Mi Rancho Mexican Restaurant
11380 Beach Blvd Ste 8, Jacksonville, FL 32246 · Permanent Food Service · License 2614486
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 6 basic-15
- Safety score85
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 visitSep 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Six individual prep flans on sheet pan with date marked 9-15-26 in walk in cooler. Validated date is correct with manager. Stop sale issued.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Six individual prep flans on sheet pan with date marked 9-15-26 in walk in cooler. Validated date is correct with manager. Stop sale issued.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw prep chicken stored over raw prep beef in cook line reach in cooler drawer holding unit. Employee properly stored
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked rice in walk in cooler not covered. Manager covered
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee preparing food with watch on wrist
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
On dry storage rack with food cans & other rack with dry seasoning. Employee removed
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Cutting board at make table with excessive cut marks
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven with black black build up
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back kitchen door not self closing
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.