El Rinconsito del Sabor LLC
3418 W Baker St, Plant City, FL 33563 · Permanent Food Service · License 3918348
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 4 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Stove top: chicken soup (119°F - Hot Holding); vegetable soup (120°F - Hot Holding). Had employee turn on burners to rapidly reheat soup. Both soups re temped at over 170f 15 minutes later
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Employee placed paper towels at hand sink
Fixed on the spot
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Operator had meat sitting out on counter
Code 14, Food-contact surfaces designed and maintained: Ice buildup in two door upright reach-in cooler in storage area.
Employee turned off cooler and moved items to walk in cooler.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Observed unsealed concrete throughout
Wall soiled with accumulated black soot like substance
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.