El Rinconcito Colombiano
Last inspected: Mar 5, 2026
90
Score
El Rinconcito Colombiano has been inspected 13 times since 2022. Inspectors last stopped by on Mar 5, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Compared to the broader West Palm Beach restaurant scene, where the average is 79, this is a stronger showing. There isn't much in the file that would give a customer pause.
13
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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/. Observed a new dessert area with coolers, hand washing sink where dining room area was. Observed walk in cooler and walk in freezer by bar area Observed hand washing sink added to bar area. **Warning** - From follow-up inspection 2026-03-05: Same **Time Extended**
51-16-7
90
Mar 4, 2026
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
27
Aug 21, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
52
Jun 13, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (49F at 12:15pm- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item covered tightly with lid. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-06-13: At walk in cooler: red salsa (44F at 12:50pm- Cooling) covered tightly with lid; cooked pork (50F at 12:50pm- Cooling) stored in large quantity. As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. See stop sale. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects found. 1 fly flying around in dining area; landing on dining table and chair. 2 fly flying around in kitchen landing on meat grinder Andy raw meat. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-06-13: Observed 2 flies flying around in kitchen. 1 fly flying around at cooler area near dry storage. **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line: Raw chicken stored in top portion of make table stored over gravy in bottom portion of make table - no complete physical barrier between top and bottom. Raw steak stored in top portion of make table stored over diced tomatoes in bottom portion of make table - no complete physical barrier between top and bottom. Advised operator to store properly. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-06-13: At cook line: Raw chicken and raw steak stored in top portion of make table stored over several ready to eat foods in bottom portion of make table - no complete physical barrier between top and bottom. Advised operator to store properly. **Admin Complaint**
08A-13-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (49F at 12:15pm- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item covered tightly with lid. See stop sale. - From follow-up inspection 2025-06-13: At walk in cooler: red salsa (44F at 12:50pm- Cooling) covered tightly with lid; cooked pork (50F at 12:50pm- Cooling) stored in large quantity. As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. See stop sale.
01B-02-5
55
Jun 12, 2025
Routine - Food
8 critical violations. 2 major violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (49F at 12:15pm- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item covered tightly with lid. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of tuna -4lbs
01B-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled clean fryer basket and cooked plantains stored in fryer basket; no hand wash. Stop sale cooked plantains. Advised operator to clean and sanitize handle of fryer basket.
12A-27-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled apron then handled clean ladle and served soup; no hand wash. Chef washed hands. **Corrected On-Site**
12A-28-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled clean fryer basket and cooked plantains stored in fryer basket; no hand wash. Stop sale cooked plantains.
01B-12-4
High Priority - Live, small flying insects found. 1 fly flying around in dining area; landing on dining table and chair. 2 fly flying around in kitchen landing on meat grinder Andy raw meat. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line: Raw chicken stored in top portion of make table stored over gravy in bottom portion of make table - no complete physical barrier between top and bottom. Raw steak stored in top portion of make table stored over diced tomatoes in bottom portion of make table - no complete physical barrier between top and bottom. Advised operator to store properly. **Repeat Violation** **Admin Complaint**
08A-13-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (49F at 12:15pm- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item covered tightly with lid. See stop sale.
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced tomatoes (52F at 12:00pm; 48F at 12:30pm- Ambient Cooling) As per operator, cooling since 9am. At current rate of cooling, item will not cool to 4F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.
03D-15-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At cooler near ice machine: tamales made 3 days prior then frozen; not date marked. Advised operator to date.
02C-04-5
25
Dec 11, 2024
Routine - Food
No violations found.
100
Dec 10, 2024
Routine - Food
13 critical violations. 1 major violation. 1 minor violation.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked beans (54F - Cooling); beef soup (52F - Cooling) Per operator was prepared overnight Items did not reach 41F within six hours. See stop sale **Warning**
03D-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At Cookline; Employee handled cellphone then handled clean utensils without washing hands. At Cookline; Employee handled glue and proceeded to handle clean utensils within washing hands. Advised employee **Warning**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At Dry Storage area; Approximately 15 live small flying insects seen landing on shelves and in boxes containing ground provision (plaintains) **Warning**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. **Warning**
50-17-3
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Reach-in Cooler; Raw chicken stored over prepped plantains and potato fries Advised operator who removed **Warning**
08A-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw pork stored over cooked pork In Prep Area; Raw beef stored over beans Advised operator who removed **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Walk-in Cooler; Raw chicken stored over raw beef Advised operator who removed **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw chicken stored above raw shrimp Advised operator who fixed **Corrected On-Site** **Warning**
08A-17-6
High Priority - Sewage/wastewater backing up through floor drains. In Kitchen; Standing water on kitchen floor, overflowing of floor drainage. Operator fixed during inspection **Corrected On-Site** **Warning**
28-26-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked beans (54F - Cooling); beef soup (52F - Cooling) Per operator was prepared overnight Items did not reach 41F within six hours. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Kitchen; raw beef (57F - Cold Holding); sausages (51F - Cold Holding); raw beef (48F - Cold Holding); raw pork (47F - Cold Holding) Per operator not prepared or portioned today Per operator items held for approximately two hours Operator moved to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At Front Counter; No time mark on empanadas, bread with cheese and chorizo. Per operator stored for approximately two hours. Operator time marked items **Corrected On-Site** **Warning**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. At Dry Storage Area; Chemical spray stored above box containing avocados At Cookline; Glue stored above Chocolate with milk Back Area; Chemical stored next to drinks. Wine Storage; Chemical stored next to wines Advised operator who removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At Walk-in Cooler and Walk-in Freezer; Multiple items prepared for more than 24 hours not date marked.eg. Cooked cow tongue and cooked potatoes Advised operator **Warning**
02C-02-5
Basic - Dead roaches on premises. At Storage Area; Approximately one dead roach seen on floor. **Warning**
35A-03-4
12
Aug 13, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
9 critical violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooker;raw beef (52F - Cold Holding); Raw chicken (53F - Cold Holding); Raw pork (52F - Cold Holding); Sausages (52F - Cold Holding); Chorizo (51F - Cold Holding); White Cheese (51F - Cold Holding);Heavy Whip Cream (51F - Cold Holding); cooked beans (54F - Cold Holding); beef soup (55F - Cold Holding); Ham (49F - Cold Holding); Hot fresh house made tomato sauce (51F- Cold Holding) Per Operator not prepared or portioned today Per Operator foods held overnight in Walk-in Cooler At Reach-in Cooler below flip top cooler;liquid eggs (47F - Cold Holding);Chorizo (50F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in cooler. Flip Top Cooler across from fryer; chorizo (55F - Cold Holding); cut lettuce (56F - Cold Holding); Per Operator not prepared or portioned today Per Operator held overnight at Flip-top Cooler See Stop Sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Insect spray stored on shelf above food preparation area Discussed with operator, operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Container of medicine improperly stored. Medicine stored above raw meat preparation area Discussed with operator Operator removed. **Corrected On-Site** **Warning**
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee set up triple sink then proceeded to handle food without washing hands. Discussed with operator Operator discussed with employee who then washed hands **Corrected On-Site** **Warning**
12A-16-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef then handled cooked potatoes without washing hands. Discusssed with operator. Operator discussed with employee who then washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in Freezer; Raw shrimp over portioned cooked beef. Discussed with operator who then moved shrimp to lower shelf **Corrected On-Site** **Warning**
08A-02-6
High Priority - Roach activity present as evidenced by live roaches found. At Dry Storage Area; Approximately one live roach on shelf **Warning**
35A-05-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Walk-in Cooler; Raw Shell eggs (52F - Cold-Holding) Per Operator not prepared or portioned today Per operator food held overnight in Walk-in Cooler. At Flip Top Cooler across from fryer; Flip Top Cooler across from fryer; Raw shell eggs (56F - Cold -Holding); Per Operator not prepared or portioned today Food held overnight in flip top cooler See Stop Sale **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooker;raw beef (52F - Cold Holding); Raw chicken (53F - Cold Holding); Raw pork (52F - Cold Holding); Sausages (52F - Cold Holding); Chorizo (51F - Cold Holding); White Cheese (51F - Cold Holding);Heavy Whip Cream (51F - Cold Holding); cooked beans (54F - Cold Holding); beef soup (55F - Cold Holding); Ham (49F - Cold Holding); Hot fresh house made tomato sauce (51F -Cold Holding) Per Operator not prepared or portioned today Per Operator foods held overnight in Walk-in Cooler At Reach-in Cooler below flip top cooler;liquid eggs (47F - Cold Holding);Chorizo (50F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in cooler. Flip Top Cooler across from fryer; chorizo (55F - Cold Holding); cut lettuce (56F - Cold Holding); Per Operator not prepared or portioned today Per Operator held overnight at Flip-top Cooler **Warning**
01B-02-5
26
Mar 20, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Nov 2, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in hand sink by dishwasher. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as public health control plan incomplete. Missing what food, starting temperature , how it will be tracked ( marked ), signature and date. Explained. All other filled and marked. Manager completed the form. Using time for display case hot hold food.
03F-10-5
Basic - Covered waste receptacle not provided in women's bathroom. Women's Employee restroom . Explained
32-12-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Small foam cup of coffee without lid . Manager discarded the cup. **Corrected On-Site**
12B-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed the cloth towel. **Corrected On-Site**
21-04-4
Basic - Outer openings not protected with self-closing doors. Back door
35B-03-4
Basic - Bowl or other container with no handle used to dispense food. Round stainless steal container in rice bin. Explained and manager removed the round container. **Corrected On-Site**
14-01-5
64
Feb 14, 2023
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sliced tomatoes 57°, cut lettuce 57°, chorizo 56°, chorizo 45° in flip top reach in cooler being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...sliced tomatoes 57°, cut lettuce 57°, chorizo 56°, chorizo 45° in flip top reach in cooler being held more than 4 hours . Stop sale issue . Employee discarded food. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding potatoes 97° in steam table being held less than 4 hours. Employee discarded food. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing....spoon in handwashing sink at front line . Employee moved. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front line . Employee provided. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....chicken sauce , beef ,pork at walk in cooler . Employee date marked. **Corrected On-Site**
02C-02-5
47
Oct 19, 2022
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Frequently Asked Questions
When was El Rinconcito Colombiano last inspected?
The most recent health inspection at El Rinconcito Colombiano on file is from Mar 5, 2026. The public record contains 13 inspections in total.
What is the most common violation at El Rinconcito Colombiano?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at El Rinconcito Colombiano.
How does El Rinconcito Colombiano compare to other restaurants in West Palm Beach?
El Rinconcito Colombiano most recently scored 90 out of 100, which is higher than the West Palm Beach average of 79.
Has El Rinconcito Colombiano's inspection record improved over time?
Results have been roughly steady. Inspections at El Rinconcito Colombiano have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Rinconcito Colombiano means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is El Rinconcito Colombiano inspected?
Based on the inspection history on file, El Rinconcito Colombiano is inspected around four times per year on average.
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