PAL' RANCHO IV
1709 N CONGRESS AVE, Boynton Beach FL 33426 · 5618108368
Last inspected Jul 16, 2026 · 8 visits since November 2023
SEP 24
FEB 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mushroom cream sauce made 1/19 at walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020123 | Jan 27, 2026 | Apr 2, 2026 | $200 |
Inspection history
8 visits, newest first
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Observed Raw beef stored and in direct contact with thank you to go bags at walk in freezer. Operator stored in food safe bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over onion and garlic basting sauce at 2 door flip top cooler, raw pork and beef over mayo at walk in cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door flip top: chicharones (51F - Cold Holding) Observed filled above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and placed in lower portion of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pinto beans (128F - Hot Holding) Observed in crock pot. Per operator, out of temperature for approximately 1 hour. Operator returned to stove and reheated to 180F.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade.
Spray bottle containing toxic substance not labeled. Observed Degreaser and Chlorine sanitizer spray bottle not labeled at dish washing area. Operator labeled properly.
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. Observed at flip top cooler on cook line. Operator removed fish from reduced oxygen packaging.
Water draining onto floor surface. At hand wash sink while in use at dish washing area.
Jan 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 9 high priority.
9 High priority3 Intermediate0 Basic
Show 12 findings ▾
Container of medicine improperly stored. Observed Rubbing alcohol, hydrogen peroxide stored over bag in box soda syrups at storage rack in kitchen. Operator stored medications properly.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: beef soup (48F - Cooling) at 9:10; cooling since 10:30am on 1/26; beef rib soup (48F - Cooling) at 9:15; cooling since 12:00pm on 1/26; chicken soup (50F - Cooling) at 9:17; cooling since 12:00pm on 1/26. Observed in deep containers with lids on. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. 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. walk in cooler: beef soup (48F - Cooling) at 9:10; cooling since 10:30am on 1/26; beef rib soup (48F - Cooling) at 9:15; cooling since 12:00pm on 1/26; chicken soup (50F - Cooling) at 9:17; cooling since 12:00pm on 1/26. Observed in deep containers with lids on. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale.
Nonfood-grade containers used for food storage - direct contact with food. Observed Cooked pork belly stored and in direct with cardboard box at walk in cooler. Advised operator to remove pork belly from cardboard box.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over fully cooked chorizo at flip top cooler on cook line. Raw beef over peeled onions at walk in cooler. Raw bacon not in commercial packaging over vegetables at reach in freezer on cook line. Operator stored all products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mushroom cream sauce made 1/19 at walk in cooler.
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. soda cooler: cilantro sauce (fresh garlic and mayonnaise) (50F - Cold Holding); aji sauce ( cooked tomato) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soda cooler: cilantro sauce (fresh garlic and mayonnaise) (50F - Cold Holding); aji sauce ( cooked tomato) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red beans (90F - Hot Holding) Observed in pot on stove with no heat. Per operator, recently reheated to be placed in crock pot. Per operator, out of temperature for approximately 30 minutes. Operator turned on flame to reheat to 165+F.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade.
Handwash sink used for purposes other than handwashing. Sauté pans in hand wash sink by cook line.
Spray bottle containing toxic substance not labeled. Observed Chlorine spray bottle not labeled in dish area. Advised operator to label spray bottle.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cook cracked raw shell eggs and then handled clean utensils without washing hands. Cook went to wash his hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Guava cheese pastry 73F and Palito de queso 72F, baked 1 hour ago. At front counter display cooler. Operator time marked and filled out form.
Cook washed hands, after breaking shell eggs in a sink other than an approved handwash sink, in prep sink with his gloves on. Cook took his gloves off and washed hands in hand sink.
Employee personal food not properly identified and segregated from food to be served to the public in cooler at cook line. Operator identified and segregated.
Wet wiping cloth not stored in sanitizing solution between uses at cook line. Operator placed in sanitizer bucket.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw beef stored over ready-to-eat cooked sausage on cook line. Operator moved sausage to top shelf.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ at front counter. Operator added water 100ppm.
In-use tongs stored on oven door handle between uses. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit 127F on stove top. Operator heated water to 165F.
Onions and potatoes stored on floor in walk in cooler.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 50F-53F, in walk in cooler cooked yesterday in a deep, stacked and closed container. 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. Beans 50F-53F, in walk in cooler cooked yesterday in a deep, stacked and closed container.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Farm raised Tilapia menu states is undercooked in ceviche. Package label states that the fish must be fully cooked before consuming. Do not sell this fish undercooked in the ceviche. Operator states fish will be boiled in hot water before serving in the ceviche.
Spray bottle containing cleaner not labeled in dish area. Operator labeled.
Bowl or other container with no handle used to dispense flour next to ice machine. Operator removed bowl.
No handwashing sign provided at a hand sink used by food employees at front counter.
Water leaking from a faucet at prep sink on cook line.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - cooked pork belly (41F-56F - Cold Holding) not portioned or prepared today held in overfilled container in make table under 2 hours - operator split and moved to walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Equipment drain line draining into handwash sink. At front counter - operator removed.
Nov 27, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils in water at 122F on stove top
Handwash sink used for purposes other than handwashing. Gloves towels and containers in hand sink at dish wash room
Bowl or other container with no handle used to dispense food. Cup as scoop in beans and rice
Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers
Time/temperature control for safety food thawed in an improper manner. Raw meat thawing in standing water at triple sink
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk 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.