Pal' Rancho IV
Last inspected: Jan 28, 2026
100
Score
Across the available record, Pal' Rancho IV has nine inspections on file, the first dated 2022. The latest inspection on file is from Jan 28, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The most common issue across all inspections has been “cooked/heated time/temperature control”, showing up three times.
Restaurants in Boynton Beach average 79, so Pal' Rancho IV is doing better than most peers. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
No violations found.
100
Jan 27, 2026
Routine - Food
9 critical violations. 3 major violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over fully cooked chorizo at flip top cooler on cook line. Raw beef over peeled onions at walk in cooler. Raw bacon not in commercial packaging over vegetables at reach in freezer on cook line. Operator stored all products properly. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mushroom cream sauce made 1/19 at walk in cooler.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soda cooler: cilantro sauce (fresh garlic and mayonnaise) (50F - Cold Holding); aji sauce ( cooked tomato) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soda cooler: cilantro sauce (fresh garlic and mayonnaise) (50F - Cold Holding); aji sauce ( cooked tomato) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red beans (90F - Hot Holding) Observed in pot on stove with no heat. Per operator, recently reheated to be placed in crock pot. Per operator, out of temperature for approximately 30 minutes. Operator turned on flame to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Container of medicine improperly stored. Observed Rubbing alcohol, hydrogen peroxide stored over bag in box soda syrups at storage rack in kitchen. Operator stored medications properly. **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. walk in cooler: beef soup (48F - Cooling) at 9:10; cooling since 10:30am on 1/26; beef rib soup (48F - Cooling) at 9:15; cooling since 12:00pm on 1/26; chicken soup (50F - Cooling) at 9:17; cooling since 12:00pm on 1/26. Observed in deep containers with lids on. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale.
03D-02-5
High Priority - 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. walk in cooler: beef soup (48F - Cooling) at 9:10; cooling since 10:30am on 1/26; beef rib soup (48F - Cooling) at 9:15; cooling since 12:00pm on 1/26; chicken soup (50F - Cooling) at 9:17; cooling since 12:00pm on 1/26. Observed in deep containers with lids on. At current rate of cooling product did not reach 41F within 6 hours. Educated operator on proper cooling methods. See stop sale.
01B-36-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Cooked pork belly stored and in direct with cardboard box at walk in cooler. Advised operator to remove pork belly from cardboard box.
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sauté pans in hand wash sink by cook line. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed Chlorine spray bottle not labeled in dish area. Advised operator to label spray bottle.
41-17-4
19
Aug 18, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Cook cracked raw shell eggs and then handled clean utensils without washing hands. Cook went to wash his hands. **Corrected On-Site**
12A-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Guava cheese pastry 73F and Palito de queso 72F, baked 1 hour ago. At front counter display cooler. Operator time marked and filled out form. **Corrected On-Site**
03B-01-6
Intermediate - Cook washed hands, after breaking shell eggs in a sink other than an approved handwash sink, in prep sink with his gloves on. Cook took his gloves off and washed hands in hand sink. **Corrected On-Site**
12A-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line. Operator placed in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in cooler at cook line. Operator identified and segregated. **Corrected On-Site**
08B-49-4
61
Feb 26, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
64
Sep 30, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - 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. Beans 50F-53F, in walk in cooler cooked yesterday in a deep, stacked and closed container.
01B-36-5
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Farm raised Tilapia menu states is undercooked in ceviche. Package label states that the fish must be fully cooked before consuming. Do not sell this fish undercooked in the ceviche. Operator states fish will be boiled in hot water before serving in the ceviche.
01D-08-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 50F-53F, in walk in cooler cooked yesterday in a deep, stacked and closed container. See stop sale
03D-02-5
Intermediate - Spray bottle containing cleaner not labeled in dish area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees at front counter. **Corrected On-Site**
31B-04-4
Basic - Bowl or other container with no handle used to dispense flour next to ice machine. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Water leaking from a faucet at prep sink on cook line.
29-11-4
50
Mar 15, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Approved Thawing Methods Used
FL-31
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
67
Nov 27, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils in water at 122F on stove top
10-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Gloves towels and containers in hand sink at dish wash room **Corrected On-Site**
31A-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat thawing in standing water at triple sink
06-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers
08B-39-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in beans and rice
14-01-5
64
Jan 24, 2023
Routine - Food
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
90
Aug 1, 2022
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm at front counter. Employee set up fresh solution at 75ppm. **Corrected On-Site** **Warning**
41-27-4
High Priority - 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. Beans 57°F cooked yesterday in walk in freezer. Beans are tightly covered and in a deep container. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans 57°F cooked yesterday in walk in freezer. Beans are tightly covered and in a deep container. See stop sale **Warning**
03D-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Container empty. Cook replaced empty container 75ppm. **Corrected On-Site** **Warning**
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce in walk in cooler made on a previous day has no date mark. Cook date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Bowl or other container with no handle used to dispense rice. Cook removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Equipment in poor repair.Torn gaskets on reach in cooler at cook line. **Warning**
14-11-5
45
Frequently Asked Questions
When was Pal' Rancho IV last inspected?
The most recent health inspection at Pal' Rancho IV on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Pal' Rancho IV?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at Pal' Rancho IV.
How does Pal' Rancho IV compare to other restaurants in Boynton Beach?
Pal' Rancho IV most recently scored 100 out of 100, which is higher than the Boynton Beach average of 79.
Has Pal' Rancho IV's inspection record improved over time?
Results have been roughly steady. Inspections at Pal' Rancho IV have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pal' Rancho IV means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Pal' Rancho IV inspected?
Based on the inspection history on file, Pal' Rancho IV is inspected around three times per year on average.
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