Rancheritos de Boca
8903 Glades Rd Unit A10, Boca Raton, FL 33434 · Permanent Food Service · License 6011428
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection8 high priority (4 fixed by the Sep 15 follow-up, 4 fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot, 1 repeat), 1 basic-34
- Administrative complaint on Sep 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed 1 broken shell egg at sliding glass door cooler.
Food stored in a container that previously held a toxic substance.
See stop sale. House made Hot sauce stored in dish machine chemical bucket.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliding glass cooler: raw salmon (68°F - Cold Holding); cheese (51°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products.
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
raw shell eggs (51°F - Cold Holding) Observed in glass sliding door cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
fryer basket: chicharones - pork (132°F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Advised operator to add to time control. Advised operator to time stamp product for remaining 3.75 hours.; in oven with door open: Fish (114°F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator turned oven back on to reheat to 165+F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish over hot dogs at reach in freezer. Both products not in commercial packaging. Raw beef over plantains at reach in cooler. Raw steak over sour cream, raw sausage over milk at reach in cooler. All products stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Empanadas stored and in direct contact with thank you to go bags at reach in freezer. Operator removed product from to go bags.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed degreaser spray bottle hanging on rack over clean cutting boards. Operator stored degreaser properly.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Hand sink By dish machine.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser spray bottle not labeled by dish machine. Operator labeled degreaser.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 08, Food protection and cross-contamination: Food contaminated by unsanitized equipment or utensil.
See stop sale. Observed employee Cut raw pork with knife then placed knife on cutting board used to cut ready to eat food. Educated operator. Advised employee to sanitize knife and cutting board.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.