RAN'S RESTAURANT

Name: RAN'S RESTAURANT
Address: 545 W LUCY ST, FLORIDA CITY, FL, 33034, US
Rating: 17.2

545 W LUCY ST, FLORIDA CITY, FL 33034

License #2332440

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

17.2 Grade F / 100

Failing Health Score

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Quick take

RAN'S RESTAURANT in FLORIDA CITY currently holds an InspectFL Health Score of 17.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 13, 2026. Across those visits, inspectors documented 71 total violations — 8 critical, 18 major, 45 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Admin. complaint recommended
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed metal container of flour. At cook line.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink near the triple sink.
[36-17-5] Floor tiles in disrepair. Observed throughout the kitchen.
[51-18-6] No copy of latest inspection report available.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave microwave has accumulation of black substance/grease/food debris.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed no sanitizing step at the triple sink. Coach employees.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board has cut marks across cook line
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at kitchen entrance.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands.
[14-05-4] Cardboard used to line food-contact shelves. Observed on dry food racks.
[14-11-5] Equipment in poor repair. Observed multiple equipments in disrepair.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at coolers next to cook line

Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (67F - Cold Holding); salmon salad (57F - Cold Holding) chicken; liquid eggs (62F - Cold Holding). As per chef for less than 3 hours. Chef placed products in ice bath. Coach employee.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken seating in water bath in the triple sink. No running water. Coach employees
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-05-4] Cardboard used to line food-contact shelves. Observed on dry food racks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink near the triple sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[51-18-6] No copy of latest inspection report available.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at kitchen entrance.
[43-10-4] Customers enter establishment through kitchen. Observed 1 customer enter the food preparation area placed order and left the kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave microwave has accumulation of black substance/grease/food debris.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08B-38-4] Food stored on floor. Observed 2 boxes of raw shell eggs stored on floor at kitchen entrance. Observed case of oil on floor next to warewash.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200+ppm). Employee discarded sanitizer water and added a new one. Sanitizer Bucket (Chlorine 50ppm).
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at coolers next to cook line
[16-06-4] No cleaning agent provided in wash compartment of sink.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw marinated chicken wings, liquid eggs. As per cook for less than 2 days. Coach employees .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed no sanitizing step at the triple sink. Coach employees.
[16-07-4] Accumulation of debris in three-compartment sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[41-10-4] Toxic substance/chemical improperly stored. Observed degreaser stored on rack with clean utensils.
[14-11-5] Equipment in poor repair. Observed multiple equipments in disrepair.
[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/.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.

Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across stove with ambient temperature of 51F. The following TCS foods stored inside for more than 4 hours: raw fish (60F - Cold Holding); raw chicken (60F - Cold Holding); tuna salad (53F - Cold Holding); canned hash (49F - Cold Holding); ham (49F - Cold Holding).
[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. Observed no form or kit; inspector provided via email.
[08B-38-4] Food stored on floor. Observed case of oil on floor next to warewash.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils and box of chicken on handsink. Operator removed items at time of inspection.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across stove with ambient temperature of 51F. The following TCS foods stored inside for more than 4 hours: raw fish (60F - Cold Holding); raw chicken (60F - Cold Holding); tuna salad (53F - Cold Holding); canned hash (49F - Cold Holding); ham (49F - Cold Holding).
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at coolers next to cook line.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training; Edson, Jean Noel, Elinor.
[14-74-7] 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 reach in across stove with ambient temperature of 51F. The following TCS foods stored inside for more than 4 hours: raw fish (60F - Cold Holding); raw chicken (60F - Cold Holding); tuna salad (53F - Cold Holding); canned hash (49F - Cold Holding); ham (49F - Cold Holding).
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[41-10-4] Toxic substance/chemical improperly stored. Observed degreaser stored on rack with clean utensils.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.

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