Rinconcito EL Chele

11735 SW 147 Ave Ste 38, Miami, FL 33196 · Permanent Food Service · License 2333873

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 27, 2026

What drove the grade

Hot time/temperature control for safety food received at less than 135°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (3 fixed on the spot, 1 repeat), 7 basic (3 repeats)
-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

Aug272026

Routine inspection

14 violations found

First visitAug 27, 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:
- 3 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.
  Observed Cooked onions (130°F - Hot Holding) on flat top grill. Operator reheated, 2nd temp. (145°F - Hot Holding).
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw beef over unwashed produced inside walk in cooler. Operator removed and place on the bottom shelf.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed a spray can of raid for ants on 3 CS in front area.
Intermediate4
- 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 cooked beef, cooked pork, cooked chicharrones with no date marked label. Per operator, food items were cooked on Tuesday. Operator placed labels on food item containers.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled knife holders on the wall next to HWS in the kitchen area.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels available at HWS in main kitchen. Operator was able to provide.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed no soap available at HWS in main kitchen. Operator was able to provide.
  Fixed on the spot
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cooked chicharrones, cooked beef and cooked pork uncovered inside walk cooler. Operator placed covers on food item.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed handle of scoop touching dried white and brown rice in bulk containers. Operator removed scoop.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed female employee with no hair net or hat while cooking.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup up on large white ice chest in warewashing area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed soiled fan above prep area in the kitchen. Also observed accumulation of rust exposed for white chest freezer in warewashing area.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled wall behind handwashing sink and prep table in main the kitchen.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed soiled ceilings and inside light fixtures in the kitchen area.
  Repeat violation
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.