PAL RANCHO

Name: PAL RANCHO
Address: 5637 CORAL RIDGE DR, CORAL SPRINGS, FL, 33076, US
Rating: 61.7

5637 CORAL RIDGE DR, CORAL SPRINGS, FL 33076

License #1621115

🫔 Latin American ℹ️

61.7 Grade F / 100

Failing Health Score

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Latest inspection

March 16, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PAL RANCHO in CORAL SPRINGS currently holds an InspectFL Health Score of 61.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 49 total violations — 18 critical, 11 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 3, 2023

The latest inspection on March 16, 2026 shows 11 observation rows: 4 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

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.

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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?

PAL RANCHO has a rough inspection history. Would you risk it?

F record

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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: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Located at the bar.
[08B-38-4] Food stored on floor. Observed pot of pork 135F stored in contact with kitchen floor. Employee placed back on stove.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed middle door of reach in freezer in front of cook line has exposed insulation.
[08B-12-5] Stored food not covered. Observed multiple sheet pans not covered in 3 door reach in freezer.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed two wet mops wet nesting on mop bucket.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in everkool 2 door reach in chicken soup (51F - Cooling) per employee prepared yesterday and stored in cooler over night. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over cooked pork in lower flip top cooler on cook line, employee stored correctly.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in lower flip top cooler a flat of shell eggs stored with 3 cracked eggs.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in everkool 2 door reach in chicken soup (51F - Cooling) per employee prepared yesterday and stored in cooler over night.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in everkool 2 door reach in Observed chicken soup (51F - Cooling)in deep covered pot per employee prepared yesterday and stored in cooler over night.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.

Disposition: Warning Issued
[51-11-4] Carbon dioxide tank not adequately secured at bar area.
[14-69-4] Ice buildup in reach-in freezer in front of cook line.
[29-49-6] Standing water in bottom of reach-in-cooler on cook line.
[35A-02-7] Live, small flying insects found. Observed approximately 10 small flying insects coming from floor drain and landing on handwashing sink plumbing in secondary empanada prep kitchen. Kitchen are not in use at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above buckets of ready to eat sauce in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dogs (51F - Cold Holding); cooked rice (51F - Cold Holding); chicken soup (56F - Cold Holding); tomato salsa (51F - Cold Holding); cream sauce (51F - Cold Holding) held at everkool reach in cooler near bakery prep area. Per employee, items were not prepared or portioned today and held in cooler for more than 4 hours overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dogs (51F - Cold Holding); cooked rice (51F - Cold Holding); chicken soup (56F - Cold Holding); tomato salsa (51F - Cold Holding); cream sauce (51F - Cold Holding) held at everkool reach in cooler near bakery prep area. Per employee, items were not prepared or portioned today and held in cooler for more than 4 hours overnight. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef empanada (115F - Hot Holding); cooked pork (115F - Hot Holding); cooked sausage (115F - Hot Holding) held at front counter hot holding unit for less than 2 hours. Employee increased temperature on unit and began reheating to 165F.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door near bakery prep area blocked by boxes and equipment.