El Ranchito Mexican Restaurant

1 La Grande Blvd, Lady Lake, FL 32159 · Permanent Food Service · License 4500935

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 28, 2026

What drove the grade

Toxic substance/chemical improperly stored.High priority, repeat · fixed on the spot · 21 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 18 basic (7 repeats); basic violations cost 12 at most
-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 · 2 visits

Aug272026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 6 Basic
What was still cited
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 2 High priority
- 2 Intermediate
- 18 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Beef 49f, Chicken 45f, Cut tomato 45f, Sour Cream 47f. Less than 4 hours. Advised to rapid chill. Manager placed in freezer.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  -Hand sanitizer over deli paper.
  Fixed on the spotRepeat violation
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Soda gun.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -At wait station.
  Fixed on the spot
Basic18
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  -Shrimp in standing water.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  -Unwashed avocados over sour cream in walk in cooler.
  Repeat violation
  Food stored on floor.
  -Cooking oil at kitchen entrance.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -Lowboy cooler gasket torn under flat grill.
  Ripped/worn tin foil used as shelf cover.
  -Under margarita machine at bar.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  -At dining room entrance, sanitizer bucket stored over clean silverware.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  -Microwave.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  -Reach in cooler at bar has standing water. -Lowboy cooler under flat grill. -Cooler under make line.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Soda gun holster at bar. -Exterior of lowboy cooler under flat grill. -Under flat grill.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  -Double door white refrigerator in kitchen.
- Code 25, Single-service items: Single-service articles improperly stored.
  -To go trays in dry storage.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -Hand sink in ware wash.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  -In kitchen.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -In kitchen.
  Ceiling tile missing.
  -At back exit door leading to dumpster.
  Floor soiled/has accumulation of debris.
  -Under cook line equipment. -Under clean plate rack.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.