Inspection Report

Florida DBPR Inspection Report
Warning

RANCHO NANDO BAKERY AND RESTAURANT

1947 JOHNSON ST · HOLLYWOOD · Broward County · FL 33020

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Inspection Summary

Inspection dateMarch 31, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3574613
Visit number1
Inspection Visit ID10739795
DBPR license1625267

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority2 Intermediate4 Basic0 Critical0 Non-Critical9 Total
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All DBPR Inspector Observations

9 full violation description(s) documented by the inspector during this visit.

High Priority 3

#5High Priority22-41-4

High Priority – 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. Dish machine tested at 0ppm chlorine. Sanitizer empty. Operator switched, primed and retested at 100ppm chlorine **Corrected On-Site** **Warning**

Corrected On-SiteWarning
#6High Priority01B-02-5

High Priority – 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. 2 door low top right side cook line: cooked sausage (61F); raw pooled eggs (60F); raw beef (60F); cooked potatoes (62F); cooked yukka (62F); 2 door low top left side: butter (67F); cheese (57F); queso de manu (50F); raw shrimp (48F); raw bacon (48F); raw pork (51F); raw chicken (48F). Per operator items in units over night. Not prepared or portioned today. **Warning**

WarningStop Sale
#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top right side cook line: cooked sausage (61F); raw pooled eggs (60F); raw beef (60F); cooked potatoes (62F); cooked yukka (62F); 2 door low top left side: butter (67F); cheese (57F); queso de manu (50F); raw shrimp (48F); raw bacon (48F); raw pork (51F); raw chicken (48F). Per operator items in units over night. Not prepared or portioned today. See Stop Sale **Warning**

WarningStop Sale

Intermediate 2

#8Intermediate16-36-4

Intermediate – No color/concentration comparison chart available for chemical test kit used to check sanitizer. **Warning**

Warning
#9Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at front counter, cook line hand wash sink. Operator repositioned paper towels **Corrected On-Site** **Warning**

Corrected On-SiteWarning

Basic 4

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. **Repeat Violation** **Warning**

Repeat ViolationWarning
#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed above cook line **Warning**

Warning
#3Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**

Warning
#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Warning**

Warning

Inspector observations synchronized from DBPR on September 12, 2026 11:39 AM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 16 · Dishwashing facilities, test kits and gauges
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)
Category 23 · Non-food-contact surfaces clean
2 observation(s)
Category 31 · Handwash sinks, supplies and signage
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.