DirtyFLRestaurant Inspection Data

EL RAMALITO

13376 SW 288 ST

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/3/2025

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe beans (54F - Cold Holding) at kitchen area, as per employee less than 2 hours, employee moved cooked beans to reach in cooler to rapid cooling. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe beef empanadas (118F - Hot Holding) at front counter, as per operator approximately 30 minutes, operator increased temperature on unit during inspection. **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observe Sanitizer Bucket (Chlorine +100ppm) at kitchen area, employee discarded and replaced with a new solution.; Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observe employee washing their hands on 3 compartment sink, coached employee on properly procedures.

Inspection Date: 10/23/2024

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on spicy sauce container at kitchen area. Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed homemade dessert not properly label at front counter. Operator moved desserts from reach in cooler. **Corrective Action Taken**
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit at kitchen area next to 3 compartment sink. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked pork inside reach in cooler at kitchen area. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site
  • 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 cooked beef soup not date marked, as per operator over 24 hours. Also observed home desserts not date marked at front counter. Corrected On-Site

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8471931

  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed ground beef (51F - Cold Holding) on preparation table, as per employee less than 2 hours, employee moved ground beef to reach in cooler. **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. Observed raw pork container not covered inside reach in cooler at kitchen area. Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above unwashed vegetables inside reach in cooler at kitchen area. Employee rearranged properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef on preparation table, as per employee less than 2 hours, employee moved ground beef to reach in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (132F - Hot Holding) as per employee less than 2 hours,
  • 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 cooked beans not date marked inside reach in cooler at kitchen area. As per operator from previous day.

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8471165

  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Observed soup container not covered. Employee covered during inspection. Corrected On-Site - From follow-up inspection 2023-10-19: Still observed food not covered in reach in cooler. **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the front counter. - From follow-up inspection 2023-10-19: Still observed wiping cloths not in sanitizer bucket. **Time Extended**

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8350660

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in shelve above food. Employee removed during inspection. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed soup container not covered. Employee covered during inspection. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the front counter.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt,rice and beans containers not identified in kitchen area.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at
  • 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 form during inspection.
  • 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 form during inspection.
  • 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 soup not date marked, as per employee over 24 hours. Employee dated during inspection. Corrected On-Site

Additional Information

Features

Last Enriched At: 5/14/2025
Error: No place_id found in Nearby Search result

Report Enrichment Status

Enriched Reports: 0 of 0