Mi Ranchito Salvadoreno Restaurante
Last inspected: Oct 28, 2025
90
Score
Mi Ranchito Salvadoreno Restaurante appears in inspection records seven times, starting in 2022. The newest entry in the record is dated Oct 28, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around 10 violations to closer to six violations per visit.
The pattern that stands out is “reach-in cooler shelves with rust that has pitted the surface”, which has been cited four times.
Compared to the broader Miami restaurant scene, where the average is 74, this is a stronger showing. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
31B-02-4
90
Jan 6, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Basic - Reach-in cooler interior have accumulation of soil residues. Dry storage area: bottom shelf of stand up reach in cooler soiled.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers. **Repeat Violation**
14-33-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
78
Oct 1, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 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 - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soil kitchen shelves throughout.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. All needed RIC.
14-33-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Observed most cooked food in kitchen cooler not covered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall throughout kitchen area.
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
43
Apr 19, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen raw foods in contact with nonfood grade bags to most Reach in freezers.
14-31-5
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked soup from 4-16-2024/ **Repeat Violation**
02C-02-5
Basic - Soiled dry wiping cloth in use. **Repeat Violation**
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area. **Repeat Violation**
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. Around cooking area.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen sink.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Most kitchen coolers. **Repeat Violation**
14-33-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
21-11-4
45
Dec 6, 2023
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed nonfood grade bags in contact with Raw frozen foods. Inside Reach in freezer.
14-15-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation**
11-07-5
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. **Corrected On-Site**
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. True cooler.
14-33-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.observed kitchen walls soiled throughout.
36-27-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen RIC.
22-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Sugar flour rice etc.
02D-01-5
35
Mar 29, 2023
Routine - Food
1 major violation. 4 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. Discussed with the operator and provided the clean-up plan handout. **Corrected On-Site**
11-27-4
Basic - Reach-in cooler interior have accumulation of soil residues. Dry storage area. **Repeat Violation**
22-16-4
Basic - In-use wet wiping cloth/towel used under cutting board. Prep table in the kitchen. **Corrected On-Site**
21-04-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door. **Corrected On-Site**
10-20-4
Basic - Water draining onto floor surface from the ice machine at the front counter.
29-03-4
74
Aug 25, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. All Reach in coolers and reach in freezers: Thank you carry out bags used to stored corn, bread and raw beef.
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter: observed cabbage slaw salad (61F - Cold Holding) on the counter prop removed from refrigeration. As per operator, placed on the counter 1 hour before the inspection. Observed operator place the cabbage slaw into the glass reach in cooler at the front counter. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Stand up reach in cooler by the dry storage area: raw shell eggs stored above cooked beans. Discussed with the operator and provided the handout for proper storage of food. Observed operator place the raw shelled eggs on a bottom shelf of the reach in cooler during the inspection. **Corrected On-Site**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed the Big 6 with the operator and provided the handout to the operator. **Corrected On-Site**
11-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans and tamales inside the stand up reach in cooler by the dry storage area with no dates. As per operator, prepared 3 days ago. Operator marked the containers during the inspection. **Corrected On-Site**
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen.
31B-04-4
50
Frequently Asked Questions
When was Mi Ranchito Salvadoreno Restaurante last inspected?
The most recent health inspection at Mi Ranchito Salvadoreno Restaurante on file is from Oct 28, 2025. The public record contains seven inspections in total.
What is the most common violation at Mi Ranchito Salvadoreno Restaurante?
Across the inspection record, “reach-in cooler shelves with rust that has pitted the surface” has been cited four times, more than any other issue at Mi Ranchito Salvadoreno Restaurante.
How does Mi Ranchito Salvadoreno Restaurante compare to other restaurants in Miami?
Mi Ranchito Salvadoreno Restaurante most recently scored 90 out of 100, which is higher than the Miami average of 74.
Has Mi Ranchito Salvadoreno Restaurante's inspection record improved over time?
Yes. Recent inspections at Mi Ranchito Salvadoreno Restaurante have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Mi Ranchito Salvadoreno Restaurante 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 Mi Ranchito Salvadoreno Restaurante inspected?
Based on the inspection history on file, Mi Ranchito Salvadoreno Restaurante is inspected around two times per year on average.
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