CLUB RANCHO GASPAR

Name: CLUB RANCHO GASPAR
Address: 16480 NW 117 AVE, MIAMI, FL, 33018, US
Rating: 74.6

16480 NW 117 AVE, MIAMI, FL 33018

License #2332398

🏨 Hotel/Resort ℹ️

74.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

February 14, 2026 · 22 findings · 7 critical

Complaint Full

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

CLUB RANCHO GASPAR in MIAMI currently holds an InspectFL Health Score of 74.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on February 14, 2026. Across those visits, inspectors documented 54 total violations — 13 critical, 18 major, 23 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

December 18, 2025

The latest inspection on February 14, 2026 shows 22 observation rows: 7 critical, 4 major, and 11 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

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?

CLUB RANCHO GASPAR has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed interior of hand washing sink full of dirt and old food debris. Operator clean it on site.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler located at cook line next to the reach in freezer internal temperature at approximately 50F.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint.
[14-11-5] Equipment in poor repair. Observed reach in freezer gasket in disrepair, freezer located at cook line.
[36-24-5] Hole in or other damage to wall. Observed a couple of wholes on the wall underneath the hand washing sink at bar area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven at cook line soiled. Observed microwave interior soiled.
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed small prep/storage table with the original wrapping plastic making it difficult to properly clean it.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler located at cook line next to the reach in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in the three compartment sink at room temperature.
[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 washing dishes to continue to prepare food without washing her hands prior.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook cleaned his face and continue to prepare food without washing his hands or changing his gloves. Coached employee and manager on proper hand washing techniques.
[09-21-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food heated as a sole ingredient not heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook touching tostones with his bare hands. Explained to cook that food RTE cannot be touched with bare hands. Employee removed the tostones to reheat at 145F or above.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the reach in cooler at cook line raw chicken breast stored over cooked chicken wings.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed several employees changing tasks and not properly washing their hands and changing their gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach in cooler at cook line flans (50F - Cold Holding); heavy cream (51F - Cold Holding); mix guacamole (55F - Cold Holding); cut lettuce (52F - Cold Holding), as per manager the refrigerator was keeping the food at 41F less than 3 hours ago. Instructed operator to move al, the food the cooler located at cook line by the stove.
[41-10-4] Toxic substance/chemical improperly stored. Hair spray, wipes, moisturizer cream stored next to clean utensils at storage area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing her hands in the three compartment sink. Showed employee how to correctly wash her hands. Employee properly washed her hands.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a storage rack stored in front of the hand washing sink at kitchen. Operator removed it.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container stored in the hand washing sink at front counter.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water line valve closed at hand washing sink at bar area. Manager reopened the hot water line 88F.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle with old food buildup, cooler located against the wall by the steam table.
[36-24-5] Hole in or other damage to wall. Observed wall in disrepair under the dishwasher machine in the kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed soil residue under the preparation table neatly the stove in the kitchen.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves located near the steam table at cook line.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Observed Reach-in freezer interior soiled, freezer located against the wall at cook line.
[14-20-4] Ripped tin foil used as shelf cover on small storage table under the flat grill at cook line.
[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 Dishwasher machine sanitizing solution 0 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the upright reach in freezer located against the wall in the cook line observed raw beef patty stored over tomato sauce.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler neat the steam table in the kitchen observed cooked chicken (103F - Cold Holding); tomato sauce (102F - Cold Holding), as per employee stored in this unit for over 24 hours. Employee removed all food products and discarded it on site.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler neat the steam table in the kitchen observed cooked chicken (103F - Cold Holding); tomato sauce (102F - Cold Holding), as per employee stored in this unit for over 24 hours. Employee removed all food products and discarded it on site.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer machine food contact surface soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed Single use plates stored at hand sink at front line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink located in the kitchen, and also at bar area.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. During the time of inspection plans on file does not match with the kitchen layout, some equipments were moved and does not match with the plans submitted on file.
[31B-03-4] No soap provided at handwash sink. At hand sink located in the kitchen, and also at bar area.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed surface rusted under a storage table under the grill at cook line.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided Printed consumer advisory poster to operator, operator printed it on site.
[27-02-4] Well water testing report/documentation is not available upon request. Latest well tested report not available.