RAN'S RESTAURANT

Name: RAN'S RESTAURANT
Address: 545 W LUCY ST, FLORIDA CITY, FL, 33034, US
Rating: 17.2

545 W LUCY ST, FLORIDA CITY, FL 33034

License #2332440

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

17.2 Grade F / 100

Failing Health Score

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Quick take

RAN'S RESTAURANT in FLORIDA CITY currently holds an InspectFL Health Score of 17.2 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 May 13, 2026. Across those visits, inspectors documented 78 total violations — 10 critical, 20 major, 48 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

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 May 13, 2026 had no critical findings, but inspectors still documented 1 major and 2 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on May 12, 2026

The most recent follow-up inspection on May 13, 2026 recorded: Emergency Order Callback Time Extension. The shut-down event is still part of this restaurant's permanent DBPR record.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Emergency Order Callback Time Extension
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 1 standing reach in cooler not working, located at cooking line.

Call Back - Admin. complaint recommended
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink near the triple sink.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at kitchen entrance.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed metal container of flour. At cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under cooking equipments soiled. Observed floor soiled
[51-18-6] No copy of latest inspection report available.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
[16-07-4] Accumulation of debris in three-compartment sink.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave microwave has accumulation of black substance/grease/food debris.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board has cut marks across cook line
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed multiple employees began working with food no hand wash.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.

Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (67F - Cold Holding); salmon salad (57F - Cold Holding) chicken; liquid eggs (62F - Cold Holding). As per chef for less than 3 hours. Chef placed products in ice bath. Coach employee.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw chicken seating in water bath in the triple sink. No running water. Coach employees
[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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-05-4] Cardboard used to line food-contact shelves. Observed on dry food racks.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200+ppm). Employee discarded sanitizer water and added a new one. Sanitizer Bucket (Chlorine 50ppm).
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink near the triple sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Observed degreaser stored on rack with clean utensils.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
[16-07-4] Accumulation of debris in three-compartment sink.
[43-10-4] Customers enter establishment through kitchen. Observed 1 customer enter the food preparation area placed order and left the kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at coolers next to cook line
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook put on gloves and started plating fries to serve to customers. No handwash.
[16-06-4] No cleaning agent provided in wash compartment of sink.
[51-18-6] No copy of latest inspection report available.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed metal container of flour. At cook line.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-11-5] Equipment in poor repair. Observed multiple equipments in disrepair.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board has cut marks across cook line
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed no sanitizing step at the triple sink. Coach employees.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in across stove with ambient temperature of 51F. The following TCS foods stored inside for more than 4 hours: raw fish (60F - Cold Holding); raw chicken (60F - Cold Holding); tuna salad (53F - Cold Holding); canned hash (49F - Cold Holding); ham (49F - Cold Holding).
[14-05-4] Cardboard used to line food-contact shelves. Observed on dry food racks.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils and box of chicken on handsink. Operator removed items at time of inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Observed degreaser stored on rack with clean utensils.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[08B-38-4] Food stored on floor. Observed case of oil on floor next to warewash.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed Manager Juan; no certificate.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[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. Observed no form or kit; inspector provided via email.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at coolers next to cook line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across stove with ambient temperature of 51F. The following TCS foods stored inside for more than 4 hours: raw fish (60F - Cold Holding); raw chicken (60F - Cold Holding); tuna salad (53F - Cold Holding); canned hash (49F - Cold Holding); ham (49F - Cold Holding).

Community reaction

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Community pulse