Tortilleria la Rancherita
3010 14 St W, Bradenton, FL 34205 · Permanent Food Service · License 5105129
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (1 repeat), 3 intermediate (1 fixed on the spot), 8 basic (4 repeats)-34
- Administrative complaint on Jul 20Counts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed the following items in front counter hot case being hot held below 135°F Eggs (128°F - Hot Holding); Rice (118°F - Hot Holding). Operator stated the items were placed in hot case 2 hours prior to inspection. Employee removed items from hot case and voluntarily chose to discarded items.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed cilantro lined with non food grade paper towel in reach in cooler near hot case.
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed bathroom hand washing sink with no hot water.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at handwashing sink in kitchen area.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed chemical spray bottle on shelf in tortilla making area with no label. Employee labeled bottle.
Fixed on the spot
Basic8
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed scoop with no handle stored in salt container on prep shelf.
Ripped/worn tin foil used as shelf cover.
Observed ripped tin foil lined shelf in kitchen.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup in reach in freezer near dishwashing area.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Observed dumpster lid left open.
Unnecessary items/unused equipment on the premises.
Observed unused equipment stored on property.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed a one inch gap under screen exterior door.
Repeat violation
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
Observed multiple pieces of Soffits missing on exterior of building.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed cove molding on floor of bathroom broken.
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.