RANCHO CHICO
Southwest Monterey Road
Florida, 34994
Martin County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and women's bathroom doors
- 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. Salmon at cooks line is
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
- 10-08-5:Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cooks line utensils standing in 80F water
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Squeeze bottle with lime juice stored in ice bin at bar
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sour cream containers at walk in cooler
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice that squeeze bottle with lime was stored in at bar Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines at cooks line
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed diced tomatoes in hand washing sink at cooks line
- 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. Pork stew in walk in cooler,per operator made on Sunday
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle at triple sink has no label
Food safety inspection conducted on 4/16/2025 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 9/16/2024
High Priority
2
Intermediate
4
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathroom
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine was sanitizing at 0 ppm. Operator replaced sanitizer and read 50ppm **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in dry dish storage
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. At entrance to walk in cooker
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temping at 80F,next to flat top grill on cooks line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt and cornmeal in white buckets not labeled at prep area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk and salsa at walk in cooler
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop dirty dishes off and not wash hands
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table and green square cutting board at cooks line
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Second hand wash sink at cooks line
- 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. Pork in walk in cooler no date mark
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with chemical not labeled at triple sink
Food safety inspection conducted on 9/16/2024 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).