El Rinconcito Salvadoerno 2
Last inspected: Oct 7, 2025
35
Score
Across the available record, El Rinconcito Salvadoerno 2 has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Oct 7, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 13 violations earlier on.
Looking across the full record, “employee personal items stored” is the recurring theme, flagged three times.
Restaurants in Pompano Beach average 78, so El Rinconcito Salvadoerno 2 trails the local norm. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Oct 7, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
35
Sep 8, 2025
Routine - Food
No violations found.
100
Jul 8, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler lid open raw sausage (55F - Cold Holding); yuca (62F - Cold Holding); pico de gallo (56F - Cold Holding); pork (55F - Cold Holding) per operator removed from walk-in cooler and placed inside flip top cooler. Per operator held out of temperature less than two hours. Not portion or prep today. Operator closed lid. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-08: At time of callback inspection still observed open raw sausage (51F - Cold Holding); yuca (48F - Cold Holding); pico de gallo (47F - Cold Holding); pork (48F - Cold Holding) **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-08: At time of callback inspection still observed **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in single glass reach in with beverage **Warning** - From follow-up inspection 2025-07-08: At time of callback inspection still observed **Admin Complaint**
12B-13-4
78
Jul 7, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
35
Oct 21, 2024
Routine - Food
3 critical violations. 1 major violation. 11 minor violations.
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. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers. Per operator held in walk in overnight. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers. Per operator held in walk in overnight.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (117-120F - Hot Holding); refried beans (117-120F - Hot Holding) .per operator held out of temperature less than 3 hours. Operator reheated items on stove. **Corrective Action Taken**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers.
03D-15-4
Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup in seasoned flour,granulated garlic and oregano black pepper containers. Employee removed. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on food slicer **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Freezer chest lid not attached to hinges.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In-use utensil stored in standing water temperature 85F at prep station
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located next to three compartment sink
31B-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board.
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 10 Ppm . Operator added more chlorine rechecked 50 Ppm **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed working container of flour removed from original container not identified by common name. Operator labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
33
Aug 19, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw shrimp in flip top cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (47F - Cold Holding); pork (51F - Cold Holding) per manager removed from walk-in cooler and placed in flip top cooler. Per manager held out of temperature less than two hours, flip top unit was left open manager closed. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer wiping cloth solution 200+ Ppm. Manager discarded made fresh solution. Rechecked 50 Ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed lime in hand washing sink front counter manager removed **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager arrive during inspection. **Corrected On-Site**
53A-05-6
Basic - Working containers of food sugar removed from original container not identified by common name. Manager labeled **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense flour manger removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on flip top cooler counter. Employee removed **Corrected On-Site**
12B-07-4
Basic - Employee eating while preparing food. Employee discarded food. **Corrected On-Site**
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on flip top cooler cutting board. Employee removed **Corrected On-Site**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter hand washing sink
31B-04-4
37
Jan 10, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food in reach in cooler above food to serve. Operator removed. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at front area handwashing sink. Operator put sign. **Corrected On-Site**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed several working containers of foods not in original packaging with no labels. Operator wrote common name on each bin. **Corrected On-Site**
02D-01-5
86
Jul 28, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams not date marked properly. - From follow-up inspection 2023-07-28: **Time Extended**
01C-03-4
90
Jul 27, 2023
Routine - Food
8 critical violations. 4 major violations. 6 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (67F - Cooling) walk in cooler. Operator states beans cooked last night. Not prepped or portioned today. In large plastic bucket. At this rate, beans did not cool to 41F within 6 hours.
03D-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee in kitchen observed washing unclean plate and immediately began handling food. Employee washed hands. **Corrective Action Taken**
12A-16-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plating ready to eat sliced tomatoes and lime with barehand. Employee washed hands and put gloves on. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked stock in walk in cooler. Removed. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding); in flip top cooler across from cook line. Operator states eggs in unit over four hours. **Corrective Action Taken**
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. pork (50F - Cold Holding); chorizo (50F - Cold Holding) top of flip top across from cook line. Operator states food not prepped or portioned today. In unit over four hours. Flip top kept open. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding); in flip top cooler across from cook line. Operator states eggs in unit over four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (67F - Cooling) walk in cooler. Operator states beans cooked last night. Not prepped or portioned today. In large plastic bucket. At this rate, beans did not cool to 41F within 6 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (50F - Cold Holding); chorizo (50F - Cold Holding) top of flip top across from cook line. Operator states food not prepped or portioned today. In unit over four hours. Flip top kept open. Removed. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (119F - Hot Holding); under steam table at room temperature on shelf. Operator states beans reheated less than four hours ago and placed on shelf under steam table until ready to use. Moved to cooler to properly cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams not date marked properly.
01C-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees observed washing hands in triple sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice machine at front counter in dining room
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Stainless steel containers in hand sink in kitchen. Removed. **Corrected On-Site**
31A-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back of kitchen door
35B-01-4
Basic - Food stored on floor. Plantain boxes on floor near of back kitchen Removed **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives at hand sink at front counter stored between cutting board and wall. Removed. **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beans thawing at room temperature. Placed in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
15
Jan 17, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
58
Aug 31, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. **Warning** - From follow-up inspection 2022-08-31: **Time Extended**
36-17-5
95
Frequently Asked Questions
When was El Rinconcito Salvadoerno 2 last inspected?
The most recent health inspection at El Rinconcito Salvadoerno 2 on file is from Oct 7, 2025. The public record contains 11 inspections in total.
What is the most common violation at El Rinconcito Salvadoerno 2?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at El Rinconcito Salvadoerno 2.
How does El Rinconcito Salvadoerno 2 compare to other restaurants in Pompano Beach?
El Rinconcito Salvadoerno 2 most recently scored 35 out of 100, which is lower than the Pompano Beach average of 78.
Has El Rinconcito Salvadoerno 2's inspection record improved over time?
Yes. Recent inspections at El Rinconcito Salvadoerno 2 have averaged around four violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at El Rinconcito Salvadoerno 2 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is El Rinconcito Salvadoerno 2 inspected?
Based on the inspection history on file, El Rinconcito Salvadoerno 2 is inspected around four times per year on average.
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