Club Rancho Gaspar
Last inspected: Feb 14, 2026
14
Score
Going back to 2023, Club Rancho Gaspar has five inspections in the public record. The most recent report on file is from Feb 14, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 22 violations lately compared to roughly four violations before.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 74, which Club Rancho Gaspar's 14 doesn't quite reach. There are enough flags in the record to merit a second thought.
5
Inspections
7
Critical latest
4
Major latest
11
Minor latest
Inspection History
Feb 14, 2026
Complaint Full
7 critical violations. 4 major violations. 11 minor violations.
View 22 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed several employees changing tasks and not properly washing their hands and changing their gloves. **Warning**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler at cook line raw chicken breast stored over cooked chicken wings. **Warning**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touching tostones with his bare hands. Explained to cook that food RTE cannot be touched with bare hands. Employee removed the tostones to reheat at 145F or above. **Corrective Action Taken** **Warning**
09-21-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook cleaned his face and continue to prepare food without washing his hands or changing his gloves. Coached employee and manager on proper hand washing techniques. **Corrective Action Taken** **Warning**
12A-10-4
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. Observed employee washing dishes to continue to prepare food without washing her hands prior. **Warning**
12A-13-4
High Priority - Toxic substance/chemical improperly stored. Hair spray, wipes, moisturizer cream stored next to clean utensils at storage area. **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler at cook line flans (50F - Cold Holding); heavy cream (51F - Cold Holding); mix guacamole (55F - Cold Holding); cut lettuce (52F - Cold Holding), as per manager the refrigerator was keeping the food at 41F less than 3 hours ago. Instructed operator to move al, the food the cooler located at cook line by the stove. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing her hands in the three compartment sink. Showed employee how to correctly wash her hands. Employee properly washed her hands. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed a storage rack stored in front of the hand washing sink at kitchen. Operator removed it. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in the hand washing sink at front counter. **Warning**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water line valve closed at hand washing sink at bar area. Manager reopened the hot water line 88F. **Corrected On-Site** **Warning**
27-16-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled. Observed microwave interior soiled. **Warning**
22-08-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed small prep/storage table with the original wrapping plastic making it difficult to properly clean it. **Warning**
14-52-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler located at cook line next to the reach in freezer. **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in the three compartment sink at room temperature. **Warning**
06-01-5
Basic - Hole in or other damage to wall. Observed a couple of wholes on the wall underneath the hand washing sink at bar area. **Warning**
36-24-5
Basic - Equipment in poor repair. Observed reach in freezer gasket in disrepair, freezer located at cook line. **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint. **Warning**
13-03-4
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 reach in cooler located at cook line next to the reach in freezer internal temperature at approximately 50F. **Warning**
14-74-7
Basic - Buildup of food debris/soil residue on equipment door handles. Observed interior of hand washing sink full of dirt and old food debris. Operator clean it on site. **Corrected On-Site** **Warning**
23-24-4
14
Dec 18, 2025
Routine - Food
No violations found.
100
Mar 24, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
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. Observed dishwasher sanitizer 0 pom. **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored in the hand wash sink located at the bar area. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located at bar area. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand wash sink located at bar area. **Warning**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed in the oven located at cook line, also observed on the flat grill at cook line. **Warning**
22-31-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at reach in cooler located at cook line. **Warning**
14-33-4
Basic - Buildup of food soil residue on equipment door handles, reach in cooler at cook line. **Warning**
23-24-4
52
Aug 30, 2024
Routine - Food
4 critical violations. 8 major violations. 7 minor violations.
View 19 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler neat the steam table in the kitchen observed cooked chicken (103F - Cold Holding); tomato sauce (102F - Cold Holding), as per employee stored in this unit for over 24 hours. Employee removed all food products and discarded it on site. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the upright reach in freezer located against the wall in the cook line observed raw beef patty stored over tomato sauce. **Warning**
08A-05-6
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 Dishwasher machine sanitizing solution 0 ppm. **Warning**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler neat the steam table in the kitchen observed cooked chicken (103F - Cold Holding); tomato sauce (102F - Cold Holding), as per employee stored in this unit for over 24 hours. Employee removed all food products and discarded it on site. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Well water testing report/documentation is not available upon request. Latest well tested report not available. **Warning**
27-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine food contact surface soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Single use plates stored at hand sink at front line. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located in the kitchen, and also at bar area. **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. During the time of inspection plans on file does not match with the kitchen layout, some equipments were moved and does not match with the plans submitted on file. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. At hand sink located in the kitchen, and also at bar area. **Warning**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rusted under a storage table under the grill at cook line. **Warning**
22-31-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided Printed consumer advisory poster to operator, operator printed it on site. **Warning**
02B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle with old food buildup, cooler located against the wall by the steam table. **Warning**
23-24-4
Basic - Hole in or other damage to wall. Observed wall in disrepair under the dishwasher machine in the kitchen. **Warning**
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed soil residue under the preparation table neatly the stove in the kitchen. **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves located near the steam table at cook line. **Warning**
14-33-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed Reach-in freezer interior soiled, freezer located against the wall at cook line. **Warning**
22-16-4
Basic - Ripped tin foil used as shelf cover on small storage table under the flat grill at cook line. **Warning**
14-20-4
17
Jan 14, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
43
Frequently Asked Questions
When was Club Rancho Gaspar last inspected?
The most recent health inspection at Club Rancho Gaspar on file is from Feb 14, 2026. The public record contains five inspections in total.
What is the most common violation at Club Rancho Gaspar?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Club Rancho Gaspar.
How does Club Rancho Gaspar compare to other restaurants in Miami?
Club Rancho Gaspar most recently scored 14 out of 100, which is lower than the Miami average of 74.
Has Club Rancho Gaspar's inspection record improved over time?
No. Recent inspections at Club Rancho Gaspar have averaged around 22 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Club Rancho Gaspar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Club Rancho Gaspar inspected?
Based on the inspection history on file, Club Rancho Gaspar is inspected around two times per year on average.
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