El Rinconcito Latino Cafeteria
9979 SW 142 Ave, Miami, FL 33186 · Permanent Food Service · License 2320049
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection9 high priority (3 no follow-up needed, 6 fixed on the spot, 4 repeats), 3 intermediate (2 repeats), 10 basic (4 repeats); basic violations cost 12 at most-58
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 14, 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.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on ice bath, pooled eggs (75°F - Cold Holding)placed 2 hours ago according to to manager, Operator added ice to pooled eggs container for rapid chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed under steamer, boiled plantains (125°F - Hot Holding); cooked onions (125°F - Hot Holding), placed 40 minutes ago, operator reheated on stove, second temperature 20 minutes after, boiled plantains (166°F - Hot Holding); cooked onions (165°F - Hot Holding).
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken stored over a bucket with raw goat. Operator stored properly.
Fixed on the spot
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. Observed employee handling ham and bread with bare hands. Manager coached employee on proper rte food using utensils and hands with gloves properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Coached employee on proper glove use and hand washing. Employee washed hands and put gloves on.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed food stored on thank you bag reach in freezer. Operator discarded.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed at 3 compartment sink and cook line.
Repeat violation
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Repeat violation
Hose attached to dipperwell faucet eliminating required air gap.
Observed at 3 compartment sink sink.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer and can opener soiled.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed on remote storage no soap on hand sink.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spry bottle containing degreaser no labaled.
Basic10
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed white cutting boards on sandwich prep tables grooved.
Repeat violation
Reach-in cooler shelves with rust that has pitted the surface.
Observed shelves on reach in coolers rusted 3 doors across from stove.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed on reach in freezer at coffee station.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at kitchen soiled interior on big reaching coolers.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on coolers, prep tables, soiled,
Buildup of food debris/soil residue on equipment door handles.
Observed coolers at kitchen handles soiled. Operator cleaned at time of inspection.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed pots and pans not inverted. Operator inverted pots and pans.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed cold water handle in disrepair.
Standing water in bottom of reach-in-cooler.
Observed on sandwich prep table at kitchen.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at kitchen and remote storage hand sinks
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.