El Rinconcito Latino

6741 SW 24 St Suite 16, Miami, FL 33155 · Permanent Food Service · License 2324681

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 30 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
3 high priority (fixed by the Oct 30 follow-up), 6 intermediate, 12 basic (1 repeat); basic violations cost 12 at most
-39
Safety score61

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

Inspection history

1 inspection · 2 visits

Oct282026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  More time given
Basic5
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  More time given
Official report, on the Florida DBPR website
First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 3 High priority
- 6 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed fried beef (60°F - Cold Holding); fried beef (59°F - Cold Holding); pork chunks (57°F - Cold Holding) in the walk in cooler, prepared on 10-27-2026.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed fried beef (60°F - Cold Holding); fried beef (59°F - Cold Holding); pork chunks (57°F - Cold Holding) in the walk in cooler, prepared on 10-27-2026.
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee wipe hands on apron after handling pulled eggs, then proceeded to work on rice.
Intermediate6
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed black beans being ambiently cooled under a table.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed hand wash sink by the meat cutting station being used for meat thawing.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed hand wash sink with no paper towel at the front desk.
  No soap provided at handwash sink.
  Observed hand wash sink with no soap at the front desk.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed squeeze bottle containing cleaning solution unlabeled.
- Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
  Observed certified food manager unable to answer how to calibrate a thermometer.
Basic12
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed stored fried beef in the walk in cooler have no cover.
  Food stored on floor.
  Observed beef stored on the floor in the walk in cooler. Observed cut potato's stored on the floor in the walk in freezer.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed utensils in standing water at 90°F located in the kitchen area, next to the flat grill station.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee with jewelry handling food behind the front desk.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a no handle bowl being used to scoop pico de gallo. Operator removed the bowl.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Observed cutting boards in the kitchen grooved and longer cleanable.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet cloth in the kitchen area not stored in the sanitizing solution.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed interior of ice machine, located by the entrance to the kitchen have an accumulation of slime build up.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fan located in the to-go station have an accumulation of dust. Observed reach in cooler gasket near the front line soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed wet nesting on the utensils in the kitchen area located under the dishwasher.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single use bowls stored on the floor in the dry storage area.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water in the kitchen area of the facility.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.