EL RANCHO BAKERY AND RESTAURANT

Name: EL RANCHO BAKERY AND RESTAURANT
Address: 6023 KIMBERLY BLVD, NORTH LAUDERDALE, FL, 33068, US
Rating: 53.9

6023 KIMBERLY BLVD, NORTH LAUDERDALE, FL 33068

License #1620078

☕ Café/Breakfast ℹ️

53.9 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 12 findings · 5 critical

Routine - Food

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Quick take

EL RANCHO BAKERY AND RESTAURANT in NORTH LAUDERDALE currently holds an InspectFL Health Score of 53.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 33 total violations — 12 critical, 8 major, 13 minor.

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The latest inspection on September 16, 2026 shows 12 observation rows: 5 critical, 4 major, and 3 minor.

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EL RANCHO BAKERY AND RESTAURANT has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08B-38-4] Food stored on floor. 1).Bucket of baking powder stored on floor in kitchen. Food was removed from floor. 2). To go bags of cooked food prepared for customers to pick up, stored on floor behind front counter. Bags with food were removed from floor.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer in bucket stored at 0 ppm. Corrected to 100 ppm.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in 3 compartment sink stored at over 200 ppm. Corrected to 100 ppm.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training for all employees expired in August 2026.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw pork and raw fish stored in grocery bags in AVANTCO reach in freezer. Food was removed from non food grade bags.
[16-16-4] Equipment and utensils not rinsed between washing and sanitizing. Employee washing dishes in 3 compartment sink without rinse step. Discussed proper dish washing and sanitizing with employees. Sink was set up properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 crates of raw shell eggs stored under prep table in kitchen. Eggs reading 87 F internal temperature. Per operator, food not prepped or portioned today. Food held in walk in cooler and moved to cook line and held for approximately 30 minutes. Food was moved back to walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw chicken stored over onions, fresh peeled garlic and mojo sauce in Victory reach in cooler in back area. Raw chicken was moved to bottom shelf.
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Unlabeled squeeze bottle with bleach stored at front area. Bottle was labeled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table in kitchen, Pork (115F - Hot Holding), per operator, food prepared approximately 1 hour ago and held in steam table. Food was removed from steam table to be reheated on stove.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sinks in both genders bathrooms without hot water. Hit water available at all other handwashing sinks at establishment.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with 5 employees at time of inspection.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator came to work, put on gloves and went to cook line to start making orders without washing hands. Educated operator on proper hand washing procedures . Operator washed hands and put on new pair of gloves.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Victory reach in cooler next to back door shelves rusted
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Low boy flip top at cook line soiled with food debris.
[36-22-4] Floor area(s) covered with standing water. Under triple sink in kitchen.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler two deep buckets of cooked beans cooling over night covered . Educated operator on proper cooling methods.
[35A-03-4] Dead roaches on premises. One dead roach under dry storage rack next to exit door.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler , two buckets of black beans cooling covered over night in deep bucket , cooked beans container #1 (51F - Cooling ),container #2 (52F - Cooling). Per operator items were held in unit over night exceeding 6 hours. See stop sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler , two deep buckets of black beans cooling covered over night cooked beans container #1 (51F - Cooling ), container #2 (52F - Cooling). Per operator items were held in unit over night exceeding 6 hours.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cook line. Operator provided.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on front counter (72F - Cold Holding). Per operator item was held out of temperature for approximately 20minutes . Operator placed items in cooler to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front steam table , steam table - scramble eggs (110F - Hot Holding). Per operator item was out for approximately 10 minutes. Operator reheated to 170F .
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. In frozen foods cooler , raw chicken in container stored over sweet plantains. 2. Victory reach in cooler , raw chicken stored over raw pork. Educated operator on proper separation. Operator placed chicken to the lower shelf.
[08B-38-4] Food stored on floor. In walk in cooler , bucket of potatoes stored on floor . Operator elevated during the inspection
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach on dry storage rack next to cans of corn at end of cook line next to exit door. 5 live roaches seen crawling in the crease of wall behind chest freezer in ware washing area. 1 live roach under shelf where dry beans are stored at the end of cook line next to exit door .
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At cook line , wiping cloth sanitizer reading 0ppm , operator remade to 100ppm during the inspection.