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Failing Health Score
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
RINCONCITO LATINO MIXTO in MIAMI currently holds an InspectFL Health Score of 43 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 24, 2026. Across those visits, inspectors documented 38 total violations — 7 critical, 5 major, 26 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 24, 2026 shows 38 observation rows: 7 critical, 5 major, and 26 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
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- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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Would you eat here?
RINCONCITO LATINO MIXTO 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 History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [16-21-4] Accumulation of debris on exterior of warewashing machine.
- [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 raw salmon and raw fish pargo at reach in cooler 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. As per employee day prior.
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine by front counter.
- [12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking coffee at front counter by coffee machine.
- [08B-12-5] Stored food not covered. Observed cooked pork and cooked beef not covered at reach in cooler and walk in cooler. Employee covered.
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee plastic bottle beverage stored inside reach in cooler front counter by dining. Manager removed.
- [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from another side of kitchen to front counter to get ice in a container without wash hands at front counter.
- [36-73-4] Floor soiled/has accumulation of debris. Observed floor heavily soiled under shelves by storage room. Observed floor heavily soiled with accumulation of grease under cook line.
- [10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle touching ice by ice machine outside.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink by front counter by coffee machine.
- [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 desserts at front counter cooler , tiramisu,tres leches, flan and arroz con leche not dated. As per manager prepared a day prior. Observed cooked pork and cooked chicken not dated at walk in cooler. As per employee two days prior. Employee started dating containers.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet cloths stored on top of reach in freezer by front counter.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour and sugar container not labeled by walk in cooler entrance. Employee labeled.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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 raw salmon and raw fish pargo at reach in cooler 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. As per employee day prior.
- [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing task from cook line, to prep area, cleaning station with same gloves. Coached employee to discarded gloves and wash hands properly.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked beef at reach in cooler by cook line.
- [01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 4 cracked raw shell eggs across cook line reach in cooler.
- [05-08-4] No probe thermometer provided to measure temperature of food products.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed by ware washing area under steamer shelves.
- [14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn across cook line.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer by front counter.
- [14-73-4] No container installed for catching grease from hood drip tray.
- [21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Obser a wet cloths stored soiled at cook line under grilled.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board across cook line soiled.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across cook line. Observed reach in cooler drawers under cook line soiled.
- [29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler across cook line.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing cups at hand sink front counter. Observed a sponge at hand sink front counter.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed all vents soiled throughout the establishment.
- [36-22-4] Floor area(s) covered with standing water. Observed standing water on floor by ware washing area and cook line.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall rusted by three compartment sink.
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by storage room.
- [16-03-4] Accumulation of debris inside warewashing machine.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed by back exit door.
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Across cook line.
- [35B-09-4] Screen in door torn/in poor repair. Observed back exit screen door torn.
- [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing cups at hand sink not sanitized at front counter. Employee took all cups to kitchen to wash properly.
- [14-31-5] Nonfood-grade bags used in direct contact with food. Observed pupusas and dough stored on trays inside Nonfood-grade bags stored inside walk in cooler.
- [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 cook unable to answer the minimum cooking temperature of chicken.
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