El Rinconcito Colombiano 3
2107 10 Ave N, Lake Worth, FL 33461 · Permanent Food Service · License 6021672
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. chorizo (55°F - Cold Holding) not prepped or portioned today stored overfilled in cook prep line flip top cooler.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 4 basic (1 repeat)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitOct 26, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. chorizo (55°F - Cold Holding) not prepped or portioned today stored overfilled in cook prep line flip top cooler.
Per operator items have been stored for approximately 3 hours. Operator moved overfilled portion to reach in cooler to chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. white rice (123°F - Hot Holding) stored at kitchen steam table.
Per operator item has been stored approximately 3 hours. Employee began reheating item to 165°F.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade heavily soiled with rust/food debris at back prep table.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink in warewashing station used to store bucket lid. Operator removed.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of raw fish and crate of milk stored on floor of walk in cooler.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice at red cooler at front bar prep area.
Operator reorganized.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic container with no handle stored directly on ice in ice machine. Operator removed.
Fixed on the spot
Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Earlier inspections 1
B81Routine inspection9 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to store bucket lid in warewashing area.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Observed at time of callback.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed front counter employee pick up straw wrapper off floor and then immediately begin to handle clean coffee cups without first washing hands. Reviewed handwashing requirements with operator.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Front prep area and warewashing prep area hand sinks used to store food storage containers and discard food waste. Operator removed.
Fixed on the spot
No soap provided at handwash sink at kitchen area.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Triple sink at dishwashing area removed. Triple sink must be reinstalled or new plans must be submitted.
Repeat violation
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged raw salmon 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.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Plumbing disconnected from warewashing area hand sink resulting in water draining onto floor.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor space behind and underneath cook line equipment heavily soiled with grease.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.