El Rancho Grande 2 Inc.

314 72 St, North Bay Village, FL 33141 · Permanent Food Service · License 2328671

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
3 high priority (1 fixed on the spot), 4 intermediate (2 repeats), 5 basic (4 repeats)
-38
Safety score62

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

Inspection history

1 inspection · 1 visit

Oct282026

Routine inspection

12 violations found

First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Cooked rice (48°F - Cold Holding) inside walk in cooler at kitchen area. As per operator from last night.
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed 2 packages of thawed raw tuna inside reach in cooler at cook line. Stop Sale issued. Employee discarded during inspection.
  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 rice (48°F - Cold Holding) inside walk in cooler at kitchen area. As per operator from last night.
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade soiled on top of preparation table in front of back door at kitchen area.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed ice inside hand wash sink next to three compartment sink at kitchen area.
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 6 employee working at the time of the inspection and not manager present.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed not proof of training for Andrew R., Cristian C., Jean P., Nicolas R., and George R. As per employee working for more than 3 month.
Basic5
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed tong stored on oven door handle at kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting board on top of preparation table at cook line in front of walk in cooler.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave interior soiled on top of preparation table at kitchen area.
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed on hand wash sink next to three compartment sink at kitchen area.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.