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Licensee
Name:
RANCHO MATEO STEAKHOUSE
License Number:
SEA2325748
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
11995 SW 26 ST MIAMI, FL 33175
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/07/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
2
9
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.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In the reach in cooler located behind the steam table observed cut tomatoes (50 F - Cold Holding); cut lettuce (51F - Cold Holding); shrimp (51F - Cold Holding), as per chef for more than 4 hours **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler located in the cook line observed raw bacon (49F - Cold Holding); raw chicken (48F - Cold Holding); cut lettuce (47F - Cold Holding); cheese (49 F - Cold Holding); raw shrimp (48F - Cold Holding). In the refrigerated drawers under the grill observed raw steak (53F - Cold Holding); raw salmon (50F - Cold Holding); raw steak (47F - Cold Holding), as per chef for less than 4 hour. Employee transferred food to another cooler to rapidly cool down. In the reach in cooler located behind the steam table observed cut tomatoes (50 F - Cold Holding); cut lettuce (51F - Cold Holding); shrimp (51F - Cold Holding), as per chef for more than 4 hours. Employee discarding food. **Corrective Action Taken** **Warning**
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed a plastic container cracked on the rim. **Warning**
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.
