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EL RANCHON MEXICAN RESTAURANT

3416 W MCGRAW ST, Seattle, WA 98199 · Restaurant (Seating 51-150)

Inspection summary

EL RANCHON MEXICAN RESTAURANT has been inspected 49 times by Public Health – Seattle & King County since March 9, 2006. The most recent inspection, on February 11, 2026, recorded 1 infraction.

16 of 49 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 24 times across 18 separate inspections, most recently on March 11, 2025. For example: 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 19 times across 16 separate inspections, most recently on February 11, 2026. For example: 2300 - Proper consumer advisory posted for raw or undercooked foods

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 14 times across 11 separate inspections, most recently on March 12, 2024. For example: 4200 - Food-contact surfaces maintained, cleaned, sanitized

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 10 times across 10 separate inspections, most recently on August 18, 2022. For example: 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on September 6, 2006. For example: Proper labeling, signage

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

49 inspections

  1. Routine Inspection/Field Review

    1 infraction

    • 2300 - Proper consumer advisory posted for raw or undercooked foods
      • RED
  2. Routine Inspection/Field Review

    0 infractions

  3. Routine Inspection/Field Review

    2 infractions

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
  4. Routine Inspection/Field Review

    3 infractions

    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
  5. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4200 - Food-contact surfaces maintained, cleaned, sanitized
      • BLUE
    • 3800 - Utensils, equipment, linens properly stored, used, handled
      • BLUE
    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  6. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures; between 42 to 45 degrees Fahrenheit (F) (6 to 7 degrees Celsius (C))
      • RED
  7. Routine Inspection/Field Review

    2 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 1720 - Proper hot holding temperatures; between 130 to 134 degrees Fahrenheit (F) (54 to 56 degrees Celsius (C))
      • RED
  8. Routine Inspection/Field Review

    1 infraction

    • 0500 - Proper barriers used to prevent bare hand contact with ready-to-eat foods
      • RED
  9. Routine Inspection/Field Review

    1 infraction

    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
  10. Routine Inspection/Field Review

    3 infractions

    • 2200 - Accurate thermometer provided and used ...
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  11. Routine Inspection/Field Review

    3 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  12. Consultation/Education - Field

    0 infractions

  13. Routine Inspection/Field Review

    0 infractions

  14. Routine Inspection/Field Review

    1 infraction

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
  15. Consultation/Education - Field

    0 infractions

  16. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  17. Routine Inspection/Field Review

    1 infraction

    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    1 infraction

    • 0400 - Hands washed as required
      • RED
  20. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 1400 - Raw meats below and away from ready to eat food; species separated
      • RED
  21. Routine Inspection/Field Review

    0 infractions

  22. Routine Inspection/Field Review

    1 infraction

    • 1900 - No room temperature storage; proper use of time...
      • RED
  23. Consultation/Education - Field

    0 infractions

  24. Routine Inspection/Field Review

    0 infractions

  25. Return Inspection

    0 infractions

  26. Routine Inspection/Field Review

    3 infractions

    • 0400 - Hands washed as required
      • RED
    • 1400 - Raw meats below and away from RTE food
      • RED
    • 1600 - Proper cooling procedure
      • RED
  27. Consultation/Education - Field

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  28. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  29. Routine Inspection/Field Review

    2 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 2300 - Proper Consumer Advisory posted for raw ...
      • RED
  30. Consultation/Education - Field

    0 infractions

  31. Routine Inspection/Field Review

    0 infractions

  32. Routine Inspection/Field Review

    1 infraction

    • 3000 - Proper thawing methods used
      • BLUE
  33. Consultation/Education - Field

    0 infractions

  34. Routine Inspection/Field Review

    2 infractions

    • 0600 - Adequate handwashing facilities
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  35. Routine Inspection/Field Review

    2 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
  36. Consultation/Education - Field

    0 infractions

  37. Routine Inspection/Field Review

    6 infractions

    • 3000 - Proper thawing methods used
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4900 - Adequate ventilation; lighting; designated area...
      • BLUE
    • 3400 - Wiping cloths properly used, stored
      • BLUE
    • 1600 - Proper cooling procedure
      • RED
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
  38. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during ...
      • BLUE
  39. Consultation/Education - Field

    0 infractions

  40. Routine Inspection/Field Review

    2 infractions

    • Proper methods used to prevent bare hand...
      • RED
    • No room temperature storage; proper use of time...
      • RED
  41. Routine Inspection/Field Review

    6 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Adequate ventilation; lighting; designated area...
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper methods used to prevent bare hand...
      • RED
    • Raw meats below and away from RTE food
      • RED
  42. Routine Inspection/Field Review

    5 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Plumbing properly sized, installed,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Proper thawing methods used
      • BLUE
    • Adequate handwashing facilities
      • RED
  43. Consultation/Education - Field

    0 infractions

  44. Return Inspection

    1 infraction

    • Raw meats below and away from RTE food
      • RED
  45. Return Inspection

    2 infractions

    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Raw meats below and away from RTE food
      • RED
  46. Routine Inspection/Field Review

    7 infractions

    • Physical facilities properly installed,...
      • BLUE
    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Potential food contamination prevented during ...
      • BLUE
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Raw meats below and away from RTE food
      • RED
    • Proper cooling procedure
      • RED
  47. Routine Inspection/Field Review

    6 infractions

    • Non-food contact surfaces maintained and clean
      • BLUE
    • Single use and single service articles properly...
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
    • Proper labeling, signage
      • BLUE
    • Raw meats below and away from RTE food
      • RED
  48. Consultation/Education - Field

    0 infractions

  49. Routine Inspection/Field Review

    4 infractions

    • Proper labeling, signage
      • BLUE
    • Insects, rodents, animals not present; entrance...
      • BLUE
    • Posting of permit; mobile establishment name...
      • BLUE
    • Utensils, equipment, linens properly stored,...
      • BLUE

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