Gaucho Ranch Group

8303 NE 2 Ave, Miami, FL 33138 · Permanent Food Service · License 2336146

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot), 5 intermediate (3 fixed on the spot, 1 repeat), 5 basic
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

14 violations found

First visitSep 22, 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.
14 violations found:
- 4 High priority
- 5 Intermediate
- 5 Basic
What 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.
  Observed cooked chorizo (47°F - Cold Holding) and cooked beef (48°F - Cold Holding) at tall reach in cooler and small refrigerator by cook line. As per manager two days prior. Manager discarded.
  Fixed on the spot
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed cooked octopus stored inside ROP On site with no HACCP stored inside white chest freezer. Employee discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked chorizo (47°F - Cold Holding) and cooked beef (48°F - Cold Holding) at tall reach in cooler and small refrigerator by cook line. As per manager two days prior. Manager discarded.
  Fixed on the spot
  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  See stop sale. Observed cooked octopus stored inside ROP On site with no HACCP stored inside white chest freezer.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked chorizo not dated. As per chef two day prior. Employee discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
  Observed raw tomahawk not dated at front counter. Operator had logs completed. Inspector explained to manager everything has to have the date at all individual packets. As per manager prepared a day prior inside ROP. Manager dated.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting boards soiled under three compartment sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed ice cream scoop stored at hand sink front counter. Employee removed.
  Fixed on the spot
- Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Observed manager not knowledge of minimum cooking temperature of tuna.
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed at prep area front counter.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  By cook line.
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Observed sanitizer bucket stored on top of prep table by microwave. Employee stored properly.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled across cook line. Observed hoods soiled at cook line.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in a bathroom, locker room or mechanical room.
  Observed clean pots and SS containers with lids stored inside employees bathroom. Employee removed.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.