El Rinconcito Mexican Grill
1900 S Pine Ave, Ocala, FL 34471 · Permanent Food Service · License 5203195
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection7 high priority (6 fixed by the Sep 23 follow-up, 1 fixed on the spot, 4 repeats), 5 intermediate (2 repeats), 9 basic (2 repeats)-57
- Administrative complaint on Sep 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score31
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
1. Pan containing raw beef stored in shelf above uncovered pan containing cooked chile relleno inside walk-in freezer. 2. Pan containing portioned bags of raw scallops stored on shelf above portioned bags of fully-cooked imitation krab inside walk-in freezer. An employee moved both cooked items away from raw foods during this inspection.
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee at cookline handled a quesadilla with her bare hands while cutting it and placing it into a foam tray.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped down cutting board at refrigerated make-table with wet wiping cloth, then handled utensils at cookline without washing hands.
Repeat violationAdministrative complaint
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee at cookline handled raw steak with bare hands and washed hands for six seconds, then continued to handle utensils while preparing food at cookline.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: 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 chlorine 0ppm. The chlorine is empty. Inspector instructed manager to discontinue the use of the dish machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dish machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dishwasher machine today.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
1. Backflow prevention device missing at spigot on wall near handwash sink at end of cookline. 2. Backflow prevention device missing at hose connection after splitter added to mop sink.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Five flies flying in dry storage area.
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Four employees working without proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
1. Can opener blade soiled with old food debris on prep table near mop sink. 2. Mold-like substance on and around nozzles of fountain machine.
Repeat violation
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty stated he has been a manager for approximately one year but does not have proof of manager certification.
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/ Inspector observed four employees working with food without a certified food manager present.
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Two employees handling food who stated they both have been employed more than 60 days. Neither employee has proof of food handler training.
Repeat violationAdministrative complaint
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Pan of cooked chile relleno uncovered inside walk-in freezer.
Food stored on floor.
1. Several containers of cooking oil stored directly on floor near cookline and in storage area. 2. Box of frozen fish stored directly on floor inside walk-in freezer.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink cup on shelf beside clean cups in bar area. An employee removed the drink during this inspection.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee at cookline handling food with bracelet on wrist.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Single-use condiment cup without handle stored down inside container of salt at cookline.
Cutting board has cut marks and is no longer cleanable.
Cutting board at cookline has deep cut marks.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwash sign at handwash sink in bar area.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Dusty air vent on ceiling over shelf in dry storage area.
Building components, attachments or fixtures in poor repair.
Hole in ceiling in dry storage rooom.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.