DEL RANCHO MEXICAN RESTAURANT

Name: DEL RANCHO MEXICAN RESTAURANT
Address: 6295 LAKE WORTH RD STE 5-9, LAKE WORTH, FL, 33463, US
Rating: 84.5

6295 LAKE WORTH RD STE 5-9, LAKE WORTH, FL 33463

License #6021210

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.5 Grade C / 100

Mixed Health Record

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Quick take

DEL RANCHO MEXICAN RESTAURANT in LAKE WORTH currently holds an InspectFL Health Score of 84.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 15, 2025. Across those visits, inspectors documented 33 total violations — 11 critical, 12 major, 10 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 15, 2025 shows 11 observation rows: 5 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

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DBPR

*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: Administrative complaint recommended
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cloth to wipe down cutting board used to cut raw shrimp ands after without washing hands employee handled clean and sanitized plates to prepare customers food, discussed with operator employee washed hands.
[36-24-5] Hole in or other damage to wall. In chemical storage room large hole in wall, discussed with operator to repair.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in glass door cooler next to dry storage cooked beef tripe (53F - Cooling) at 2:00pm since yesterday, per operator product cooked yesterday and placed in cooler at approximately 3:00am today, at this rate product never reached 41F within 6 hours, see stop sale. In walk in cooler plastic wrapped pan of cooked rice (52F - Cooling) at 2:15 since yesterday, per operator product prepared yesterday and held in cooler overnight, at this rate of cooling product never reached 41F within 6 hours see stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen at dish washing area open employee beverage stored above clean and sanitized dishes, discussed with operator who removed drink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In tall boy reach in freezer in front of walk in cooler, non commercially packaged metal pan of raw shrimp stored directly above non commercially packaged metal pan of cooked shrimp, discussed with operator who corrected storage of products.
[41-17-4] Spray bottle containing toxic substance not labeled. In chemical storage cabinet unlabeled spray bottle of bleach, discussed with operator who labeled bottle.
[02D-01-5] Working containers of food removed from original container not identified by common name. At cook line oil and sauce bottles not labeled, discussed with operator to label all bottles.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach in glass door cooler next to dry storage cooked beef tripe (53F - Cooling) at 2:00pm since yesterday, per operator product cooked yesterday and placed in cooler at approximately 3:00am today, at this rate product never reached 41F within 6 hours, see stop sale. In walk in cooler plastic wrapped pan of cooked rice (52F - Cooling) at 2:15 since yesterday, per operator product prepared yesterday and held in cooler overnight, at this rate of cooling product never reached 41F within 6 hours see stop sale.
[33-16-4] Open dumpster lid, discussed with operator to close lids.
[36-03-4] Cove molding at floor/wall juncture broken/missing. At mop sink cove molding broken and missing discussed with operator to repair.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp and after without washing hands handled cut bell peppers, discussed with operator who educated employee, employee washed hands.

Disposition: Administrative complaint recommended
[33-16-4] Open dumpster lid. Discussed with operator to close lids.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. In kitchen on prep table container of pre shucked oysters with no tag in container, per operator tag placed on receipt holder with other tags, discussed with operator who placed tag back with oysters until last oyster served.
[14-31-5] Nonfood-grade bags used in direct contact with food. In kitchen thank you bags used in direct contact with cooked rice in steam table, discussed with operator who removed rice from bag.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler sliced tomatoes (48F - Cooling) at 11:35 since 10:30 to 53F at 12:10, at this current rate of cooling product will not reach 41F within 4 hours, operator moved product to reach in freezer to rapid chill.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in glass door cooler in kitchen contains multiple employee beverages stored above customer food products, discussed with operator who removed drinks.
[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. Provided operator with clean up poster via email.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in glass door cooler raw fish stored above cut lettuce, discussed with operator who corrected storage of products.
[33-19-4] Garbage on the ground and/or pad around dumpster. Multiple bags on trash on ground around dumpster, discussed with operator to pick up.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and after without washing hands employee handled clean and sanitized dishes, discussed with operator, employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled whole pineapples, discussed with operator, employee washed hands.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator 1 new employee with no food handler certificate who started 1 week ago not informed on reporting responsibilities, provided operator email health reporting agreement form.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating fried intestines in kitchen, discussed with operator who educated employee.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Operator has 4 oyster tags with tag last served not marked, discussed with operator to label tags.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer next to back door non commercially packaged raw fish stored above non commercially packaged fried dough, discussed with operator who corrected storage of products.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed big 6 poster to operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (51F - Cold Holding); raw chicken (49F - Cold Holding); cheese (51F - Cold Holding); cooked ground beef (50F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 2 hours, unit not working operator moved product to another working cooler.
[08B-38-4] Food stored on floor. In kitchen bottles of cooking oil stored on floor, discussed with operator who removed product from floor.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has 5 oyster tags available per operator employee accidentally discarded other tags, discussed with operator to keep supply for 90 days.

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