Los Rancheros Mexican Grill & Bar
Last inspected: Dec 29, 2025
50
Score
Los Rancheros Mexican Grill & Bar has been inspected nine times since 2022. The newest entry in the record is dated Dec 29, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly four violations earlier in the record.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited three times.
Restaurants in Panama City average 83, so Los Rancheros Mexican Grill & Bar trails the local norm. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
50
May 14, 2025
Routine - Food
No violations found.
100
Apr 18, 2025
Routine - Food
7 critical violations. 2 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa in plate area was 44F.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line table cooked Chicken 108F, per manager product cooked 1 hour prior. Placed in walk-in freezer during inspection. **Corrective Action Taken**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Queso Dip 82F, per manager cooling for 2 hours. See stop sale
03D-01-5
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. Bar dish machine tested as 0 ppm **Warning**
22-41-4
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. Bartender cleared dirty glasses from bar and was putting clean dishes away without washing hands. Discussed with bartender, bartender washed hands. **Corrected On-Site**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat flan in walk in cooler. Raw beef over onions. **Corrected On-Site**
08A-05-6
High Priority - Stop sale issued on cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Queso Dip 82F, per manager cooling for 2 hours. See stop sale
01B-36-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up in grooves of soda nozzle. Manager cleaned on site. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in fry area being used as dump sink as evidence by diced tomatoes and cilantro in sink.
31A-11-4
Basic - Dumpster rusted out on bottom.
33-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean dish shelf near walk in cooler.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board. Home type drill stored on dry storage shelf.
40-06-5
Basic - Insect control device installed over food preparation area. Gnat catcher over sugar and plastic wrap. Removed during inspection. **Corrected On-Site**
35B-02-4
Basic - Standing water or very slow draining water in hand wash sink located in fry area.
29-20-5
22
Jul 26, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
41
Jan 24, 2024
Routine - Food
No violations found.
100
Jan 23, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked rice 109F/117F, per employee items cooked 2 hours ago. Cooked ground beef 60F/67F, cooked chicken 50F/57, refried beans 68F, per employee items cooling over night, see stop sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice 109F/117F, per employee items cooked 2 hours ago. Rate of cooling insufficient, send temperatures taken 30 minutes later 113/114 See stop sale **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked ground beef 60F/67F, cooked chicken 50F/57, refried beans 68F, per employee items cooling over night, see stop sale. **Warning**
03D-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Sauté pan in dish pit handwash sink. Pan removed at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand wash sink. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Floor area(s) covered with standing water. In dish pit.
36-22-4
50
Sep 15, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cup above server area over ice bin.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked without properly drying wet nesting in server area next to ice machine.
24-08-4
90
Dec 29, 2022
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 50F, per employee pulled from walk-in less than 30 minutes ago. Returned to cold holding at time of inspection. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Under prep table: chicken cooling from 11:00am per employee, 112F at 2:55pm down to 108F in 40 mins. See stop sale
03D-01-5
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. Bar dish washer tested at 0ppm chlorine. Sanitizer primed at time of inspection, retested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Under prep table: chicken cooling from 11:00am per employee, 112F at 2:55pm down to 108F in 40 mins. See stop sale
01B-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of manager certification for manager on duty Jessica Martin.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink on expo side of line. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Basic - Ice buckets by ice machine not inverted.
24-05-4
43
Jul 18, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cheese on Interior of cheese grater. Cheese grater washed at time of inspection. **Corrected On-Site**
22-02-4
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/. Observed 2 cooks, 4 servers, 1 bartender.
53A-05-6
Basic - Single-service articles improperly stored. Togo boxes, cup, paper towels stored in unsealed back porch area.
25-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Holes in cove molding around dish pit
36-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket area on flat top drawers.
23-03-4
70
Frequently Asked Questions
When was Los Rancheros Mexican Grill & Bar last inspected?
The most recent health inspection at Los Rancheros Mexican Grill & Bar on file is from Dec 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Los Rancheros Mexican Grill & Bar?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at Los Rancheros Mexican Grill & Bar.
How does Los Rancheros Mexican Grill & Bar compare to other restaurants in Panama City?
Los Rancheros Mexican Grill & Bar most recently scored 50 out of 100, which is lower than the Panama City average of 83.
Has Los Rancheros Mexican Grill & Bar's inspection record improved over time?
No. Recent inspections at Los Rancheros Mexican Grill & Bar have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Los Rancheros Mexican Grill & Bar 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 Los Rancheros Mexican Grill & Bar inspected?
Based on the inspection history on file, Los Rancheros Mexican Grill & Bar is inspected around three times per year on average.
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