DirtyFLRestaurant Inspection Data

RANCHO MIAMI - CLUB CAMPESTRE

RANCHO MIAMI - CLUB CAMPESTRE maintains a 2.7/5 food safety rating based on 4 health department inspections in HIALEAH GARDENS. Recent inspections show improving food safety practices.

Last inspection: 8 months ago · 4 reports on file

15852 NW 122 AVENUE, HIALEAH GARDENS 33018

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 4 health inspection reports

All Inspection Reports

6/17/2025· 8mo ago

Visit ID: 8759599

Met Inspection Standards

1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed lid on chest freezer rusted.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at kitchen above preparation table. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed on ware washing area hand sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles containing degreaser and chlorine sanitizer no labeled. Corrected On-Site

6/27/2024· 1y 8mo ago

Visit ID: 8604679

Follow-up Inspection Required

6 int, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled throughout the establishment.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed Wall throughout the establishment in disrepair.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven with accumulation of grease.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided via email.
  • 33-30-4:Basic - Unnecessary items stored in garbage enclosure.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall soiled throughout the establishment.
  • 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. Provided via email.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plate inside handsink located next to 3 compartment sink.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. Provided via email.

4/2/2024· 1y 11mo ago

Visit ID: 8604397

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

2/2/2024· 2y 1mo ago

Visit ID: 8368388

Follow-up Inspection Required

3 high, 3 int, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen. Warning
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at kitchen not inverted. Employee inverted plates. Corrected On-Site Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Manager stored scoop with handle upwards Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked pork inside Walk in cooler. Chef organized raw item separated from ready to eat food. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed On top of counter at kitchen shell eggs (55F - Cold Holding), according to chef out for about one hour. Chef put eggs inside refrigerator for proper storage. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine at over 200 ppm. Employee set up new chlorine sanitizer solution Chlorine 100 ppm. Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Observed for manager Jose Rodriguez. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. 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 desserts, flans, and tres leches prepared 2 days ago according to manager. No date labeled . Warning