RANCHO GRANDE MEXICAN RESTAURANT
307 SW PINCKNEY ST, Madison FL 32340 · 229.425.3367
Last inspected Apr 10, 2026 · 8 visits since September 2023
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 49, rice 48. Less than 4 hours per operator.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 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. 0 ppm.
Handwash sink not accessible for employee use at all times. Blocked by prep table, table moved during inspection.
No paper towels or mechanical hand drying device provided at handwash sink.
Spray bottle containing toxic substance not labeled.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Nonfood-grade lubricant in use on food-contact surfaces. WD 40 on slicer. WD 40 removed.
Handwash sink not accessible for employee use at all times. Blocked by rolling pot stand. Moved during inspection.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
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.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Toxic substance/chemical improperly stored. Spray bottle on prep table. Bottle removed.
No soap provided at handwash sink. Soap dispenser blocked by pots. Pots removed.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 55°F, Cut lettuce 57°F, on line Less than 4 hours per operator, Iced during inspection.
No soap provided at handwash sink. Soap provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's room.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 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. 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chef base shrimp 46°F, beef 47°F, chicken 47°F, Iced during inspection, beef reach in 48°F.
Handwash sink not accessible for employee use at all times.
No hot running water at hand sink.
No soap provided at handwash sink.
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.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 49, rice 48. Less than 4 hours per operator.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Container of medicine improperly stored. Aleve on shelf in dish area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over flour tortillas. Properly stored during inspection.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Did not know cooling parameters. Provided cooling chart.
Handwash sink not accessible for employee use at all times. Blocked by counter.
No paper towels or mechanical hand drying device provided at handwash sink. Provided during inspection.
No soap provided at handwash sink.
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.