La Rancherita
Last inspected: Nov 3, 2025
95
Score
La Rancherita has been inspected eight times since 2022. The most recent report on file is from Nov 3, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around three violations each.
Looking across the full record, “water with a temperature” is the recurring theme, flagged three times.
Among Naples restaurants, the typical score is 81; La Rancherita is comfortably above that bar. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-11-03: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
14-17-4
95
Oct 29, 2025
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ expired on 10/6/25.
53A-03-7
Intermediate - No hot running water at three-compartment sink.
27-06-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink near back door and handwashing sink near register.
27-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
70
Apr 11, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At holding cabinet, observed cooked beef (120F - Hot Holding); cooked pork (110F - Hot Holding). Per operator food has been hot holding for one hour after cooking. Operator turned up temperature setting on cabinet **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed mop sink blocking Hand washing sink in kitchen. Operator moved mop bucket **Corrected On-Site**
31A-09-4
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. No proof of employee reporting agreement forms in place. Provided operator with form, employees began reading and signing and dating the form. **Corrected On-Site**
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter area, no hot water available
27-16-4
64
Oct 18, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Ripped/worn tin foil used on stove.
14-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
86
Feb 22, 2024
Routine - Food
No violations found.
100
Sep 25, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rewashed hands. **Corrected On-Site**
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, and reach in refrigerator raw shell eggs being stored over cooked beef. Raw pork sausage being stored over drinks Operator rearranged products **Corrected On-Site**
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 food warmer near back prep area cooked chicken (129F - Hot Holding); cooked beef (131F - Hot Holding)Per Operator, items holding two hours, operator increased temperature of holding unit
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink has water turned off.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Near triple sink, plastic cup with no handle being used as a scoop.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent tile near back door has accumulated dust
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in back prep area
14-09-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Chorizo sausage, cheese, assorted snacks all available for customers self service, and have no date mark, address or ingredients on a label.
02D-03-4
47
May 17, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
78
Dec 8, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage and shell eggs stored above pastry and tortillas in walk-in cooler. After discussion operator moved items to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Rear hand washing sink has no hot water, per operator discussion operator adjusted hot water valve, and water is 100F **Corrected On-Site**
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For triple sink
16-37-1
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheese, sausage, peanuts and pretzels available to customers, not labeled with ingredients and address.
02D-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink near back door has slow drain with standing water
29-20-5
Basic - A minimum of one bathroom facility is not available for public use. Bathroom is closed for repair.
32-09-4
61
Frequently Asked Questions
When was La Rancherita last inspected?
The most recent health inspection at La Rancherita on file is from Nov 3, 2025. The public record contains eight inspections in total.
What is the most common violation at La Rancherita?
Across the inspection record, “water with a temperature” has been cited three times, more than any other issue at La Rancherita.
How does La Rancherita compare to other restaurants in Naples?
La Rancherita most recently scored 95 out of 100, which is higher than the Naples average of 81.
Has La Rancherita's inspection record improved over time?
Results have been roughly steady. Inspections at La Rancherita have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at La Rancherita means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is La Rancherita inspected?
Based on the inspection history on file, La Rancherita is inspected around three times per year on average.
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