Rinconcito Salvadoreno Restaurant

15924 SW 137 Ave, Miami, FL 33177 · Permanent Food Service · License 2332496

Official report

out of 100

Grade F

Safety score 25 of 100

Latest visit: Oct 28, 2026 (11 days ago)

What drove the grade

Single-use gloves not changed as needed after changing tasks or when damaged or soiled.High priority, repeat · 22 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
5 high priority (1 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot, 1 repeat), 14 basic (3 repeats); basic violations cost 12 at most
-55
Complaint after follow-up on Oct 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score25

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

Inspection history

1 inspection · 2 visits

Oct272026

Routine inspection

23 violations found · Inspector came back once

Follow-up visitOct 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  During callback inspection pork and cheese (54°F - Cold Holding); beans and cheese (46°F - Cold Holding); shredded pork (73°F - Cold Holding) at reach in cooler near flat top stove. As per operator for 1 hour.
  Administrative complaint
Intermediate1
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 5 High priority
- 4 Intermediate
- 14 Basic
What the inspector cited
High priority5
- 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. See stop sale. Observed 1 pack of snapper in ROP fully thawed in the walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed pork and cheese (75°F - Cold Holding); beans and cheese (89°F - Cold Holding); shredded pork (58°F - Cold Holding) at reach in cooler near flat top stove. As per cook for less than 3 hours.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed white rice (114°F - Hot Holding) stored at room temperature under steam table, as per cook for less that 2 hours. Observed sweet plantain (114°F - Hot Holding) at flat grill. Operator voluntarily discarded sweet plantain.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee cleaned soiled wiping cloth with gloves and then proceeded to touched clean equipments
  Repeat violation
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
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 manager dumped cooked yuca, black rice and beans, cheese and beans, cheese and pork not date marked inside of the walk in cooler. As per operator for less than days.
- Code 16, Dishwashing facilities and test kits: Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee cleaned soiled wiping cloth inside of the handwash sink in the kitchen.
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager showed up in the middle of the inspection.
  Fixed on the spot
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of salt near 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.
  See stop sale. Observed 1 pack of snapper in ROP fully thawed in the walk in cooler.
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Observed container of dough used to make tortillas stored uncovered near handwash sink in the kitchen.
  Food stored on floor.
  Observed manager dumped container of beans stored directly onto floor across fryers.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed inside of pico de gallo at reach in cooler across cook line.
  In-use tongs stored on equipment door handle between uses.
  Observed at cook line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed at steam table inside of white rice.
  Repeat violation
  Ripped/worn tin foil used as shelf cover.
  Observed in the kitchen.
  No container installed for catching grease from hood drip tray.
  Observed the right side in the kitchen. Employee installed grease tray.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed at front counter. Also observed in the kitchen.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
  Observed interior of reach in freezer soiled at storage room near office.
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands.
  Observed container of clean limes stored under paper towel dispenser at front counter.
- Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
- 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 personal bag stored above sauces reach in cooler. Manager removed employee personal item.
  Fixed on the spot
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.