RANCHO GRANDE MEXICAN RESTAURANT
RANCHO GRANDE MEXICAN RESTAURANT maintains a 2.1/5 food safety rating based on 6 health department inspections in MADISON. Recent inspections indicate some food safety concerns.
307 Southwest Pinckney Street
Florida, 32340
Madison County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection Date: 10/22/2025
Inspection #: Visit ID: 10883010
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
- 41-26-4:High Priority - Nonfood-grade lubricant in use on food-contact surfaces. WD 40 on slicer. WD 40 removed. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rolling pot stand. Moved during inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
Inspection Date: 5/2/2025
Inspection #: Visit ID: 8886739
Inspection Date: 2/7/2025
Inspection #: Visit ID: 10771345
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 55°F, Cut lettuce 57°F, on line Less than 4 hours per operator, Iced during inspection. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Soap provided. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's room.
Inspection Date: 9/11/2024
Inspection #: Visit ID: 8789658
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
- 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. 0 ppm.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chef base shrimp 46°F, beef 47°F, chicken 47°F, Iced during inspection, beef reach in 48°F. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
- 27-06-4:Intermediate - No hot running water at hand sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
Inspection Date: 4/22/2024
Inspection #: Visit ID: 8499081
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 49, rice 48. Less than 4 hours per operator.
Inspection Date: 9/13/2023
Inspection #: Visit ID: 8346461
- 41-07-4:High Priority - Container of medicine improperly stored. Aleve on shelf in dish area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over flour tortillas. Properly stored during inspection. Corrected On-Site
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Did not know cooling parameters. Provided cooling chart.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by counter.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided during inspection.
- 31B-03-4:Intermediate - No soap provided at handwash sink.