Pal' Rancho IV
1709 N Congress Ave, Boynton Beach, FL 33426 · Permanent Food Service · License 6019378
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 Nov 5 routine inspection4 high priority (1 fixed on the spot, 2 repeats), 1 intermediate, 2 basic (1 repeat)-31
- Administrative complaint on Nov 5, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitNov 6, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Water turned off
More time given
- First visitNov 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Time/temperature control for safety food cold held at greater than 41°F. 3 door flip top cooler: queso fresco (48 - cold holding); basting sauce with fresh garlic and oil (52 - cold holding); cut lettuce (46°F - cold holding); cooked chicharones (52°F - Cold Holding); cooked sausage (53°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Shell eggs not stored at an ambient air temperature of 45°F or less. Three door flip top cooler: raw shell eggs (57°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
3 door flip top cooler: queso fresco (48 - cold holding); basting sauce with fresh garlic and oil (52 - cold holding); cut lettuce (46°F - cold holding); cooked chicharones (52°F - Cold Holding); cooked sausage (53°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
Three door flip top cooler: raw shell eggs (57°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw fish stored over cake at walk in cooler. Operator stored products properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
78°F at hand wash sink in dish washing area.
Basic2
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Observed ice Scoop stored on dirty plate that is soiled with yellow and black mold like substance on top of ice machine. Operator cleaned and sanitized ice scoop.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Hand wash sink leaks onto floor when hot water nozzle is turned on in dish washing area.
Repeat violationAdministrative complaint
Earlier inspections 1
F52Routine inspection8 violations, 4 high priority Administrative complaint
- First visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
2 door flip top: chicharones (51°F - Cold Holding) Observed filled above rim of pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portion in half and placed in lower portion of cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
pinto beans (128°F - Hot Holding) Observed in crock pot. Per operator, out of temperature for approximately 1 hour. Operator returned to stove and reheated to 180°F.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Raw shell eggs over onion & garlic basting sauce at 2 door flip top cooler, raw pork and beef over mayo at walk in cooler. Operator stored all products properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed Raw beef stored and in direct contact with thank you to go bags at walk in freezer. Operator stored in food safe bags.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Food debris on can opener blade.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed Degreaser and Chlorine sanitizer spray bottle not labeled at dish washing area. Operator labeled properly.
Fixed on the spotRepeat violationAdministrative complaint
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed at flip top cooler on cook line. Operator removed fish from reduced oxygen packaging.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
At hand wash sink while in use at dish washing area.
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.
- 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.