RAN'S RESTAURANT
545 W LUCY ST, Florida City FL 33034 · 305-910-6004
Last inspected Jul 21, 2026 · 11 visits since December 2023
OCT 24
MAR 25
OCT 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on floor behind boxes stored beneath the steam table in the cooking area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,250
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2026019340 | Feb 13, 2026 | May 27, 2026 | $200 |
| 1--2026032740 | May 12, 2026 | May 21, 2026 | — |
| 1--2017056851 | Dec 1, 2017 | Mar 27, 2018 | $800 |
| 1--2015043433 | Sep 23, 2015 | Dec 8, 2015 | $250 |
Inspection history
11 visits, newest first
Jul 21, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over precooked fries in standing cooler, located at preparation kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.
Reach-in cooler interior shelves have accumulation of soil residues, located at preparation kitchen.
Show the remaining 2 findings ▾
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water at 3 compartment sink. Discussed and coached employee in proper methods.
Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
May 13, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 standing reach in cooler not working, located at cooking line.
Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
May 12, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken wings stored over French fries in 2 doors standing reach in cooler. During the inspection employee removed items and placed them correctly.
Roach activity present as evidenced by live roaches found. Observed one live roach crawling on floor behind boxes stored beneath the steam table in the cooking area.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 60 + rodent droppings beneath the steam table located along the cooking line. Additionally, observed approximately 10+ rodent droppings on the shelf used for storing clean kitchen utensils, located near the three compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 standing reach in cooler not working, located at cooking line.
Dead roaches on premises. Observed five dead roaches in glue traps located beneath the dry storage shelving unit in the food preparation area.
Floor soiled/has accumulation of debris. Observed heavy accumulation of grease on the floor beneath kitchen equipment.
Interior of oven/microwave has accumulation of grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed flip top reach in cooler interior soiled.
Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
Feb 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 3 high priority.
3 High priority4 Intermediate20 Basic
Show 27 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed multiple employees began working with food no hand wash.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook put on gloves and started plating fries to serve to customers. No handwash.
Employee switched from working with raw food to ready-to-eat food without washing hands.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board has cut marks across cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink near the triple sink.
Accumulation of debris in three-compartment sink.
Cardboard used to line food-contact shelves. Observed on dry food racks.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed no sanitizing step at the triple sink. Coach employees.
Equipment in poor repair. Observed multiple equipments in disrepair.
Floor soiled/has accumulation of debris. Observed floor under cooking equipments soiled. Observed floor soiled
Floor tiles in disrepair. Observed throughout the kitchen.
Hole in or other damage to wall. Observed in lobby.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave microwave has accumulation of black substance/grease/food debris.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at coolers next to cook line
No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at kitchen entrance.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed metal container of flour. At cook line.
Feb 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 40 recorded, 6 high priority.
6 High priority10 Intermediate24 Basic
Show 40 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed multiple employees began working with food no hand wash.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook put on gloves and started plating fries to serve to customers. No handwash.
Employee switched from working with raw food to ready-to-eat food without washing hands.
Raw animal food not separated from ready-to-eat food during preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (67F - Cold Holding); salmon salad (57F - Cold Holding) chicken; liquid eggs (62F - Cold Holding). As per chef for less than 3 hours. Chef placed products in ice bath. Coach employee.
Toxic substance/chemical improperly stored. Observed degreaser stored on rack with clean utensils.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Customers enter establishment through kitchen. Observed 1 customer enter the food preparation area placed order and left the kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board has cut marks across cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
No cleaning agent provided in wash compartment of sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink near the triple sink.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw marinated chicken wings, liquid eggs. As per cook for less than 2 days. Coach employees.
Unnecessary persons in the food preparation, food storage, or warewashing area. Observed 2 unnecessary persons in the food preparation area.
Accumulation of debris in three-compartment sink.
Cardboard used to line food-contact shelves. Observed on dry food racks.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed no sanitizing step at the triple sink. Coach employees.
Equipment in poor repair. Observed multiple equipments in disrepair.
Floor soiled/has accumulation of debris. Observed floor under cooking equipments soiled. Observed floor soiled
Floor tiles in disrepair. Observed throughout the kitchen.
Food stored on floor. Observed 2 boxes of raw shell eggs stored on floor at kitchen entrance. Observed case of oil on floor next to warewash.
Hole in or other damage to wall. Observed in lobby.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave microwave has accumulation of black substance/grease/food debris.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at coolers next to cook line
No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at kitchen entrance.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.
Reach-in cooler shelves with rust that has pitted the surface.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken seating in water bath in the triple sink. No running water. Coach employees
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200+ppm). Employee discarded sanitizer water and added a new one. Sanitizer Bucket (Chlorine 50ppm).
Working containers of food removed from original container not identified by common name. Observed metal container of flour. At cook line.
Oct 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Toxic substance/chemical improperly stored. Observed degreaser stored on rack with clean utensils.
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food and dish racks.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Cardboard used to line food-contact shelves. Observed on dry food racks.
Current Hotel and Restaurant license not displayed.
Hole in or other damage to wall. Observed in lobby.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at coolers next to cook line.
No copy of latest inspection report available. Observed no copy on site.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority6 Intermediate10 Basic
Show 19 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across stove with ambient temperature of 51F. The following TCS foods stored inside for more than 4 hours: raw fish (60F - Cold Holding); raw chicken (60F - Cold Holding); tuna salad (53F - Cold Holding); canned hash (49F - Cold Holding); ham (49F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across stove with ambient temperature of 51F. The following TCS foods stored inside for more than 4 hours: raw fish (60F - Cold Holding); raw chicken (60F - Cold Holding); tuna salad (53F - Cold Holding); canned hash (49F - Cold Holding); ham (49F - Cold Holding).
Toxic substance/chemical improperly stored. Observed degreaser stored on rack with clean utensils.
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. Observed no form or kit; inspector provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed on dry food and dish racks.
Handwash sink used for purposes other than handwashing. Observed utensils and box of chicken on handsink. Operator removed items at time of inspection.
Manager or person in charge lacking proof of food manager certification. Observed Manager Juan; no certificate.
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. Observed no employee training; Edson, Jean Noel, Elinor.
Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
Cardboard used to line food-contact shelves. Observed on dry food racks.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across stove with ambient temperature of 51F. The following TCS foods stored inside for more than 4 hours: raw fish (60F - Cold Holding); raw chicken (60F - Cold Holding); tuna salad (53F - Cold Holding); canned hash (49F - Cold Holding); ham (49F - Cold Holding).
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed case of oil on floor next to warewash.
Hole in or other damage to wall. Observed in lobby.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at coolers next to cook line.
No copy of latest inspection report available. Observed no copy on site.
Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ham in the reach in cooler.Employee placed raw shell eggs at the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (59 F - Cold Holding)next to the grill. As per Operator eggs less than 1 hour. Operator placed ice to bring temperature down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (79 F - Hot Holding)stored above the stove. As per operator for 2 hours. Employee reheated the food.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer chest in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between preparation tables. Operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryer soiled with grease.
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface. Observed in RIC across from stove.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation table. Employee removed it.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate16 Basic
Show 21 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed 4 bottles insecticide stored near mop sink in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg mix stored over French fries
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw bacon in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed microwave interior and exterior soiled with old food debris.
Handwash sink used for purposes other than handwashing. Observed soiled wet wiping cloth and bleach stored in handwash sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Observed bowl inside rice container.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling in dining area.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board in kitchen with cut marks and no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and water bottle on preparation table.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior door leading to the outside.
Floor tiles missing and/or in disrepair. Observed hole in floor in kitchen near stove.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer chest in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed scraper stored between wall and preparation table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from stove.
Observed no lighting in cooking and preparation area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee water bottle in reach in cooler. Operator removed it.
Reach-in cooler shelves with rust that has pitted the surface. Observed in RIC across from stove.
Stored food not covered. Observed raw fish in RIC uncovered.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in kitchen.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above sausages.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (45 F - Cold Holding) inside the reach in cooler. As per operator food was placed inside the reach in cooling yesterday night. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (45 F - Cold Holding) inside the reach in cooler. As per operator food was placed inside the reach in cooling yesterday night. Stop sale was issued.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection.
Handwash sink not accessible for employee use at all times. Observed a hose was connected at the timed the inspection. Operator removed it.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Observed a bowl used as scoop inside the rice.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Employee with no beard guard/restraint while engaging in food preparation.
Ice buildup in both reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled
Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in the preparation table.
Dec 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed licensed expired 10/2023.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above bacon, sausages, and Patties. Operator placed raw shell eggs at the bottom of the reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (45 F - Cold Holding); chicken (45 F - Cold Holding) inside the reach in cooler. As per operator less than 2 hours. Operator placed ice on top of the foods.
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. Form was provided to operator.
Handwash sink not accessible for employee use at all times. Observed a hose was connected and stored inside the hand wash sink. Operator removed it.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink. Operator provided it.
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. Firm was provided to operator.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Observed a bowl used as scoop inside the flour. Operator removed it.
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 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. Operator opened all the packages.
Cutting board has cut marks and is no longer cleanable. Observed at the preparation table.
Employee with no beard guard/restraint while engaging in food preparation. Operator placed a bear guard.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the reach in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a bowl used as scoop touching the flour. Operator removed it.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled and also hood filters soiled.
Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket. Operator removed it.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the preparation area. Operator removed them.
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.