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

0 Grade F / 100

Failing Health Score

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Latest inspection

August 27, 2026 · 42 findings · 5 critical

Complaint Full

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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 4 inspections on record from Florida DBPR, with the most recent inspection on August 27, 2026. Across those visits, inspectors documented 148 total violations — 20 critical, 25 major, 103 minor.

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The latest inspection on August 27, 2026 shows 42 observation rows: 5 critical, 4 major, and 33 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

148

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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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed for one hour at steam table: malanga (112F - Hot Holding). Operator put onto stove for reheating. Final temp: 175F.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 3 cans of tomato paste with rust, 111 oz Red Pack. Observed 1 can of Antonios red pepper strips with dent, 102 oz.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over ham and cheese in walk in cooler. Operator changed order during inspection.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. Observed shoes above handsink in prep area. Operator removed from shelf.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle on prep table. Operator removed from prep table.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook with air pod. Observed cooks with watch on cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on door at cook line. Operator removed during inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at both back doors.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout establishment.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
[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 no longer working at kitchen entrance. As per operator, no longer working. No TCS foods stored inside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment on cook line soiled. Observed soiled gaskets in reach in cooler.
[14-75-7] Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed warmer on dry rack in back of kitchen no longer in use.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at front counter handsink where coffee bar is located. Observed no hot water at handsink in waiter station.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook with no hat or net. Hair restraint was placed on head.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid in cabinet under handsink where service window is.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed hood system soiled.
[01B-07-4] Food with mold-like growth. See stop sale. Observed 2 oranges with mold next to juice machine. Operator discarded during inspection.
[08B-12-5] Stored food not covered. Observed multiple trays of food in walk in freezer with no cover.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line between fryer and griddle. Operator removed item.
[14-11-5] Equipment in poor repair. Observed oven door handle broken.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and both reach in freezers.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in freezer at front counter.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in kitchen.
[21-05-5] Cloth used as a food-contact surface. Observed at waiter station, cloths used as liner for glasses.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dust on dry food and dish racks.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven handles soiled.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean pots in warewash on soiled rack.
[25-17-4] Single-service articles stored on a soiled surface. Observed on rack across cook line, soiled shelf where single service items are held.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bottle in handsink at warewash. Observed next to prep area metal stored in handsink. Operator removed all items during inspection.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed cracks and holes in multiple tiles.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed at back exit. Observed at walk in freezer entrance.
[36-24-5] Hole in or other damage to wall. Observed holes in wall in kitchen and warewash area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table. Observed shoes above handsink in prep area. Operator had items removed during inspection.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[16-03-4] Accumulation of debris inside warewashing machine. Observed interior soiled.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed ovens soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[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.
[03A-02-5] During callback inspection observed Raw pork (47F - Cold Holding); Raw pork chop (44F - Cold Holding); Raw chicken (42F - Cold Holding); Cook chicken (45F - Cold Holding) as per manager for less than 3hours.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in the walk in cooler.
[12A-07-5] During callback inspection observed employee failed to wash hands before putting on gloves to engage in food preparation.
[08B-12-5] During callback inspection observed empanadas stored in the walk in cooler not covered.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed cove molding missing at handwashing sinks in the kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at steam table black bowl with no handle used to scoop rice.
[12A-03-4] Observed employee washed hands in the triple sink.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the receipt.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under the handwash sink near walk in cooler.
[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.
[14-74-7] During callback inspection observed walk in cooler 50F.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles in the kitchen shows water damage.
[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.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-10-4] Soiled dry wiping cloth in use.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in the cafeteria, in the kitchen, and server area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed in the kitchen.
[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.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink near walk in cooler.
[29-03-4] Water draining onto floor surface. Observed water draining onto floor from handwash sink near walk in cooler.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.
[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.
[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.
[36-22-4] Floor area(s) covered with standing water. Observed in front of walk in freezer.
[42-01-4] Wet mops not stored in a manner to allow the mop to dry.
[22-09-5] Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed Inside beans container,Observed exterior of blender with mold like substance.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.

Official DBPR inspection report ↗

Disposition: Warning Issued
[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.
[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.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at oven door located in front of the steam table.
[27-19-5] Handwash sink does not have running water or enough water pressure to properly wash hands. Observed handwashing sink near dishwasher. Observed handwash sink near exit door.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook onions (82F - Hot Holding); maduro (92F - Hot Holding); rice and beans (96F - Hot Holding) at room temperature in the cook line, as per operator for less than 2 hours. Observed Milk (127- Hot Holding) in the Cafeteria area. Observed cook chicken (106F - Hot Holding) in the kitchen. As per operator for less than 2 hours. Observed yucca ( 123- Hot Holding); Malanga cream ( 121- Hot holding) at steam table. Manager took products to reheat.
[08B-12-5] Stored food not covered. Observed food stored in the vegetable walk in cooler not covered.
[08B-29-4] Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food.
[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.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[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.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under the handwash sink near walk in cooler.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed oven doors handle. Observed cooler doors handle.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in the kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under cooking and cold holding units soiled with heavy grease and old food debris.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
[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.
[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.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed at shelves near the dishwasher.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[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. Observed employee touched trash can near fryers. No handwash.
[12A-19-4] Employee washed hands with cold water.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint in the kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at steam table black bowl with no handle used to scoop rice.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in the walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-10-4] Soiled dry wiping cloth in use.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in the cafeteria, in the kitchen, and server area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[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-38-4] Food stored on floor. Observed food stored on floor in walk in freezer.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-09-5] Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed Inside beans container,Observed exterior of blender with mold like substance.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed in the kitchen.
[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.
[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.
[25-17-4] Single-service articles stored on a soiled surface. Observed to go containers.
[27-18-4] Hot water supply not maintained during peak periods.
[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.
[29-03-4] Water draining onto floor surface. Observed water draining onto floor from handwash sink near walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed baking sheet and metal food container stored over hand sink at back preparation area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic containers stored inside of handwash sink near cook line.
[35A-02-8] Live, small flying insects found. Observed 2 live flies flying in the kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles in the kitchen shows water damage.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed cove molding missing at handwashing sinks in the kitchen.
[36-22-4] Floor area(s) covered with standing water. Observed in front of walk in freezer.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[42-01-4] Wet mops not stored in a manner to allow the mop to dry.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed ice cream and milkshakes mixer.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach on floor near the dishwasher.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the receipt.