Rinconcito Peruano
Last inspected: Mar 26, 2026
55
Score
Going back to 2022, Rinconcito Peruano has eight inspections in the public record. The most recent report on file is from Mar 26, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Rinconcito Peruano's latest score of 55 falls below the Hialeah average of 76. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish containers stored over open container with cooked peppers, inside vertical cooler at kitchen. Operator stored raw fish in a different unit,, away from Ready to eat food. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen prep table fish ceviche (55F - Cold Holding), placed out 30 minutes ago. Operator placed ceviche inside reach in cooler for proper storage. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for all employees. **Warning**
53B-05-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen and dining area. **Repeat Violation**
36-34-5
Basic - Ice scoop handle in contact with ice. Observed ice scoop inside cooler handle touching ice. Operator stored scoop upwards **Corrected On-Site** **Warning**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep table by 3 compartment sink wiping cloth under cutting board. **Repeat Violation** **Warning**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep tables, wiping cloth not stored in sanitizer solution between uses uses. **Repeat Violation** **Warning**
21-12-4
55
Sep 12, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw frozen beef stored over open container with cheese sticks, inside reach in freezer. Operator stored raw beef on bottom shelf under cheese sticks. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. inside,oven cooked rice (118F - Hot Holding), according to cook placed in oven 1 hour ago, operator forgot to turn oven on. Operator turn oven on to reheat rice Second temperature 30 minutes after inside,oven cooked rice (168F - Reheating ) **Corrected On-Site**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked rice being cool inside reach in cooler covered cooked rice (88F - Cooling) according to manager cooked 90 minutes ago. Operator uncovered rice container and placed inside reach in freezer uncovered for 20 minutes, 2nd temperature cooked rice (60F - Cooling) **Corrected On-Site**
03D-15-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots on top of coolers not inverted. **Repeat Violation**
24-05-4
64
Apr 22, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked goat (seco cabrito) prepared on Sunday no date labeled. Employee labeled food container. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed containers and utensils inside hand washing sink next to 3 compartment sink. Employee moved items out of hand washing sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup no handle inside dry rice. Employee discarded cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Observed gaskets in reach in coolers at kitchen torn. **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice scoop buried. Employee stored properly. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at table next to rice cooker water at 80F Cook replaced water for utensils. Water150F **Corrected On-Site** **Repeat Violation**
10-07-4
67
Dec 17, 2024
Routine - Food
3 critical violations. 11 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over potato fries in reach in freezer across from three compartment sink.
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm). Operator discarded solution. Final solution Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee prepare food and change gloves without washing hands. Inspector instructed employee to wash their hands before putting on gloves. **Corrected On-Site**
12A-07-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at front counter coffee station. **Repeat Violation**
02D-01-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored up right at register next to wine rack. Operator stored silverware properly. **Corrected On-Site**
24-18-4
Basic - Bowl or other container with no handle used to dispense food. Observed in container of rice in kitchen area.
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers and clean pans not inverted in kitchen area. **Repeat Violation**
24-05-4
Basic - Equipment in poor repair. Observed gaskets to reach in cooler across from three compartment sink torn.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed container of corn not stored at least 6 inches off of the floor in dry storage area.
08B-47-4
Basic - Food stored on floor. Observed container of limes stored on the floor at front counter next to ice machine. Also observed cooking oil stored on the floor in dry storage area. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen area.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar at front counter coffee station.
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in standing water at preparation table next to fryer.
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
37
Apr 23, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked e stored in a glass container, inside thank you bags, bag touching the eggs, inside reach in cooler.
14-31-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked eggs, cooked goat (Seco de cabrito ) Prepared on Sunday 3 days ago no date labeled. Employee labaled food containers with preparation date. **Corrected On-Site**
02C-02-5
Basic - Cardboard used to line nonfood-contact shelves. Observed at kitchen cardboard used to line shelf under preparation table at kitchen. **Repeat Violation**
14-45-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted at front area. **Repeat Violation**
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a wrist watch while cooking.
13-07-4
Basic - Food stored on floor. Observed boxes with lemons and plastic containers with chicha morada stored on the floor by front counter. Manager put food items on top of soda crates , more than six inches above the floor. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed at front counter ice scoop touching ice. Employee stored ice scoop with handle upwards. **Corrected On-Site**
10-08-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container no labeled by coffee station. Manager labeled. Sugar container. **Corrected On-Site**
02D-01-5
58
Sep 20, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed at 3 compartment sink spray hose lower than the rim. **Repeat Violation**
29-37-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine at 3 compartment sink over 200 ppm Employee setup new sanitizer solution on 3 compartment sink Chlorine 100ppm. **Corrected On-Site**
41-18-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed no using chlorine test kit after setting up 3 compartment sink.
16-33-4
Basic - Equipment in poor repair. Observed shelves under preparation tables at kitchen rusted.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 89F on top of table by stove at kitchen. Cook put utensils on top of stove to heat up. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve containers at kitchen not inverted. Employee inverted single serve containers. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table at kitchen and under grill. **Repeat Violation**
21-12-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining Unser prep table shelf at kitchen
14-45-4
52
Jan 31, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at kitchen being use as a dump sink.
31A-11-4
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.
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water at 85F.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
45
Aug 3, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 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 cooked shrimp (48F-47F - Cooling) stored inside standing cooler in the kitchen area. As per operator cooked shrimp was prepared yesterday, food was inside cooler overnight. Operator discarded it. **Corrected On-Site**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked beef stored inside standing cooler in the kitchen area. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49F - Cold Holding); raw chicken (49F - 50F - Cold Holding)stored inside standing cooler in the kitchen area. Operator discarded it. **Corrected On-Site**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked yuca and cooked beans stored inside standing cooler not properly date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic bottle with windex inside with no name. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located by the dining area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on prep table in the kitchen area.
21-12-4
37
Frequently Asked Questions
When was Rinconcito Peruano last inspected?
The most recent health inspection at Rinconcito Peruano on file is from Mar 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Rinconcito Peruano?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Rinconcito Peruano.
How does Rinconcito Peruano compare to other restaurants in Hialeah?
Rinconcito Peruano most recently scored 55 out of 100, which is lower than the Hialeah average of 76.
Has Rinconcito Peruano's inspection record improved over time?
Yes. Recent inspections at Rinconcito Peruano have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rinconcito Peruano means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Rinconcito Peruano inspected?
Based on the inspection history on file, Rinconcito Peruano is inspected around two times per year on average.
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