ALEGRIA BY EL RANCHERITO

Name: ALEGRIA BY EL RANCHERITO
Address: 8383 NW 12 ST, DORAL, FL, 33126, US
Rating: 9

8383 NW 12 ST, DORAL, FL 33126

License #2321235

🌮 Mexican/Latin ℹ️

9 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

February 17, 2026 · 16 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ALEGRIA BY EL RANCHERITO in DORAL currently holds an InspectFL Health Score of 9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 153 total violations — 29 critical, 36 major, 88 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 14, 2025

The latest inspection on February 17, 2026 shows 16 observation rows: 1 critical, 0 major, and 15 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

93%

Inspector notes

152

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

ALEGRIA BY EL RANCHERITO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Disposition: Met Inspection Standards
[29-17-4] Waste line missing at soda gun holster.
[29-11-4] Water leaking from pipe, located at hand sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-32-5] Ceiling tile shows damage of water, located at cooking line.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[24-05-4] Clean , cups, bowls, plates, pots and pans not stored inverted or in a protected manner. During the inspection employee removed items and placed them correctly.
[08B-38-4] Food stored on floor. Observed plastic container with cooking oil stored on the floor at preparation kitchen.
[14-69-4] Ice buildup in reach-in, located at preparation kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed reach in freezer gaskets soiled.
[22-16-4] Reach-in freezer interior have accumulation of soil residues.
[29-19-4] Standing water in floor drain/floor drain draining very slowly at dishwasher area.
[08B-12-5] Stored food not covered. Observed ice cream container not covered in chest freezer, located at preparation kitchen.
[22-41-4] 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. Observed Dishwasher (Chlorine 0ppm). During the inspection employee set up the three compartment sink Quaternary 300ppm

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in kitchen area.
[06-09-1] 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. Observed under flat top raw salmon thawed in ROP packaging; 8 units.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed in storage area next to back kitchen exit.
[14-11-5] Equipment in poor repair. Observed reach in freezer across cook line with broken door. Observed cooler no longer working next to meat slicer.
[08B-38-4] Food stored on floor. Observed case of oil on floor in produce storage. Operator placed on shelf during inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers in kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand sink in ware wash area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of oven soiled. Observed gaskets in multiple reach in coolers soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean dishes in ware wash area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed multiple reach in coolers.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed upon kitchen entry food thawing in standing water. Operator placed in reach in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at hand sink at ware wash area.
[41-07-4] Container of medicine improperly stored. Observed medicine stored above prep sink at cook line.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw corvina packaged using ROP on site; not frozen during entire process and no approved variance/ HAACP plan; 5 lbs. operator tossed during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw pork above ice cream in reach in freezer at kitchen entrance. Operator fixed during inspection.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw corvina packaged using ROP on site; not frozen during entire process and no approved variance/ HAACP plan; 5 lbs. Observed under flat top raw salmon thawed in ROP packaging; 8 units. Operator threw away fish during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Observed vacuum machine oil stored above hand sink at kitchen entrance.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed food manager unable to calibrate thermometer with inspector; inspector went over process with food manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on cook line where plates are kept for service.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed under prep tables where dishes and dry food are kept. Observed on dry food storage rack.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed corvina ROP onsite with no approved variance report.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior of dish machine soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl in rice container used as scoop on steam table and in dry storage.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles with water damage in kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven soiled. Observed several gaskets in reach in coolers soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels in warewash area on clean dishes.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine in warewash area with 0 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork in reach in freezer above French fries. Operator moved on site.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw pork stored above raw fish and shrimp in reach in freezer. Operator moved items on site.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed shelves where dishes are kept soiled with dust on cook line.
[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/
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry storage and dish racks.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in container of lentils in dry food storage.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed cutting board on floor next to stove.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing bracelet in kitchen while preparing food.
[14-11-5] Equipment in poor repair. Observed cooler with ambient temp of 75F. The following tcs foods stored inside: pork (70F - Cold Holding). As per operator, cooler was unplugged by accident. Pork was in there less than 2 hours prior to inspection; pork placed in freezer for rapid chill.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Manager began having employees clean.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in all coolers in bar area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at hand sink in warewash area.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 20 live flies in dry storage area where boxed vegetables are.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw frozen pork above French fries out of original package. Operator moved fries to separate freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooler with ambient temp of 75F. The following tcs foods stored inside: pork (70F - Cold Holding). As per operator, cooler was unplugged by accident. Pork was in there less than 2 hours prior to inspection; pork placed in freezer for rapid chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at line house chips (70F - Hot Holding). As per chef, theyre made fresh for garnish, and have been there less than 4 hours. Inspector provided TPHC form and explained about hot holding temperatures for cooked foods.
[12A-01-4] Employee applied hand antiseptic in place of washing hands as required. Observed hand sanitizer in warewash hand sink where soap should be. Manager replaced with hand soap.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife on magnet. Chef moved to dish area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry storage racks. Observed on knife magnet.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food.observed bowls stored in rice and flour containers used as scoops.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles with water damage in kitchen.
[28-02-4] Condensation or other drainage not disposed of according to law. Observed drain cord draining into pitcher in beer cooler at bar area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed employee cups stored on prep table in kitchen area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed no hair restaurant for two employees in warewash and kitchen area. Owner provided hairnet to employees.
[08B-38-4] Food stored on floor. Observed oil on floor next to fryer. Observed cases of liquor in floor of liquor closet. Owner placed everything off of the floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior microwave soiled.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at hand sink in warewash area. Observed no sign at hand sink at bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed dish washing machine soiled on the outside.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on containers throughout establishment.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water I reach in cooler at bar.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.observed mops stored upside down.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed broken floor tiles in back of kitchen.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine in ware wash area with 0 ppmsanitizer. Observed dishwasher machine in bar area with 0 ppm sanitizer.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.observed employee use personal cellphone, then begin cooking without handwash. Inspector coached owner on proper handwash techniques.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 12 live flies in bar area, inside blender machine. Observed 20 live flies in produce area in back of kitchen. Observed 3 live flies near reach in cooler at kitchen entrance. Observed 5 live flies in warehouse wash area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork. Observed raw pork stored above raw fish. Operator changed order of storage.
[41-10-4] Toxic substance/chemical improperly stored. Observed chemical stored above plates near kitchen entrance.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with no vacuum breaker.
[12A-01-4] Employee applied hand antiseptic in place of washing hands as required. Observed antiseptic instead of soap at hand sink in warewash area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse off hands in unapproved hand sink in bar area.
[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. Inspector provided form to owner.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no proof of certified food manager at establishment.
[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/ Owner present but not certified as a manager; David Alzate.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at bar area.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site.
[31B-03-4] No soap provided at handwash sink. Observed no soap at handwash sink in warewash area. Observed no soap at hand sink at bar area.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at handwash sink next to kitchen entrance.