Los Ranchos Coral Gables
Last inspected: Mar 3, 2026
50
Score
Inspectors have visited Los Ranchos Coral Gables seven times, with records going back to 2024. The newest entry in the record is dated Mar 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 16 violations before.
“Accumulation of debris on exterior of warewashing machine” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Coral Gables average 68, so Los Ranchos Coral Gables trails the local norm. The pattern in the record is worth a careful look.
7
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook doesn't know how to calibrate thermometer.
53B-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed Rinse gauge damaged.
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryer's exterior soiled with grease.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Plumbing system in disrepair. Hand sinks located right beside the dishwasher area and the one located at front bar.
29-08-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at hand sink located at dishwashing area.
29-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
50
Oct 7, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwashing area. Manager send for new roll. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove needs a deep cleaning.
23-03-4
Basic - Single-service articles improperly stored. Observed at dishwashing box with dishes on floor at storage area.
25-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. Units with handle soiled at prep area.
23-24-4
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed one filter missing at hood.
14-72-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at front counter. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen.
21-04-4
61
Apr 28, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. Observed a tray with salad exposed to splash from hands sink at kitchen prep area. **Warning** - From follow-up inspection 2025-04-28: no food products next to hand sink. **Time Extended**
08B-36-4
95
Apr 25, 2025
Routine - Food
7 critical violations. 9 major violations. 8 minor violations.
View 24 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. Observed at walk in freezer a pot with nacatamales( tamales) from unapproved source. **Warning**
01B-04-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. According to the management the establishment doesn't offer any type of raw food including fish. Fish is served fully cooked including salmon. **Warning**
01D-01-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning**
12A-12-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees at cook line no hand washing, just changing gloves. **Warning**
12A-16-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk-in freezer, red beans for gallo pinto cooling at 46°F. according to the cook, the pot were placed inside the unit early in the morning. **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed red beans for gallo pinto at 146°F due to improper cooling method. **Warning**
01B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at Cook line . **Warning**
27-16-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee at cook line lack of training for cooling food properly. **Warning**
53B-15-4
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. Forms were given to management when licensing inspection happened. Manager misplaced the forms. New forms given to manager. Document found by new manager while conducting the inspection. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Observed food container's lids soiled. **Warning**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher machine final rinse temp at 117°F. **Warning**
22-56-4
Intermediate - Identity of food or food product misrepresented. Menu advertises Norwegian Salmon. At the time of inspection operator did not provide proof that the Salmon served is from Norway. **Admin Complaint**
52-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
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. Forms were given to management when licensing inspection happened. Manager misplaced the forms. New forms provided to manager while conducting the inspection. Manager found the signed report agreements. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observed most hand sinks at kitchen no dispensing soap. Manager will replace them for mechanical dispensers. **Warning**
31B-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. At cook line. **Warning**
22-08-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handle soiled at reach in cooler at cook line. **Warning**
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed utensils at prep area in the kitchen stored in a soiled rack. **Warning**
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen. **Warning**
14-09-4
Basic - Food stored in a location that is exposed to splash/dust. Observed a tray with salad exposed to splash from hands sink at kitchen prep area. **Warning**
08B-36-4
Basic - Food stored on floor. Observed three boxes with plantains on floor by storage area. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line microwave exterior soiled. **Warning**
23-03-4
10
Jan 30, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken over slice cheese in reach in cooler next to cook line. Operator fixed it, and placed in proper order. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (45F - Cold Holding); guacamole (44F - Cold Holding); sour cream (44F - Cold Holding), above 41°F. Informed operator to change to smaller containers and place more ice on bottom. Operator took action. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed wd-40 can above prep area. Operator removed can and placed it in correct location. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of debris/soil on slicer.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored in handwashing sink next to 3compartment sink. Operator removed containers. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed soiled exterior of dishwashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine near cook line.
22-20-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink located next to dishwashing area with very slow draining water.
29-20-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on food prep table. Informed operator and he placed it in correct location. **Corrected On-Site**
21-44-1
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink next to dishwashing machine and in bar area. **Repeat Violation**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door handles. Operator removed them and placed them in correct location. **Corrected On-Site**
10-20-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed no cover on waste receptacle in women's restroom.
32-12-5
37
Aug 2, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
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 at cook line removing sweat from the face and back to work without hand washing.
12A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at cook line.
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. Chef no has or use probe thermometer to check temperature.
05-08-4
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a two containers with rice, sauces prepared more than 24 hours without labels.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cook line.
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils and rack soiled. Manager sent utensils for cleaning. **Corrected On-Site**
24-06-4
Basic - Cloth used as a food-contact surface. Observed at drawers at cook line. Manager removed towels. **Corrected On-Site**
21-05-5
Basic - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Uncovered food stored near sink exposed to splash. Observed at front bar hand sink to close to ice bin exposed to splash.
08B-54-4
43
Apr 15, 2024
Food-Licensing Inspection
3 major violations. 2 minor violations.
View 5 violations
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. Forms provided while conducting the inspection.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand wash sinks needing paper dispenser.
31B-02-4
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. Forms provided while conducting the licensing inspection.
11-26-1
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. All sinks need signs .
31B-04-4
67
Frequently Asked Questions
When was Los Ranchos Coral Gables last inspected?
The most recent health inspection at Los Ranchos Coral Gables on file is from Mar 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Los Ranchos Coral Gables?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited three times, more than any other issue at Los Ranchos Coral Gables.
How does Los Ranchos Coral Gables compare to other restaurants in Coral Gables?
Los Ranchos Coral Gables most recently scored 50 out of 100, which is lower than the Coral Gables average of 68.
Has Los Ranchos Coral Gables' inspection record improved over time?
Yes. Recent inspections at Los Ranchos Coral Gables have averaged around seven violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Los Ranchos Coral Gables 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 Ranchos Coral Gables inspected?
Based on the inspection history on file, Los Ranchos Coral Gables is inspected around four times per year on average.
Nearby Restaurants