El Ranchito Mexican Grill
445 NE 1st Ter, Crystal River, FL 34429 · Permanent Food Service · License 1901208
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 high priority (fixed on the spot), 6 intermediate (1 fixed on the spot), 2 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw eggs stored over ready to eat food in glass door cooler in front line area. Operator removed eggs.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizing dish machine 0ppm. Operator changed empty chemical bucket and primed the machine. Recheck 50ppm.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Multiple items in glass door reach in cooler in cook line area including cooked meats and refried beans
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.
No proof for any employees. Emailed operator digital copy.
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.
Emailed operator digital copy.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Multiple unlabeled chemical spray bottles throughout the kitchen. Operator had employee label the bottles.
Fixed on the spot
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.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black mold-like substance in the interior of the ice machine in wait station.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile shows damage or is in disrepair.
Multiple ceiling tiles in front line area show signs of water damage
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.