El Rancho Bakery and Restaurant

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. 2 crates of raw shell eggs stored under prep table in kitchen. Eggs reading 87°F internal temperature. Per operator, food not prepped or portioned today. Food held in walk in cooler and moved to cook line and held for approximately 30 minutes. Food was moved back to walk in cooler.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. In steam table in kitchen, Pork (115°F - Hot Holding), per operator, food prepared approximately 1 hour ago and held in steam table. Food was removed from steam table to be reheated on stove.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw chicken stored over onions, fresh peeled garlic and mojo sauce in Victory reach in cooler in back area. Raw chicken was moved to bottom shelf.
  • Basic: Food stored on floor. 1).Bucket of baking powder stored on floor in kitchen. Food was removed from floor. 2). To go bags of cooked food prepared for customers to pick up, stored on floor behind front counter. Bags with food were removed from floor.
• Food-contact surfaces designed and maintained
  • High priority: Nonfood-grade bags used in direct contact with food. Raw pork and raw fish stored in grocery bags in AVANTCO reach in freezer. Food was removed from non food grade bags.
• Dishwashing facilities and test kits
  • Basic: Equipment and utensils not rinsed between washing and sanitizing. Employee washing dishes in 3 compartment sink without rinse step. Discussed proper dish washing and sanitizing with employees. Sink was set up properly.
• Wiping cloths and linens
  • Basic: Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer in bucket stored at 0 ppm. Corrected to 100 ppm.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. Handwashing sinks in both genders bathrooms without hot water. Hit water available at all other handwashing sinks at establishment.
• Chemicals and toxic substances
  • High priority: Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in 3 compartment sink stored at over 200 ppm. Corrected to 100 ppm.
  • Intermediate: Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled squeeze bottle with bleach stored at front area. Bottle was labeled.
• Manager certification and employee training
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 5 employees at time of inspection.
  • Intermediate: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Training for all employees expired in August 2026.

The inspector came back and found the problems fixed.

• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed same.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside. Observed same.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed in walk in cooler , two deep buckets of black beans cooling covered over night cooked beans container #1 (51°F - Cooling ), container #2 (52°F - Cooling). Per operator items were held in unit over night exceeding 6 hours.
• Food out of temperature
  • High priority: Shell eggs not stored at an ambient air temperature of 45°F or less. Observed raw shell eggs on front counter (72°F - Cold Holding). Per operator item was held out of temperature for approximately 20minutes . Operator placed items in cooler to quick chill.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Front steam table , steam table - scramble eggs (110°F - Hot Holding). Per operator item was out for approximately 10 minutes. Operator reheated to 170°F .
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed in walk in cooler , two buckets of black beans cooling covered over night in deep bucket , cooked beans container #1 (51°F - Cooling ),container #2 (52°F - Cooling). Per operator items were held in unit over night exceeding 6 hours. See stop sale.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler two deep buckets of cooked beans cooling over night covered . Educated operator on proper cooling methods.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. In frozen foods cooler , raw chicken in container stored over sweet plantains. 2. Victory reach in cooler , raw chicken stored over raw pork. Educated operator on proper separation. Operator placed chicken to the lower shelf.
  • Basic: Food stored on floor. In walk in cooler , bucket of potatoes stored on floor . Operator elevated during the inspection
• Handwashing and hygienic practices
  • High priority: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator came to work, put on gloves and went to cook line to start making orders without washing hands. Educated operator on proper hand washing procedures . Operator washed hands and put on new pair of gloves.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic: Reach-in cooler shelves with rust that has pitted the surface. Victory reach in cooler next to back door shelves rusted
• Wiping cloths and linens
  • Basic: Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line , wiping cloth sanitizer reading 0ppm , operator remade to 100ppm during the inspection.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Low boy flip top at cook line soiled with food debris.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cook line. Operator provided.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. One dead roach under dry storage rack next to exit door.
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach on dry storage rack next to cans of corn at end of cook line next to exit door. 5 live roaches seen crawling in the crease of wall behind chest freezer in ware washing area. 1 live roach under shelf where dry beans are stored at the end of cook line next to exit door .
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Under triple sink in kitchen.
• Manager certification and employee training
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.