Rinconcito Colombiano
481 N SR 434 Ste 1010, Altamonte Springs, FL 32714 · Permanent Food Service · License 6903110
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 intermediate, 6 basic-15
- Safety score85
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 visitOct 19, 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
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Several cooked items such as beans and rice in reach in cooler held over 24 hours per operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk in reach in cooler.
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/. No plans on file, called district office to check if facility has Hand sink at front counter. District checked historical files no plan on file. Operator requested warned to submit plans because when she purchased facility and hand sink in front was never operational. Fixture and all equipment present at front counter.
Basic6
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Portion cup with handle inside flour by dry storage area bathroom area.
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
1 missing
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo containers underneath prep table. Operator inverted.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe underneath 3 compartment sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee soup in reach in cooler over white rice and meats.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
In bucket by 3 companies sink.
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.