Rancho Chico
91 SW Monterey Rd, Stuart, FL 34994 · Permanent Food Service · License 5301446
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection4 high priority (2 fixed on the spot, 1 repeat), 1 intermediate, 3 basic-26
- Administrative complaint on Aug 19Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 visitAug 19, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Observed in walk in cooler cooked rice in metal container covered with plastic wrap and condensation build up at 46°F - Cooling over night since approximately 8:00 per operator At current rate of cooling, food did not reach from 135°F to 41°F within 6 hours of cooling See stop sale
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk in cooler cooked rice in metal container covered with plastic wrap and condensation build up at 46°F - Cooling over night since approximately 8:00 per operator At current rate of cooling, food did not reach from 135°F to 41°F within 6 hours of cooling See stop sale
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched face and then engaged in food preparation and handled clean equipment without washing hands.
Reviewed proper hand washing procedures with operator for employees to wash hands properly
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength at 0 ppm
Operator repaired dish machine to 50 ppm at time of inspection
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Observed in walk in cooler cooked rice in metal container covered with plastic wrap and condensation build up at 46°F - Cooling over night since approximately 8:00 per operator At current rate of cooling, food did not reach from 135°F to 41°F within 6 hours of cooling See stop sale
Basic3
Code 08, Food protection and cross-contamination: Raw beef on sheet tray and bucket of pico de gallo stored on floor of walk in cooler
Operator removed
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife knives stored in cracks between pieces of equipment at cook line
Operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food storage container lid cracked with hole on top.
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.
- Stop sale
- An order that the food can’t be sold or served.