EL RANCHITO

Name: EL RANCHITO
Address: 911 W NORTH BLVD, LEESBURG, FL, 34748, US
Rating: 33.8

911 W NORTH BLVD, LEESBURG, FL 34748

License #4508973

🌮 Mexican/Latin ℹ️

33.8 Grade F / 100

Failing Health Score

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Latest inspection

March 26, 2026 · 10 findings · 2 critical

Routine - Food

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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

EL RANCHITO in LEESBURG currently holds an InspectFL Health Score of 33.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 119 total violations — 17 critical, 30 major, 72 minor.

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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

May 27, 2025

The latest inspection on March 26, 2026 shows 10 observation rows: 2 critical, 1 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

92%

Inspector notes

119

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.

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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

Community reaction

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Community pulse

Would you eat here?

EL RANCHITO 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.

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*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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Pots and pans in outside storage shed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Rear exit door in kitchen.
[36-17-5] Floor tiles missing and/or in disrepair.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of pizza oven.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in beer keg cooler at bar and in cooler across from flat grill.
[08B-12-5] Stored food not covered. -Corn in double door freezer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Behind fryers.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Birria sauce dated 03-17.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 117f, Beans 123f. Less than 4 hours. Advised to reheat. Manager turned up heat.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Kitchen entrance.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over rear kitchen entrance.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -Cutting board on cook line prep cooler.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gasket torn on cook line.
[36-17-5] Floor tiles missing and/or in disrepair. -Throughout kitchen.
[08B-38-4] Food stored on floor. -Sauce bucket in kitchen. -Soda syrup box.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Under grill. -Top of oven.
[16-46-4] Old labels stuck to food containers after cleaning. -In side storage room.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Pork butt in standing water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cheese in walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook cleaned grill and then began making food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sour cream 47f, Cut tomato 45f, Cut lettuce 49f, Guacamole 45f. Less than 4 hours. Advised to rapid chill.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -At bar. -In kitchen.
[31B-03-4] No soap provided at handwash sink. -At bar.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -In warewash.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-17-5] Floor tiles missing and/or in disrepair.
[08B-38-4] Food stored on floor. -Soda syrup box. -Cooking oil. -Bag of beans.
[10-12-5] In-use ice scoop stored on soiled surface between uses. -Stored directly on top of ice machine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -Between wall and pipe.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill.
[29-08-4] Plumbing system in disrepair. -Faucets at kitchen entrance loose.
[08B-12-5] Stored food not covered. -Cooked pork. -Chicken. -Bucket of beans.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook handled soiled plates and continued working with food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Blocked by trash can in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -In kitchen.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers.
[41-17-4] Spray bottle containing toxic substance not labeled. -Yellow bottle in warewash.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hot water turned completely off at kitchen entrance.

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. -Rice scoop.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. -Rice.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in chest freezers.
[10-08-5] Ice scoop handle in contact with ice. At wait station.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -Handsink across from dish machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters.
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-12-5] Stored food not covered. -Frozen pork in double door freezer.
[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. 0 ppm.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Observed employee take drink and continue cooking without changing gloves or washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chorizo over cheese in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 58f. Over 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 58f, over 4 hours. Beef 58f, Chicken 47f. Less than 4 hours. Advised to rapid chill. Manager placed on ice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Handsink on cookline.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Food debris in handsink across from dish machine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Cooked chicken, Pork, Beef. In walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled.