RANCHO MATEO STEAKHOUSE
11995 SW 26 ST
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 8 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/16/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Inspection Details:
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in ceiling at liquor room. Warning - From follow-up inspection 2025-01-16: Observed hole in ceiling at liquor room. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line. Repeat Violation Warning - From follow-up inspection 2025-01-16: Observed at cook line. As per manager, sign has been ordered. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains at cook line. Warning - From follow-up inspection 2025-01-16: Observed cutting boards with stains at cook line. **Time Extended**
Food safety inspection conducted on 1/16/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 1/15/2025
High Priority
4
Intermediate
2
Basic
2
Total
8
Inspection Details:
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in ceiling at liquor room. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at cook line. Repeat Violation Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 8lb container of arepas and 5lbs of cooked seafood cream soup with date marking exceeding 7 days. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 8lb container of arepas and 5lbs of cooked seafood cream soup with date marking exceeding 7 days. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed arepas (82F - Cold Holding); raw steak (47F - Cold Holding); churrassco (58F - Cold Holding); raw chicken (56F - Cold Holding) at preparation cooler at cook line. As per employee, arepas were held at room temperature for less than 2 hours and raw steak and raw churrassco were placed indie unit 30 minutes prior. Employees placed bags of ice over products. Observed guacamole with tomatoes (52F - Cold Holding); cut tomatoes (52F - Cold Holding); cut lettuce (53F - Cold Holding); cooked shrimp (42F - Cold Holding) at preparation cooler across from char grill. As per employee, for less than 2 hours. **Corrective Action Taken** Repeat Violation Warning
- 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 maduro (112F - Hot Holding) at steam table. As per employee for approximately 30 minutes. Employee reheated product to 197F. Observed cooked potatoes (96F - Hot Holding) at room temperature inside fryer basket. Employee reheated product to 203F. Corrected On-Site Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains at cook line. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand sink at cook line. Warning
Food safety inspection conducted on 1/15/2025 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 1/6/2025
High Priority
0
Intermediate
0
Basic
8
Total
8
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at storage room, preparation room and warehouse washing area soiled with black substance. Warning - From follow-up inspection 2025-01-06: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at storage room, preparation room and warehouse washing area soiled with black substance. **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Repeat Violation Warning - From follow-up inspection 2025-01-06: Cutting board has cut marks and is no longer cleanable. Observed at cook line. **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles in disrepair. Observed floor tiles cracked at walk in cooler. Warning - From follow-up inspection 2025-01-06: Observed floor tiles cracked at walk in cooler. **Time Extended**
- 10-12-5:Basic - - From initial inspection : Basic - Flour scoop stored on soiled surface between uses. Observed flour holster soiled with old food debris at dry storage area. Warning - From follow-up inspection 2025-01-06: Flour scoop stored on soiled surface between uses. Observed flour holster soiled with old food debris at dry storage area. **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed hole in ceiling at liquor room. Warning - From follow-up inspection 2025-01-06: Observed hole in ceiling at liquor room. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at cook line. Warning - From follow-up inspection 2025-01-06: Observed no sign at hand sink at cook line. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed liquor gun holster soiled at bar. Observed exterior of reach in coolers at bar soiled. Warning - From follow-up inspection 2025-01-06: Observed liquor gun holster soiled at bar. Observed exterior of reach in coolers at bar soiled. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at bar soiled with old food debris. Warning - From follow-up inspection 2025-01-06: Observed reach in cooler at bar soiled with old food debris. **Time Extended**
Food safety inspection conducted on 1/6/2025 revealed 8 total violations (0 high priority, 0 intermediate, 8 basic).
Inspection on 1/2/2025
High Priority
2
Intermediate
1
Basic
9
Total
12
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at storage room, preparation room and warehouse washing area soiled with black substance. Warning
- 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. Observed ambient temperature at reach in cooler drawers at cook line at 58F. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Repeat Violation Warning
- 36-17-5:Basic - Floor tiles in disrepair. Observed floor tiles cracked at walk in cooler. Warning
- 10-12-5:Basic - Flour scoop stored on soiled surface between uses. Observed flour holster soiled with old food debris at dry storage area. Warning
- 36-24-5:Basic - Hole in or other damage to wall. Observed hole in ceiling at liquor room. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at cook line. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed liquor gun holster soiled at bar. Observed exterior of reach in coolers at bar soiled. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler at bar soiled with old food debris. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (68F - Cold Holding); raw salmon (67F - Cold Holding); raw chicken (67F - Cold Holding) at reach in cooler drawers at cook line. As per cook, products placed inside unit less than 1 hour. Employees placed bags of ice over products. **Corrective Action Taken** Admin Complaint
- 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 potatoes (119F - Hot Holding) at steam table. As per cook, product placed inside unit less than 1 hour. Cook took product to reheat to 165F. Observed cooked pork belly (109F - Hot Holding); cooked sausage (92F - Cold Holding) at room temperature inside fryer baskets at cook line. As per cook, less than 30 minutes. **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at preparation area and cook line. Manager replenished paper towels. Corrected On-Site Warning
Food safety inspection conducted on 1/2/2025 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 5/30/2024
High Priority
3
Intermediate
1
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2024-05-30: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside lentils at dry storage area. - From follow-up inspection 2024-05-30: Observed cup stored inside rice at dry storage area. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler vent soiled. - From follow-up inspection 2024-05-30: **Time Extended**
- 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Observed at employee restroom. - From follow-up inspection 2024-05-30: Covered waste receptacle not provided in women's bathroom. Observed at employee restroom. **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. - From follow-up inspection 2024-05-30: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed packaging machine with standing water inside at dry storage area. - From follow-up inspection 2024-05-30: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 70 F at cook line. - From follow-up inspection 2024-05-30: **Time Extended**
- 35B-02-4:Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed at preparation sink at preparation area . - From follow-up inspection 2024-05-30: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Observed 2 compartment prep sink pipe in disrepair covered in tape. - From follow-up inspection 2024-05-30: **Time Extended**
- 49-05-4:- From initial inspection : Flammables stored near a source of ignition. For reporting purposes only. Gas water heater room. - From follow-up inspection 2024-05-30: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce at walk in cooler. - From follow-up inspection 2024-05-30: rved raw shell eggs stored over cooked soup at walk in cooler. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (50F - Cold Holding) stored inside reach in cooler drawers at cook line. - From follow-up inspection 2024-05-30: Observed raw chicken (54F - Cold Holding) stored inside reach in cooler drawers at cook line. **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker at hose bibb located at mop area and cook line area. - From follow-up inspection 2024-05-30: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker at hose bibb located at mop area and cook line area. **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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 new employee hired more than 60 days Elias Guedes with no food handlers certificate. - From follow-up inspection 2024-05-30: **Time Extended**
Food safety inspection conducted on 5/30/2024 revealed 14 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 5/29/2024
High Priority
8
Intermediate
10
Basic
19
Total
38
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside lentils at dry storage area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler vent soiled.
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed cutting boards stored next to hand washing sink at prep area.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed at employee restroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed packaging machine with standing water inside at dry storage area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at dry storage area. Observed at curtains at walk in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at bar area.
- 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 handle touching corn inside container at dry storage area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 70 F at cook line.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed at preparation sink at preparation area .
- 14-73-4:Basic - No container installed for catching grease from hood drip tray. Observed at preparation area hoods.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors.
- 29-08-4:Basic - Plumbing system in disrepair. Observed 2 compartment prep sink pipe in disrepair covered in tape.
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed straws at bar area not individually wrapped.
- 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 wet wiping cloth on top of preparation table at prep area.
- 49-05-4:Flammables stored near a source of ignition. For reporting purposes only. Gas water heater room.
- 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. Observed cooked ribs at 48° F to 52°F cooling from the previous day inside the walk in cooler. Observed cooked chicken at 53° F cooling from the previous day inside the walk in cooler.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs at 48° F to 52°F cooling from the previous day inside the walk in cooler. Observed cooked chicken at 53° F cooling from the previous day inside the walk in cooler.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Kitchen: Dishwasher (Chlorine 0ppm).
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 flies flying in the kitchen area, 2 landing on the wall.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce at walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish (50F - Cold Holding) stored inside reach in cooler drawers at cook line.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker at hose bibb located at mop area and cook line area.
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unable to answer probe thermometer calibration temperature and steam table minimum temperature.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed several deep plastic containers covered with food under the cooling process from the previous day stored inside.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hoods with heavy accumulation of grease at cook line.
- 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 strip. Operator found test strips.
- 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/ Observed more than 4 employees working at the time of inspection no food manager present. Manager arrived at the end of inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line area and bar area.
- 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. Observed Elias Guedas hired more than 30 days with no health reporting agreement.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at bar area and cook line area.
- 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 new employee hired more than 60 days Elias Guedes with no food handlers certificate.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed alcohol bottle not identified as its common name at bar area.
Food safety inspection conducted on 5/29/2024 revealed 38 total violations (8 high priority, 10 intermediate, 19 basic).
Inspection on 9/1/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. By the dishwashing area. Warning - From follow-up inspection 2023-09-01: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2023-09-01: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed raw bacon (49F - Cold Holding); raw chicken (48F - Cold Holding); cut lettuce (47F - Cold Holding); cheese (49 F - Cold Holding); raw shrimp (48F - Cold Holding). In the refrigerated drawers under the grill observed raw steak (53F - Cold Holding); raw salmon (50F - Cold Holding); raw steak (47F - Cold Holding), as per chef for less than 4 hour. Employee transferred food to another cooler to rapidly cool down. In the reach in cooler located behind the steam table observed cut tomatoes (50 F - Cold Holding); cut lettuce (51F - Cold Holding); shrimp (51F - Cold Holding), as per chef for more than 4 hours. Employee discarding food. **Corrective Action Taken** Warning - From follow-up inspection 2023-09-01: During the callback observed In the reach in cooler located in the cook line cut lettuce (50F - Cold Holding); ham (47F - Cold Holding); raw shrimp (53F - Cold Holding); cut tomatoes (52F - Cold Holding); macaroni salad (47F - Cold Holding); boiled yuca (47F - Cold Holding). Manager and chef stated that food was stored in this unit for less than 4 hours, employee transferring all Time/temperature control food to the walk in cooler for a rapid cool. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 9/1/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 8/7/2023
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knife stored between reach in coolers in the cook line area. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In the walk in cooler, going to the walk in freezer. Warning
- 36-12-4:Basic - Floors not constructed to be easily cleanable. By the dishwashing area. Warning
- 14-38-4:Basic - Food storage container/container lid cracked or broken. In the flour container observed lid cracked. Warning
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler located behind the steam table observed cut tomatoes (50 F - Cold Holding); cut lettuce (51F - Cold Holding); shrimp (51F - Cold Holding), as per chef for more than 4 hours Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed raw bacon (49F - Cold Holding); raw chicken (48F - Cold Holding); cut lettuce (47F - Cold Holding); cheese (49 F - Cold Holding); raw shrimp (48F - Cold Holding). In the refrigerated drawers under the grill observed raw steak (53F - Cold Holding); raw salmon (50F - Cold Holding); raw steak (47F - Cold Holding), as per chef for less than 4 hour. Employee transferred food to another cooler to rapidly cool down. In the reach in cooler located behind the steam table observed cut tomatoes (50 F - Cold Holding); cut lettuce (51F - Cold Holding); shrimp (51F - Cold Holding), as per chef for more than 4 hours. Employee discarding food. **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by a mop and garbage can, manager removed it on site. Warning
- 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed a plastic container cracked on the rim. Warning
Food safety inspection conducted on 8/7/2023 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).