El Rinconcito Latino

10481 SW 40 St, Miami, FL 33165 · Permanent Food Service · License 2325752

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Jul 16, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 10 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Jul162026

Routine inspection

14 violations found

First visitJul 16, 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.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 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 liquid egg mix (60°F - Cold Holding) at the cook line. As per operator, product has been there for about an hour. Operator placed inside walk in cooler for rapid cooling.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked chicken (127°F - Hot Holding) at the cook line. As per operator, product has been there for about half an hour. Operator began to reheat chicken to correct parameters.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand wash sink near cook line blocked off by buckets. Operator removed.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed clear spray bottle containing cleaning solution with no label near bar area. Operator discarded.
  Fixed on the spot
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed plastic container of sugar with no label at coffee prep area. Operator labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a bucket of limes on floor. Operator removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed two white cutting boards in coffee prep area and main kitchen prep table with cut marks and no longer cleanable.
  Equipment in poor repair.
  Observed walk in cooler door gasket torn.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth on top of white cutting board at main prep table. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler located across the main cook line with soiled interior.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed walk in cooler fan covers soiled.
  Buildup of food debris/soil residue on equipment door handles.
  Observed black microwave door handle soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Observed kitchen floor not smooth and durable.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed personal cellphone stored next to rack full of spices and seasonings. Operator removed.
  Fixed on the spot
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.