EL RINCONCITO MEXICAN FOOD

Name: EL RINCONCITO MEXICAN FOOD
Address: 2804 N ROOSEVELT BLVD, KEY WEST, FL, 33040, US
Rating: 87

2804 N ROOSEVELT BLVD, KEY WEST, FL 33040

License #5428490

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87 Grade B / 100

Solid Health Score

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Quick take

EL RINCONCITO MEXICAN FOOD in KEY WEST currently holds an InspectFL Health Score of 87 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on November 12, 2025. Across those visits, inspectors documented 26 total violations — 7 critical, 6 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on November 12, 2025 shows 16 observation rows: 6 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tong on oven handles, operator removed it.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing bracelets, watches while preparing food. Operator removed it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood and filter soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water in side three compartment sink. Operator placed the shrimp inside reach in cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Water damage at the lobby area.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer the minimum hit holding temperature.
[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, cooked pork, cooked chicken was cooked from more than 24 hours as per operator, with not date marked. Operator provided date marked.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (112F - Hot Holding) as a double pan on steam table, for less than 4 hours as per operator. Operator placed on grilled to be reheat.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (50/52F - Cooling); cream soup (51/49F - Cooling) cooked from the day before as per operator, located in reach in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef in double door reach in cooler. Operator properly stored it.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wipping towels storage in chlorine sanitation solution odiferous 209 ppm, operator set up the bucket again, recheck 100 ppm.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washing dishes with no sanitation step. Operator properly set up the three compartment sink with quaternary sanitation solution of 200 ppm.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shell eggs in the same container of in use shell eggs.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (50/52F - Cooling); cream soup (51/49F - Cooling) cooked from the day before as per operator, located in reach in cooler.

Disposition: Inspection Completed - No Further Action
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Quaternary Test Kit.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on reach in cooler in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed inside reach in freezer by kitchen back door.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked beef inside reach in cooler in front of mop sink. Operator stored food according to safety protocols.
[08B-38-4] Food stored on floor. Observed oil plastic container stored on kitchen floor. Operator removed container from floor.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean cutting boards stored on kitchen floor. Operator removed cutting boards from floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container unlabeled by coffee machine. Operator labeled container.
[53A-05-6] 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/. Food Manager arrived during Inspection.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots not inverted under steam table in kitchen. Operator inverted pots.
[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 and cooked pork not date marked inside reach in cooler in front of cook line. As per Operator meats were cooked last Sunday July 19th, 2025. Operator placed date on containers.

Community reaction

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Community pulse