Rinconcito BBQ Latino

445 E Okeechobee Rd, Hialeah, FL 33010 · Permanent Food Service · License 2302678

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 complaint inspection
2 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 2 repeats), 7 basic (4 repeats)
-29
Safety score71

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

Inspection history

1 inspection · 2 visits

Sep102026

Complaint inspection

12 violations found · Inspector came back once

Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Sliced tomatoes (52°F - Cold Holding); Cut lettuce (51°F - Cold Holding); Raw beef (56°F - Cold Holding); Raw marinated beef (53°F - Cold Holding); Raw beef inside reach in cooler next to steam table at kitchen area. As per operator for less than 4 hours. Operators placed them inside walk in cooler for rapid cooling.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed live roach crawling on the floor next to steam table at kitchen area. Operator killed it and discarded during inspection.
  Fixed on the spot
Intermediate3
- 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.
  Observed Cooked pork (40°F - Cold Holding) not date marked inside shelf at walk in cooler at kitchen area. As per operator prepared 2 days ago. Operator date marked cooked pork during inspection.
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed degreaser spray bottle not identified stored on top of dishwasher machine at kitchen area.
  Repeat violation
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Observed a 16% gratuity fee for a party of 2 or more on the receipt not disclosed on the menus.
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer provided inside reach in cooler next to steam table at kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler gaskets torn next to steam table at kitchen area.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in freezer shelves rusty at kitchen area.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler with an internal temperature of 76°F next to steam table at kitchen area. Employee removed all tcs food items to walk in cooler at the time of inspection.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth stored over preparation table not in sanitizing solution in front of three compartment sink at kitchen area.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave interior soiled in front of toaster machine at kitchen area.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Observed ceiling tile missing next to hood system at kitchen area.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.