El Rancho Cocina Mexicana
Last inspected: Jan 7, 2026
55
Score
El Rancho Cocina Mexicana appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Jan 7, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Bathroom located inside establishment not completely enclosed” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 72, which El Rancho Cocina Mexicana's 55 doesn't quite reach. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
55
Jul 11, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Jan 17, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at kitchen
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel or soap at hand washing sink at bar
31B-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. At bar sanitizer bucket stored directly on floor
21-38-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom door
32-04-4
74
Aug 5, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Various plastic t shirt bags in use.
14-31-5
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/ 4 employees working when inspector arrived.
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings in reach in cooler.
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and Women's restrooms.
32-04-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Facility has new seating area in back area making seating totals with outdoor seating from 20 to 55. Operator may remove additional seats or obtain approval from the fire and sewer system AHJ to increase seating. Provide the Seating Change Evaluation form.
51-15-4
61
Jan 19, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Spanish rice hot holding at 113-115, advised rapid reheat to 165f or hotter to hold. **Corrected On-Site**
03B-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp cold holding at 48f. Advised rapid chill to 41f or colder.
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. One bottle opened today, one unknown.
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Advised rapidly cool shrimp in freezer on flat pan. They did not move it to cold unit. Shrimp at 48f. **Warning**
03D-15-4
61
Aug 25, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
82
Jun 12, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Certified Food Manager Identification
FL-02
Wiping Cloths Properly Used and Stored
FL-41
41
Jan 30, 2023
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green rice at cookline holding at 129f, advised rapid reheat to 165 or hotter. Cook immediately reheated, new temp 168f.
03B-01-6
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.
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling portioned cooked pork in deep pan. Showed cook top portions versus mid bottom layers with a 20 plus difference in temps. Advised rapid cool, single layer.
03D-15-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Matia, FORTINA and Valentine all need proof.
53B-01-5
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.
11-26-1
Intermediate - No soap provided at handwash sink. Front counter.
31B-03-4
Intermediate - Well water testing report/documentation is not available upon request. December 2022. **Corrected On-Site**
27-02-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in beer cooler at bar area.
12B-07-4
Basic - Ice scoop handle in contact with ice.
10-08-5
41
Nov 4, 2022
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Gave opening packet with consumer warning to operator to post for eggs.
02B-02-5
Basic - Floors not maintained smooth and durable. Kitchen area between cooler room and cookline.
36-11-4
Basic - Food-contact surface not smooth and easily cleanable. Handwash sink counter area with pitted and picking paint.
14-13-4
82
Frequently Asked Questions
When was El Rancho Cocina Mexicana last inspected?
The most recent health inspection at El Rancho Cocina Mexicana on file is from Jan 7, 2026. The public record contains nine inspections in total.
What is the most common violation at El Rancho Cocina Mexicana?
Across the inspection record, “bathroom located inside establishment not completely enclosed” has been cited two times, more than any other issue at El Rancho Cocina Mexicana.
Has El Rancho Cocina Mexicana's inspection record improved over time?
Results have been roughly steady. Inspections at El Rancho Cocina Mexicana have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Rancho Cocina Mexicana means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Rancho Cocina Mexicana inspected?
Based on the inspection history on file, El Rancho Cocina Mexicana is inspected around three times per year on average.
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