LOS RANCHEROS MEXICAN GRILL & BAR
111 W 23 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
7
Intermediate
2
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 33-12-4:Basic - Dumpster rusted out on bottom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean dish shelf near walk in cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Home type drill stored on dry storage shelf.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Gnat catcher over sugar and plastic wrap. Removed during inspection. **Corrected On-Site**
- 29-20-5:Basic - Standing water or very slow draining water in hand wash sink located in fry area.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Queso Dip 82F, per manager cooling for 2 hours. See stop sale
- 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. Bar dish machine tested as 0 ppm **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender cleared dirty glasses from bar and was putting clean dishes away without washing hands. Discussed with bartender, bartender washed hands. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat flan in walk in cooler. Raw beef over onions. **Corrected On-Site**
- 01B-36-5:High Priority - Stop sale issued on 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. Queso Dip 82F, per manager cooling for 2 hours. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa in plate area was 44F.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line table cooked Chicken 108F, per manager product cooked 1 hour prior. Placed in walk-in freezer during inspection. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up in grooves of soda nozzle. Manager cleaned on site. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in fry area being used as dump sink as evidence by diced tomatoes and cilantro in sink.
Food safety inspection conducted on 4/18/2025 revealed 14 total violations (7 high priority, 2 intermediate, 5 basic).
Inspection on 7/26/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-52-4:Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Household drill in use for immersion blending.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed mushrooms over cheese and sour cream in walk-in cooler. Mushrooms relocated at time of inspection. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in plastic Togo bags.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler. Raw chicken moved to bottom at time of inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Poblano peppers on shelf over cook line, 56F, per employee less than 1 hour. Moved to walk-in cooler at time of inspection. New temp after 30 mins 49F, **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Blender stored in bar hand wash sink. Removed at time of inspection. **Corrected On-Site** **Repeat Violation**
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter on side of ice machine dated 2-7-23.
Food safety inspection conducted on 7/26/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).