Pollos del Rancho
4061 S Goldenrod Rd, Orlando, FL 32822 · Permanent Food Service · License 5816490
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection2 high priority (1 fixed on the spot), 8 intermediate (2 fixed on the spot, 2 repeats), 7 basic (3 repeats); intermediate violations cost 18 at most-37
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In reach in freezer everything is in disarray. Gave operator food storage guidelines.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee slicing lemons and limes without gloves. Employee rewashed fruit and then washed hands and put on gloves
Fixed on the spot
Intermediate8
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.
Garlic cilantro sauce front counter Operator date marked
Fixed on the spotRepeat violation
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Last 2 hired employees
Repeat violation
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hand in triple sink
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Inside of fryer
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Front counter hand sink covered with cutting boards Cutting boards removed
Fixed on the spot
Handwash sink used for purposes other than handwashing.
In kitchen used to fill pan
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
2 on chemical shelf
Code 53, Manager certification and employee training: 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.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of flour Container of salt on cook line Operator labeled
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Box of unwashed tomatoes of bin of sliced onions in walk in cooler Operator switched
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cook line 85°F Operator removed, washed and sanitized utensils and put new water on stove
Fixed on the spotRepeat violation
Ice scoop handle in contact with ice.
Dt beverage area Ice scoop removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in freezer Empty
Exhaust system operated with filters removed.
No means to capture grease and/or condensation to prevent dripping. Operator installed
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.