LOS RANCHOS CORAL GABLES
Ponce de Leon Boulevard
Florida, 33134
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
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).