RANCHO ARGENTINO
13501 S SHORE BLVD STE 109 C, Wellington FL 33414 · 3057809095
Last inspected Apr 17, 2026 · 10 visits since November 2023
APR 24
SEP 24
JAN 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 Live, small flying insect flying around and landing on lid of pizza box.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
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. At low boy reach in: butter (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in: butter (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At cook line: raw shelled eggs (57F - Cold Holding) As per operator, stored since 45mins. At low boy reach in cooler across from cookline: Chimichurri (58F - Cold Holding); provolone cheese (57F - Cold Holding) As per operator items stored on counter 15 mins prior. Not prepped or portioned today. Advised operator to quick chill.
Apr 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
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. Dishwasher (Chlorine 0ppm) Operator unable to prime.
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. Observed dishwasher handled dirty dishes then handled clean basket with utensils from dishwasher; no hand wash. Dishwasher placed to clean and sanitize and washed hands.
Live, small flying insects found. 1 Live, small flying insect flying around and landing on lid of pizza box.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw ground beef stored above mashed potatoes. Raw breaded beef stored above bolognese sauce. Operator stored properly.
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. At low boy reach in: butter (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in: butter (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At cook line: raw shelled eggs (57F - Cold Holding) As per operator, stored since 45mins. At low boy reach in cooler across from cookline: Chimichurri (58F - Cold Holding); provolone cheese (57F - Cold Holding) As per operator items stored on counter 15 mins prior. Not prepped or portioned today. Advised operator to quick chill.
Spray bottle containing toxic substance not labeled. Spray bottle with alcohol not labeled. Advised operator to label.
Damaged/spoiled/recalled food not properly segregated. At low boy reach in cooler: rotten meat with fungi looking substance stored with various other food items. Operator removed.
Insect control device installed over food preparation area.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee wearing gloves blow air into her hands then proceeded to touched clean utensils. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer Raw beef stored above desserts. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on top of table on cook line Chimichurri. 60F cold holding Flip top cooler Overstocked, fresh mozzarella 52F cold holding Per operator products stored for approximately 15 minutes. Per operator products not prepared or portioned today. Operator iced down chimichurri and removed overstocked cheese
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pot sitting on top of stovetop with Mashed potatoes 69F hot holding. Per operator product stored for approximately 1 hour. Operator moved to reheat to 165F++
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar area
Food stored on floor. Several plastic containers with cooking oil stored on the floor under convection oven in kitchen area. Operator stored properly
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
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. Dishwasher (Chlorine 10ppm). Operator primed; Dishwasher (Chlorine 10ppm).
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef clean pot at triple sink then began preparing food handling clean pans; no hand wash. Advised chef to wash hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touch hair then handled handle of walk in cooler door to open; no hand wash. Advised operator to wash hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chef clean pot at triple sink no sanitizing was done. Advised operator to have all food contact services cleaned and sanitized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken stored over raw steak. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep area: garlic and oil mixture (84F - Hot Holding) As per operator, stored since 1 hour. Operator placed on time as a public health control.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator changed to chlorine 100ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Prosciutto on menu amongst other items.
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. Employee employed less than 60 days as per operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths or dish machine. Operator provided.
Apr 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 7 high priority.
7 High priority3 Intermediate1 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk-in cooler a deep covered container with homemade red sauce at 12:44pm(44F cooling) per operator item cooling since yesterday. Product didn't cool to 41F within 6 hours. See stop sale
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Inside reach in freezer Raw chicken on non commercially packaged stored above a container with cooked lobster. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Inside two door drawer under flat top grill Raw chicken over cut vegetables Raw beef over cooked gyro meat Advised operator to stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken stored above raw bacon Operator stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation Inside walk-in cooler a container with Homemade red sauce from 04/06. See stop sale.
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. Observed the following items on Salad station, cheese 45F cold Holding, sliced turkey 45F cold Holding, diced tomatoes 46F cold Holding, Per operator products stored since yesterday. Per operator products not prepared or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed inside walk-in cooler a deep covered container with homemade red sauce at 12:44pm(44F cooling) per operator item cooling since yesterday. Product didn't cool to 41F within 6 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items on Salad station, cheese 45F cold Holding, sliced turkey 45F cold Holding, diced tomatoes 46F cold Holding, Per operator products stored since yesterday. Per operator products not prepared or portioned today. See stop sale.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At customer restrooms. Operator provided
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For burger served Poster Provided for operator and printed
mussel tags not marked with last date served. Educated operator on proper tag procedures
Unwashed fruits/vegetables ( tomatoes) stored about ready-to-eat food.( cheeses) inside walk-in cooler Advised operator to stored properly
Nov 16, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. It shows on plan review but not in the restaurant. Advised operator to install and call for licensing
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.