Rancho Grande Mexican Restaurant
Last inspected: Apr 1, 2026
64
Score
Across the available record, Rancho Grande Mexican Restaurant has nine inspections on file, the first dated 2022. On Apr 1, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “no soap provided at handwash sink”, which has been cited five times.
Restaurants in Madison average 89, so Rancho Grande Mexican Restaurant trails the local norm. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
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. 0 ppm. **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by prep table, table moved during inspection . **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
64
Oct 22, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Nonfood-grade lubricant in use on food-contact surfaces. WD 40 on slicer. WD 40 removed. **Corrected On-Site**
41-26-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rolling pot stand. Moved during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
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.
06-09-1
61
May 2, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle on prep table . Bottle removed. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink. Soap dispenser blocked by pots. Pots removed. **Corrected On-Site**
31B-03-4
78
Feb 7, 2025
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 55°F, Cut lettuce 57°F, on line Less than 4 hours per operator, Iced during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's room.
27-16-4
Intermediate - No soap provided at handwash sink. Soap provided. **Corrected On-Site**
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's room.
32-04-4
67
Sep 11, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
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. 0 ppm.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chef base shrimp 46°F, beef 47°F, chicken 47°F, Iced during inspection, beef reach in 48°F. **Corrective Action Taken**
03A-02-5
Intermediate - No hot running water at hand sink.
27-06-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
52
Apr 22, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 49, rice 48. Less than 4 hours per operator.
03A-02-5
86
Sep 13, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Feb 9, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions at 115°less than 4 hours per operator , reheated during inspection. **Corrected On-Site**
03B-01-6
Intermediate - No soap provided at handwash sink. Soap provided. **Corrected On-Site**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sign provided during inspection **Corrected On-Site**
31B-04-4
70
Sep 2, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 53°, sausage 52°, from previous day.
03A-02-5
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. 0 ppm.
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken and sausage.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken,beef, and beans.
02C-02-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly sticky strips in kitchen.
35A-06-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Upright reach-in on line.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grill.
23-03-4
47
Frequently Asked Questions
When was Rancho Grande Mexican Restaurant last inspected?
The most recent health inspection at Rancho Grande Mexican Restaurant on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Rancho Grande Mexican Restaurant?
Across the inspection record, “no soap provided at handwash sink” has been cited five times, more than any other issue at Rancho Grande Mexican Restaurant.
How does Rancho Grande Mexican Restaurant compare to other restaurants in Madison?
Rancho Grande Mexican Restaurant most recently scored 64 out of 100, which is lower than the Madison average of 89.
Has Rancho Grande Mexican Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Rancho Grande Mexican Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Rancho Grande Mexican Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Rancho Grande Mexican Restaurant inspected?
Based on the inspection history on file, Rancho Grande Mexican Restaurant is inspected around three times per year on average.
Nearby Restaurants