PAL RANCHO

Name: PAL RANCHO
Address: 5637 CORAL RIDGE DR, CORAL SPRINGS, FL, 33076, US
Rating: 81.9

5637 CORAL RIDGE DR, CORAL SPRINGS, FL 33076

License #1621115

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PAL RANCHO in CORAL SPRINGS currently holds an InspectFL Health Score of 81.9 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 March 16, 2026. Across those visits, inspectors documented 25 total violations — 10 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 16, 2026 shows 11 observation rows: 4 critical, 2 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

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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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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
[08B-12-5] Stored food not covered. Observed multiple sheet pans not covered in 3 door reach in freezer.
[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.
[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.
[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.
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Located at the bar.
[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.
[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.
[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.
[08B-38-4] Food stored on floor. Observed pot of pork 135F stored in contact with kitchen floor. Employee placed back on stove.

Disposition: Warning Issued
[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.
[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.
[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.
[51-11-4] Carbon dioxide tank not adequately secured at bar area.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[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.
[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.
[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.

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