Rinconcito Latino Mixto

2502 NW 10th Ave, Miami, FL 33127 · Permanent Food Service · License 2319395

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Aug 24, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 37 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 complaint inspection
7 high priority (6 no follow-up needed, 1 fixed on the spot), 5 intermediate (1 fixed on the spot, 2 repeats), 26 basic (8 repeats); basic violations cost 12 at most
-49
Safety score51

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

Inspection history

1 inspection · 1 visit

Aug242026

Complaint inspection

38 violations found

First visitAug 24, 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.
38 violations found:
- 7 High priority
- 5 Intermediate
- 26 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon and raw fish pargo at reach in cooler Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per employee day prior.
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed 4 cracked raw shell eggs across cook line reach in cooler.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw fish stored over cooked beef at reach in cooler by cook line.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee changing task from cook line, to prep area, cleaning station with same gloves. Coached employee to discarded gloves and wash hands properly.
  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed employee come from another side of kitchen to front counter to get ice in a container without wash hands at front counter.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed pupusas and dough stored on trays inside Nonfood-grade bags stored inside walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed employee washing cups at hand sink not sanitized at front counter. Employee took all cups to kitchen to wash properly.
  Fixed on the spot
Intermediate5
- 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 desserts at front counter cooler , tiramisu,tres leches, flan and arroz con leche not dated. As per manager prepared a day prior. Observed cooked pork and cooked chicken not dated at walk in cooler. As per employee two days prior. Employee started dating containers.
  Fixed on the spotRepeat violation
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed white cutting board across cook line soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee washing cups at hand sink front counter. Observed a sponge at hand sink front counter.
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Observed cook unable to answer the minimum cooking temperature of chicken.
Basic26
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed flour and sugar container not labeled by walk in cooler entrance. Employee labeled.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Across cook line.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed raw salmon and raw fish pargo at reach in cooler Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. As per employee day prior.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed cooked pork and cooked beef not covered at reach in cooler and walk in cooler. Employee covered.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed ice scoop handle touching ice by ice machine outside.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed employee drinking coffee at front counter by coffee machine.
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed an employee plastic bottle beverage stored inside reach in cooler front counter by dining. Manager removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed by ware washing area under steamer shelves.
  Repeat violation
  Equipment in poor repair.
  Observed reach in cooler gaskets torn across cook line.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed reach in freezer by front counter.
  No container installed for catching grease from hood drip tray.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Obser a wet cloths stored soiled at cook line under grilled.
  Wet wiping cloth not stored in sanitizing solution between uses.
  Observed several wet cloths stored on top of reach in freezer by front counter.
  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.
  Observed ice machine by front counter.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled across cook line. Observed reach in cooler drawers under cook line soiled.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water inside reach in cooler across cook line.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no sign at hand sink by front counter by coffee machine.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed by back exit door.
  Repeat violation
  Screen in door torn/in poor repair.
  Observed back exit screen door torn.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on floor by ware washing area and cook line.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall rusted by three compartment sink.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed all vents soiled throughout the establishment.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Observed floor heavily soiled under shelves by storage room. Observed floor heavily soiled with accumulation of grease under cook line.
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop stored inside mop bucket by storage room.
  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.
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.