Ran's Restaurant
545 W Lucy St, Florida City, FL 33034 · Permanent Food Service · License 2332440
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed tuna salad (58°F-Cold Holding ) at the preparation reach in cooler. As per the owner it was put there approximately 2 hours ago. The owner closed the lid of the cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed the DBPR license expired on 10-01-2026.
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.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
The owner brought towels.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed Tilapia (32°F - Cold Holding) still in the vacuum. The owner removed the fish from the vacuum bags.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the reach in cooler gaskets soiled.
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Administrative complaint
- Follow-up visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shells eggs stored over precooked fries in standing cooler, located at preparation kitchen.
Repeat violationAdministrative complaint
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Repeat violation
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw shrimp thawing in standing water at 3 compartment sink. Discussed and coached employee in proper methods.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior shelves have accumulation of soil residues, located at preparation kitchen.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.