Tacos El Rancho 3
Last inspected: Jan 9, 2026
95
Score
Going back to 2022, Tacos El Rancho 3 has 11 inspections in the public record. The latest inspection on file is from Jan 9, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average Orlando restaurant scores 79. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both - From follow-up inspection 2026-01-09: **Time Extended**
32-04-4
95
Jan 8, 2026
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. -raw steak, raw chicken, cooked rice, big container of black beans(47F-50F - Cold Holding) overnight in big cooler at front counter. Operator removed to be discarded **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw steak, raw chicken, cooked rice, big container of black beans(47F-50F - Cold Holding) overnight in big cooler at front counter. Operator removed to be discarded **Warning**
01B-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. On greens in cooler. Advised to use coffee filters
14-86-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee medicine in cooler over customer food. Removed **Corrected On-Site**
40-06-5
Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine slightly dusty. Operator removed **Corrected On-Site**
10-12-5
Basic - Working containers of food removed from original container not identified by common name. Spray bottle of oil. Operator immediately labeled **Corrected On-Site**
02D-01-5
47
Jul 14, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lingua dated 6/30. Operator immediately discarded **Corrected On-Site**
01B-24-5
Intermediate - No soap provided at handwash sink. Operator had hand sanitizer in soap dispenser at hand sink at entry to kitchen. Operator immediately removed. Did not replace with soap
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. -Chorizo and steak prepared 7/11 per operator were in containers that had lids dated 6/27. Operator removed lids and put correct date. **Corrected On-Site**
02C-02-5
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water on floor behind ice machine
29-19-4
Basic - Carbon dioxide/helium tanks not adequately secured. Operator immediately secured **Corrected On-Site**
51-11-4
64
Dec 27, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stove : birria 91F hot holding. Less than 4hrs per operator. Operator immediately reheated to boiling 212F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for drink fountain in lobby slightly soiled.
22-02-4
Intermediate - No soap provided at handwash sink. In back kitchen. Operator has sanitizer set up, advised that they need hand soap
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
32-04-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle touching rice. Immediately removed **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Light fixture above grill -Floor fans
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of back prep cooler
22-16-4
Basic - Bathroom door left open other than during cleaning or maintenance. Women's bathroom
32-02-4
55
Jul 3, 2024
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
90
Jul 2, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. double door cooler at front counter : salsa roja, salsa verde, raw steak, raw pork, raw chicken, milk , rice milk, fresh garlic , black beans, pinto beans, cooked corn, (45-49F - Cold Holding); all overnight per operator.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In double door cooler at front counter Milk 4gallons Pork 10 lbs Steak 10 lbs Chicken 20lbs Rice. MIlk 3 q Corn 12 Black beans 4 q Roja salad 4 q Salsa verde 6q Pinto Beans 12 q
01B-02-5
Basic - Equipment in poor repair. Gasket torn in prep cooler at front line
14-11-5
Basic - Interior of ice machine/bin with rust that has pitted the surface Slightly leaking rust inside
14-34-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Wall pipe and cord dirty above flat top grill at front counter -Plastic Lids to nacho containers - green storage rack by fryers -Light above flat top grill in kitchen
23-03-4
Basic - Water draining onto floor surface. Possibly from reach in cooler at front counter
29-03-4
61
Jan 10, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Flan dated 1/2 Cooked chicken dated 1/2 Pork tamales dated 12/27 Operator immediately discarded all products **Corrected On-Site**
01B-24-5
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. Operator signed on site
11-26-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar **Corrected On-Site**
10-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall behind flattop grill on front counter area soiled around outlets and cable
36-27-5
70
Jul 7, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over butter in reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shrimp and chorizo both in separate containers. Containers both marked with old date sticker. Operator put correct date on containers. Both items prepared on 7/3/23 **Corrected On-Site** **Repeat Violation**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Chicken broth dated 6/30 Salsa dated 6/30 Beef flautas dated 6/30
01B-29-5
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 7/6 **Corrected On-Site**
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. Provided operator with forms
11-27-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in container of cooked rice in reach in cooler **Corrected On-Site**
10-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of dry pinto beans and dry rice **Corrected On-Site** **Repeat Violation**
10-01-5
47
Feb 16, 2023
Complaint Full
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 5lbs, salsa red 1 gallon salsa orange 1lb, beef 3lbs American cheese 20lbs Items temperature range 45-47 over 4hours per operator
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 5lbs, salsa red 1 gallon salsa orange 1lb, beef 3lbs American cheese 20lbs Items temperature range 45-47 over 4hours per operator
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over sauce in stand up 3 door cooler
08A-05-6
High Priority - Employee washed hands with cold water. Both cooks at different times washed hands only with cold water
12A-19-4
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 - Handwash sink not accessible for employee use at all times. Hand sink in kitchen
31A-09-4
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
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above hand wash sink at front counter
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Vase of flowers on top of drink dispensing cooler at front counter **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet for both cooks
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Floor soiled/has accumulation of debris. Floors under ice machine and reach in freezer a lot of debris
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging shelf over/touching chemical container of Ajax in back prep area
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters above far left flat top grill in front area Oven by back door. Oven Door soiled Gaskets in reach in freezer by ice machine have debris Reach in freezer by ice machine debris inside Shelves with grease build up in back prep area
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves in reach in cooler by cashier
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall above flat top grill in front area
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
25
Jan 18, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
58
Aug 18, 2022
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee touched hat, then put on gloves to handle food without washing hands. Employee washed hands with cold water.
12A-19-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. -parsley, employee placed business checkbook in direct contact with chopped product.
01B-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato 50, shredded cheese 49, guacamole with cut tomato 49 in front counter cooler. Per operator food moved from different cooler less than 2 hours ago. Operator placed pans in open gaps to prevent cold air loss. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -beef ranchero on bottom shelf of beverage cooler cooling overnight 48-49°f.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -beef ranchero on bottom shelf of beverage cooler cooling overnight 48-49°f.
01B-36-5
Intermediate - Handwash sink not accessible for employee use at all times. -bucket in front counter hand wash sink. Operator removed. Handwash sink used for purposes other than handwashing. -ice dumped in front line hand wash sink. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -flan prepared 2 days ago not date marked. Advised operator.
02C-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -front make table
05-09-4
Basic - Equipment in poor repair. -gaskets on doors of front cooler in extreme disrepair. -inside door of ice machine.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of oven
22-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handles of scoops in contact with food product. In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -rice scoop handle in product.
10-01-5
29
Frequently Asked Questions
When was Tacos El Rancho 3 last inspected?
The most recent health inspection at Tacos El Rancho 3 on file is from Jan 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tacos El Rancho 3?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Tacos El Rancho 3.
How does Tacos El Rancho 3 compare to other restaurants in Orlando?
Tacos El Rancho 3 most recently scored 95 out of 100, which is higher than the Orlando average of 79.
Has Tacos El Rancho 3's inspection record improved over time?
Results have been roughly steady. Inspections at Tacos El Rancho 3 have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tacos El Rancho 3 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 Tacos El Rancho 3 inspected?
Based on the inspection history on file, Tacos El Rancho 3 is inspected around three times per year on average.
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