El Rinconcito Superlatino III
2026-2034 NE 8 St, Homestead, FL 33033 · Permanent Food Service · License 2337259
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection4 high priority (3 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic-30
- Complaint after follow-up on Sep 14Counts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Observed no plans were submitted.
- 1st follow-up visitJul 15, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
- First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed inside walk in cooler cooked beef (54°F - Cold Holding); fish stock (52°F - Cold Holding); chicken stock (57°F - Cold Holding); picadillo (52°F - Cold Holding); black beans (51°F - Cold Holding) as per labels on products for more than a day.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed inside walk in cooler cooked beef (54°F - Cold Holding); fish stock (52°F - Cold Holding); chicken stock (57°F - Cold Holding); picadillo (52°F - Cold Holding); black beans (51°F - Cold Holding) as per labels on products for more than a day. Observed across cook line ham (57°F - Cold Holding); veggies (46°F - Cold Holding); shredded cheese (48°F - Cold Holding); pooled eggs (47°F - Cold Holding); fish (49°F - Hot Holding); raw chicken (47°F - Cold Holding). As per operator for less than 4 hrs.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed onions (87°F - Hot Holding); sweet plantains (86°F - Hot Holding) on shelf under grill, as per operator for less than 2 hrs. Operator placed on grill to reheat.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored over cooked chicken inside reach in cooler across cook line. Operator properly rearranged.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed degreaser inside spray bottle without label next to hand sink. Operator labeled bottle.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed triple sink added at bar area. No plans were submitted.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed several products not covered inside reach in cooler next to cook line. Operator started to cover during inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed pair of tongs hanging from oven door handle at cook line.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee preparing mojo without hair restraint. Operator put on hair restraint.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed 2 towels on cutting board across cook line. Operator removed the towels.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed water leaking from faucet next to sandwich station.
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.
- Stop sale
- An order that the food can’t be sold or served.