RINCONCITO MIAMI 2

Name: RINCONCITO MIAMI 2
Address: 15956 SW 137 AVE, MIAMI, FL, 33177, US
Rating: 0

15956 SW 137 AVE, MIAMI, FL 33177

License #2335597

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

0 Grade F / 100

Failing Health Score

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Latest inspection

August 12, 2026 · 35 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RINCONCITO MIAMI 2 in MIAMI currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 12, 2026. Across those visits, DBPR recorded 98 total findings; InspectFL has detailed violation rows for 63 of them so far.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 12, 2026 shows 22 observation rows: 2 critical, 5 major, and 15 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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

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Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at oven door located in front of the steam table.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in the walk in cooler.
[21-10-4] Soiled dry wiping cloth in use.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in gaskets walk in and reach cooler. Observed can opener holder soiled.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under the handwash sink near walk in cooler.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.
[42-01-4] Wet mops not stored in a manner to allow the mop to dry.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the receipt.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt at shelf near the triple sink.
[08B-12-5] During callback inspection observed empanadas stored in the walk in cooler not covered.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink near walk in cooler.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in front of walk in cooler.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed in the kitchen.
[03B-01-6] During callback inspection observed chicken soup (122F - Hot Holding) stored on oven in the kitchen, as per manager for less than an hour. Also observed cook rice (116F - Hot Holding) stored on oven In the kitchen, as per manager for less than 2 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled . Observed can opener soiled either old food debris.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[12A-07-5] During callback inspection observed employee failed to wash hands before putting on gloves to engage in food preparation.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in the cafeteria, in the kitchen, and server area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed exterior door near vegetables walk in cooler has a gap on the right and left side.

Official DBPR inspection report ↗

Disposition: Warning Issued
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt at shelf near the triple sink.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at oven door located in front of the steam table.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint in the kitchen.
[21-10-4] Soiled dry wiping cloth in use.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed at shelves near the dishwasher.
[25-17-4] Single-service articles stored on a soiled surface. Observed to go containers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside of handwash sink near cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled all throughout the kitchen with dust and good debris.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. Observed employee shoes, aprons and other belongings stored all throughout the kitchen.
[42-01-4] Wet mops not stored in a manner to allow the mop to dry.
[16-03-4] Accumulation of debris inside warewashing machine.
[08B-38-4] Food stored on floor. Observed food stored on floor in walk in freezer.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the receipt.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed in the kitchen.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in the kitchen.
[12A-19-4] Employee washed hands with cold water.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven doors handle. Observed cooler doors handle.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork (60F - Cold Holding); Raw pork chop (53F - Cold Holding); Raw chicken (47F - Cold Holding); Cooked pork (51F - Cold Holding); Pork belly (60F - Cold Holding); Raw whole fish (48F - Cold Holding); Cooked ground beef (52F - Cold Holding); Cooked noodles (57F - Cold Holding); Raw shrimp (59F - Cold Holding); Beans sprouts (52F - Cold Holding) in the walk in cooler fro the day prior.
[27-18-4] Hot water supply not maintained during peak periods.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at shelves near the dishwasher.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed exterior door near vegetables walk in cooler has a gap on the right and left side.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork (60F - Cold Holding); Raw pork chop (53F - Cold Holding); Raw chicken (47F - Cold Holding); Cooked pork (51F - Cold Holding); Pork belly (60F - Cold Holding); Raw whole fish (48F - Cold Holding); Cooked ground beef (52F - Cold Holding); Cooked noodles (57F - Cold Holding); Raw shrimp (59F - Cold Holding); Beans sprouts (52F - Cold Holding) in the walk in cooler since the day prior.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach on floor near the dishwasher.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[35A-02-8] Live, small flying insects found. Observed 2 live flies flying in the kitchen.
[29-03-4] Water draining onto floor surface. Observed water draining onto floor from handwash sink near walk in cooler.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled apron and then proceeded to handled clean equipments. No handwash.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink near walk in cooler.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.
[36-22-4] Floor area(s) covered with standing water. Observed in front of walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[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 walk in cooler at 50F.
[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 started preparing sandwiches, no handwash. Also observed cook started preparing food no handwash.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in gaskets walk in and reach cooler. Observed can opener holder soiled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 83F at handwash sink near kitchen exit door. Ran water for approximately 3 minutes.

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