LOS RANCHOS CORAL GABLES

Name: LOS RANCHOS CORAL GABLES
Address: 2728-2734 PONCE DE LEON BLVD, CORAL GABLES, FL, 33134, US
Rating: 29.6

2728-2734 PONCE DE LEON BLVD, CORAL GABLES, FL 33134

License #2338032

🥩 BBQ/Steakhouse ℹ️

29.6 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 9 findings · 1 critical

Routine - Food

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Quick take

LOS RANCHOS CORAL GABLES in CORAL GABLES currently holds an InspectFL Health Score of 29.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 81 total violations — 13 critical, 23 major, 45 minor.

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The latest inspection on September 25, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.

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Inspector notes

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LOS RANCHOS CORAL GABLES has a rough inspection history. Would you risk it?

F record

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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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Stove soil.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean utensils at kitchen stored in a soiled container.
[29-08-4] Plumbing system in disrepair. Observed hand sink in disrepair at front counter.
[31A-11-4] Handwash sink used for purposes other than handwashing.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at cook line soiled. Manager sent employee to clean the hand sink.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[08B-38-4] Food stored on floor. Observed at walk in freezer a pot with beans stored on floor, also bags with bread on floor. Manager sent request to employee.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed for hand sinks at cook line.

Disposition: Warning Issued
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris. At cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line microwave exterior soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed handle soiled at reach in cooler at cook line.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed utensils at prep area in the kitchen stored in a soiled rack.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Kitchen.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed a tray with salad exposed to splash from hands sink at kitchen prep area.
[08B-38-4] Food stored on floor. Observed three boxes with plantains on floor by storage area.
[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 at walk-in freezer, red beans for gallo pinto cooling at 46°F. according to the cook, the pot were placed inside the unit early in the morning.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees at cook line no hand washing, just changing gloves.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. According to the management the establishment doesnt offer any type of raw food including fish. Fish is served fully cooked including salmon.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Observed at walk in freezer a pot with nacatamales( tamales) from unapproved source.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed red beans for gallo pinto at 146°F due to improper cooling method.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee at cook line lack of training for cooling food properly.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Forms were given to management when licensing inspection happened. Manager misplaced the forms. New forms given to manager. Document found by new manager while conducting the inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Observed food containers lids soiled.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher machine final rinse temp at 117°F.
[52-01-4] Identity of food or food product misrepresented. Menu advertises Norwegian Salmon. At the time of inspection operator did not provide proof that the Salmon served is from Norway.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Forms were given to management when licensing inspection happened. Manager misplaced the forms. New forms provided to manager while conducting the inspection. Manager found the signed report agreements.
[31B-03-4] No soap provided at handwash sink. Observed most hand sinks at kitchen no dispensing soap. Manager will replace them for mechanical dispensers.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at Cook line .

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine near cook line.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed soiled exterior of dishwashing machine.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed no cover on waste receptacle in womens restroom.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door handles. Operator removed them and placed them in correct location.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at handwashing sink next to dishwashing machine and in bar area.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on food prep table. Informed operator and he placed it in correct location.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink located next to dishwashing area with very slow draining water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken over slice cheese in reach in cooler next to cook line. Operator fixed it, and placed in proper order.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (45F - Cold Holding); guacamole (44F - Cold Holding); sour cream (44F - Cold Holding), above 41°F. Informed operator to change to smaller containers and place more ice on bottom. Operator took action.
[41-10-4] Toxic substance/chemical improperly stored. Observed wd-40 can above prep area. Operator removed can and placed it in correct location.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of debris/soil on slicer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic containers stored in handwashing sink next to 3compartment sink. Operator removed containers.