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Licensee
Name:
RANCHO MATEO STEAKHOUSE
License Number:
SEA2325748
Rank:
Seating
License Expiration Date:
10/01/2025
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
01/02/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
1
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.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents at storage room, preparation room and warehouse washing area soiled with black substance. **Warning**
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at reach in cooler drawers at cook line at 58F. **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed liquor gun holster soiled at bar. Observed exterior of reach in coolers at bar soiled. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (68F - Cold Holding); raw salmon (67F - Cold Holding); raw chicken (67F - Cold Holding) at reach in cooler drawers at cook line. As per cook, products placed inside unit less than 1 hour. Employees placed bags of ice over products. **Corrective Action Taken** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (119F - Hot Holding) at steam table. As per cook, product placed inside unit less than 1 hour. Cook took product to reheat to 165F. Observed cooked pork belly (109F - Hot Holding); cooked sausage (92F - Cold Holding) at room temperature inside fryer baskets at cook line. As per cook, less than 30 minutes. **Corrective Action Taken** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at preparation area and cook line. Manager replenished paper towels. **Corrected On-Site** **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.
