Rinconcito Cuban Kitchen Restaurant INC

9059 SW 73rd Ct, Miami, FL 33156 · Permanent Food Service · License 2337452

Official report

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out of 100

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Not rated yet

Latest visit: Oct 28, 2026 (11 days ago)

Only a licensing inspection is on record. Grades start with the first routine inspection.

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Inspection history

1 inspection · 1 visit

Oct282026

Licensing inspection

30 violations found

First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
30 violations found:
- 4 High priority
- 7 Intermediate
- 19 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed reach in across flat top with ambient temp of 55°F; the following TCS foods stored inside: sliced tomato (56°F - Cold Holding); cut lettuce (65°F - Cold Holding). Operator stated the food was there for 2 hours, inspector had associates place more ice on product.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed next to flat top: onions (92°F - Hot Holding). As per chef, less than 3 hours . Inspector asked chef to place onto flat top to be reheated.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw eggs over tostones and maduros.
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Intermediate7
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled dry food and dish shelves.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed no hot water at handsink at front counter.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed front counter handsink blocked by ice machine.
  Handwash sink used for purposes other than handwashing.
  Observed glad dish stored inside handsink at front counter.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at kitchen hand sink; no paper towels. Operator brought inspector towels.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed at front counter; no soap. Operator brought soap over to inspector.
  Fixed on the spot
- 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 front counter area remodeled. Observed cooler and warmer removed and counter partially deconstructed. Observed small pastry warmer added to front counter. Observed handsink at front counter relocated. Observed in kitchen steam table added next to reach in cooler. Observed no plans submitted.
Basic19
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Food stored on floor.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife between wall and prep table.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed at steam table; bowls used as scoops.
  Cardboard used to line food-contact shelves.
  Observed under flat top.
  Reach-in cooler shelves with rust that has pitted the surface.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in chest freezer.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across flat top with ambient temp of 55°F; the following TCS foods stored inside: sliced tomato (56°F - Cold Holding); cut lettuce (65°F - Cold Holding) .
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled at time of inspection.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior soiled.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed in reach in cooler across flat top.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled exterior at microwave.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed in kitchen across cook line.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed in kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed throughout kitchen.
- 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 phone on rack above sandwich press in kitchen.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop in bucket; not in use.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no poster; inspector provided via email.
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Observed greasy sandwich press in use; not under hood system.
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.