Rancho Chico
Last inspected: Mar 3, 2026
86
Score
Public records show 12 inspections at Rancho Chico stretching back to 2022. The most recent report on file is from Mar 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has not been favorable: recent inspections average around six violations each, up from closer to three violations before.
“Employee handled soiled dry rag or utensils” comes up most often, recorded three times in the inspection record.
Compared to the broader Stuart restaurant scene, where the average is 81, this is a stronger showing. The inspection history reads as standard for a restaurant of this size.
12
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between steam table equipment at cook line **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Stored food not covered. Observed tortilla chips inside plastic bins with no cover at cook line **Warning** - From follow-up inspection 2026-03-03: **Time Extended**
08B-12-5
86
Mar 2, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Adequate Handwashing Facilities Supplied and Accessible
FL-10
45
Oct 1, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
37
Mar 26, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed floors on cook one soiled with food debris. **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
36-73-4
95
Mar 25, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed Approximately 2 live roaches crawling on floor underneath prep counter in kitchen. **Warning**
35A-05-4
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. Observed chlorine sanitizing dishwasher at 0 ppm. Operator re-ran machine to 50ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans (116F) per operator, items Cooling at 4:00 since 12:00. At current rate of cooling, itsms did not reach 70F within 2 hours. Advised operator **Warning**
03D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Food prep cart soiled with food debris and grease. **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken left on prep counter at room temperature. Per operator, items placed to thaw approximately 1 hour ago. Operator placed in walk in cooler to thaw properly. **Corrected On-Site** **Warning**
06-01-5
Basic - Floor soiled/has accumulation of debris. Observed floors on cook one soiled with food debris. **Warning**
36-73-4
Basic - Dead roaches on premises. Observed approximately 2 dead roaches on floor next to dry storage shelf in kitchen. **Warning**
35A-03-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning**
36-06-4
50
Aug 14, 2024
Routine - Food
No violations found.
100
Aug 13, 2024
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked chicken (50F - Cold Holding); cream sauce (47F - Cold Holding); cooked beef (44F - Cold Holding); Cooked chicken in sauce( 45F- Cold holding); Pinto beans(49F-Cold holding); Flan (45F- Cold holding); Shredded meat( 45F- Cold holding); Enchilada sauce(45F- Cold holding); Cooked pork(45F-Cold holding); Chicken soup(45F- Cold holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked chicken (50F - Cold Holding); cream sauce (47F - Cold Holding); cooked beef (44F - Cold Holding); Cooked chicken in sauce( 45F- Cold holding); Pinto beans(49F-Cold holding); Flan (45F- Cold holding); Shredded meat( 45F- Cold holding); Enchilada sauce(45F- Cold holding); Cooked pork(45F-Cold holding); Chicken soup(45F- Cold holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, Barria sauce dated 8/3/24. Exceeding seven days. See stop sale **Warning**
01B-24-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At cook line reach in freezer, Chicken stored over French fries. Advised operator of proper storage, operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Employee handled soiled dry rag or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used soiled dry rag to handle hot plates, wipe his hands then grab lettuce and diced tomatoes without changing gloves and washing hands. Advised operator of proper handwashing. Operator educated employee of proper hand washing. Employee removed gloves, washed hands, put on clean gloves. **Corrective Action Taken** **Warning**
12A-13-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution 0ppm. Operator changed solution to proper Chlorine 100ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Food stored on floor. At dry storage area, bag of opened beans stored on floor. Advised operator of proper storage, operator moved beans to shelf. **Corrected On-Site** **Warning**
08B-38-4
43
Apr 8, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
61
Nov 4, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili relleno (125F - Hot Holding), not in steamwell, operator discarded **Corrective Action Taken** - From follow-up inspection 2023-11-04: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 100 ppm, operator added tablets retested at 400ppm **Corrected On-Site** - From follow-up inspection 2023-11-04: **Time Extended**
22-43-4
High Priority - - From initial inspection : 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. Dishwasher loaded dirty dishes then handled clean. Operator coached employee on proper handwashing **Corrective Action Taken** - From follow-up inspection 2023-11-04: **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-11-04: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Food stored on floor. Sack beans and oil near dry storage **Corrected On-Site** - From follow-up inspection 2023-11-04: **Time Extended**
08B-38-4
55
Oct 31, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 100 ppm, operator added tablets retested at 400ppm **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (47F - Cold Holding); sour cream (46F - Cold Holding); guacamole with cut tomatoes (48F - Cold Holding); shredded cheese (48F - Cold Holding); shredded lettuce (45F - Cold Holding); pico (48F)top of make table on cookline. Operator states in unit less then four hours. placed items on ice **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili relleno (125F - Hot Holding), not in steamwell, operator discarded **Corrective Action Taken**
03B-01-6
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. Dishwasher loaded dirty dishes then handled clean. Operator coached employee on proper handwashing **Corrective Action Taken**
12A-13-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Food stored on floor. Sack beans and oil near dry storage **Corrected On-Site**
08B-38-4
47
Mar 13, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk/opened over 24 hours before/walk in cooler/corrective action taken/operator discarded milk. **Corrective Action Taken** **Repeat Violation**
02C-03-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep table/corrective action taken/operator washed and sanitized can opener. **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area/kitchen
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Beef/cook line/corrective action taken/operator stored beef back in cooler. **Corrective Action Taken**
06-06-5
Basic - Single-service articles improperly stored. Plastic wrap boxes/storage area/corrective action taken/operator stored single serving items properly. **Corrective Action Taken**
25-05-4
Basic - Stored food not covered. Salsa/walk in cooler/corrective action taken/operator covered food. **Corrective Action Taken**
08B-12-5
55
Oct 17, 2022
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
45
Frequently Asked Questions
When was Rancho Chico last inspected?
The most recent health inspection at Rancho Chico on file is from Mar 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Rancho Chico?
Across the inspection record, “employee handled soiled dry rag or utensils” has been cited three times, more than any other issue at Rancho Chico.
How does Rancho Chico compare to other restaurants in Stuart?
Rancho Chico most recently scored 86 out of 100, which is higher than the Stuart average of 81.
Has Rancho Chico's inspection record improved over time?
No. Recent inspections at Rancho Chico have averaged around six violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Rancho Chico 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 Rancho Chico inspected?
Based on the inspection history on file, Rancho Chico is inspected around four times per year on average.
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