El Rinconcito Salvadoreno

8029 Kimberly Blvd, North Lauderdale, FL 33068 · Permanent Food Service · License 1617758

Official report

out of 100

Grade B

Safety score 89 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · fixed on the spot · 4 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
2 high priority (fixed on the spot), 1 intermediate, 2 basic
-11
Safety score89

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

5 violations found

First visitOct 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
- 2 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  At cook line, raw shell eggs (67°F - Cold Holding), not prepared or portioned today. Operator stated eggs held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed eggs into cooler to quick chill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line, beef stew (120°F - Hot Holding). Operator stated item held out of temperature approximately 1 hour. Advised operator to reheat item to 165°F. Item placed onto stove to reheat.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  At reach in cooler, foods prepared onsite and held over 24 hours not properly date marked. Advised operator of proper date marking.
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line where clean plates are stored, shelves soiled with dust, food debris.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets not inverted. Operator corrected.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.