EL RINCONCITO LATINO

Name: EL RINCONCITO LATINO
Address: 6741 SW 24 ST SUITE 16, MIAMI, FL, 33155, US
Rating: 15.9

6741 SW 24 ST SUITE 16, MIAMI, FL 33155

License #2324681

🫔 Latin American ℹ️

15.9 Grade F / 100

Failing Health Score

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Latest inspection

January 29, 2026 · 18 findings · 6 critical

Routine - Food

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Quick take

EL RINCONCITO LATINO in MIAMI currently holds an InspectFL Health Score of 15.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 150 total violations — 26 critical, 19 major, 105 minor.

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The latest inspection on January 29, 2026 shows 18 observation rows: 6 critical, 1 major, and 11 minor.

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Inspection coverage

100%

Inspector notes

150

Coverage note

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EL RINCONCITO LATINO has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bucket of liquid egg mix. Operator removed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board in meat prep room with cut marks and no longer cleanable.
[36-22-4] Floor area(s) covered with standing water. Observed standing water at the kitchen area.
[36-73-4] Floor soiled/has accumulation of debris. Observed kitchen floor soiled.
[14-73-4] No container installed for catching grease from hood drip tray at the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler near cook line with soiled gaskets.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler next to steam table with soiled interior.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves in back dry storage area with rust accumulation.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service take out containers not Inverness at the cook line. Operator inverted.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes throughout establishment not stored in sanitizer solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of seasonings and clear squeeze bottles with oil at the cook line with no label. Operator labeled.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils stored in unclean water at cook line at 140F. Operator discarded water.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored above raw fish inside reach in cooler located across the cook line. Operator removed raw shelled eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (49F - Cold Holding); sliced turkey (51F - Cold Holding) at the sandwich prep station. As per operator, items have been there for about an hour. Operator placed items in walk in cooler for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (120F - Hot Holding) at the steam table. As per operator, product has been there for about half an hour. Operator began to reheat product to correct parameters.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of WD-40 stored next to cutting board used to prep raw meat. Operator discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice inside hand wash sink near front counter.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed accumulation of lime scale inside dish machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of flour at the dry storage area. Operator removed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed black microwave inside kitchen prep area with soiled door handle.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board located across the cook line with cut marks and no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone stored above prep table at the sandwich station.
[14-11-5] Equipment in poor repair. Observed reach in freezer located at the dry storage area with torn gaskets. Observed reach in cooler located across the cook line with torn gaskets.
[36-22-4] Floor area(s) covered with standing water. Observed standing water near the cook line. Operator removed water.
[36-73-4] Floor soiled/has accumulation of debris. Observed kitchen floor soiled with food debris.
[36-17-5] Floor tiles missing and/or in disrepair. Observed several floor tiles in the main kitchen area cracked / in disrepair.
[08B-38-4] Food stored on floor. Observed bucket of fish on floor inside the walk in cooler. Operator removed bucket of fish off the floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed three sets of knives stored in between wall and three compartment sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a set of tongs stored on fire suppression system at the cook line. Operator removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath white cutting board at prep table.
[14-73-4] No container installed for catching grease from hood drip tray. Observed no hood drip container to catch grease at the cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash station in back prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed reach in coolers located across the cook line soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler located at the dry storage area with rusted shelves.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service articles next to the cook line not inverted.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths through kitchen area not stored in chlorine sanitizing solution.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of sugar at the coffee prep station with no label. Operator labeled.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed female employee at the coffee station wash hands and dry her hands with apron.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils stored inside aluminum pan of unclean water at 140F at the cook line. Operator discarded water.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cheese stored inside non food grade bags at the reach in cooler located in the dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above desserts inside the walk in cooler. Operator removed eggs immediately.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (54F - Cold Holding); fish (46F - Cold Holding); raw chicken (45F - Cold Holding)at the cook line. As per operator, products were placed less than an hour ago. Operator moved products to walk in cooler for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (120F - Hot Holding)at the coffee station area. As per operator, the product has been there for less than 2 hours. Operator removed and took back to kitchen for reheating.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed male cook line employee wash hands at the three compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice and dishes inside hand wash sink located near coffee prep area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine chemical test kit for dish machine expired 02/2022.
[14-14-4] Nonfood-grade basting brush used in food. Observed non food grade brush used at coffee prep station to remove coffee grounds from machine.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed lime scale buildup at dish machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles at front counter and throughout kitchen area not smooth and easily cleanable.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles at front counter in poor repair sagging and another with water damage.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed at unisex employee bathroom trash can with no lid.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at cook line grooved and not easily cleaned.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal coffee at front counter. Manager throw drink away.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed several servers at front counter wearing a watch and bracelets while engaging in food handling.
[14-11-5] Equipment in poor repair. Observed gasket at reach in cooler across from fryers torn and in poor repair.
[36-22-4] Floor area(s) covered with standing water. Observed standing water at the cook line at kitchen area.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at ice machine. Manager removed scoop from ice.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored behind conduit at preparation area across from grill. Employee removed knives.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior walls of walk in cooler soiled with mold like substance.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler at kitchen area entrance soiled with food debris and mold like substance. Observed interior vent of double door reach in cooler across from flattop griddle soiled with mold like substance.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at walk in cooler unsealed concrete floor not smooth and easily cleaned.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roaches at preparation table across from grill at kitchen area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tres leches and rice pudding made onsite at reach in cooler at front counter missing production date, as per operator lass than forty eight hours.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at kitchen entrance area.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans at shelf at kitchen area not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler by 3 compartment sink.
[14-11-5] Equipment in poor repair. Observed gaskets in poor repair at reach in cooler located at storage area by walk in cooler.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen area.
[08B-38-4] Food stored on floor. Observed container of plantains stored on floor by 3 compartment sink at kitchen area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer located at storage area by walk in coolers.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in standing water at 57F on top of reach in freezer by walk in coolers located at storage area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line entrance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler drawers at cook line. Observed hoods soiled with grease accumulation.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed inside reach in cooler at storage area near walk in cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service to go trays not inverted at shelf at cook line.
[08B-12-5] Stored food not covered. Observed ice cream inside reach in freezer at storage area not covered. Observed cooked pork inside walk in cooler not covered.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at storage area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with heavy grease accumulation behind fryers.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of steam table at kitchen area.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher machine at 0 ppm. Dishwasher set up 3 compartment sink until dishwasher is fixed. Operator prime dishwasher machine during the inspection, final reading Dishwasher (Chlorine 50ppm).
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dishwasher machine at 0 ppm. Dishwasher set up 3 compartment sink until dishwasher is fixed. Operator prime dishwasher machine during the inspection, final reading Dishwasher (Chlorine 50ppm).
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked chicken inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (56F - Cold Holding) stored inside reach in cooler drawers, as per operator for less than 1 hour prior. Advised operator to put ziplock with ice since they open and close at busy hours. Observed pooled eggs (56F - Cold Holding) at cook line inside container with ice, as per operator for less than 2 hours prior. Advised operator to place product inside reach in cooler for rapid cooling.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at hose bib at end of cook line.
[16-37-1] Chlorine chemical test kit expired on 02-2022 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed dishwasher unable to answer chlorine sanitation concentration. Coached employee on correct concentration parameters.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed cook washing hands inside 3 compartment sink. Coached cook on correct procedures, cook washed hands.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed big round trash can blocking hand washing sink at cook line, operator removed.
[11-26-1] 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. Observed 2 new employees Ellen Garcia and Aliena Santiesteban with no health reporting agreement signed. Provided to operator 2 blank copies and employees signed during inspection.
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed person in charge unaware of maximum cold holding temperature, coached manager to correct reading.
[53B-13-5] 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. Observed 2 new employees Ellen Garcia and Aliena Santiesteban hired more than 60 days with no proof of any training.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken soup inside reach in cooler at storage area by walk in cooler no date marked, as per operator for more than 24 hours prior.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine. Observed accumulation of lime scale on the inside of the dishmachine.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used to line shelves at food storage area.
[21-04-4] Cardboard used under cutting board. Observed cardboard under cutting board on prep table at cook line.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling not smooth at storage area and cafeteria. Also Observed ceiling tiles in cafeteria area with water damage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with grease and dust over kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots on shelf above oven not inverted.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at cook line at 48 F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting boards at cook line and sandwich station.
[36-22-4] Floor area(s) covered with standing water. Observed standing water all throughout cook line.
[08B-38-4] Food stored on floor. Observed bucket of condensed milk stored on floor at cook line near office. Employee removed condensed milk off of floor. Observed box of oranges stored on floor at front counter. Employee removed oranges from floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer at storage area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on reach in cooler door handle in front counter sandwich station.
[35B-02-4] Insect control device installed over food preparation area. Observed insect control device installed over sandwich prep station and wait station over sugar container.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave above steam table with accumulation of old food debris.
[36-62-4] Light not functioning. Observed 3 lights at cook line not functioning.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light at entrance of cook line missing light shield.
[08B-12-5] Stored food not covered. Observed ice cream stored in reach in freezer at storage area with no cover. Observed cooked beef in walk in cooler not covered.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor in food storage area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind dish machine soiled with accumulated grease and food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution at prep table in kitchen.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets with Chlorine stored on floor in front of reach in cooler in kitchen. Employee removed sanitizer bucket from the floor.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack raw shell eggs and proceed to plate cooked steak with no hand wash.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook crack raw shell eggs, changed gloves and began portioning chicken soup with no hand wash.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over vegetables in reach in cooler at storage area. Observed raw beef stored over sauces at reach in cooler at cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beef (62 F - Cold Holding) at 2 door reach in cooler near hand sink. As per manager, since the previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beef (62 F - Cold Holding) at 2 door reach in cooler near hand sink. As per manager, since the previous day.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (122 F - Hot Holding); tequeños (113 F - Hot Holding); empanadas (112 F - Hot Holding); cooked onions (127 F - Hot Holding). At hot box at cafeteria area. As per manager, less than 1 hour.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb in kitchen near 3 compartment sink and near preparation area at kitchen missing vacuum breaker.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer at single door reach in freezer not accurate at 190 F. Also Observed ambient thermometer at reach in cooler drawers unreadable.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at cook line. Employee provided paper towels.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef stored in reach in cooler with no label. As per manager, beef was cooked previous day.