RANCHO CHICO
91 SW MONTEREY RD, Stuart FL 34994 · 772.288.6741
Last inspected Aug 19, 2026 · 11 visits since October 2023
AUG 24
MAR 25
OCT 25
MAR 26
AUG 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Observed Approximately 2 live roaches crawling on floor underneath prep counter in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked rice in metal container covered with plastic wrap and condensation build up at 46F - Cooling over night since approximately 8:00 per operator At current rate of cooling, food did not reach from 135F to 41F within 6 hours of cooling See stop sale
Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm Operator repaired dish machine to 50 ppm at time of inspection
Employee touched face and then engaged in food preparation and handled clean equipment without washing hands. Reviewed proper hand washing procedures with operator for employees to wash hands properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler cooked rice in metal container covered with plastic wrap and condensation build up at 46F - Cooling over night since approximately 8:00 per operator At current rate of cooling, food did not reach from 135F to 41F within 6 hours of cooling See stop sale
Show the remaining 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler cooked rice in metal container covered with plastic wrap and condensation build up at 46F - Cooling over night since approximately 8:00 per operator At current rate of cooling, food did not reach from 135F to 41F within 6 hours of cooling See stop sale
Food storage container lid cracked with hole on top.
In-use knife knives stored in cracks between pieces of equipment at cook line Operator removed
Raw beef on sheet tray and bucket of pico de gallo stored on floor of walk in cooler Operator removed
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In-use knife/knives stored in cracks between steam table equipment at cook line
Stored food not covered. Observed tortilla chips inside plastic bins with no cover at cook line
Mar 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed refried beans at 49F cooling at 11:15 since approximately 5pm the night before Food did not reach from 135F to 41F with in 6 hours. See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed refried beans at 49F cooling at 11:15 since approximately 5pm the night before Food did not reach from 135F to 41F with in 6 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); tomato sauce (48F - Cold Holding); cooked beans (50F cold holding); inside walk in cooler at 11:15 Per operator food not prepared or portioned today, walk in cooler having cooling issues since approximately 9am and fell out of temperature for approximately 2 hours, Advised operator to keep cooler door, utilize other cooling units and ice bags Operator began to put ice bags on items and move several food items inside walk in cooler Cooked chicken at 47F Tomato salsa at 47F Cooked beans 48F *2nd temp*
No soap provided at handwash sink cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean Ice buckets not stored inverted or in a protected manner.
In-use knife/knives stored in cracks between steam table equipment at cook line
Stored food not covered. Observed tortilla chips inside plastic bins with no cover at cook line
Time/temperature control for safety food thawed in an improper manner. Observed raw beef and craw chicken sitting under prep counter on metal trays thawing at 29F -32F Operator placed foods inside walk in cooler to remain temperature
Oct 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beef inside plastic containers sitting on crate at 123F - Cooling at 1:30 since 11.. Food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator placed ground beef inside pot and began the reheat process. Second temperature-190F at 2:00); Corrective Action TakenRepeat ViolationAdmin Complaint**
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed at employee handle raw beef then proceed to handle clean food equipment and plate orders at cook line without washing hands. Operator reviewed proper hand washing and employee washed hands properly
Toxic substance/chemical improperly stored. Observed bottle of first aid rubbing alcohol stored over bottles of spices at back prep counter in kitchen. Operator stored properly
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked beef inside plastic containers sitting on crate in back kitchen at 123F - Cooling at 1:30 since 11. Food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers soiled with food debris inside walk in cooler
Observed Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice in metal ocntisnrr in walk in cooler with no date mark. Per operator, food made on 9/30/2025 at 11am. Food held longer than 24 hours not properly date marked. Operator proved proper date marking.
Required employee training expired for some (2) current employees (per operator); To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Stored food not covered. Observed stored bucket of Tortilla chips with no covering. Operator covered properly
Uncovered bucket of Tortilla chips stored next to hand wash sink that is exposed to splash. Operator removed and covered tortilla chips.
Working containers of dry beans and rice removed from original container not identified by common name.
Mar 26, 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 ▾
Floor soiled/has accumulation of debris. Observed floors on cook one soiled with food debris.
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans (116F) per operator, items Cooling at 4:00 since 12:00. At current rate of cooling, itsms did not reach 70F within 2 hours. Advised operator
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. Observed chlorine sanitizing dishwasher at 0 ppm. Operator re-ran machine to 50ppm
Roach activity present as evidenced by live roaches found. Observed Approximately 2 live roaches crawling on floor underneath prep counter in kitchen.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Dead roaches on premises. Observed approximately 2 dead roaches on floor next to dry storage shelf in kitchen.
Floor soiled/has accumulation of debris. Observed floors on cook one soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Food prep cart soiled with food debris and grease.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken left on prep counter at room temperature. Per operator, items placed to thaw approximately 1 hour ago. Operator placed in walk in cooler to thaw properly.
Aug 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Employee handled soiled dry rag or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used soiled dry rag to handle hot plates, wipe his hands then grab lettuce and diced tomatoes without changing gloves and washing hands. Advised operator of proper handwashing. Operator educated employee of proper hand washing. Employee removed gloves, washed hands, put on clean gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, Chicken stored over French fries. Advised operator of proper storage, operator stored properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Barria sauce dated 8/3/24. Exceeding seven days. 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. At walk in cooler, cooked chicken (50F - Cold Holding); cream sauce (47F - Cold Holding); cooked beef (44F - Cold Holding); Cooked chicken in sauce( 45F- Cold holding); Pinto beans(49F-Cold holding); Flan (45F- Cold holding); Shredded meat( 45F- Cold holding); Enchilada sauce(45F- Cold holding); Cooked pork(45F-Cold holding); Chicken soup(45F- Cold holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked chicken (50F - Cold Holding); cream sauce (47F - Cold Holding); cooked beef (44F - Cold Holding); Cooked chicken in sauce( 45F- Cold holding); Pinto beans(49F-Cold holding); Flan (45F- Cold holding); Shredded meat( 45F- Cold holding); Enchilada sauce(45F- Cold holding); Cooked pork(45F-Cold holding); Chicken soup(45F- Cold holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.
Food stored on floor. At dry storage area, bag of opened beans stored on floor. Advised operator of proper storage, operator moved beans to shelf.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution 0ppm. Operator changed solution to proper Chlorine 100ppm.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed Employee talking on cell phone, changed gloves and removed plate of food from oven without washing hands. Educated operator and employee on proper hand washing procedures. Employee washed hands.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm). Corrected to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (119F - Cooling) at 2:15 since 1:45 - 113F at 2:40; chili rellenos (112F - Cooling) at 2:20 since 1:50 - 104F at 2:40 Observed on counter in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed on ice bath.
Handwash sink used for purposes other than handwashing. Observed Tongs hanging on hand wash sink by cook line. Employee removed and put in dirty dish area.
Nov 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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. Dishwasher loaded dirty dishes then handled clean. Operator coached employee on proper handwashing
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 100 ppm, operator added tablets retested at 400ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili relleno (125F - Hot Holding), not in steamwell, operator discarded
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Sack beans and oil near dry storage
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
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. Dishwasher loaded dirty dishes then handled clean. Operator coached employee on proper handwashing
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 100 ppm, operator added tablets retested at 400ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (47F - Cold Holding); sour cream (46F - Cold Holding); guacamole with cut tomatoes (48F - Cold Holding); shredded cheese (48F - Cold Holding); shredded lettuce (45F - Cold Holding); pico (48F)top of make table on cookline. Operator states in unit less then four hours. placed items on ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili relleno (125F - Hot Holding), not in steamwell, operator discarded
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Sack beans and oil near dry storage
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.