El Rinconcito Restaurant & Bar
5600 Butler National Dr, Orlando, FL 32812 · Permanent Food Service · License 5814300
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 5 intermediate, 12 basic (6 repeats); basic violations cost 12 at most-41
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw chicken stored over unwashed potatoes at the walk-in cooler. Switched.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over cooked rice at the walk-in cooler . Operator switched it .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 2 live small flying insects at front area not landing at any food . Next routine visit per supervisor.
Repeat violation
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Employee hand sink next to reach-in freezer .
No soap provided at handwash sink.
Employee hand sink next to 3 compartment sink .
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic12
Code 08, Food protection and cross-contamination: Stored food not covered.
Boiled eggs without shell stored at the reach-in cooler front area not cover looks dark operator discarded it .
Fixed on the spot
Food stored on floor.
Container of meat stored on floor at the walk-in freezer.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensil stored water 74f.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee bottle of water at reach-in cooler kitchen area reading.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach-in cooler kitchen area and the one front area . Walk-in freezer door gasket torn
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at kitchen reading 50 f all the food was just prepared and operator moved the food to different cooler .
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler and walk-in cooler shelves.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hand wash sink and soda nozzle.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Exit door .
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
Repeat violation
Floor soiled/has accumulation of debris.
Throughout kitchen.
Repeat violation
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.