RINCONCITO BBQ LATINO

Name: RINCONCITO BBQ LATINO
Address: 445 E OKEECHOBEE RD, HIALEAH, FL, 33010, US
Rating: 55.6

445 E OKEECHOBEE RD, HIALEAH, FL 33010

License #2302678

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

55.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

RINCONCITO BBQ LATINO in HIALEAH currently holds an InspectFL Health Score of 55.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 54 total violations — 5 critical, 11 major, 38 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 March 17, 2026 included 2 critical violations, 3 major, and 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed on preparation table at kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled next to steam table at kitchen area.
[51-18-6] No copy of latest inspection report available.
[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 no proof of training for Jose Ramos. As per operator working for 3 years.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed salt container not identified on top of preparation table at kitchen area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Natural minced garlic (71F - Cold Holding) on top of preparation table. As per operator for over 4 hours. Stop sale issued.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed several ceiling tiles soiled next to hood system at kitchen area.
[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. Observed employee cup with juice stored on shelf on top of preparation table at kitchen area. Employee removed and discarded during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting inside metal containers under preparation table in front of dishwashing machine.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed all walk in cooler shelves with rust accumulation at kitchen area.
[33-11-4] Missing drain plug at dumpster.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed green mold liked substance inside ice machine interior at storage area.
[08B-38-4] Food stored on floor. Observed oil case stored on the floor at kitchen area. Operator stores properly during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Natural minced garlic (71F - Cold Holding) on top of preparation table. As per operator for over 4 hours. Stop sale issued.
[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 raw chicken container not date marked. As per operate prepared 2 days ago. Employee date marked during inspection.
[10-01-5] 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 rice inside container at storage area. Employee stored properly during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed scrub stored inside hand wash sink at kitchen area.

Warning Issued
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed inside walk in cooler Salmon 36F thawing inside ROP bag.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed clean knives between tri compartment sink and wall.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed vertical white reach in freezer ice buildup.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed not chlorine test kit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed standing fan at kitchen dusty.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Observed mop sink not installed.(not water and not sewage connection).
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed Covered waste receptacle not provided in womens bathroom.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed grease receptacle on top of grass behind building.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed manager in charge lacking proof of food manager certification.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at kitchen splashed with food debris.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at cook line not inverted.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed not consumer advisory display in restaurant or menu. Observed senior inspector provided a print of consumer advisory and operator put it on the wall.
[10-01-5] 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 dry rice inside container. Observed operator stored scoop with handle upwards.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed inside walk in cooler uncovered container with raw chicken over uncovered container of raw fish
[21-10-4] Soiled dry wiping cloth in use. Observed on top prep area at kitchen soiled towels. Observed chef removing the soiled towels from prep area.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed cardboard soiled inside walk in cooler and walk in freezer.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on top of prep area at kitchen. Observed employee removing phone from prep area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[31B-03-4] No soap provided at handwash sink. Observed no soap at women bathroom. Observed employee provided soap at handwash sink at women bathroom.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook at kitchen cooking food with not hair restraint.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon defrosted inside ROP bags.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance in the interior.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a dozen eggs inside cabinet at ambient temperature at kitchen. Observed operator stored shell eggs inside reach in cooler for proper storage.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse