How many inspections has El Ranchito Mexican Store in Palm Springs had?

El Ranchito Mexican Store in Palm Springs has 1 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of El Ranchito Mexican Store in Palm Springs find?

El Ranchito Mexican Store in Palm Springs was most recently inspected by FDACS on May 29, 2025 (Met Sanitation Inspection Requirements).

Has El Ranchito Mexican Store in Palm Springs had any stop-sale or stop-use orders?

No, El Ranchito Mexican Store in Palm Springs has no stop-sale or stop-use orders on record with Florida FDACS.

What are the most common violations at El Ranchito Mexican Store in Palm Springs?

The most frequently cited FDACS violations at El Ranchito Mexican Store in Palm Springs are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 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.

El Ranchito Mexican Store in Palm Springs

Name: El Ranchito Mexican Store in Palm Springs Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: May 29, 2025

3336 Lake Worth Rd, Palm Springs, FL 33461

Palm Beach County · Grocery Store < 15,000 sq ft · FDACS
Owner: El Ranchito Mexican Store INC
FDACS Estab #: 361967

Overview

El Ranchito Mexican Store, a grocery store in Palm Springs, had one inspection on record dated May 29, 2025, which resulted in 24 violations including priority and priority foundation findings. A priority violation documented dried food particles accumulated on the deli slicer blade and meat guard; the slicer was cleaned and sanitized during the inspection. Cold-holding temperature violations were cited in the meat department, where deli meats ham and turkey ham inside the deli case measured 43–44°F (minimum required 41°F); out-of-temperature foods were placed under proper refrigeration during the inspection. A priority foundation violation found open deli meat ham held in the deli case for over 24 hours without date marking; the person in charge date-marked the meat during the inspection. Additional priority foundation violations cited deficiencies in the person in charge's knowledge of food-borne disease prevention, employee illness reporting requirements, and conditions of restriction and exclusion. Multiple violations were corrected on site.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

24Violations

Last inspected FDACS: May 29, 2025

El Ranchito Mexican Store in Palm Springs: FDACS Inspection History (1)

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.

2025 — 1 inspection

May 29, 2025 — Met Sanitation Inspection Requirements· 24 violations· Met Requirements

Inspector: TARIQUL ISLAM, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Employee Health Guidelines and reporting agreement, Certified food protection manager, Food allergy awareness, Norovirus clean up and disinfection guidance provided.

Risk-Based Violations

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Meat department: Dried food particles were observed accumulated on the deli slicer' s blade and meat guard. COS: Slicer was cleaned and sanitized during the inspection. x

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge was unable to correctly respond to questions relate to food borne disease and symptoms that may cause food borne disease. Also, was unable to relate conditions of restriction and exclusion. Y o

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Person in charge was unable to ensure that food employees were informed in a verifiable manner to report their illness and or symptoms relate to diseases that are transmissible through food.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Meat department: The internal temperature of deli meats ham and turkey & ham inside deli case ranged from 43*-44* fahrenheit. COS: Out of temperature foods were placed under proper refrigeration. 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 department: Open deli meat ham held inside deli case for over 24 hours not date marked. COS: Deli meat date marked by person in charge. x

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 any written procedures to address clean up procedures for accidental vomiting and diarrheal incidents.

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

Meat department: Open employee coffee cups stored on top of prep table. COS: Open employee beverages were discarded by person in charge.

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Meat department: No hand wash sign posted at hand wash sink adjacent to 3 compartment sink.

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

Backroom area: No paper towel provided at restroom hand wash sink. COS: Paper towel provided by person in charge.Meat department: No hand wash soap provided at hand wash sink adjacent to 3 compartment sink. COS: Hand wash soap provided by person in charge.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No certified food protection manager.

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Meat department: No metal stem probe thermometer available on premises during the inspection. COS: A thin probe metal stem probe thermometer obtained during the inspection.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Meat department: Gap under back door leading outside from meat department.

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 area: Several cases of beef and chicken stored on walk in freezer floor.

3-304.14(B) 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)

Meat department: In use wet wiping cloths were stored on top of prep tables between uses.

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

Meat department: No drain board installed at 3 compartment sink.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Meat department: No chemical sanitizer solution strength measuring test kit available on premises during the inspection. COS: Chlorine test kits obtained during the inspection.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Meat department: An accumulation of dried food particles was observed on the underside of the prep tables and walk in cooler's door and handle.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Meat department: Hand wash sink leaking and 3 compartment sink missing drain plug.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

Meat department: Water outlet between hand wash sink and 3 compartment missing back flow prevention device.

51 Door to toilet room opens directly into an area where food is exposed to airborne contamination. 5K-4.004(3)(d)

Meat department: Employee restroom opens directly into the meat processing area. COS: The toilet seat was removed and the drain was capped during the inspection. x

6-501.18 Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean. 6-501.18

Meat department: Heavy dried food particle was observed accumulating in hand wash sink knobs. COS: Hand wash sink was cleaned during the inspection.

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom area: No covered trash can provided in unisex restroom.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside area: Dumpster lid open.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Meat department: The floor of the meat walk in cooler was not clean, blood stains were observed on the floor surface. COS: Meat walk in cooler floor was cleaned during the inspection.

El Ranchito Mexican Store in Palm Springs: Frequently Asked Questions

When was El Ranchito Mexican Store in Palm Springs last inspected?: El Ranchito Mexican Store in Palm Springs was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 29, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has El Ranchito Mexican Store in Palm Springs had?: El Ranchito Mexican Store in Palm Springs has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of El Ranchito Mexican Store in Palm Springs find?: El Ranchito Mexican Store in Palm Springs was most recently inspected by FDACS on May 29, 2025 (Met Sanitation Inspection Requirements).
Has El Ranchito Mexican Store in Palm Springs had any stop-sale or stop-use orders?: No, El Ranchito Mexican Store in Palm Springs has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at El Ranchito Mexican Store in Palm Springs?: The most frequently cited FDACS violations at El Ranchito Mexican Store in Palm Springs are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 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.