EL RINCONCITO SUPERLATINO III

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (48F - Cold Holding) on shelves at walk in cooler, as per operator pork was cooked yesterday around 6:00 pm. Operator discarded during inspection. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef steak on shelves at walk in cooler. Operator stored properly during inspection. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (48F - Cold Holding) on shelves at walk in cooler, as per operator over 4 hours. Operator discarded during inspection. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (48F - Cold Holding) on shelves at walk in cooler, as per operator over 4 hours. Operator discarded during inspection. Operator discarded during inspection.Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (83F - Hot Holding) at cook line, as per operator less than 2 hours. Operator proceeded to reheat food. Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Odalys,Silvia, Claudia, Lazara and Manuel. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not dated marked on shelves at walk in cooler, as per operator over 24 hours. Also observed rice pudding and flan containers not date marked in standing unit at front counter. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name by dishwashing area. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door. Warning

Basic - Food stored on floor. Observed raw chicken case stored on floor at walk in cooler, operator stored properly during inspection. Corrected On-Site Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on salt container at kitchen area, operator removed during inspection. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Observed by dishwashing area. Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves. Warning

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fish soup (53F - Cold Holding); cooked beans (54F - Cold Holding); cooked chicken (54F - Cold Holding); cooked pork (54F - Cold Holding); chicken empanadas (54F - Cold Holding); raw chicken (53F - Cold Holding); raw fish fillets (53F - Cold Holding); cooked shredded beef (48F - Cold Holding); cooked steak (48F - Cold Holding) at walk in cooler, as per employee over 24 hours. Operator discarded during inspection. Also observed Observed chicken soup dated 07/01 on shelves at walk in cooler. - From follow-up inspection 2025-07-14: Observed cooked yuca (45F - Cold Holding) at walk in cooler, as per operator over 24 hours. Operator discarded during call back. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish soup (53F - Cold Holding); cooked beans (54F - Cold Holding); cooked chicken (54F - Cold Holding); cooked pork (54F - Cold Holding); chicken empanadas (54F - Cold Holding); raw chicken (53F - Cold Holding); raw fish fillets (53F - Cold Holding); cooked shredded beef (48F - Cold Holding); cooked steak (48F - Cold Holding) at walk in cooler, as per employee over 24 hours. Operator discarded during inspection. Also observed milk (47F - Cold Holding); pooled eggs (54F - Cold Holding) at cook line, as per employee approximately 30 minutes, employee moved food to reach in cooler interior. - From follow-up inspection 2025-07-14: Observed cooked yuca (45F - Cold Holding) at walk in cooler, as per operator over 24 hours.operator discarded during inspection.Admin Complaint Admin Complaint

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed on 3 units at kitchen area. - From follow-up inspection 2025-07-14: Still observed. Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2025-07-14: Still observed. Corrected On-Site

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line, also on preparation table at kitchen area. - From follow-up inspection 2025-07-14: Still observed. Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish fillets on standing reach in cooler at kitchen area. Employee stored properly during inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken soup dated 07/01 on shelves at walk in cooler. Employee discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fish soup (53F - Cold Holding); cooked beans (54F - Cold Holding); cooked chicken (54F - Cold Holding); cooked pork (54F - Cold Holding); chicken empanadas (54F - Cold Holding); raw chicken (53F - Cold Holding); raw fish fillets (53F - Cold Holding); cooked shredded beef (48F - Cold Holding); cooked steak (48F - Cold Holding) at walk in cooler, as per employee over 24 hours. Operator discarded during inspection. Also observed Observed chicken soup dated 07/01 on shelves at walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish soup (53F - Cold Holding); cooked beans (54F - Cold Holding); cooked chicken (54F - Cold Holding); cooked pork (54F - Cold Holding); chicken empanadas (54F - Cold Holding); raw chicken (53F - Cold Holding); raw fish fillets (53F - Cold Holding); cooked shredded beef (48F - Cold Holding); cooked steak (48F - Cold Holding) at walk in cooler, as per employee over 24 hours. Operator discarded during inspection. Also observed milk (47F - Cold Holding); pooled eggs (54F - Cold Holding) at cook line, as per employee approximately 30 minutes, employee moved food to reach in cooler interior.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards at kitchen area.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,pork, chicken empanadas not date marked, as per employee over 24 hours.

Basic - Bowl or other container with no handle used to dispense food. Observed on seasoning container, employee removed bowl during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on 3 units at kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at kitchen area. Employee moved drink during inspection. Corrected On-Site

Basic - Food stored on floor. Observed food plastic containers stored on walk in cooler floor. Observed raw chicken case stored on walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all 3 units at kitchen area, also observed on walk in cooler door.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on standing reach in cooler at kitchen area.

Basic - Stored food not covered. Observed cooked potatoes container not covered at walk in cooler. Observed raw chicken case stored on walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw liver (frozen) on preparation table by 3 compartment sink. Employee moved food to walk in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed 3 compartment sink wall soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line, also on preparation table at kitchen area.