GAUCHO RANCH GROUP

Name: GAUCHO RANCH GROUP
Address: 8303 NE 2 AVE, MIAMI, FL, 33138, US
Rating: 21.8

8303 NE 2 AVE, MIAMI, FL 33138

License #2336146

🫔 Latin American ℹ️

21.8 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 22, 2026 · 14 findings · 4 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

GAUCHO RANCH GROUP in MIAMI currently holds an InspectFL Health Score of 21.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 50 total violations — 9 critical, 14 major, 27 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

None on file yet

The latest inspection on September 22, 2026 shows 14 observation rows: 4 critical, 5 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

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?

GAUCHO RANCH GROUP 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed cooked octopus stored inside ROP On site with no HACCP stored inside white chest freezer. Employee discarded.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chorizo (47F - Cold Holding) and cooked beef (48F - Cold Holding) at tall reach in cooler and small refrigerator by cook line. As per manager two days prior. Manager discarded.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chorizo not dated. As per chef two day prior. Employee discarded.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed cooked octopus stored inside ROP On site with no HACCP stored inside white chest freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chorizo (47F - Cold Holding) and cooked beef (48F - Cold Holding) at tall reach in cooler and small refrigerator by cook line. As per manager two days prior. Manager discarded.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed raw tomahawk not dated at front counter. Operator had logs completed. Inspector explained to manager everything has to have the date at all individual packets. As per manager prepared a day prior inside ROP. Manager dated.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at prep area front counter.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. By cook line.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on top of prep table by microwave. Employee stored properly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled under three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line. Observed hoods soiled at cook line.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Observed clean pots and SS containers with lids stored inside employees bathroom. Employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice cream scoop stored at hand sink front counter. Employee removed.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager not knowledge of minimum cooking temperature of tuna.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents dusty by storage room.
[21-05-5] Cloth used as a food-contact surface. Observed paper towel used as a food contact with vegetables at reach in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic bottle of water stored on prep table server station.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a wrist watch while preparing food. Employee removed.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor under reach in cooler by cook line.
[36-24-5] Hole in or other damage to wall. Observed 4 small holes in the wall by ware washing area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed cooking oil not labeled at cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put gloves without wash hands. Coached employee to wash hands properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sweet potatoes (123F - Hot Holding) at cook line, as per employee less than one hour. Employee started reheating.
[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. Observed milk container open as per manager a day before not date marked at reach in cooler by grilled. Manager dated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at prep table cooler soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice cream scoop stored inside hand sink. Employee removed.
[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. Observed new employee Wesley no employee agreement. Manager printed and signed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked sweet potatoes not dated marked at reach in cooler by grilled. Manager dated.