El Ranchito Tipico Ocala

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. Container of sugar with no label.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In walk in cooler: empanada (44°F - Cold Holding); cheese (47°F - Cold holding); Macaroni salad (46°F - Cold Holding); ham (48°F - Cold Holding); cheese (48°F - Cold Holding); chicken (45°F - Cold Holding); beans (45°F - Cold Holding). Operator stated items have been in and out of cooler all morning.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: Pan of raw chicken on shelf over water bottles. Case of shell eggs on shelf over cooked meat. Containers of raw chicken gizzards on shelf over cooked chicken.
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomato on top of pan of desserts in walk in cooler.
  • Basic: Food stored on floor. Jug of oil on floor near back door.
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle inside rice in bulk container. Handle removed.
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink. Female employee rinsed hands at triple sink without using soap then scooped food.
  • High priority: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee entered kitchen by pushing door with gloved hands then continued to prepare food without washing hands.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on top of reach in chest freezer.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Bowl in sugar.
  • Basic: Equipment in poor repair. Glass over freezer in back storage area broken. Ice buildup in reach-in freezer.
  • High priority: Nonfood-grade containers used for food storage - direct contact with food. Plastic shoe boxes holding food.
  • Basic: Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Two boards in use in kitchen.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning. On clean pans over triple sink.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels in kitchen area.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of chest freezer soiled with food debris. Hood filters soiled with grease accumulation.
• Single-service items
  • Basic: Single-service articles improperly stored. Case of round containers on floor in kitchen area.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink. Refreshed during this inspection.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Two live flies in kitchen.
  • Basic: Dead roaches on premises. Two dead roaches on floor under triple sink.
  • High priority: Roach activity present as evidenced by live roaches found. Ten live roaches on wall and Pepsi crate under the triple sink.
  • High priority: Roach excrement and/or droppings present. Roach excrement on wall around chemical dispenser under triple sink.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Food debris on floor throughout kitchen area.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of freezer. Camera on shelf over rice bag.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. License expired 6-1-2026. Establishment is open and operating with an expired license.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.