Rinconcito Latin Cafe
Last inspected: Jan 29, 2026
19
Score
Going back to 2022, Rinconcito Latin Cafe has 12 inspections in the public record. The most recent visit was on Jan 29, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 24 violations per visit lately, up from roughly 12 violations before.
“Employee failed to wash hands before putting on gloves” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Miami facility scores 74, putting Rinconcito Latin Cafe on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
6
Critical latest
0
Major latest
15
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
6 critical violations. 15 minor violations.
View 21 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner. Observed raw pork chops stored on top of soiled non food grade towel at cook line. - From follow-up inspection 2026-01-29: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over condensed milk inside walk in cooler. - From follow-up inspection 2026-01-29: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork and raw beef inside walk in cooler. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding); diced ham (51F - Cold Holding) at ice bath across from cook line. As per operator for one hour. Advised operator to add more ice to ice bath. **Repeat Violation** - From follow-up inspection 2026-01-29: Observed diced ham (50F - Cold Holding); pooled eggs (51F - Cold Holding); sausage (50F - Cold Holding); at ice bath across from cook line. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork chops (94F - Hot Holding); mashed potatoes (120F - Hot Holding); white rice (128F - Hot Holding); black beans and rice (125F - Hot Holding) at steam table at front counter. Observed croquetas (112F - Hot Holding) inside warmer at front counter. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-01-29: Observed croquetas (110F - Hot Holding) inside warmer at front counter. Observed no food stored inside steam table at front counter. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter at hose Bibb missing vacuum breaker near back door. - From follow-up inspection 2026-01-29: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup no handle stored inside container of rice at cook line. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles soiled. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
23-24-4
Basic - - From initial inspection : 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 above reach in cooler. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed broken ice machine near back door, not in use. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked throughout cook line. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 120F at steam table front counter. - From follow-up inspection 2026-01-29: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup underneath grill at cook line. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. At reach in freezer in back area. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Observed soiled towels stored on prep table next to flat top. - From follow-up inspection 2026-01-29: **Time Extended**
21-10-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. - From follow-up inspection 2026-01-29: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind cook line. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet towels stored on prep table in kitchen. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at front counter. **Repeat Violation** - From follow-up inspection 2026-01-29: **Time Extended**
02D-01-5
19
Jan 28, 2026
Routine - Food
9 critical violations. 16 minor violations.
View 25 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee put raw pork chops on grill and begin to grab clean equipment and plates without washing hands.
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and continue preparing customer orders touching clean equipment without first washing hands. **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Non-food grade paper/paper towel used as liner. Observed raw pork chops stored on top of soiled non food grade towel at cook line.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over condensed milk inside walk in cooler.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork and raw beef inside walk in cooler. **Repeat Violation**
08A-20-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server scrape dirty plates and then grab clean dishes without first washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50F - Cold Holding); diced ham (51F - Cold Holding) at ice bath across from cook line. As per operator for one hour. Advised operator to add more ice to ice bath. **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. Observed pork chops (94F - Hot Holding); mashed potatoes (120F - Hot Holding); white rice (128F - Hot Holding); black beans and rice (125F - Hot Holding) at steam table at front counter. Observed croquetas (112F - Hot Holding) inside warmer at front counter. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter at hose Bibb missing vacuum breaker near back door.
29-34-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup no handle stored inside container of rice at cook line. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles soiled. **Repeat Violation**
23-24-4
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 above reach in cooler. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed broken ice machine near back door, not in use. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked throughout cook line. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 120F at steam table front counter.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed heavy grease buildup underneath grill at cook line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. At reach in freezer in back area. **Repeat Violation**
14-33-4
Basic - Soiled dry wiping cloth in use. Observed soiled towels stored on prep table next to flat top.
21-10-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment utilizing reduced oxygen packaging of raw meats, as per operator all packages are opened within 48 hour period. Observed packages of raw beef stored inside reduced oxygen package inside walk in freezer not labeled with date and time. Operator properly labeled packages. **Corrected On-Site**
03G-53-1
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind cook line. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet towels stored on prep table in kitchen. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at front counter. **Repeat Violation**
02D-01-5
12
Oct 2, 2025
Routine - Food
5 critical violations. 6 major violations. 15 minor violations.
View 26 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves then begin to prep raw meat without washing hands first.
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork inside walk in cooler. Operator relocated products. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grab raw steak then touch clean utensils and plates without changing gloves and washing hands.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (62F - Cold Holding); pooled eggs (57F - Cold Holding) at reach in coolers across from cook line, as per operator for two hours. Advised operator to add more water to ice bath for rapid cooling. **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. Observed cooked beef (120F - Hot Holding) at steam table at front counter, as per operator for one hour.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge stored inside hand sink at front counter.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
16-37-1
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/. Observed 4+ employees working without certified food manager.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink across cook line.
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with form via email. **Corrective Action Taken**
11-26-1
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.
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl no handle stored inside container of rice in dry storage area. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled. **Repeat Violation**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and cellphone on shelf above prep area.
40-06-5
Basic - Equipment in poor repair. Observed broken ice machine in back area by walk in cooler. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked throughout cook line. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside white chest freezer in back area by walk in freezer.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. Observed table underneath flat top grill heavily soiled with grease buildup. **Repeat Violation**
23-03-4
Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface. Observed at reach in freezer in back area.
14-33-4
Basic - Stored food not covered. Observed ice cream not covered inside reach in freezer near front counter next to ice machine.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing inside of standing water at sink in dry storage area.
06-01-5
Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves dirty with old food debris.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels stored on prep table throughout kitchen. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at prep area near ice machine and front counter.
02D-01-5
12
Feb 20, 2025
Food-Licensing Inspection
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
19
Dec 5, 2024
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
26
Nov 15, 2024
Food-Licensing Inspection
2 major violations. 9 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
41
Aug 8, 2024
Food-Licensing Inspection
1 critical violation. 4 major violations. 15 minor violations.
View 20 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink chlorine 200+ppm, operator diluted solution with water. Final concentration chlorine 100ppm **Corrected On-Site**
22-42-4
Intermediate - Observed spray bottle containing lime juice not labeled on cook line, operator labeled spray bottle **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled, operator cleaned blade **Corrected On-Site**
22-02-4
Intermediate - No plan review submitted and approved. 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 establishment with walk in freezer, walk in cooler, white chest freezer, reach in cooler used for drinks, dishmachine and triple sink, prep area, reach in coolers on cook line, steam table, two ice machines, sandwich prep area and coffee station at front counter. Observed new second bar area station with three compartment sink, ice bin equipment, reach in cooler and hand wash sink. New mop sink installed in back storage area.
51-14-7
Intermediate - No soap provided at handwash sink. Observed no soap at hand sink in kitchen area, operator provided soap **Corrected On-Site**
31B-03-4
Basic - Floor tiles missing and/or in disrepair. Observed cracked and missing tiles on cook line
36-17-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at exterior door in back by walk in cooler
35B-01-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles of reach in coolers soiled at cook line in kitchen
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed nonabsorbent ceiling tiles throughout kitchen and dishwashing areas
36-37-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean plates stored in a dirty shelf located in the runner area.
24-06-4
Basic - Equipment in poor repair. Observed oven not in use in back storage area
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed floor soiled underneath kitchen equipments.
36-73-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice inside ice machine by front counter, operator removed ice scoop **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door at cook line, operator removed tongs **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 114F on flat top grill
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in coolers on cook line
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored on counter on cook line and sandwich station
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of rice not labeled in dry storage area near oven, and containers of wheat and sugar not labeled at front counter. Operator labeled products **Corrected On-Site**
02D-01-5
27
Jul 31, 2024
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
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
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
6
Jan 29, 2024
Routine - Food
6 critical violations. 5 major violations. 21 minor violations.
View 32 violations
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. Observed employee cutting cheese, and touching cheese without gloves, located at preparation area. Discussed and coached employee in proper methods. Employee washed hands. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw eggs shells stored over cooked pork in reach in cooler, located near coffee station. Employee removed them, and place them properly. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef empanadas (64F - Cold Holding); cooked pork (49F - Cold Holding), chicken salad (53F - Cold Holding), sweet plantain (68F - Hot Holding); oil and garlic mojo (67F - Hot Holding). As per operator items prepared the prior day . Operator discarded items. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef empanadas (64F - Cold Holding); cooked pork (49F - Cold Holding), chicken salad (53F - Cold Holding). As per operator items prepared the prior day. Operator discarded items. **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. Observed sweet plantain (68F - Hot Holding); oil and garlic mojo (67F - Hot Holding). As per employee items prepared the prior day. Operator discarded items. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bottle stored near singles service forks and knives, located at front counter area. Employee removed item. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon inside hand sink, located at front counter. Employee removed it **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line area. Operator placed a new towel roll. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink, located at bar area. Operator placed bottle of soap in hand sink. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground meat, and shredded beef stored in reach in cooler at cooking line. As per operator cooked 3 days ago. Operator placed the date marked labes in items. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Food stored on floor. Observed 2 cases of coffee beans stored on the floor, located near ice machine at sandwich station. Operator removed items, and stored them properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice, located at ice machine near walk in freezer. Operator washed, and sanitized scoop. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between prep table and the wall, located at cooking line.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 100 F, located at cooking line. Employee discarded water, and washed and sanitized utensils. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board, located at cooking line. Employee removed wet cloth. **Corrective Action Taken**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. Observed oven interior soiled, located at cooking line. Observed soiled can opener, located at preparation area.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets throughout establishment soiled.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall, located at three compartment sink.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic bottles with oil and sauces, with no names throughout establishment.
02D-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas, located throughout kitchen.
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair, throughout kitchen. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, located throughout kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint. Employee put on a cap. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting, located near three compartments sink.
24-08-4
Basic - Equipment in poor repair. During routine inspection observed, walk in cooler is not working properly. As per operator the walk-in cooler started to have problems this morning. Operator removed all food items, and placed them in different reach in coolers throughout establishment. As per operator walk in cooler will be fixed tomorrow. Observed Standing reach in cooler handle in disrepair, located near dry storage.
14-11-5
Basic - Floor soiled/has accumulation of debris, throughout kitchen.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed broken tiles throughout kitchen floor.
36-17-5
9
Oct 31, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cooks line placing gloves on with no prior hand washing, corrected action taken inspector discussed with operator proper hand washing procedures when placing gloves on after changing duties. **Warning**
12A-07-5
High Priority - Employee washed hands with no soap. Observed employee washing hands with water only, corrected action taken , inspector discussed with operator proper hand washing for employees. **Corrective Action Taken** **Warning**
12A-20-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Carlos Reyes 10/19/2023 expired **Warning**
53A-03-7
Intermediate - No soap provided at handwash sink. No soap at employee hand wash sink on cooks line . **Repeat Violation** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Malanga, cooked mushrooms, cilantro sauces,all held over 24 hrs not date marked . B. Opened container of whipping cream . **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold build up. **Repeat Violation** **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler gaskets on cooks with mold and debris. **Warning**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles missing and in disrepair over back prep area . **Repeat Violation** **Warning**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line and prep area with deep grooves and cut marks no longer cleanable . **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink, coffee , stored on food prep table in kitchen, corrected, employee removed drink during inspection. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees on cooks line with no hair restraints , corrected, employees placed hats on at time of inspection. **Corrected On-Site** **Warning**
13-03-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen and prep ares cracked and broken . **Repeat Violation** **Warning**
36-17-5
Basic - Food stored on floor. Foods stored on floor in walk in freezer and on cooks line , employee removed foods during inspection. **Corrected On-Site** **Warning**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled . **Warning**
02D-01-5
33
Jun 30, 2023
Routine - Food
No violations found.
100
Jul 27, 2022
Routine - Food
3 critical violations. 3 major violations. 17 minor violations.
View 23 violations
High Priority - Container of medicine improperly stored. Observed Advil bottle on prep table. Operator removed it. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (46F - Cold Holding) inside the glass reach in cooler located in the cafeteria area, (ambient temperature 48-46F). As per operator the milk was placed inside the reach in cooler two hours before the inspection. Operator removed the milk and placed it inside another cooler and adjusted the temperature in the reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer Bucket (Chlorine 200+ppm). Operator discarded the solution and prepared a new one (Chlorine 100ppm). **Corrected On-Site** **Repeat Violation**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards on the flip top reach in coolers in front of the main cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling water pitchers with water form the hand washing sink. Observed employee fill up a cup with water in the hand sink located in the kitchen.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on the menu establishment serves steak cooked any temperature of the customer desire. Discussed with operator in regards with identifying items that can be served undercooked or raw to the customers. Operator marked all raw and undercooked items on the menus. **Corrected On-Site**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By the back door.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located in the ware washing area. **Repeat Violation**
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Throughout the kitchen and dry area. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen, main cook line: bottle of water on the shelf above the on the steam table. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee coffee on top of prep table located in front of ovens
40-06-5
Basic - Floor area(s) covered with standing water. By the ice machine.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed floor soiled in front of the oven area in the kitchen.
36-73-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside the walk in freezer and reach in freezer located across from the walk in freezer.
14-69-4
Basic - Ice scoop handle in contact with flour.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife in between cooling tablets. Operator moved the knife. **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Repeat Violation**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All ovens and microwave. **Repeat Violation**
22-08-4
Basic - Old labels stuck to food containers after cleaning. Observed clean pans with old labels located in the ware washing area.
16-46-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in the back storage area under a rack containing paper goods. As per operator the ice machine is leaking due to condensation.
29-19-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed container with salt not labeled. Operator labeled the salt. **Corrected On-Site**
02D-01-5
20
Frequently Asked Questions
When was Rinconcito Latin Cafe last inspected?
The most recent health inspection at Rinconcito Latin Cafe on file is from Jan 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at Rinconcito Latin Cafe?
Across the inspection record, “employee failed to wash hands before putting on gloves” has been cited three times, more than any other issue at Rinconcito Latin Cafe.
How does Rinconcito Latin Cafe compare to other restaurants in Miami?
Rinconcito Latin Cafe most recently scored 19 out of 100, which is lower than the Miami average of 74.
Has Rinconcito Latin Cafe's inspection record improved over time?
No. Recent inspections at Rinconcito Latin Cafe have averaged around 24 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Rinconcito Latin Cafe 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 Rinconcito Latin Cafe inspected?
Based on the inspection history on file, Rinconcito Latin Cafe is inspected around three times per year on average.
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