LOS RANCHOS CORAL GABLES
Ponce de Leon Boulevard
Florida, 33134
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/28/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 08B-36-4:Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Observed a tray with salad exposed to splash from hands sink at kitchen prep area. Warning - From follow-up inspection 2025-04-28: no food products next to hand sink. **Time Extended**
Food safety inspection conducted on 4/28/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/25/2025
High Priority
7
Intermediate
9
Basic
8
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed handle soiled at reach in cooler at cook line. Warning
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed utensils at prep area in the kitchen stored in a soiled rack. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Kitchen. Warning
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed a tray with salad exposed to splash from hands sink at kitchen prep area. Warning
- 08B-38-4:Basic - Food stored on floor. Observed three boxes with plantains on floor by storage area. Warning
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. At cook line. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line microwave exterior soiled. Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk-in freezer, red beans for gallo pinto cooling at 46°F. according to the cook, the pot were placed inside the unit early in the morning. Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees at cook line no hand washing, just changing gloves. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. According to the management the establishment doesn't offer any type of raw food including fish. Fish is served fully cooked including salmon. Warning
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Observed at walk in freezer a pot with nacatamales( tamales) from unapproved source. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed red beans for gallo pinto at 146°F due to improper cooling method. Warning
- 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee at cook line lack of training for cooling food properly. Warning
- 11-27-4:Intermediate - 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. Forms were given to management when licensing inspection happened. Manager misplaced the forms. New forms given to manager. Document found by new manager while conducting the inspection. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Observed food container's lids soiled. Warning
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher machine final rinse temp at 117°F. Warning
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Menu advertises Norwegian Salmon. At the time of inspection operator did not provide proof that the Salmon served is from Norway. Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
- 11-26-1:Intermediate - 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. Forms were given to management when licensing inspection happened. Manager misplaced the forms. New forms provided to manager while conducting the inspection. Manager found the signed report agreements. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed most hand sinks at kitchen no dispensing soap. Manager will replace them for mechanical dispensers. Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at Cook line . Warning
Food safety inspection conducted on 4/25/2025 revealed 24 total violations (7 high priority, 9 intermediate, 8 basic).
Inspection on 1/30/2025
High Priority
3
Intermediate
2
Basic
7
Total
12
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine near cook line.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior of dishwashing machine.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed no cover on waste receptacle in women's restroom.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door handles. Operator removed them and placed them in correct location. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink next to dishwashing machine and in bar area. Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on food prep table. Informed operator and he placed it in correct location. Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink located next to dishwashing area with very slow draining water.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken over slice cheese in reach in cooler next to cook line. Operator fixed it, and placed in proper order. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (45F - Cold Holding); guacamole (44F - Cold Holding); sour cream (44F - Cold Holding), above 41°F. Informed operator to change to smaller containers and place more ice on bottom. Operator took action. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed wd-40 can above prep area. Operator removed can and placed it in correct location. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of debris/soil on slicer.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored in handwashing sink next to 3compartment sink. Operator removed containers. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/30/2025 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 8/2/2024
High Priority
1
Intermediate
4
Basic
6
Total
11
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cook line.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils and rack soiled. Manager sent utensils for cleaning. Corrected On-Site
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed at drawers at cook line. Manager removed towels. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Observed at front bar hand sink to close to ice bin exposed to splash.
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook at cook line removing sweat from the face and back to work without hand washing.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at cook line.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Chef no has or use probe thermometer to check temperature.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a two containers with rice, sauces prepared more than 24 hours without labels.
Food safety inspection conducted on 8/2/2024 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).
Inspection on 4/15/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. All sinks need signs .
- 11-27-4:Intermediate - 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. Forms provided while conducting the inspection.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand wash sinks needing paper dispenser.
- 11-26-1:Intermediate - 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. Forms provided while conducting the licensing inspection.
Food safety inspection conducted on 4/15/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
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Last Enriched At: 5/14/2025
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