Rancho Chico
Last inspected: Feb 18, 2026
52
Score
Rancho Chico appears in inspection records eight times, starting in 2022. Inspectors last stopped by on Feb 18, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around 12 violations each.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded four times.
Compared to other St. Cloud restaurants (averaging 84), there's room to close the gap. This restaurant has more on its record than most do.
8
Inspections
0
Critical latest
0
Major latest
9
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
9 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
52
Sep 12, 2025
Routine - Food
1 critical violation. 14 minor violations.
View 15 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
26
Apr 16, 2025
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Food stored in ice used for drinks. See stop sale. Squeeze bottle with lime juice stored in ice bin at bar
08B-56-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sour cream containers at walk in cooler
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice that squeeze bottle with lime was stored in at bar Thawing salmon in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines at cooks line
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed diced tomatoes in hand washing sink at cooks line
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork stew in walk in cooler,per operator made on Sunday
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle at triple sink has no label
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line
22-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and women's bathroom doors
32-04-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon at cooks line is
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
35B-01-4
Basic - Ice scoop handle in contact with ice. At bar **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cooks line utensils standing in 80F water
10-07-4
33
Sep 16, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk and salsa at walk in cooler
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop dirty dishes off and not wash hands
12A-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in walk in cooler no date mark
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear spray bottle with chemical not labeled at triple sink
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table and green square cutting board at cooks line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Second hand wash sink at cooks line
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathroom
32-04-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine was sanitizing at 0 ppm. Operator replaced sanitizer and read 50ppm **Corrected On-Site**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in dry dish storage
12B-07-4
Basic - Floor tiles missing and/or in disrepair. At entrance to walk in cooker
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temping at 80F,next to flat top grill on cooks line
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Salt and cornmeal in white buckets not labeled at prep area
02D-01-5
35
Mar 12, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed Tilapia in vacuum pack not removed from packaging while frozen per manufacturer instructions.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over sour cream container in walk in cooler Raw chicken stored over raw pork at reach in cooler at cooks line
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Medium read and green cutting boards on cooks line
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef in walk in cooler no date mark
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and women bathroom doors
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make table at cooks line
14-09-4
Basic - Equipment in poor repair. Gaskets torn at pull out reach in cooler at cooks line Pull out reach in cooler with torn gasket does not seal when closed
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by ice machine
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between make tables at cooks line **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawed Tilapia in vacuum pack not removed from packaging while frozen per manufacturer instructions.
06-01-5
45
Aug 3, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
18
Apr 3, 2023
Routine - Food
4 critical violations. 1 major violation. 19 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - lettuce 52F per employee placed in reach in cooler less than 4 hours, recommended to moved to walk-in cooler to rapid chill 41° or below **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 chlorine
41-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly flying at prep area
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - shell eggs over pails of sauces some uncovered in walk-in cooler
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. - waiters hand wash sink dumped ice
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. - Ac vents
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. - wall by kitchen entrance
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. - walk-in freezer door
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. Next to heater
36-22-4
Basic - Floor soiled/has accumulation of debris. Under shelves and equipment **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. - walk-in freezer **Repeat Violation**
36-17-5
Basic - Food not stored at least 6 inches off of the floor. - cases with beef / chicken in walk-in freezer **Repeat Violation**
08B-47-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
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. Waiters station
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets - walk-in cooler gaskets **Repeat Violation**
23-03-4
Basic - Objectionable odors in bar area of the establishment.
36-64-5
Basic - Time/temperature control for safety food thawed in an improper manner. - pork in container 56° per **Corrective Action Taken**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
19
Dec 6, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut lettuce (52F - Cold Holding); pico (52F - Cold Holding); guacamole (52F - Cold Holding); recommended to change ice and make sure ice touch containers to rapid chill and maintain less than 41° **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink front of stove **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. At dishwasher area **Corrected On-Site**
41-17-4
Basic - Food not stored at least 6 inches off of the floor. Cases of chicken walk-in freezer
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler fan cover - gaskets walk-in cooler and freezer
23-03-4
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. **Repeat Violation**
38-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Cove molding at floor/wall juncture broken/missing. - wall next of 3 bay and kitchen entrance
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Attached to reach in cooler **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Under shelves and equipment
36-73-4
Basic - Floor tiles missing and/or in disrepair. Walk-in freezer **Repeat Violation**
36-17-5
47
Frequently Asked Questions
When was Rancho Chico last inspected?
The most recent health inspection at Rancho Chico on file is from Feb 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Rancho Chico?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Rancho Chico.
How does Rancho Chico compare to other restaurants in St. Cloud?
Rancho Chico most recently scored 52 out of 100, which is lower than the St. Cloud average of 84.
Has Rancho Chico's inspection record improved over time?
Results have been roughly steady. Inspections at Rancho Chico have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Rancho Chico 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 Rancho Chico inspected?
Based on the inspection history on file, Rancho Chico is inspected around two times per year on average.
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