Rancho Nando Bakery and Restaurant
Last inspected: Feb 9, 2026
30
Score
Public records show 12 inspections at Rancho Nando Bakery and Restaurant stretching back to 2022. On Feb 9, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
That's lower than the typical Hollywood restaurant, which scores around 75. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Aug 21, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
67
Apr 1, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. **Warning** - From follow-up inspection 2025-04-01: Next unannounced **Time Extended**
16-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed above cook line **Warning** - From follow-up inspection 2025-04-01: Next unannounced **Time Extended**
36-34-5
86
Mar 31, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top right side cook line: cooked sausage (61F); raw pooled eggs (60F); raw beef (60F); cooked potatoes (62F); cooked yukka (62F); 2 door low top left side: butter (67F); cheese (57F); queso de manu (50F); raw shrimp (48F); raw bacon (48F); raw pork (51F); raw chicken (48F). Per operator items in units over night. Not prepared or portioned today. 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. 2 door low top right side cook line: cooked sausage (61F); raw pooled eggs (60F); raw beef (60F); cooked potatoes (62F); cooked yukka (62F); 2 door low top left side: butter (67F); cheese (57F); queso de manu (50F); raw shrimp (48F); raw bacon (48F); raw pork (51F); raw chicken (48F). Per operator items in units over night. Not prepared or portioned today. **Warning**
01B-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. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator switched, primed and retested at 100ppm chlorine **Corrected On-Site** **Warning**
22-41-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. **Warning**
16-36-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at front counter, cook line hand wash sink. Operator repositioned paper towels **Corrected On-Site** **Warning**
31B-05-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation** **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed above cook line **Warning**
36-34-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Warning**
23-03-4
43
Feb 10, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Butter and breads stored in direct contact with plastic handle thank you bags. Operator started to move items to food grade bags **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-10: Butter stored in direct contact with plastic handle thank you bag **Admin Complaint**
14-31-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves ceviche using raw swai, raw shrimp. Menu does not disclose that item is a raw animal product. Discussed with operator **Warning** - From follow-up inspection 2025-02-10: Menu does not indicate that ceviche is served as a raw animal food. Ceviche is served using raw shrimp, raw swai that has not been heated to 145F. **Admin Complaint**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection **Warning** - From follow-up inspection 2025-02-10: Operator unable to provide at time of inspection **Admin Complaint**
16-37-1
70
Dec 10, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above cut lettuce on speed rack in walk in cooler, operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-24. Operator renewed at time of inspection **Corrected On-Site** **Warning**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Butter and breads stored in direct contact with plastic handle thank you bags. Operator started to move items to food grade bags **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
14-31-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves ceviche using raw swai, raw shrimp. Menu does not disclose that item is a raw animal product. Discussed with operator **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide at time of inspection **Warning**
16-37-1
Intermediate - No soap provided at handwash sink. Observed at front counter hand wash sink. Operator provided **Corrected On-Site** **Warning**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line reach in coolers **Warning**
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at reach in coolers **Warning**
23-03-4
43
May 15, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen shelves next to walk in cooler. Cheese bread 79F. In unit less than 4 hours. Observed foods under no temperature control. Operator timed mark 9am to 1Pm Recommended using Time as a Public Health Control.**Corrective Action Taken** **Corrective Action Taken**
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Prep table next to flip top:raw shell eggs (72F) In unit less than 4 hours. Stored in unit under no temperature control. Operator move to walk-in in cooler for quick chill. **Corrective Action Taken**
03A-03-5
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked empanadas in reach in freezer in direct contact in non food-grade bag kitchen cook-line in. **Repeat Violation** **Admin Complaint**
14-31-5
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. Dishwasher (Chlorine 0ppm)
22-41-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table not being kept in sanitizer solution between uses. Operator placed wiping cloth in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - 4 Floor tiles missing and/or in disrepair in walk in freezer.
36-17-5
47
Mar 19, 2024
Routine - Food
No violations found.
100
Mar 12, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked empanadas in reach in freezer stored in direct contact in non food-grade bag. **Warning** - From follow-up inspection 2024-03-12: Observed same. Repeat. Operator placed in food grade bags at time of callback. **Admin Complaint**
14-31-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Water temperature at 76F in hand washing at kitchen, front counter and restrooms. 2. Three compartment sink 74F. 3. Dishwasher unit 74F. **Warning** - From follow-up inspection 2024-03-12: Observed water temp same 76F. Parts ordered at time of call back inspection. Order of parts in house March 19th. **Time Extended**
27-16-4
78
Mar 11, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table across deep fryer: butter (67F - Cold Holding)crumble cheese ; (62F - Cold Holding). In unit less than 2 hours. Food stored at no temperature control. Operator moved items to walk in cooler to quick chill. Food not prepared or portioned today. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler: Observed Raw beef over cooked chicken. Operator corrected placement. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked empanadas in reach in freezer stored in direct contact in non food-grade bag. **Warning**
14-31-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 1. Water temperature at 76F in hand washing at kitchen, front counter and restrooms. 2. Three compartment sink 74F. 3. Dishwasher unit 74F. **Warning**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at front counter handwashing sink. No paper towel at men's bathroom. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. Observed no soap at front counter sink. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1. Pico de gallo, in walk-in cooler, prepared over 24 hours. 2. Guacamole, in walk-walk in cooler, prepared over 24 hours. Operator Date Marked March 9. **Corrected On-Site** **Warning**
02C-02-5
Basic - No handwashing sign provided at a hand sink used by employees at front counter. **Warning**
31B-04-4
Basic - Employee beverage container on a food preparation table next to mixer. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee car keys on table next to hot holding area and cell phone on prep table next to mixer. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. 1. Bag of raw pork on floor in walk in freezer. 2. Bag of cooked chicken on walk in freezer. Operator elevated. **Corrected On-Site** **Warning**
08B-47-4
32
Nov 14, 2022
Routine - Food
No violations found.
100
Nov 3, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Rancho Nando Bakery and Restaurant last inspected?
The most recent health inspection at Rancho Nando Bakery and Restaurant on file is from Feb 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Rancho Nando Bakery and Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Rancho Nando Bakery and Restaurant.
How does Rancho Nando Bakery and Restaurant compare to other restaurants in Hollywood?
Rancho Nando Bakery and Restaurant most recently scored 30 out of 100, which is lower than the Hollywood average of 75.
Has Rancho Nando Bakery and Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Rancho Nando Bakery and Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Rancho Nando Bakery and Restaurant 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 Nando Bakery and Restaurant inspected?
Based on the inspection history on file, Rancho Nando Bakery and Restaurant is inspected around four times per year on average.
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