DirtyFLRestaurant Inspection Data

PAL RANCHO II

With 8 inspections documented, PAL RANCHO II maintains a 2.0/5 food safety rating in CORAL SPRINGS. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

10603 West Atlantic Boulevard
Coral Springs, Florida, 33071
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13509984

Follow-up Inspection Required

3 high, 4 int, 7 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed Male employee at front line engaged in food preparation. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. -Observed containers with various food items stored on walk in cooler and freezer floor. Warning
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored inside seasoning container. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substances buildup on can opener holster. Warning
  • 29-05-4:Basic - Plumbing line from a removed fixture not capped off. -Observed no hot or cold running water at mop sink. Both lines capped off. Warning
  • 08B-12-5:Basic - Stored food not covered. -Observed containers with cut onions and lettuce stored in walk in cooler not covered. Items didn't prepared today. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed 1 wet wiping cloth at prep station not stored in sanitizer solution. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over sauce in walk in cooler. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch his face with gloves and then touch clean dishes without changing gloves and wash hands. After brief education, employee then change his gloves and wash hands. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed ham cold held at 44F in flip top cooler. Per operator, item transfer to unit 3 hours prior to the inspection. Operator placed ice pack on ham for quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances buildup on can opener blade. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Jorge Salazar returned during the inspection. Corrected On-Site Warning
  • 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 no date marked on tomatoes sauce stored in walk in cooler. Per operator, sauce cooked 2 days ago. Warning
  • 53B-14-5:Intermediate - 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. -Observed some employees certification with IFSEA expired on 09/05/2025 Warning

9/2/2025· 6mo ago

Visit ID: 10922328

Met Inspection Standards

3 high, 1 int, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in milk flip top cooler.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign near kitchen handwash sink
  • 33-16-4:Basic - Open dumpster lid. Dumpster open
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed rag used to cover arepas in a bowl.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator working on pastries with black gloves on inside kitchen. Operator then washes hands with gloves on before leaving the kitchen, and then returning to work on pastries with the same gloves on.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw pork belly (45F - Cold Holding); raw pork (45F - Cold Holding). As per operator food in units not portioned or prepared today. In unit less than 4hrs. Observed walk in cooler door not properly closed.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Under cook line spray bottle with a green substance, unlabeled. Operator labeled Corrected On-Site

6/16/2025· 8mo ago

Visit ID: 10860595

Met Inspection Standards
  • N/A:No Violations Were Observed

3/12/2025· 1y ago

3 high, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In triple sink area, ceiling vent soiled with dust
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. 2 white cutting boards in kitchen, grooved with black marks Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Box of eggs on floor in walk in cooler
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 127F. Operator heated to 167F
  • 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. white rice (54F - Cold Holding). Per operator food made yesterday and left overnight to cool. See stop sale.
  • 01B-02-5:High Priority - 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. white rice (54F - Cold Holding). Per operator food made yesterday and left overnight to cool. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top; raw chicken (44F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 4hrs. Operator put food on ice for quick chill.

1/14/2025· 1y 1mo ago

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board behind kitchen flip top. - From follow-up inspection 2025-01-14: Observed same **Time Extended**

8/13/2024· 1y 7mo ago

3 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed blue bowl used as scoop in cooking pot full of cooked white rice. Operator removed. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board behind kitchen flip top.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects in dry storage room area, landing on canned food products. Observed 3 small flying insects in dishwashing area. Not landing on anything. Observed 2 small flying insects in expo/wait station not landing on anything
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in walk in cooler placed on top shelf above ready to eat foods.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove top; cooked chicken (127F - Hot Holding), under not temperature control. On unit less than 4 hrs. Operator made to reheat to 165F° for hot hold. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53B-14-5:Intermediate - 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.

4/16/2024· 1y 11mo ago

Visit ID: 8595965

Met Inspection Standards

3 high, 2 int, 2 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back dry store room area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing in kitchen handwashing sink. Provided handwashing sign
  • 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. Cooked rice (55F) stored in walk in cooler. Per operator cooling overnight. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice (55F) stored in walk in cooler. Per operator cooling overnight. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter display, breads with cheese (87°F-96°F). Per operator items made less than 4hrs. Operator time marked for 0730-1130. **Corrective Action Taken**
  • 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. Printed and reviewed the Employee agreement form, operator filled out. Corrected On-Site
  • 53B-14-5:Intermediate - 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.

1/22/2024· 2y 1mo ago

Visit ID: 8353705

Follow-up Inspection Required

3 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of rice in prep area. Employee removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Plastic buckets of chicken buillion base and plastic water bottles on floor in dry storage area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Foil to go trays on shelf above dish machine not inverted.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line fliptop lower cooler, containers of raw burgers and bacon above container of cooked sausage. Employee inverted items for proper separation. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, tray of non commercially wrapped steaks above open case of fish filets.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter with attached hose on water line behind dish machine missing vacuum breaker.
  • 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. Bulletin printed and provided. Corrected On-Site Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Maria Norena 8-18-2021 National Registry Person in Charge Alejandra Gomez
  • 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. Container of salsa in walk in cooler not date marked. Per employee prepared 2 days ago.