EL RINCONCITO LATINO

High Priority - Container of medicine improperly stored. Observed bottle of vitamins stored on shelf above prep table. Operator discarded. Corrected On-Site

High Priority - 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 male employee wash hands at hand wash station and closed soiled faucet handle with bare hands. Coached employee on proper hand washing. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw shelled eggs inside walk in cooler stored above cooked tamales. Operator removed tamales immediately. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed liquid egg mix (48F - Cold Holding) at the cook line. As per operator, product has been there for about an hour. Operator placed item in ice bath for rapid cooling. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Silvia Fernandez and Jankiel Valdez with expired food training 04/01/25

Basic - Buildup of food debris/soil residue on equipment door handles. Observed black microwave door handle and exterior soiled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed back prep area with soiled ceiling tiles.

Basic - Cutting board has cut marks and is no longer cleanable. Observed large white cutting board at prep table in kitchen with cut marks and no longer cleanable. Operator discarded immediately. Corrected On-Site

Basic - Food stored on floor. Observed bucket of peeled plantains on floor inside walk in cooler. Operator removed from floor. Corrected On-Site

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 scoop handle touching flour inside flour bin in dry storage area. Operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board in back prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler next to cook line with soiled gaskets. Observed walk in cooler with soiled fan covers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on white cutting board in kitchen prep area not stored in sanitizing solution.

Basic - Working containers of food removed from original container not identified by common name. Observed working container of sugar at front coffee station not labeled. Operator labeled immediately. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. Repair technician arrived during inspection. Final reading, 50ppm. Corrected On-Site Repeat Violation Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef patties stored over lettuce at walk in cooler. Manager rearranged products. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (63F - Cold Holding); milk (50F - Cold Holding) at reach in cooler at Cafeteria Area, as per manager for less than 2 hours. Manager took milk to reach in freezer to rapidly chill. Observed pooled eggs (60F - Cold Holding) observed ice at cook line. As per manger, for approximately 2 hours. Employee added ice to surrounding container. Observed maduros (50F - Cold Holding) at room temperature underneath steam table. As per manger, for approximately 1 hour. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk (128F - Hot Holding) at room temperature at sandwich area as per manager less than 1 hour. Observed chicken empanada (125F) Hot Holding at warming cabinet at cafeteria area. As per manager, for less than 1 hour. Advised manger to reheat item to 165F. Repeat Violation Warning

High Priority - Toxic substance/chemical improperly stored. Observed container of fly spray and lotion stored on shelf with condiments at server's station. Manager removed items. Corrected On-Site 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 - Person in charge unable to answer basic questions about allergens. Observed person in charge unaware of major allergens. Corrected On-Site 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 date marked at walk in cooler. As per manager, item was prepared on the previous day. Warning

Basic - Building components, attachments or fixtures in poor repair. Observed walk in cooler gasket in disrepair. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with accumulated dust at dining area. Observed ceiling soiled with food debris at kitchen. Observed ceiling soiled with black substance near walk in freezer. Warning

Basic - 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 ambient temperature at 60F at reach in cooler containing milk at cafeteria area. Warning

Basic - 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 thawed raw snapper stored inside reduced oxygen packaging at walk in cooler. Employee cut packages. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line and preparation areas. Observed cutting board in disrepair at cook line. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink and phone stored on cutting board at sandwich area. Manager removed items. Corrective Action Taken Warning

Basic - Floor area(s) covered with standing water. Observed at walk in cooler and ware washing area. Repeat Violation Warning

Basic - Floors not maintained smooth and durable. Repeat Violation Warning

Basic - Food stored on floor. Observed containers of onions and sauce stored on floor at walk in cooler. Manager removed items from floor. Observed container of raw oxtail stored on floor near walk in cooler. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 119F at back preparation area. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed slicer guard soiled with old food debris. Warning

Basic - Single-service articles improperly stored. Observed single service cups stored on floor underneath hand sink at kitchen. Manager placed items on table. Corrected On-Site Warning

Basic - Stored food not covered. Observed containers of cooked pork, empanadas, cut onions not covered at walk in cooler. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw oxtail thawing in standing water near walk in cooler. Advised manager to take item to walk in cooler or place underneath cool, running water. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation Warning

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium solution at 0ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over washed lettuce at walk in cooler. Manager rearranged items. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw cut chicken (52F - Cold Holding); raw cut beef (53F - Cold Holding) at 1 door reach in cooler at cook line. As per manager, les than 1 hour. Advised manager to submerge containers in ice. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed plantain soup ( 110F-124F - Reheating) as per manager, item was placed at steam table less than 30 minutes prior. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cassava cream (109F - Hot Holding) at room temperature underneath steam table. As per manager, for approximately 2 hours. Observed spaghetti (112F - Hot Holding) at room temperature at preparation area. As per employee, for approximately 1 hour. Employee took items to reheat to 165F. Corrective Action Taken Repeat Violation Warning

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of proper thermometer calibration temperature. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed onion slicer soiled with old food debris. Manager took item to ware washing area. Observed interior of dry brand and dry rice containers soiled. Observed reach in coolers at cook line soiled with food debris. Repeat Violation Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. Observed no chlorine test kit available. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site 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 and ground beef not date marked at walk in cooler. As per manager, items were prepared on the previous day. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container stored inside container of cooking oil. Warning

Basic - Ceiling tile missing. Observed at dry storage area. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at adjacent storage area. Warning

Basic - 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 ambient temperature at 60F at standing reach in cooler at cook line. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Observed behind dry bean storage container. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line and preparation area. Repeat Violation Warning

Basic - Food stored on floor. Observed raw chicken stored on floor at walk in cooler. Observed plastic containers of cooking oil stored on floor at cook line. Manager and employees placed items on shelf. Corrected On-Site Warning

Basic - Hole in or other damage to wall. Observed at cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with accumulated grease. Warning

Basic - Stored food not covered. Observed raw pork, raw beef and cooked noodles stored on floor at walk in cooler. Manager and employees placed items on shelf. Corrected On-Site Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed plantains thawing at room temperature underneath steam table at cook line. Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at ware washing areas. Repeat Violation Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed pans, pots and containers that are cleaned at the three compartment sink were not sanitized.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensil stored in water at 104°F. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shells eggs over cooked beans. And raw chicken over cooked chicken at walk in cooler. Manager moved the raw chicken to another shelf. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed two employees touching soiled surface (doors) and raw foods with the same gloves. Manager was informed that after touching soiled surface the operators need to change gloves. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beans (52 F - Cold Holding); cooked oxtail (48 F - Cold Holding); salsa criolla (48 F - Cold Holding) at walk in cooler. As per manager from previous day. Manager moved the products out of walk in cooler to be discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans (52 F - Cold Holding); cooked oxtail (48 F - Cold Holding); salsa criolla (48 F - Cold Holding) at walk in cooler. As per manager from previous day. And raw chicken (48 F - Cold Holding); raw beef (49 F - Cold Holding); raw fish (50 F - Cold Holding) at drawers under grill at cook line. As per manager for less than two hours. And Pico de Gallo (50 F - Cold Holding) at reach in cooler located next to grill. As per manager for less than one hour. Manager moved the raw chicken, raw beef and raw fish and pico de Gallo to the walk in freezer for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked beef (155 F - Reheating) at preparation table. Operator moved the products to the grill to be reheating the products. Final temperature 169°F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken with vegetables (129 F - Hot Holding); Malanga (111 F - Hot Holding) at hot box kitchen area. As per manager for less than two hours. Operator moved the products to the oven to be reheating. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. And can opener soiled.Repeat Violation Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of green mold like substance inside interior of ice machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed a dish used to dispense flour inside of flour container. Manager removed the dish from the flour container. Corrected On-Site Repeat Violation

Basic - Clean utensils stored between equipment and wall. Observed two spatula between walls at three compartment sink. Manager removed the spatulas. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pan under preparation table- wet nesting. Repeat Violation

Basic - Equipment in poor repair. Observed gasket torn at reach in cooler at preparation area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor area(s) covered with standing water next to dishwasher machine. Repeat Violation

Basic - Floor tiles missing and/or in disrepair throughout the kitchen, preparation area, ware wash area. Repeat Violation

Basic - Floors not constructed to be easily cleanable throughout the kitchen, preparation area and ware washing area. Repeat Violation

Basic - Stored food not covered. Observed vegetables not covered at walk in freezer.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor at ware washing area under dishwasher machine. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor under shelf at preparation area. Operator moved the bucket to a shelf. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (54F - Cooling) stored in walk in cooler as per manager, beans were prepared on previous day.

High Priority - Food stored in ice used for drinks. See stop sale. Observed water bottle stored in ice machine.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately three live flies flying in kitchen landing on cooked ground beef. Also observed approximately three to four live flies flying in the air in front dining area not landing. Also observed approximately two live flies flying in the air in dry storage room not landing where prep tables are located.

High Priority - Nonfood-grade bags used in direct contact with food. Observed peppers stored in non food grade bags in walk in cooler.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw pork stored in Non food grade containers.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over vegetables in walk in cooler.

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach walking in rice container in storage area.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed water bottle stored in ice machine. Roach activity present as evidenced by live roaches found. Observed one live roach walking in rice container in storage area. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately three live flies flying in kitchen landing on cooked ground beef.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (54F - Cooling) stored in walk in cooler as per manager, beans were prepared on previous day.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed cutting board soiled. Observed interior of hot boxes in kitchen heavily soiled with accumulated old food debris. Observed can opener blade soiled. Observed interior of microwave soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cases of single service containers stored blocking hand sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment uses chlorine no test kit available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to prep area.

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.

Basic - Accumulation of debris in three-compartment sink. Observed accumulation of mold like substance in three compartment sink.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed stored in yellow rice with vegetables.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in walk in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - Floor area(s) covered with standing water/ accumulation of grease. Observed through out kitchen area.

Basic - Floor soiled/has accumulation of debris.

Basic - Floors not constructed to be easily cleanable.

Basic - Food stored in a location that is exposed to splash/dust. Observed containers of ice stored under paper towel dispenser at server station exposed to splash from hand washing.

Basic - Food stored in a prohibited area. Observed containers of raw pork, oxtail and pork stored in containers outside in back of building.

Basic - Food stored on floor. Observed bucket of plantains, potatoes and raw chicken stored on floor in walk in cooler.

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled. Observed walk in cooler shelves soiled.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.

Basic - Single-service articles improperly stored. Observed single service containers stored on floor in front of hand sink. Also observed single service containers stored exposed to splash.

Basic - Storage shelves with rust that has pitted the surface.

Basic - Stored food not covered. Observed cooked pork, raw chicken, raw fish, sliced ham and cheese all stored in walk in cooler uncovered. Also observed rice stored in storage area uncovered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork, oxtail and pork loins thawing in standing water.

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in walk in cooler.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over or with unwashed produce. Observed in the walk in cooler shell eggs over lettuce. Operator removed the eggs. Corrected On-Site

High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the walk in cooler picadillo (50°F - Cold Holding). Per operator cooked yesterday

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the cafeteria kitchen area butter (75°F - Cold Holding). Operator moved the butter to a reach in cooler Observed in the kitchen reach in cooler ; pancake batter (47°F - Cold Holding). Operator will put the batter over ice Observed in the walk in cooler picadillo (50°F - Cold Holding). Per operator cooked yesterday Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at the kitchen reach in cooler cut lettuce (9:13 52°F - Cooling) cut ham (9:17. 54°F - Cooling); cut tomato (9:17. 62°F - Cooling); cut lettuce (9:57. 52°F - Cooling); cut ham (9:58. 62°F - Cooling); cut tomato (9:58. 60°F - Cooling). Operator added ice to the reach in cooler to improve cooling process Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizing solution concentration at 200 ppm. Operator diluted the chlorine sanitizer concentration Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at the front counter hand wash sink

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the exterior of the microwave soiled. Operator is cleaning the unit Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Ceiling tile missing. Observed missing tile on top of the walk in freezer

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - In-use ice scoop stored on soiled surface between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils in standing water. Water temp 122°F. Operator removed the water Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no paper towels at the cafeteria hand wash sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the inside if the microwave soiled. Exterioir of the ovens are soiled with grease build up Observed the top of the salamander soiled with grease buildup Can opener blade is soiled

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service aluminum trays not inverted at the dishwashing area.

Basic - Standing water in walk in cooler

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation