Pal Rancho
5637 Coral Ridge Dr, Coral Springs, FL 33076 · Permanent Food Service · License 1621115
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection6 high priority (4 fixed by the Oct 29 follow-up, 2 fixed on the spot, 2 repeats), 3 intermediate (1 repeat), 3 basic-35
- Administrative complaint on Oct 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
No food grade containers being used as food storage. Need to discard
More time given
Intermediate1
Code 11, Employee health: 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.
Responsibility agreement forms not filled outsome completely
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Non food storage containers have holes in them
More time given
- First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked rice (47°F - Cooling); cooked beans (58°F - Cooling) cooling in deep filled covered containers in walk in cooler. Per operator, items have been cooling for more than 6 hours overnight. See stop. tomato sauce (47°F - Cooling); tripe soup (45°F - Cooling) in deep filled covered containers at prep area reach in cooler. Per operator, items have been stored for more than 6 hours overnight.
Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. cooked rice (47°F - Cooling); cooked beans (58°F - Cooling) cooling in deep filled covered containers in walk in cooler.
Per operator, items have been cooling for more than 6 hours overnight. See stop. tomato sauce (47°F - Cooling); tripe soup (45°F - Cooling) in deep filled covered containers at prep area reach in cooler. Per operator, items have been stored for more than 6 hours overnight. See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork stored above cut ready to eat veggies and coleslaw in flip top cooler on cook line. Employee removed.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Cardboard box used to stored cooked pork in walk in cooler. Operator removed.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 40 small flying insects flying around secondary kitchen/prep area drain, landing on stand mixer and stored food storage containers. Secondary kitchen currently not in use and separated from main kitchen prep area.
Administrative complaint
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (47°F - Cooling); cooked beans (58°F - Cooling) cooling in deep filled covered containers in walk in cooler.
Per operator, items have been cooling for more than 6 hours overnight. See stop. tomato sauce (47°F - Cooling); tripe soup (45°F - Cooling) in deep filled covered containers at prep area reach in cooler. Per operator, items have been stored for more than 6 hours overnight.
Repeat violationAdministrative complaint
Code 11, Employee health: 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.
Emailed form to operator.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Storage containers in reach in cooler heavily chipped.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles throughout kitchen area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.