Rinconcito Express

13921 SW 143 Ct, Miami, FL 33186 · Permanent Food Service · License 2333748

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Oct 30 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
4 high priority (1 fixed by the Oct 30 follow-up, 3 fixed on the spot, 3 repeats), 1 intermediate (1 repeat), 10 basic (5 repeats); basic violations cost 12 at most
-34
Safety score66

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

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
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.
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 4 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in shelf below prep table fresh made mojo marinade (78°F - Cold Holding) containing orange juice, as per operator stored on shelf since the day before. Operator discarded of mojo marinade during time of inspection.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in unit across from prep cook line cut tomato (51°F - Cold Holding); tomato sauce (56°F - Cold Holding); papusa dough (56°F - Cold Holding); sliced ham (56°F - Cold Holding); sliced cheese (52°F - Cold Holding), as per operator less than 2 hours. Operator placed in reach in cooler for rapid cooling. Observed in reach in cooler across from front counter chimichurri (61°F - Cold Holding) that uses fresh garlic and oil, as per operator less than 2 hours. Employee placed chimichurri in walk in cooler during time of inspection. Observed in shelf below prep table fresh made mojo marinade (78°F - Cold Holding) containing orange juice, as per operator stored on shelf since the day before. Operator discarded of mojo marinade during time of inspection.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed at cook line in preparation area tamale (111°F - Hot Holding); chicken soup (113°F - Hot Holding), as per operator less than 4 hours. Was placed over range to reheat during time of inspection.
  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 beef stored over croquettes in walk in cooler. Operator removed raw beef from above croquettes during time of inspection.
  Fixed on the spotRepeat violation
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 in reach in cooler pork leg cooked on site, as per operator the day before without date marking. Observed in reach in cooler cooked pasta, as per operator the day before without date marking.
  Repeat violation
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer in reach in cooler across from preperation cook line. Operator placed thermometer during time of inspection.
  Fixed on the spot
- Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  Observed commercially processed fried plantains being slacked at room temperature and no longer frozen. Employee stored plantains in reach in cooler during time of inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed case of eggs, bag of bread crumbs, cases of citrus stored on floor of walk in cooler and dry storage during time of inspection. Operator removed cases from floor during time of inspection.
  Fixed on the spotRepeat violation
  Raw fruits/vegetables not washed prior to preparation.
  Observed at front counter oranges being used for fresh orange juice stored in cardboard box that it is received in and not washed prior to use. Operator was coached on proper procedure and employees proceeded to wash oranges.
- Code 10, In-use utensils properly stored: In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.
  Observed tongs hanging from employee apron during time of inspection. Employee removed tongs from apron and placed in ware wash area.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed metal can without handle being used to dispense rice. Operator discarded of can during time of inspection.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping clothes throughout cook line not being stored in sanitizing solution between uses. Operator discarded of towel during time of inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
  Observed accumulation of grease at hood system above fryer station.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed floor soiled with food debris throughout kitchen area.
  Repeat violation
- 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 employee phone and keys stored on shelf above preparation area. Employee removed phone and keys from shelf during time of inspection.
  Fixed on the spotRepeat 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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.