La Ranchera #4 in Homestead
29351 Sw 152nd Ave, Homestead, FL 33033
La Ranchera #4 in Homestead, FL has 3 FDACS food safety inspections on record with 46 violations.
Last inspected FDACS: November 17, 2023
La Ranchera #4 in Homestead: FDACS Inspection History (3)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 3 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted Emergency Assessment in Response to South Florida Flooding.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 14 violations· Met Requirements
Comments: Guidance for written procedures for the clean-up of vomiting and diarrheal events document provided.
Food establishment complied with the installation of faucet at the ware wash sink located in the retail storage area. Mop sink is
available with running water and proper drainage outside of the food establishment.
Visit conducted to verify compliance of food safety citation observed during previous inspection.
Risk-Based Violations
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not discarded
when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Kitchen- Food employees wearing single-use gloves to handle food items and utensils, entering
and exiting the preparation areas without changing their gloves between tasks. Proper glove usage was
discussed with management.
o
Print Date: 2/3/2023
Page 1 of 5
14
Citation Description: Surface of utensil or equipment contacting food that is not time/temperature control for
safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea
dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils;
or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such
as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes,
coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent
manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Observation: Retail- Black mold like grime encrusted on the interior of the ice machine. COS, equipment was
washed, rinsed and sanitized during inspection.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf
Meat Processing- Old food residue encrusted on wheel of band saw and on the meat slicer blade
and guard. COS, all equipment was washed, rinsed and sanitized.
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food
does not include a description of the animal-derived food or identification of the animal-derived food by
asterisking it to a footnote that states that the items are served raw or undercooked, or contain (or may contain)
raw or undercooked ingredients. 3-603.11(B) PfPf
Food Service- No consumer advisory disclosure posted for eggs cooked to order.
o
2-501.11
Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Food establishment does not have written procedures for employees to follow when responding to
an event involving the discharge of vomitus/diarrhea. Guidance for written procedures for the clean-up of
vomiting and diarrheal events document provided.
o
Print Date: 2/3/2023
Page 2 of 5
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped
single service or single use articles; after touching bare human body parts; after using the toilet room; after caring
for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue,
using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as
necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves
working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP
Kitchen- Food employees did not wash hands between entering and exiting the food preparation
area, prior to donning gloves to handle food and clean equipment and returning to prepare food for customers.
Proper hand washing procedures were discussed with management.
o
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided
with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a
heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity,
pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Kitchen- No paper towels available at the hand sink next to preparation table where microwave is
located.
o
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name
and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR
101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail- Multiple packages of re-packaged commercially processed pork rinds displayed on top of
the meat display cold unit at customer reach were found unlabeled.
o
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored
where it is exposed to splash, dust or other contamination. 3-305.11
Backroom- Container with brining solution was found stored directly on the floor inside walk-in
cooler.
o
3-304.14(B)(1)
Cloths in-use for wiping counters and other equipment surfaces not held between uses in
a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Kitchen, Meat- White wet wiping clothes were found on various preparation tables not held in
sanitizer between uses.
o
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at
least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean
equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted.
4-903.11(A) and (B)
Backroom- Clean bowls found stored not inverted on shelf by the ware wash sink.
o
4-101.19
Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or
that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
4-101.19
Kitchen- Shelves where food is stored inside the walk-in cooler were found excessively rusted.
o
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled and
cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before
cleaning and after sanitizing. 4-301.13
Backroom- No drain boards available at the ware wash sink located by walk-in cooler unit.
o
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or
other soil accumulation. 4-601.11(B)
Kitchen- Burned on grease deposits and carbon build up accumulated on the exterior of trays and
pots found throughout the processing areas.
o
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source of
contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health
hazard or nuisance or unlawful discharge. 6-501.14
Kitchen- Heavy accumulation of grease on the vent hood above the stoves and fryer units.
o
— Re-Inspection Required· 32 violations· Re-Inspection Required
Comments: Copy of Guidance for written procedures for the clean-up of vomiting and diarrheal events and employee health guidelines and
employee reporting agreement provided in English and Spanish.
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Food establishment has 14 calendar days to install a faucet at the ware wash sink that is being used as a mop sink in order to verify
running water. Failure to comply will result in a re-inspection required inspection summary being issued. This ware wash sink
located in the retail storage area can only be used as a mop sink and not for any washing of equipment/utensils, washing
fruits/vegetables, or thawing frozen food.
If the food establishment plans to use raw fish for Ceviche, documentation providing proof of parasite destruction for the specific fish
being used must be available at the food establishment. Additionally, the labeling information for this fish Ceviche must include the
basic labeling requirements (name of product, ingredients with sub-ingredients, net weight, manufacturer information, allergen
labeling), plus indicate the specific fish species being used, disclose that the fish is raw, and comply with the consumer advisory
requirements.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person in charge.
2-103.11(A)-(N) and (P) PfPf
Person in charge does not ensure active managerial control in the establishment as evidenced by
violations noted on the inspection report: hand washing; cooling temperatures, consumer advisory; food from an
unapproved source; equipment sanitization.
o
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before
they are washed. 3-302.11(A)(1) PP
Kitchen- Raw pork sausage stored above cooked tamales inside the walk-in cooler. COS, raw pork
sausage was moved to an appropriate location.
x
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not discarded
when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Kitchen, Meat- Food employee wearing single-use gloves to handle food items and utensils, entering
and exiting the preparation areas without changing their gloves between tasks. Proper glove usage was discussed
with management.
o
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control for safety
food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers
and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment
such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers,
cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders,
and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at
a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Retail- Black mold-like grime encrusted on the interior of the ice machine. COS, equipment was
washed, rinsed and sanitized during inspection.
x
Print Date: 1/17/2023
Page 2 of 7
14
Pf
Citation Description: Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf
Observation: Meat Processing- Old food residue encrusted on wheel of band saw and on the slicer blade and
guard. COS, all equipment was washed, rinsed and sanitized.
x
4-702.11
Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11
PP
Kitchen- White cutting board and utensils were not sanitized after washing and rinsing at the ware
wash sink. COS, all equipment and utensils were sanitized during inspection.
x
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient temperature
not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Kitchen- Lettuce cut this morning and placed to cool in the reach-in cold unit across from the stove
measured 42.9-43*F after more than 4 hours of cooling. COS, lettuce was voluntarily discarded by manager during
inspector.
x
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F,
or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Kitchen- Food items cooked and placed to cool overnight in the reach-in cooler unit measured out of
temperature this morning after more than 6 hours of cooling: tomatillo green sauce 48*F; tomato red sauce 47*F;
pork intestines 43.9*F; shredded pork 43.7*F; cooked beef 42.4*F. Kitchen- Food items cooked and placed to cool
overnight in the reach-in cooler located in front of the stove, measured out of temperature after more than 6 hours of
cooling: tomato red sauce 45.8*F; tomatillo red sauce 45.3*F. COS, all food items were voluntarily discarded by food
employee during inspection.
x
2-201.11(A)
The establishment does not require food employees or conditional employees to report to the
person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past
illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional
employee does not report necessary additional information such as date of onset of symptoms or illness, or
diagnosis without symptoms. 2-201.11(A) PP
No employee health policy available in the food establishment. Copy of employee health guidelines
and employee reporting agreement provided in English and Spanish.
o
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and
the correct date mark cannot be determined. 3-501.18 PP
Kitchen- Pot of chicken soup cooked on 1/9/23 was found stored in the walk-in cooler, exceeding the
7-day limit. COS, soup was voluntarily discarded by manager during inspection.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by
a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date
or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days;
or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf
Meat- Packages of fully cooked sausages and smoked ham opened over 24 hours ago and stored in
the meat cold display unit were found without a date mark. COS, Sticker with date packages were opened was
placed on each.
x
3-603.11(B)
Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food does not include
a description of the animal-derived food or identification of the animal-derived food by asterisking it to a footnote that
states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients.
3-603.11(B) PfPf
Food Service- No consumer advisory disclosure posted for eggs cooked to order and for raw fish
ceviche.
o
2-501.11
Establishment does not have written procedures for employees to follow when responding to
an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do
not address specific actions employees must take to minimize the spread of contamination and the exposure of
employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Food establishment does not have written procedures for employees to follow when responding to an
event involving the discharge of vomitus/diarrhea. Guidance for written procedures for the clean-up of vomiting and
diarrheal events document provided.
o
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils,
linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or
partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens,
and single-service and single-use articles. 7-201.11 PP
Food Service- Large bottle of hand sanitizer was placed on shelf above the cooked food items at the
steam table. COS, toxic item was moved to an appropriate location during inspection.
x
Print Date: 1/17/2023
Page 3 of 7
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils,
and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11
Kitchen- Multiple employee personal water bottles found on preparation tables in the processing areas.
o
Print Date: 1/17/2023
Page 1 of 7
6
P
Citation Description: Food employee not cleaning hands or exposed portions of arms immediately before engaging
in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or
single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling
service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or
drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil
and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after
engaging in other activities that contaminate the hands. 2-301.14 P
Observation: Kitchen, Meat- Food employees did not wash hands between entering and exiting the food preparation
area, prior to donning gloves to handle food and clean equipment and returning to prepare food for customers.
Proper hand washing procedures were discussed with management.
o
3-301.11(B)
Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable
utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand
contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at
the time it is being added to other food items as an ingredient without cooking/heating the final product to the
required temperature to allow bare hand contact. 3-301.11(B) PP
Kitchen- Food employee observed touching cooked tortillas with bare hands when placing in pan on
preparation table. COS, tortillas were voluntarily discarded by manager during the inspection.
x
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or for a toilet
room. 5-203.11 PfPf
Retail- No hand sink available in the register area where food employees are serving Mexican bread to
customers. COS, Mexican bread display case was moved into the retail area as a self-service unit for customers.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee use or is
used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with
manufacturer’s instructions. 5-205.11 PfPf
Backroom- Plastic container found in hand sink located next to ware wash sink. COS, food employee
removed the item during inspection. Kitchen- Food employee was filling a bucket at the hand sink with water to fill up
a pot on the stove. COS, employee was instructed on the use of the hand sink and went to the ware wash sink to fill
the bucket.
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning
liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual,
disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying
device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient
temperatures. 6-301.11 and 6-301.12 PfPf
Kitchen- No paper towels available at the hand sink next to preparation table where microwave is
located. Backroom- No paper towels available at the hand sink next to ware wash sink.
o
Retail- Dulce de leche empanadas found on shelf at customer reach by the register was unable to be
determined to come from an approved source with no valid permit or manufactures information provided by
establishment. COS, food items were voluntarily discarded by management.
x
Good Retail Practice Violations
3-501.15(A)
Cooling of time/temperature control for safety food not accomplished by effective methods
based on the type of food being cooled. 3-501.15(A) Pf
Kichen- Cooked tomato red sauce stored in deep covered container inside the reach-in cold unit did
not achieve 41*F within 6 hours of cooling. COS, food item was voluntarily discarded by management due to another
violation (cooling temperatures).
x
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and
place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9
CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail- Multiple individually packaged containers of store-made food placed in an ice display unit at
customer reach were found missing all labeling requirements (food name, ingredients, net weight, business name
and address [city, state, zip code], allergen information): guacamole; pico de gallo (tomato, onion mix); red sauce
(cooked tomato with spices); green sauce (cooked tomatillo sauce with spices); shrimp cocktail. COS, All food items
were removed from the ice display, placed in the kitchen cold unit away from customers, and will be handed to
customers when requested until proper labeling is available. Retail- Multiple packages of re-packaged commercially
processed pork rinds and bacon bits placed on top of the meat display cold unit at customer reach were found
unlabeled. COS, products were placed behind the counter, where the master container with labeling information was
available, to be handed to customers when requested.
x
3-303.12
Packaged food subject to the entry of water stored in direct contact with ice or water, or
unpackaged food stored in direct contact with undrained ice. 3-303.12
Retail- Multiple packages of store-made sauces (guacamole, red sauce, green sauce, shrimp cocktail)
were found buried underneath ice inside the display unit at customer reach near the steam table. COS, all sauces
were removed from this display unit and from retail sale due to another violation (labeling).
x
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where
it is exposed to splash, dust or other contamination. 3-305.11
Backroom- Container with beef soup was found stored directly on the floor inside walk-in cooler.
o
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm
or hand while preparing food. 2-303.11
Kitchen- Food employee was wearing a ring while engaged in direct contact with tortilla dough.
o
2-402.11
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint,
or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed
food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Kitchen, Food Service- Food employees were not wearing hair restraints while engaged in open food
handling.
o
3-304.14(B)(1)
Cloths in-use for wiping counters and other equipment surfaces not held between uses in a
chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Kitchen, Meat- White wet wiping clothes were found on various preparation tables not held in sanitizer
between uses.
o
3-304.12(C)-(F)
During pauses in food preparation or dispensing, utensil not stored on a clean portion of the
food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when
used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for
safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)
Kitchen- Tong used to serve food items was found hanging on door handle of the oven.
o
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least
6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or
utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)
Backroom- Clean pots and trays found stored not inverted on shelf by the ware wash sink.
o
4-101.19
Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or
that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
4-101.19
Kitchen- Shelves where food is stored inside the walk-in cooler were found excessively rusted.
o
Print Date: 1/17/2023
Page 4 of 7
46
Citation Description: Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned
items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and
after sanitizing. 4-301.13
Observation: Backroom- No drain boards available at the ware wash sink located by walk-in cooler unit.
o
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other
soil accumulation. 4-601.11(B)
Kitchen- Burned on grease deposits and carbon build up accumulated on the exterior of trays and pots
found throughout the processing areas.
o
5-205.15(B)
Plumbing system not maintained in good repair. 5-205.15(B)
Retail- No faucet available at the ware wash sink installed in the retail storage area that is being used
as a mop sink. The food establishment has 14 calendar days to install a faucet at this mop sink to verify running
water. Failure to comply will result in a re-inspection required inspection summary being issued. Backroom- Large
accumulation of ice coming from the leak at the walk-in freezer condensing unit drain pipe.
o
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source of
contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health
hazard or nuisance or unlawful discharge. 6-501.14
Kitchen- Heavy accumulation of grease on the vent hood above the stoves and fryer units.
o
La Ranchera #4 in Homestead: Frequently Asked Questions
- When was La Ranchera #4 in Homestead last inspected?
- La Ranchera #4 in Homestead was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 17, 2023. Inspection type: Focused Inspection.
- How many inspections has La Ranchera #4 in Homestead had?
- La Ranchera #4 in Homestead has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of La Ranchera #4 in Homestead find?
- La Ranchera #4 in Homestead was most recently inspected by FDACS on November 17, 2023 (Focused Inspection).
- Has La Ranchera #4 in Homestead had any stop-sale or stop-use orders?
- No, La Ranchera #4 in Homestead has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at La Ranchera #4 in Homestead?
- The most frequently cited FDACS violations at La Ranchera #4 in Homestead are: 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 4-101.19: Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19; 6-501.14: Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14.
- Does La Ranchera #4 in Homestead have any repeat violations?
- Yes, La Ranchera #4 in Homestead has had the following violations cited on multiple FDACS inspections: 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P; 4-101.19: Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19; 6-501.14: Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14.
Nearby Establishments to La Ranchera #4
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with La Ranchera #4. How we collect and verify this data.