Ranch House
7706 W Hillsborough Ave, Tampa, FL 33615 · Permanent Food Service · License 3912554
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection2 high priority (1 fixed by the Aug 17 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 2 repeats), 1 basic-18
- Safety score82
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 visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
- First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at 0PPM. Dish machine unable to pull chlorine for sanitizing. Operator set up three compartment sink for ware washing and sanitizing up until dish machine can be repaired.
Repeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Aerosol spray stored next to utensils at front service dining counter. Employee relocated spray to an approved location at time of inspection.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
Eggs Benedict not identified on menu as undercooked. Operator began identifying all eggs Benedict's in menu at time of inspection.
Fixed on the spotRepeat violation
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 and almond milk inside front counter reach in cooler are not dated. Operator added dates to all products at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards in establishment are soiled.
Repeat violation
Basic1
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Located in back kitchen handwashing sink.
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.