Pal' Rancho
Last inspected: Mar 10, 2026
90
Score
Going back to 2022, Pal' Rancho has 10 inspections in the public record. Inspectors last stopped by on Mar 10, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The pattern that stands out is “ready-to-eat”, which has been cited four times.
Among Pembroke Pines restaurants, the typical score is 79; Pal' Rancho is comfortably above that bar. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Observed 4 door cooler door handles soiled with food debris. Employee cleaned during inspection. **Corrected On-Site**
23-24-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
90
Sep 12, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa in walk in cooler prepared yesterday not date marked. Manager date marked. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Several packages of salmon in reduced oxygen packages thawing in walk in cooler. Manager removed packaging. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee's car keys stored on shelf at front counter next to container of plantain chips and other food items. Manager removed keys. 2) Employee's umbrella stored on shelf next to raisins in dry storage area. Manager removed umbrella. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Flip top cooler at end of cook line has a loose hinge and not closing properly. Manager wiped and dried. **Corrected On-Site**
14-11-5
Basic - Single-service articles not stored inverted or protected from contamination. Take out containers stored upright at front counter shelf. Manager inverted. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in low cooler/ flip top cooler # 2.
29-49-6
Basic - Stored food not covered. 1). Bins of salt and chicken base not covered next to cook line. Manager covered. 2). Bin of flour not covered in dry storage room. Manager covered. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Bin of salt next to cook line not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
64
Nov 12, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Washing Fruits and Vegetables
FL-42
67
Jul 3, 2024
Routine - Food
No violations found.
100
Jul 2, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Walk in cooler-hot dogs (48F - Cold Holding); raw pork chops (49F - Cold Holding); raw chicken breast (48F - Cold Holding); chorizo (47F - Cold Holding); milk (47-Cold Holding). Per operator food held less than 4 hours, manager moved tCS foods to walk in freezer for a quick chill. Advised operator not to stored TCS foods inside unit until technician verifies proper cold holding temperatures of 41F or below. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (61F - Cold Holding), observed shell eggs on counter, in cook line, per manager food held less than 4 hours, employee placed on cooling unit. **Corrected On-Site** **Warning**
03A-03-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
01D-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding , bread pudding, tiramisu . Employee placed date labels. **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - 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. **Warning**
53B-01-5
Basic - Single-service articles stored on a soiled surface. To go containers of soup bowls on soiled shelf , under prep table in cook line. **Warning**
25-17-4
Basic - Stored food not covered. Container of sugar, under prep table shelf, employee covered. **Corrected On-Site** **Warning**
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.purse on top of cooker, in bar area, employee removed. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. Dry goods storage area- container of chicken base, container of cooking oil, large bag of dry beans. **Warning**
08B-38-4
39
Dec 14, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Front counter display cooler - caramel pudding -walk in cooler- cooked yuca, beans, made yesterday and the day before yesterday.. employee dated. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind triple sink, and hand wash sink-soiled wall
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in rear kitchen and dishwasher area.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cut melon and and open bottle of water. Manager placed on a separate shelf and identified shelf with only for employees. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Cover of long chest freezer in cook line, back side, rusted and broken
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink, build up of black like substance **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Flip top- inside cover- build up of food debris, Employee cleaned and sanitized **Corrected On-Site**
22-16-4
67
Aug 3, 2023
Routine - Food
No violations found.
100
Aug 2, 2023
Routine - Food
10 critical violations. 4 major violations. 11 minor violations.
View 25 violations
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. sliced tomatoes (51F - Cold Holding), per kitchen cooker, tomatoes stored overnight, no portioned or prepared today. Employee discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter other steam milk (112F - Hot Holding), employee discarded small amount on container **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Front counter display, assorted cheese buns, per employee food held less than two hours, time label added. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding), per kitchen cooker, tomatoes stored overnight, no portioned or prepared today. See stop sale. -cut tomatoes (48F - Cold Holding); butter (46F - Cold Holding); diced ham (47F - Cold Holding); cut lettuce (48F - Cold Holding) per kitchen cooker, food stored less than 4 hours, ice added for a quick chill. After 30 minutes, second temperature (41-42F) **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -WIC-beef ribs soup (48-47F -Cooling) -RIC-4 compartment-chicken soup (47-50F - Cooling); cooked white rice (50F - Cooling). Per kitchen cooker, food cooling overnight. See Stop sale. **Warning**
03D-01-5
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -WIC-beef ribs soup (48-47F -Cooling) -RIC-4 compartment-chicken soup (47-50F - Cooling); cooked white rice (50F - Cooling). Per kitchen cooker, food cooling overnight. Employee discarded. **Warning**
01B-36-5
High Priority - Nonfood-grade bags used in direct contact with food. Employee used two yellow wiping cloths to cover plain arepas in cook line, after ins, employee removed cloths and cover with aluminum paper. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Box of raw shrimps in same baking tray of cooked beef ribs. Employee removed box of shrimps. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -chest freezer- steak over raw shrimps, Employee placed steak under raw shrimps. -WIC- hen chicken over roast beef, employee placed chicken on bottom shelf, under beef **Corrected On-Site** **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cooker touch raw ground beef, then grabbed clean and cut lettuce, after in, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer machine, build up of food debris and soil. **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - Packaged food not labeled as specified by law. Two bottles containing cooking oil and water. **Warning**
02D-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Assorted desserts on cooling display in front counter. -RIC and WIC several containers of food,made yesterday and Monday **Warning**
02C-02-5
Basic - Stored food not covered. Container of white rice not covered, inside WIC. **Warning**
08B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Kitchen cooker wearing a black watch and two bracelets, after instructed, employee removed. **Corrected On-Site** **Warning**
13-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several employee drinks and food stored on 4 compartment RIC. **Warning**
08B-49-4
Basic - Single-service articles stored on a soiled surface. - -Forks and knives stored on dirty utensils compartments in front counter. -to go small containers under counter shelf . **Warning**
25-17-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rice spoon seating on small table next to cooking pot, employee removed **Corrected On-Site** **Warning**
10-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle scoop touching sugar employees removed. **Warning**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind mop sink **Warning**
36-27-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. WIF, all shelves. **Repeat Violation** **Warning**
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink with build up **Warning**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored on 80F, employee placed on stove. **Corrective Action Taken** **Warning**
10-07-4
9
Feb 6, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top- cut tomatoes (40-48F- Cold Holding) , observed food stored above the rim line, per operator, food held less than 4 hours, employee removed food out of temperature and placed on lower cooler for a quick chill. **Corrected On-Site**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open bottles of water, prep table, next to juicer ,operator removed. **Corrected On-Site**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching dry rice, operator removed **Corrected On-Site**
10-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. WIC
14-17-4
74
Jul 15, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot display; tequenos (129F - Hot Holding); empanadas (120F - Hot Holding) . Food held less than 1 hour, heating control was low, employee increase heat. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. WIF- raw beef ribs over arepas. Operator placed ribs under arepas **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. WIC- open bottle of milk, Employee dated **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Front counter, bottle containing yellow substance, employee labeled **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Dry storage area- two gallons of chicken base, corner of floor, Employee moved to shelf's. **Corrected On-Site**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on top of drain board. Employee placed on sanitizer solution **Corrected On-Site**
21-12-4
55
Frequently Asked Questions
When was Pal' Rancho last inspected?
The most recent health inspection at Pal' Rancho on file is from Mar 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pal' Rancho?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Pal' Rancho.
How does Pal' Rancho compare to other restaurants in Pembroke Pines?
Pal' Rancho most recently scored 90 out of 100, which is higher than the Pembroke Pines average of 79.
Has Pal' Rancho's inspection record improved over time?
Results have been roughly steady. Inspections at Pal' Rancho 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 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 inspected?
Based on the inspection history on file, Pal' Rancho is inspected around three times per year on average.
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