Raspados y Fritanga Rincon Leones 2
4353 NW 7 St, Miami, FL 33126 · Permanent Food Service · License 2326798
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 Sep 9 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-12
- Safety score88
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 visitSep 9, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken breast (111°F - Hot Holding); chicken wings (113°F - Hot Holding), as per operator food was prepared 1 hour before the inspection. During the inspection employee reheated it chicken breast (169°F - Reheating); chicken wings (177°F - Reheating)
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed flans and tres leches stored in reach in cooler, located at front counter.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink, located at front counter.
During the inspection employee placed a paper towels.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed 2 plastic containers with cooking oil stored on the floor in dry storage.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Ice buildup in reach-in freezer.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees, located at cooking line.
During the inspection employee provided soap.
Fixed on the spot
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.