Rincon Cubano
1756 N Honore Ave, Sarasota, FL 34235 · Permanent Food Service · License 6803636
What drove the grade
No soap provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection1 intermediate (fixed on the spot), 2 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap provided at the hand wash sink next to the cook line. Owner placed soap at the hand wash sink.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Ground beef thawing at room temperature on a preparation table in the kitchen. Employee placed the ground beef in the reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Observed employee cutting unwashed peppers and onions. Employee washed the cut and uncut peppers and onions.
Fixed on the spot
Earlier inspections 1
A91Routine inspection5 violations, 2 high priority No follow-up needed
- First visitJul 7, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw beef in the stand up reach in cooler next to the hot line. Employee removed the chicken.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee handled raw pork then clean tongs without changing gloves and washing their hands. Employee removed the tongs to be sanitized, washed their hand and changed gloves.
Fixed on the spot
Basic3
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Slicer stored next to the hand wash sink in the cook line area. Manager removed the slicer.
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.