Los Ranchos Steakhouse
Last inspected: Mar 4, 2024
39
Score
Los Ranchos Steakhouse has been inspected three times since 2022. Los Ranchos Steakhouse was last inspected on Mar 4, 2024. The high risk label is a heads-up that the most recent visit didn't go well. Note that Los Ranchos Steakhouse's inspection history hasn't been updated since Mar 4, 2024; current conditions may have shifted from what the file shows.
Violation counts have been trending down, averaging around 14 violations across recent inspections versus roughly 22 violations before.
“No measuring device available” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical Hialeah restaurant, which scores around 76. Taken together, the history suggests a facility that has struggled with consistency.
3
Inspections
1
Critical latest
3
Major latest
10
Minor latest
Inspection History
Mar 4, 2024
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 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 touched arms and then engaged in food preparation. Manager coached employee in proper hand washing. **Corrected On-Site**
12A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar hand sink used as a dump sink.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available. **Repeat Violation**
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed desserts no date labeled, according to manager day before at 10:00 am.
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at cook line. Employee inverted plates **Corrected On-Site**
24-05-4
Basic - Cloth used as a food-contact surface. Observed cloth used to cover cut lettuce inside walk in cooler. Manager removed cloth from lettuce container. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on rack with clean trays. Employee removed purse. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed line cook with wrist watch and wrist jewelry while cooking. Employee removed jewelry. **Corrected On-Site**
13-07-4
Basic - Floor area(s) covered with standing water. Observed inside walk in cooler.
36-22-4
Basic - Food stored on floor. Observed boxes with plantains stored on the floor. Employee stored plantains six inches ab the floor. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Observed hole in the wall next to hand sink by dish machine.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed clean knives stored between 3 compartment sink and wall.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in coolers At cooking line soiled Employee cleaned gaskets during inspection. **Corrected On-Site**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed at drying racks. **Repeat Violation**
16-46-4
39
Jul 5, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed bag with raw beef stored over container with frozen fish inside walk in freezer . Manager stored raw beef in a shelf under frozen fish. **Corrected On-Site**
08A-17-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing alcohol no labeled. Manager labeled alcohol bottle. **Corrected On-Site**
41-17-4
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.
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine.
16-62-1
Basic - Cloth used as a food-contact surface. Observed cloth used to cover tortillas in reach in cooler. Employee removed cloth from food container. **Corrected On-Site**
21-05-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on metal containers in drain boards. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven do handle, At kitchen Employee stored tongs inside utensils container. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils water at 90 F on top of pre table at kitchen. Employee moved utensils container to stove to heat up water. **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink by dish machine no sign available.
31B-04-4
Basic - Old food stuck to clean dishware/utensils. Observed on plastic containers at drying racks by ware washing area. **Repeat Violation**
16-48-4
Basic - Stored food not covered. Observed container with sliced tomatoes inside walk in cooler no covered. Employee covered tomatoes. **Corrected On-Site**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at kitchen and ware washing areas **Repeat Violation**
36-02-5
Basic - Walk in and reach-in cooler shelves with rust that has pitted the surface. Observed at kitchen and walk in cooler. **Repeat Violation**
14-33-4
41
Nov 4, 2022
Routine - Food
6 critical violations. 7 major violations. 18 minor violations.
View 31 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta, Alfredo sauce and cream of jalapeño within more than 7 days of shelf life in shelves inside walk in cooler. Manager discarded during inspection.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked pasta, Alfredo sauce and cream of jalapeño within more than 7 days of shelf life in shelves inside walk in cooler. Manager discarded during inspection.
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (89F - Hot Holding); less than 4 hours. Employee reheated food at the time of the inspection.shredded beef (91F - Hot Holding); beans (168F - Reheating); shredded beef (169F - Reheating)
03B-01-6
High Priority - Food preparation sink has soil/old food residue.
22-35-5
High Priority - Metal stem-type thermometer soiled.
22-12-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink in kitchen area.
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in hand wash sink at the back of the kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at the hand wash sink next to dishwasher machine.
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom part of preparation table, stored containers with food.
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled with common name.
41-17-4
Basic - Old food stuck to clean dishware/utensils. Observed containers in rack next to dishwasher machine.
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled with common name.
02D-01-5
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed at the bar area.
21-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed in Parmesan cheese,flour and salt containers in kitchen area. Manager removed during inspection. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
36-34-5
Basic - Food stored on floor. Observed plastic bottle water stored on floor in dry storage.
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed at the bar area.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89°F in kitchen area.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler units, preparation tables and under flat grill in kitchen area.
23-03-4
8
Frequently Asked Questions
When was Los Ranchos Steakhouse last inspected?
The most recent health inspection at Los Ranchos Steakhouse on file is from Mar 4, 2024. The public record contains three inspections in total.
What is the most common violation at Los Ranchos Steakhouse?
Across the inspection record, “no measuring device available” has been cited two times, more than any other issue at Los Ranchos Steakhouse.
How does Los Ranchos Steakhouse compare to other restaurants in Hialeah?
Los Ranchos Steakhouse most recently scored 39 out of 100, which is lower than the Hialeah average of 76.
Has Los Ranchos Steakhouse's inspection record improved over time?
Yes. Recent inspections at Los Ranchos Steakhouse have averaged around 14 violations per visit, down from roughly 22 earlier in the record.
What does a high risk rating mean?
A high risk rating at Los Ranchos Steakhouse 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.
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