Rinconcito Cubano Miller

14744 SW 56 St, Miami, FL 33185 · Permanent Food Service · License 2323221

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 14, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 14 routine inspection
3 high priority (no follow-up needed, 2 repeats), 1 intermediate (1 repeat), 9 basic (4 repeats); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Aug142026

Routine inspection

13 violations found

First visitAug 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.
13 violations found:
- 3 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked potatoes (62°F - Cold Holding) inside RIC by steam table double metal pan, as per manager for 30 minutes prior.
  Repeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed ham croquettes (112°F - Hot Holding) at hot box front counter , as per manager for approximately 1 hour prior.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed several cooked foods inside WIC with no date marked, as per manager from previous day.
  Repeat violation
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cooked chicken, cooked potatoes inside WIC not covered. Observed fries not covered inside RIF.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed RIC and WIC gaskets soiled.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  Floor soiled/has accumulation of debris.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.