Tortilleria la Rancherita
26751 Old 41 Rd Ste 3, Bonita Springs, FL 34135 · Permanent Food Service · License 4605557
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection4 high priority, 5 intermediate (2 fixed on the spot, 1 repeat), 5 basic (1 repeat)-44
- Administrative complaint on Oct 19, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score36
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 visitOct 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No test kit available
More time given
Code 53, Manager certification and employee training: Required employee training expired for all employees.
Time extension given to operator to provide employee training.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing throughout kitchen.
More time given
- First visitOct 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked beef in reach in cooler dated 10/06/26. Today's date is 10/19/26 . Product has exceeded 7 day window.
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.
Cooked beef in reach in cooler dated 10/06/26. Today's date is 10/19/26 . Product has exceeded 7 day window.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler facing cook line raw shrimp was stored directly above diced tomatoes and ready to eat vegetables.discussed proper storage with operator
Raw animal food stored over canned/bottled drinks.eggs in walk in cooler stored directly above bottled drinks
Intermediate5
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit available.
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator used single service article until an approved chlorine sanitizer was purchased.
Fixed on the spotAdministrative complaint
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink by the dish storage rack is blocked by containers operator moved containers handwashing sink is accessible now.
Fixed on the spot
No soap provided at handwash sink.
No soap provided at handwashing sink in bathroom next to dining room.
Repeat violation
Code 53, Manager certification and employee training: 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. All displayed certificates are expired
Basic5
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Bags cooked pork rinds, tortilla chips and refrigerated cooked peppers packaged in house no proper label.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Multiple containers on spice cart by rollup door (breadcrumbs) (rice) and masa all scooping containers without handles
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Slimy black mold like substance In the back of the interior of ice machine
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Roll up door in the back has gap between the floor and door itself .
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing throughout kitchen.
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.
- Stop sale
- An order that the food can’t be sold or served.