Mi Ranchito Salvadoreno Restaurante

1947 W Flagler St, Miami, FL 33135 · Permanent Food Service · License 2300098

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 complaint inspection
3 high priority (fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot), 6 basic
-30
Safety score70

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct122026

Complaint inspection

14 violations found

First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed pork belly stored on top of green plantains in reach in cooler near dry storage. Discussed with operator. Operator removed pork and placed it in the bottom.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef over refried beans in reach in cooler near dry storage area. Discussed with operator proper storage. Operator removed raw beef and stored in the bottom.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Observed triple Sink (Chlorine 0ppm). Training employees and set up three compartment sink with new chlorine sanitizer solution, Triple Sink (Chlorine100ppm)
  Fixed on the spot
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 chimichurri sauces not date marked in reach in cooler in kitchen area. According to operator chimichurri sauces were made 7 days ago. Observed refried beans and mashed corn in reach in cooler near dry storage area not date marked, according to operator these were cooked 3 days ago. Operator date marked beans and mashed corn from the date they were cooked. Coached operator on procedures to date mark temperature control foods.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed soiled strainer and ladle on handwashing sink next to three compartment sink in kitchen.
  No paper towels or mechanical hand drying device provided at handwash sink.
  By the three compartment sink. Discussed with operator and provided the hand washing sign by email.
  Fixed on the spot
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
  Observed three compartment sink used in incorrect order and improperly. According to operator dishes/pots were submerged in a mixture of chlorine and detergent on one compartment. Observed operator testing with chlorine strip and did not change colors. Coached operator on how to properly set up three compartment sink.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Observed tip included for service for groups of 4 people or more, unspecified amount/percentage. Observed tax on tab as 8%, they are charging an additional 1% because of county tax and/or tourist tax, according to operator. Tax specifications are not stated on menu
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed pork belly thawing in pot in dry storage area. Operator placed pork inside of reach in cooler near the dry storage area. Observed box of flap meat being thawed on top of crate. Operator placed flap meat inside of reach in cooler near dry storage area.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Observed three compartment sink used in incorrect order and improperly. According to operator dishes/pots were submerged in a mixture of chlorine and detergent on one compartment. Coached operator on how to properly set up three compartment sink.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed towel under cutting board next to three-compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
  Observed reach in freezer near dry storage, bottom surface soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled refrigerator gaskets and doors soiled, most of refrigerators.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed take out trays stored on the floor in the dry storage area.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Sep182026A94Routine inspection2 violations, 1 high priority No follow-up needed

First visitSep 18, 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.
2 violations found:
- 1 High priority
- 1 Intermediate
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Stand- up double door reach in cooler, back storage area: raw beef stored above cheese. Discussed with the operator and provided the hand out for the proper storage of food. Operator moved the raw beef to the lower shelf away from ready to eat food.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on the flip top reach in cooler by the cookline
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.