El Rinconcito Salvadoreno
Last inspected: Feb 17, 2026
78
Score
Across the available record, El Rinconcito Salvadoreno has 12 inspections on file, the first dated 2023. El Rinconcito Salvadoreno was last inspected on Feb 17, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around 11 violations to closer to six violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
El Rinconcito Salvadoreno's latest score is in line with the North Lauderdale average of 76. There isn't much in the file that would give a customer pause.
12
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2026-02-17: Observed establishment license expired since December 1st , 2025. Establishment is open and serving food to the public. **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2026-02-17: No probe thermometer provided to measure temperature of food products. **Time Extended**
05-08-4
78
Dec 15, 2025
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in left flip top in kitchen , raw chicken stored over raw beef. Operator reorganized storing raw chicken to the bottom . **Corrected On-Site** **Warning**
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. 1. Observed on steam table tortillas stored in printed to go bag. 2. Master bilt reach in freezer in meat preparation area , raw chicken stored in printed to go bags. Operator removed items and placed in food grade container. **Corrected On-Site** **Warning**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top next to back door , cut cabbage (56F - Cold Holding). Per operator item was held out for less than four hours ago. Operator placed item in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Printed and provided poster to operator. Operator poster during inspection. **Corrected On-Site** **Warning**
11-03-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags not dated with the last date served. Will be reviewed at the next unannounced inspection.**Repeat Violation** **Warning**
01C-03-4
Intermediate - 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. Printed and provided poster to operator. Operator poster during inspection. **Corrected On-Site** **Warning**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at cook line , wiping cloth chlorine sanitizer reading 0 ppm . Operator remade solution to 50 ppm chlorine. **Corrected On-Site** **Warning**
21-07-4
Basic - No Heimlich maneuver/choking sign posted. Printed and provided poster to operator. Operator poster during inspection. **Corrected On-Site** **Warning**
51-13-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen preparing area opposite cook line, wet wiping cloth stored under cutting board. Operator removed during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
21-04-4
32
Jul 30, 2025
Routine - Food
4 major violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. - From follow-up inspection 2025-07-30: Observed same. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sea food ceviche not marked on menu as a raw product. - From follow-up inspection 2025-07-30: Observed same. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prep area reach in two door cooler - Several items in cooler not date marked. Educated employee on proper date marking. - From follow-up inspection 2025-07-30: Observed same. **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Dining room area storage room - unlabeled spray bottle per operator containing bleach and water not labeled. - From follow-up inspection 2025-07-30: Observed same. **Time Extended**
41-17-4
67
Jul 29, 2025
Routine - Food
8 critical violations. 7 major violations. 3 minor violations.
View 18 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink solution reading 200ppm plus. Operator remade solution during inspection to 100ppm. **Corrected On-Site**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Solution read 200 plus. Operator remade solution during inspection to 100ppm. **Corrected On-Site**
41-27-4
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 touched ready to eat cake and cooked rice using bare hands without an approved AOP. Educated operator on proper handwashing procedures. Operator discarded items. Operator washed hands amd used gloves. **Corrected On-Site**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink employee washing dishes but not sanitizing before storage. Advised operator on proper procedure for washing ,rinsing and sanitizing of equipment and utensils.
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line flip top - Raw chicken over cooked plantains. **Repeat Violation** **Admin Complaint**
08A-05-6
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. 1.Outside reach in freezer- Raw chicken stored over whole muscle beef. 2.Prep area reach in freezer - Raw breaded chicken over fries. Educated manager on proper storage procedures. Operator separated and stored correctly. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Cook line flip top - Cut Lettuce -(60F),Pico de Gallo- (47), Cooked pork (60F - Cold Holding). 2. Front counter reach in cooler - Marinara sauce (47F Cold holding ). Per operator items were not prepared or portioned today. Items prepared 7-28 and stored in unit over night. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cook line flip top - Cut Lettuce -(60F),Pico de Gallo- (47). 2. Front counter reach in cooler - Marinara sauce (47F Cold holding ). Per operator items were not prepared or portioned today. Items prepared 7-28 and stored in unit over night. See stop sale.
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster to manager.
11-07-5
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - 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. Provided poster to manager.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing as evident of a strainer stored in the sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sea food ceviche not marked on menu as a raw product.
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prep area reach in two door cooler - Several items in cooler not date marked. Educated employee on proper date marking.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Dining room area storage room - unlabeled spray bottle per operator containing bleach and water not labeled.
41-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. **Corrected On-Site**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line Utensils in standing water at 68F. Operator removed and stored correctly. **Corrected On-Site**
10-07-4
Basic - Food not stored at least 6 inches off of the floor. Dry storage in dining area- Oil in plastic bottle.
08B-47-4
13
Apr 1, 2025
Routine - Food
2 critical violations. 1 minor violation.
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 in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed at preparation area, butter (68F - Cold Holding). Per operator item has been out of temperature for about 1.5 hours. Item placed in cooler to cool down. **Warning** - From follow-up inspection 2025-04-01: Observed in reach in coolers, rice (46F - Cold Holding); yuka (42F - Cold Holding); #2 tamales (42-45F - Cold Holding). **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning** - From follow-up inspection 2025-04-01: Observed in reach in coolers, rice (46F - Cold Holding); yuka (42F - Cold Holding); #2 tamales (42-45F - Cold Holding).
01B-02-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2025-04-01: observed restroom occupied at the time of inspection.
32-12-6
70
Mar 31, 2025
Routine - Food
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed at preparation area, butter (68F - Cold Holding). Per operator item has been out of temperature for about 1.5 hours. Item placed in cooler to cool down. **Warning**
03A-02-5
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. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation area, egg (71F - Cold Holding). Per operator item has been out of temperature for approximately 1 hour. Item placed in cooler to cool. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in low boy cooler in kitchen, Raw chicken stored next to raw steak. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy cooler in kitchen, raw chicken and steak stored above pre cooked plantains in low boy cooler. PIC removed and stored appropriately. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used to line dried spice in flip top cooler. **Warning**
14-86-1
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/ **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink. Observed in kitchen. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing sanitizer at front counter. **Warning**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at 86F. PIC educated about proper holding options. **Warning**
10-07-4
Basic - Soiled dry wiping cloth in use. Observed at flip top cooler in kitchen. PIC removed wiping cloth. **Corrected On-Site** **Warning**
21-10-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to steam table. Person aIn Charge removed and stored appropriately. **Corrected On-Site** **Warning**
21-12-4
25
Jul 24, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Wiping Cloths Properly Used and Stored
FL-41
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
26
Feb 14, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping solution chlorine 200 + chlorine. Employee diluted solution rechecked 100 Ppm. **Corrected On-Site**
41-27-4
High Priority - Employee washed hands with no soap. Observed employee washing hands no soap explained to employee proper hand washing. Employee washed hands. **Corrected On-Site**
12A-20-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse knife at hand washing sink. Employee removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Working containers of food removed from original container not identified by common name flour.
02D-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit **Repeat Violation**
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bowl for rice stored in standing water temperature of 70F Observed In-use utensil stored in standing water temperature 85F on cook line. Employee discarded water placed utensil in clean container. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense food rice.
14-01-5
45
Oct 27, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In both flip-top coolers. **Warning** - From follow-up inspection 2023-10-27: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn on flip top cooler ext to rear door. **Warning** - From follow-up inspection 2023-10-27: **Time Extended**
14-11-5
90
Oct 26, 2023
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler ; chicken (54F - Cold Holding); beef (54F - Cold Holding) per operator held less than 4 hours. Operator placed ice on items. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs out at room temperature sitting on cook line rack. Per operator less than one hour. Operator moved eggs to cooler. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over corn in masterbilt reach in freezer. **Warning**
08A-02-6
High Priority - Employee washed hands with cold water. Explained to operator about proper hand washing technique. **Corrective Action Taken** **Warning**
12A-19-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty towel then engaged in food preparation with out washing hands. Explained to operator about proper hand washing technique. **Corrective Action Taken** **Warning**
12A-29-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Explained to operator about proper hand washing technique. **Corrective Action Taken** **Warning**
12A-03-4
Intermediate - 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. Emailed bulletin **Corrected On-Site** **Warning**
11-27-4
Intermediate - No soap provided at handwash sink in kitchen. Operator added **Corrected On-Site** **Warning**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense sour cream. **Warning**
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 employee cell phone on shelf next to clean plates. **Warning**
40-06-5
Basic - Equipment in poor repair. Observed gaskets torn on flip top cooler ext to rear door. **Warning**
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In both flip-top coolers. **Warning**
05-09-4
Basic - Soiled dry wiping cloth in use on flip top cutting board. **Warning**
21-10-4
Basic - Wiping cloth sanitizing solution stored on the floor under hand washing sink. **Warning**
21-38-4
26
Jun 21, 2023
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Feb 1, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - first flip top - raw chicken (54-55F); cooked plantains (56-57F); cooked sausage (60F); raw shrimp (60-61F); raw beef (55-58F); sliced ham (60F); cheese (55F). Per operator all items were held in this unit overnight. No items pooled or portioned today. Observed accumulation of water in bottom of unit. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. See Stop sale. **Warning** - From follow-up inspection 2023-02-01: Cookline - first flip top - no TCS items. Repair service on site making repairs. 2 door reach in - raw beef 41F, cooked plantains 41F, cheese 41F. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-02-01: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Over triple sink. **Warning** - From follow-up inspection 2023-02-01: Basic - Ceiling tile missing. Over triple sink. **Warning** **Time Extended**
36-36-4
74
Frequently Asked Questions
When was El Rinconcito Salvadoreno last inspected?
The most recent health inspection at El Rinconcito Salvadoreno on file is from Feb 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at El Rinconcito Salvadoreno?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at El Rinconcito Salvadoreno.
How does El Rinconcito Salvadoreno compare to other restaurants in North Lauderdale?
El Rinconcito Salvadoreno most recently scored 78 out of 100, which is about the same as the North Lauderdale average of 76.
Has El Rinconcito Salvadoreno's inspection record improved over time?
Yes. Recent inspections at El Rinconcito Salvadoreno have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at El Rinconcito Salvadoreno 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 Salvadoreno inspected?
Based on the inspection history on file, El Rinconcito Salvadoreno is inspected around four times per year on average.
Nearby Restaurants