El Rinconcito Colombiano # 2
9900 Southern Blvd, Royal Palm Beach, FL 33411 · Permanent Food Service · License 6021616
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection1 high priority (fixed on the spot), 6 intermediate (2 fixed on the spot, 2 repeats), 10 basic (1 repeat)-32
- Safety score68
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 visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Time extended
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line flip top cooler, raw chicken (51°F - Cold Holding); raw pork (51°F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill. At kitchen, raw sausage (55°F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed item into walk in cooler to quick chill.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law
At front counter display case, packaged food not labeled. Advised operator to label all foods.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At walk in cooler, cut lettuce (51°F - Ambient Cooling)@10:00 since 8:00, 51°F @10:22. Advised operator of cooling parameters. Operator placed ice onto items to fascilitate cooling.
Fixed on the spotRepeat violation
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.
Establishment does not have any written procedure for vomiting or diarrhea event. Provided form to operator.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
At kitchen, designated hand sink water temperature 83°F. Less than required temperature of 85°F.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At kitchen, designated hand sink used for other purposes as evident by bucket inside sink. Operator removed.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Employee training records incomplete. Trainers identification number missing from training certificates.
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
At kitchen, sausage(55°F- Cold Holding) thawing at room temperature. Operator stated item thawing for approximately 2 hours. Advised operator of proper thawing. Operator placed item into walk in cooler to thaw properly.
Code 08, Food protection and cross-contamination: Food stored on floor.
At walk in freezer, pots of cooked beans and cooked soup stored on floor. Advised operator of proper storage. Operator moved items to shelf.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
At front counter, ice scoop handle inside ice. Operator corrected.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At front counter, opened bottle of water stored on cutting boards. Operator removed.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At cook line and prep area, cutting boards with cut marks no longer cleanable.
Equipment in poor repair.
At cook line low boy, gaskets torn.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
At clean storage rack, pots and clean bowls stored not inverted. Operator corrected.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
At clean dish rack, clean bowls stored with water inside-Wet nesting. Operator corrected.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At kitchen, designated hand wash sink, no hand wash sign. Operator placed sign at sink.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
At kitchen, wet mop not stored properly, allowing the mop to dry. Operator corrected.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.