EL RANCHITO MEXICAN GRILL
445 NE 1 TERR
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in wait station and dry storage area. Some ceilings tiles are damaged with water stains. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-14: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-14: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair at handwash sink in wait station area, hot water turned off to sink at start of inspection. Handwash sink on cook line had cold water turned off to sink at start of inspection. The water was turned off due to leaks from faucet at handwash sinks. Employee turned back on. **Warning** - From follow-up inspection 2025-04-14: Cold and hot water turned on at handwash sink on cook line. Hot water turned off at handwash sink in wait station area. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - 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 dishmachine at 0 ppm at time of inspection. **Warning** - From follow-up inspection 2025-04-14: Observed dishmachine with chlorine sanitizer at 0 ppm 122F at time of callback inspection. Discussed with employee about manual sanitization in three compartment sink. **Admin Complaint**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwash sink in wait station area with hot water turned off due to a leak with the temperature of the water at 70F. Employee turned on hot water. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-04-14: Hot water turned off at wait station handwash sink. **Time Extended**
Food safety inspection conducted on 4/14/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 3/21/2025
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in wait station and dry storage area. Some ceilings tiles are damaged with water stains. **Repeat Violation** **Warning**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair on cook line. **Repeat Violation** **Warning**
- 10-08-5:Basic - Ice scoop handle in contact with ice in wait station ice bin. Employee corrected. **Corrected On-Site** **Warning**
- 29-08-4:Basic - Plumbing system in disrepair at handwash sink in wait station area, hot water turned off to sink at start of inspection. Handwash sink on cook line had cold water turned off to sink at start of inspection. The water was turned off due to leaks from faucet at handwash sinks. Employee turned back on. **Warning**
- 22-41-4:High Priority - 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 dishmachine at 0 ppm at time of inspection. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ready-to-eat shredded cheese in double door vertical reach-in cooler at end of cook line. Employee moved and stored correctly. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Lettuce (58F - Cold Holding) on prep table area near steam table on cook line. Employee placed in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwash sink in wait station area with hot water turned off due to a leak with the temperature of the water at 70F. Employee turned on hot water. **Corrected On-Site** **Repeat Violation** **Warning**
Food safety inspection conducted on 3/21/2025 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 9/5/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in wait station has water stained acoustic ceiling tiles
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food in cook line area
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tiles in cook line area in disrepair
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at wait station
- 25-32-4:Basic - Reuse of single-service or single-use articles. Oil containers used to store salsa
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed tortilla chips in basket with bare hands. Discussed using gloves or scoop with employee.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (48F - Cold Holding) on counter in wait station. Operator moved to cooler to cool down. **Corrective Action Taken**
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in dish machine area **Repeat Violation**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in wait station
Food safety inspection conducted on 9/5/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).