El Rinconcito Mexican Food

2804 N Roosevelt Blvd, Key West, FL 33040 · Permanent Food Service · License 5428490

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Jul 21, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
3 high priority (2 fixed by the Jul 21 follow-up), 6 basic (1 repeat)
-19
Safety score81

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

Inspection history

1 inspection · 2 visits

Jul202026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 3 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
Basic3
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
Official report, on the Florida DBPR website
First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed inside glass door cooler flan (50°F - Cold Holding). As per operator since the day before.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed pastor (pork) (48°F - Cold Holding); raw chorizo (48°F - Cold Holding); fresco cheese (49°F - Cold Holding) sweet plantains (46°F - Cold Holding) inside reach in cooler at storage area. As per operator for less than 4 hrs. Observed inside glass door cooler flan (50°F - Cold Holding). As per operator since the day before. Observed across cook line pico de gallo (49°F - Cold Holding); shrimp ceviche (46°F - Cold Holding) as per operator door is constantly opened at rush hour.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken milanesa over shredded chicken inside reach in cooler across cook line.
Basic6
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed pair of tongs hanging from oven door handle.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee personal cup on prep table next to fryers. Operator removed.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed 2 employees engaging in food preparation without hair restraint.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed on cutting board at preparation station.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed water leaking from plumbing under triple sink.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed at cook line.
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.