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Licensee
Name:
EL RANCHO GRANDE MEXICAN RESTAURANT KENDALL
License Number:
SEA2332401
Rank:
Seating
License Expiration Date:
10/01/2027
Primary Status:
Current
Secondary Status:
Active
Location Address:
12881 N KENDALL DRIVE MIAMI, FL 33186
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/28/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
11
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Bowl or other container with no handle used to dispense food.
Observed no handle bowl container used to dispense black beans. Operator removed no handle bowl during time of inspection.
Observed no handle bowl in pico de gallo at reach in cooler. Operator removed no handle bowl during time of inspection.
**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
Basic - 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. See stop sale.
Observed in walk in cooler across from preparation table 1 loin of mahi mahi defrosted in reduced oxygen package. Operator discarded mahi mahi loin during time of inspection.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed waitresses engaging in food preparation with jewelry on.
Basic - Employee with no hair restraint while engaging in food preparation.
Observed food employee with no hair restraint engaging in food preparation. Employee acquired a hair net during time of inspection. **Corrected On-Site**
Basic - Hood ventilation system inadequate as evidenced by dust accumulation on walls/ceiling.
Observed at hood system across from dessert station in kitchen.
Basic - In-use ice bucket for ice machine located outside not stored in a protected manner between uses.
Observed at ice machine ice bucket not inverted under vent. Operator inverted during time of inspection. **Corrected On-Site**
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed at reach in cooler across from cook line. Employee removed during time of inspection. **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses.
Observed tongs stored on oven door handle. Employee removed tongs during time of inspection. **Corrected On-Site**
Basic - No container installed for catching grease from hood drip tray.
Observed at hood system across from dessert station. Employee provided drip tray during time of inspection.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets in reach in cooler across from walk in cooler.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
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. See stop sale.
Observed in walk in cooler across from preparation table 1 loin of mahi mahi defrosted in reduced oxygen package. Operator discarded mahi mahi loin during time of inspection.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed in reach in cooler across from cook line raw beef (48F - Cold Holding), raw chicken (47F - Cold Holding), chicken fluatas (48F - Cold Holding), cooked beef (49F - Cold Holding) as per operator out less than 4 hours. Operator stored in walk in cooler for rapid cooling. **Corrective Action Taken**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Asked employee of minimum cooking temperature of ground beef. Operator did not know and was coach on proper minimum cooking temperature.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
