El Rancho Grande Mexican Restaurant Kendall

12881 N Kendall Drive, Miami, FL 33186 · Permanent Food Service · License 2332401

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 1, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Sep 1 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
3 high priority (1 fixed by the Sep 1 follow-up, 2 fixed on the spot), 1 intermediate, 11 basic (1 repeat)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug282026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 10, In-use utensils properly stored: In-use ice bucket for ice machine located outside not stored in a protected manner between uses.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
Official report, on the Florida DBPR website
First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 3 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  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. See stop sale. Observed in walk in cooler across from preparation table 1 loin of mahi mahi defrosted in reduced oxygen package. Operator discarded mahi mahi loin during time of inspection.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler across from cook line raw beef (48°F - Cold Holding), raw chicken (47°F - Cold Holding), chicken fluatas (48°F - Cold Holding), cooked beef (49°F - Cold Holding) as per operator out less than 4 hours. Operator stored in walk in cooler for rapid cooling.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed below dish machine Sanitizer Bucket Chlorine 200ppm. Employee changed concentration of Sanitizer Bucket Chlorine 100ppm.
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Asked employee of minimum cooking temperature of ground beef. Operator did not know and was coach on proper minimum cooking temperature.
Basic11
- 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.
  See stop sale. Observed in walk in cooler across from preparation table 1 loin of mahi mahi defrosted in reduced oxygen package. Operator discarded mahi mahi loin during time of inspection.
- Code 10, In-use utensils properly stored: In-use ice bucket for ice machine located outside not stored in a protected manner between uses.
  Observed at ice machine ice bucket not inverted under vent. Operator inverted during time of inspection.
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed at reach in cooler across from cook line. Employee removed during time of inspection.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Observed tongs stored on oven door handle. Employee removed tongs during time of inspection.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed food employee with no hair restraint engaging in food preparation. Employee acquired a hair net during time of inspection.
  Fixed on the spot
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed waitresses engaging in food preparation with jewelry on.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed no handle bowl container used to dispense black beans. Operator removed no handle bowl during time of inspection. Observed no handle bowl in pico de gallo at reach in cooler. Operator removed no handle bowl during time of inspection.
  Fixed on the spotRepeat violation
  No container installed for catching grease from hood drip tray.
  Observed at hood system across from dessert station. Employee provided drip tray during time of inspection.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled gaskets in reach in cooler across from walk in cooler.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed pot not inverted over ware wash area.
- Code 36, Floors, walls, ceilings and ventilation: Hood ventilation system inadequate as evidenced by dust accumulation on walls/ceiling.
  Observed at hood system across from dessert station in kitchen.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.