Del Rancho Mexican Restaurant
Last inspected: Dec 15, 2025
33
Score
Del Rancho Mexican Restaurant has been inspected nine times since 2023. Inspectors last stopped by on Dec 15, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 11 violations.
“Raw animal food stored over or with ready-to-eat food” comes up most often, recorded four times in the inspection record.
By comparison, the average Lake Worth facility scores 77, putting Del Rancho Mexican Restaurant on the weaker side. This restaurant has more on its record than most do.
9
Inspections
5
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 15, 2025
Complaint Full
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in glass door cooler next to dry storage cooked beef tripe (53F - Cooling) at 2:00pm since yesterday, per operator product cooked yesterday and placed in cooler at approximately 3:00am today, at this rate product never reached 41F within 6 hours, see stop sale. In walk in cooler plastic wrapped pan of cooked rice (52F - Cooling) at 2:15 since yesterday, per operator product prepared yesterday and held in cooler overnight, at this rate of cooling product never reached 41F within 6 hours see stop sale.
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In tall boy reach in freezer in front of walk in cooler, non commercially packaged metal pan of raw shrimp stored directly above non commercially packaged metal pan of cooked shrimp, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cloth to wipe down cutting board used to cut raw shrimp ands after without washing hands employee handled clean and sanitized plates to prepare customers food, discussed with operator employee washed hands. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp and after without washing hands handled cut bell peppers, discussed with operator who educated employee, employee washed hands. **Corrected On-Site**
12A-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in glass door cooler next to dry storage cooked beef tripe (53F - Cooling) at 2:00pm since yesterday, per operator product cooked yesterday and placed in cooler at approximately 3:00am today, at this rate product never reached 41F within 6 hours, see stop sale. In walk in cooler plastic wrapped pan of cooked rice (52F - Cooling) at 2:15 since yesterday, per operator product prepared yesterday and held in cooler overnight, at this rate of cooling product never reached 41F within 6 hours see stop sale.
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. In chemical storage cabinet unlabeled spray bottle of bleach, discussed with operator who labeled bottle. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. At cook line oil and sauce bottles not labeled, discussed with operator to label all bottles.
02D-01-5
Basic - Open dumpster lid, discussed with operator to close lids. **Repeat Violation**
33-16-4
Basic - Hole in or other damage to wall. In chemical storage room large hole in wall, discussed with operator to repair.
36-24-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen at dish washing area open employee beverage stored above clean and sanitized dishes, discussed with operator who removed drink. **Corrected On-Site**
12B-07-4
Basic - Cove molding at floor/wall juncture broken/missing. At mop sink cove molding broken and missing discussed with operator to repair.
36-03-4
33
Oct 20, 2025
Complaint Full
4 major violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator has 4 oyster tags with tag last served not marked, discussed with operator to label tags. **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In kitchen on prep table container of pre shucked oysters with no tag in container, per operator tag placed on receipt holder with other tags, discussed with operator who placed tag back with oysters until last oyster served. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has 5 oyster tags available per operator employee accidentally discarded other tags, discussed with operator to keep supply for 90 days. **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : 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. Per operator 1 new employee with no food handler certificate who started 1 week ago not informed on reporting responsibilities, provided operator email health reporting agreement form. **Warning** - From follow-up inspection 2025-10-20: **Time Extended**
11-26-1
67
Oct 17, 2025
Complaint Full
6 critical violations. 7 major violations. 5 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in glass door cooler raw fish stored above cut lettuce, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51F - Cold Holding); raw chicken (49F - Cold Holding); cheese (51F - Cold Holding); cooked ground beef (50F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 2 hours, unit not working operator moved product to another working cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled clean and sanitized dishes, discussed with operator, employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled whole pineapples, discussed with operator, employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
High Priority - Nonfood-grade bags used in direct contact with food. In kitchen thank you bags used in direct contact with cooked rice in steam table, discussed with operator who removed rice from bag. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer next to back door non commercially packaged raw fish stored above non commercially packaged fried dough, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed big 6 poster to operator. **Warning**
11-07-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator has 4 oyster tags with tag last served not marked, discussed with operator to label tags. **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In kitchen on prep table container of pre shucked oysters with no tag in container, per operator tag placed on receipt holder with other tags, discussed with operator who placed tag back with oysters until last oyster served. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with clean up poster via email. **Warning**
11-27-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has 5 oyster tags available per operator employee accidentally discarded other tags, discussed with operator to keep supply for 90 days. **Warning**
01C-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler sliced tomatoes (48F - Cooling) at 11:35 since 10:30 to 53F at 12:10, at this current rate of cooling product will not reach 41F within 4 hours, operator moved product to reach in freezer to rapid chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
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. Per operator 1 new employee with no food handler certificate who started 1 week ago not informed on reporting responsibilities, provided operator email health reporting agreement form. **Warning**
11-26-1
Basic - Garbage on the ground and/or pad around dumpster. Multiple bags on trash on ground around dumpster, discussed with operator to pick up. **Warning**
33-19-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in glass door cooler in kitchen contains multiple employee beverages stored above customer food products, discussed with operator who removed drinks. **Corrected On-Site** **Warning**
12B-13-4
Basic - Open dumpster lid. Discussed with operator to close lids. **Warning**
33-16-4
Basic - Food stored on floor. In kitchen bottles of cooking oil stored on floor, discussed with operator who removed product from floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating fried intestines in kitchen, discussed with operator who educated employee. **Warning**
12B-02-4
16
Mar 28, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line cooked beans (108F - Hot Holding) per operator product cooked on stove top approximately 1 hour before and held in steam table. Operator removed product and reheated to 170F **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-28: In steam table at cook line cooked green onions (108F - Hot Holding) discussed with operator who moved product to stove to reheat to 165+F **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw steak and raw chicken stored over sauces, cooked shrimp and cooked pork. Operator corrected storage of products. **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-28: In reach in cooler raw steak stored above cooked sausage, portioned sauces. Discussed with operator who corrected storage **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar hand washing sink soap dispenser not working. Operator stated dispenser is full but not functional and provided soap. **Warning** - From follow-up inspection 2025-03-28: At hand washing sink in kitchen no hand washing soap available discussed with operator who provided soap. **Admin Complaint** **Corrected On-Site**
31B-06-4
67
Jan 24, 2025
Routine - Food
8 critical violations. 4 major violations. 1 minor violation.
View 13 violations
High Priority - Container of medicine improperly stored. In kitchen on dry seasoning rack bottle of medicine stored above seasonings. Operator removed from shelf. **Corrected On-Site** **Warning**
41-07-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cut raw steak and without washing hands proceeded to remove dried chilis from box. Discussed with operator for employee to wash hands. **Warning**
12A-12-4
High Priority - Nonfood-grade bags used in direct contact with food. In kitchen thank you bags used in direct contact to store cooked pig skins. Operator removed product and placed in food grade zip lock bag. **Corrected On-Site** **Warning**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating on expired license ( expired 12/1/2024) **Warning**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer plastic wrapped raw fish stored over open bag of cooked chicken nuggets. Operator corrected storage. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler raw steak and raw chicken stored over sauces, cooked shrimp and cooked pork. Operator corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cook line cooked beans (108F - Hot Holding) per operator product cooked on stove top approximately 1 hour before and held in steam table. Operator removed product and reheated to 170F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. In kitchen at dish washing area spray bottle of degreaser stored above clean and sanitized dishes. Operator removed. **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in freezer large stacked containers with plastic wrap and lids of Raw steak (55F - Cooling) at 12:10 since 11:45 to 57F at 1:00. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who spaced out pans and removed plastic wrap and lids to allow product to cool. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen hand washing sink next to dishwashing station no paper towels in dispenser. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide probe thermometer. **Warning**
05-08-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar hand washing sink soap dispenser not working. Operator stated dispenser is full but not functional and provided soap. **Warning**
31B-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen ice machine with Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised operator to clean and sanitize. **Warning**
22-20-5
19
Aug 15, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...rice 47F with covered and stacked pans in glass door reach in cooler . Per Cook rice was cooked yesterday.
01B-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...rice 47F with covered and stacked pans in glass door reach in cooler . Per Cook rice was cooked yesterday. Stop sale issue . Employee discarded food . **Corrective Action Taken**
03D-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, dishwashing area. Employee provided **Corrected On-Site**
31B-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored...in use ice scoops stored drained board in triple sink at front line . Employee removed. **Corrected On-Site**
24-07-4
58
Mar 18, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
37
Nov 7, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding creama 89° , vegetables 88° in steam table being held less than 4 hours, employee time marked. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw sea food , raw meat above cheese jalapeño at reach in freezer . Employee properly stored food. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell egg above soup in reach in cooler . Employee properly stored food. **Corrected On-Site**
08A-05-6
Intermediate - Equipment drain line draining into handwash sink at front line . Employee moved. **Corrected On-Site**
31A-10-4
Intermediate - Spray bottle containing toxic substance not labeled....degreaser spray bottle . Employee labeled **Corrected On-Site**
41-17-4
Basic - Food stored on floor...water at dry storage room . Employee properly stored. **Corrected On-Site**
08B-38-4
50
May 24, 2023
Food-Licensing Inspection
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Frequently Asked Questions
When was Del Rancho Mexican Restaurant last inspected?
The most recent health inspection at Del Rancho Mexican Restaurant on file is from Dec 15, 2025. The public record contains nine inspections in total.
What is the most common violation at Del Rancho Mexican Restaurant?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited four times, more than any other issue at Del Rancho Mexican Restaurant.
How does Del Rancho Mexican Restaurant compare to other restaurants in Lake Worth?
Del Rancho Mexican Restaurant most recently scored 33 out of 100, which is lower than the Lake Worth average of 77.
Has Del Rancho Mexican Restaurant's inspection record improved over time?
No. Recent inspections at Del Rancho Mexican Restaurant have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Del Rancho Mexican Restaurant 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 Del Rancho Mexican Restaurant inspected?
Based on the inspection history on file, Del Rancho Mexican Restaurant is inspected around four times per year on average.
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