Rinconcito Paisa Restaurant

12823 SW 42 St, Miami, FL 33175 · Permanent Food Service · License 2320789

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Jul 21, 2026

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.High priority, repeat · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
5 high priority (no follow-up needed, 1 repeat), 2 intermediate, 9 basic (2 repeats)
-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 · 1 visit

Jul212026

Routine inspection

16 violations found

First visitJul 21, 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.
16 violations found:
- 5 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw beef (50°F - Cold Holding); raw pork (57°F - Cold Holding) below prep table at cook line, as per manager from 1 hour prior.
- 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 beans inside RIC next to cook line.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed raw beef stored inside thank you bag at RIF.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Observed by 3 compartment sink.
  Repeat violation
Intermediate2
- 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 beans, cooked beef, and yuca inside RIC no date marked. As per manager from previous day.
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Observed employees training missing date of birth.
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed empanadas 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.
- 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 gaskets soiled.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.