🪰526,489 violations tracked across 67 Florida counties

CLUB RANCHO GASPAR

16480 NW 117 AVE, MIAMI, FL 33018

License #2332398

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
80.3 Grade C / 100

Mixed Health Record

How is this score calculated? →
Quick take

CLUB RANCHO GASPAR in MIAMI currently holds an InspectFL Health Score of 80.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 14, 2026. Across those visits, inspectors documented 22 total violations — 7 critical, 4 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.
Inspections on file
2
Clean inspections
1
Callback visits
0
Latest clean pass
December 18, 2025

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

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
50%
Inspector notes
22
Coverage note
Inspector notes linked where available

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.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [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.
  • [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.
  • [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.
  • [13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint.
  • [21-04-4] In-use wet wiping cloth/towel used under cutting board.
  • [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.
  • [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.
  • [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.
  • [41-10-4] Toxic substance/chemical improperly stored. Hair spray, wipes, moisturizer cream stored next to clean utensils at storage area.
  • [14-11-5] Equipment in poor repair. Observed reach in freezer gasket in disrepair, freezer located at cook line.
  • [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.
  • [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.
  • [22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container stored in the hand washing sink at front counter.
Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to 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.

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