than 4 hours, employee placed on cooling unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Walk in cooler-hot dogs (48F - Cold Holding); raw pork chops (49F - Cold Holding); raw chicken breast (48F - Cold Holding); chorizo (47F - Cold Holding); milk (47-Cold Holding). Per operator food held less than 4 hours, manager moved tCS foods to walk in freezer for a quick chill. Advised operator not to stored TCS foods inside unit until technician verifies proper cold holding temperatures of 41F or below.
Manager or person in charge lacking proof of food manager certification.
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. Rice pudding, bread pudding, tiramisu. Employee placed date labels.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.purse on top of cooker, in bar area, employee removed.
Food stored on floor. Dry goods storage area- container of chicken base, container of cooking oil, large bag of dry beans.
Single-service articles stored on a soiled surface. To go containers of soup bowls on soiled shelf, under prep table in cook line.
Stored food not covered. Container of sugar, under prep table shelf, employee covered.
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Front counter display cooler - caramel pudding -walk in cooler- cooked yuca, beans, made yesterday and the day before yesterday.. employee dated.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in rear kitchen and dishwasher area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cut melon and and open bottle of water. Manager placed on a separate shelf and identified shelf with only for employees.
Equipment in poor repair. Cover of long chest freezer in cook line, back side, rusted and broken
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink, build up of black like substance
Reach-in cooler interior/shelves have accumulation of soil residues. Flip top- inside cover- build up of food debris, Employee cleaned and sanitized
Wall soiled with accumulated grease, food debris, and/or dust. Behind triple sink, and hand wash sink-soiled wall
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 10 high priority.
10 High priority4 Intermediate11 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -WIC-beef ribs soup (48-47F -Cooling) -RIC-4 compartment-chicken soup (47-50F - Cooling); cooked white rice (50F - Cooling). Per kitchen cooker, food cooling 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -WIC-beef ribs soup (48-47F -Cooling) -RIC-4 compartment-chicken soup (47-50F - Cooling); cooked white rice (50F - Cooling). Per kitchen cooker, food cooling overnight. Employee discarded.
Nonfood-grade bags used in direct contact with food. Employee used two yellow wiping cloths to cover plain arepas in cook line, after ins, employee removed cloths and cover with aluminum paper.
Raw animal food stored over/not properly separated from ready-to-eat food. Box of raw shrimps in same baking tray of cooked beef ribs. Employee removed box of shrimps.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -chest freezer- steak over raw shrimps, Employee placed steak under raw shrimps. -WIC- hen chicken over roast beef, employee placed chicken on bottom shelf, under beef
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cooker touch raw ground beef, then grabbed clean and cut lettuce, after in, employee discarded gloves, washed hands and put in new pair of gloves.
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. sliced tomatoes (51F - Cold Holding), per kitchen cooker, tomatoes stored overnight, no portioned or prepared today. Employee discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding), per kitchen cooker, tomatoes stored overnight, no portioned or prepared today. See stop sale. -cut tomatoes (48F - Cold Holding); butter (46F - Cold Holding); diced ham (47F - Cold Holding); cut lettuce (48F - Cold Holding) per kitchen cooker, food stored less than 4 hours, ice added for a quick chill. After 30 minutes, second temperature (41-42F)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Front counter display, assorted cheese buns, per employee food held less than two hours, time label added.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter other steam milk (112F - Hot Holding), employee discarded small amount on container
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer machine, build up of food debris and soil.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Packaged food not labeled as specified by law. Two bottles containing cooking oil and water.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Assorted desserts on cooling display in front counter. -RIC and WIC several containers of food,made yesterday and Monday
Employee personal food not properly identified and segregated from food to be served to the public. Observed several employee drinks and food stored on 4 compartment RIC.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Kitchen cooker wearing a black watch and two bracelets, after instructed, employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle scoop touching sugar employees removed.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rice spoon seating on small table next to cooking pot, employee removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored on 80F, employee placed on stove.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink with build up
Single-service articles stored on a soiled surface. - -Forks and knives stored on dirty utensils compartments in front counter. -to go small containers under counter shelf.
Stored food not covered. Container of white rice not covered, inside WIC.
Walk-in cooler/freezer shelves with rust that has pitted the surface. WIF, all shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Behind mop sink
Wet wiping cloth not stored in sanitizing solution between uses.
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.