Rincon Sabroso / Dianina Gutierrez
16899 NE 15 Ave, North Miami Beach, FL 33162 · Permanent Food Service · License 2327569
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (fixed by the Jul 31 follow-up), 3 intermediate, 5 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken soup (103°F-Hot Holding); boiled potatoes (73°F - Hot Holding), chicken with sauce (75°F - Hot Holding) stored in the kitchen for less than 4 hours, as per operator. Advised operator to reheat items.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken breast over cooked sweet potatoes in the reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef over raw swai in the reach in cooler.
Intermediate3
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 beef, swai, chicken breast and pork chops stored in the reach in cooler with no date label.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed form to operator.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In the kitchen.
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Kitchen handwashing sink heavily soiled with grease. Observed hood with accumulated grease.
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
Observed floor under stove and handwashing sink soiled with accumulated grease. Observed floor in the storage soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed license displayed 2025.
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.