EL RINCONCITO COLOMBIANO

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a new dessert area with coolers, hand washing sink where dining room area was. Observed walk in cooler and walk in freezer by bar area Observed hand washing sink added to bar area. Warning - From follow-up inspection 2026-03-05: Same Time Extended - From follow-up inspection 2026-05-04: Establishment has updated plans and submitted to Tallahassee and waiting for final approval. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a new dessert area with coolers, hand washing sink where dining room area was. Observed walk in cooler and walk in freezer by bar area Observed hand washing sink added to bar area. Warning - From follow-up inspection 2026-03-05: Same Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered containers with Cooked beef at 11:38am ( 50F cooling) since yesterday cooked beans at 11:47am (47F cooling) since yesterday, See stop sale. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw bacon then handled cooked beef without washing hands. Employee removed gloves , discarded cooked beef and washed hands. Corrected On-Site Warning

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. Walk in cooler Deep covered containers with Cooked beef at 11:38am ( 50F cooling) since yesterday cooked beans at 11:47am (47F cooling) since yesterday, See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top cooler #1. Raw chicken 53F cold holding, raw beef 53F cold holding, chorizo 53F cold holding cheese 53F cold holding, raw bacon 56F cold holding butter 53F cold holding . Bar cooler red sauce 56F cold holding, chimichurri 56F cold holding . Per operator all products stored for approximately 1 hour and not prepared or portioned today. Operator moved all products to walk in freezer Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For items written in the time control form like cooked pork, empanadas, chorizo. Per operator stored for approximately 20 minutes Operator timed marked Corrected On-Site Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked rice 120F reheating. Just finished reheating, operator decided to discarded 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. Sitting on top of fryers Cooked plantain 101F hot holding , per operator stored for approximately 2 hours, operator decided to discard Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.at 200ppm++chlorine Operator corrected to 100ppm chlorine Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed a new dessert area with coolers, hand washing sink where dining room area was. Observed walk in cooler and walk in freezer by bar area Observed hand washing sink added to bar area. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (49F at 12:15pm- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item covered tightly with lid. See stop sale. Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of tuna -4lbs

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled clean fryer basket and cooked plantains stored in fryer basket; no hand wash. Stop sale cooked plantains. Advised operator to clean and sanitize handle of fryer basket.

High Priority - 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 then handled clean ladle and served soup; no hand wash. Chef washed hands. Corrected On-Site

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled clean fryer basket and cooked plantains stored in fryer basket; no hand wash. Stop sale cooked plantains.

High Priority - Live, small flying insects found. 1 fly flying around in dining area; landing on dining table and chair. 2 fly flying around in kitchen landing on meat grinder Andy raw meat. Repeat Violation Admin Complaint

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line: Raw chicken stored in top portion of make table stored over gravy in bottom portion of make table - no complete physical barrier between top and bottom. Raw steak stored in top portion of make table stored over diced tomatoes in bottom portion of make table - no complete physical barrier between top and bottom. Advised operator to store properly. Repeat Violation Admin Complaint

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. At walk in cooler: red salsa (49F at 12:15pm- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item covered tightly with lid. See stop sale.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced tomatoes (52F at 12:00pm; 48F at 12:30pm- Ambient Cooling) As per operator, cooling since 9am. At current rate of cooling, item will not cool to 4F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At cooler near ice machine: tamales made 3 days prior then frozen; not date marked. Advised operator to date.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At Walk-in Cooler; cooked beans (54F - Cooling); beef soup (52F - Cooling) Per operator was prepared overnight Items did not reach 41F within six hours. See stop sale Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At Cookline; Employee handled cellphone then handled clean utensils without washing hands. At Cookline; Employee handled glue and proceeded to handle clean utensils within washing hands. Advised employee Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At Dry Storage area; Approximately 15 live small flying insects seen landing on shelves and in boxes containing ground provision (plaintains) Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Warning

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Reach-in Cooler; Raw chicken stored over prepped plantains and potato fries Advised operator who removed Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw pork stored over cooked pork In Prep Area; Raw beef stored over beans Advised operator who removed Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Walk-in Cooler; Raw chicken stored over raw beef Advised operator who removed Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At Walk-in Freezer; Raw chicken stored above raw shrimp Advised operator who fixed Corrected On-Site Warning

High Priority - Sewage/wastewater backing up through floor drains. In Kitchen; Standing water on kitchen floor, overflowing of floor drainage. Operator fixed during inspection Corrected On-Site Warning

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. At Walk-in Cooler; cooked beans (54F - Cooling); beef soup (52F - Cooling) Per operator was prepared overnight Items did not reach 41F within six hours. See stop sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Kitchen; raw beef (57F - Cold Holding); sausages (51F - Cold Holding); raw beef (48F - Cold Holding); raw pork (47F - Cold Holding) Per operator not prepared or portioned today Per operator items held for approximately two hours Operator moved to quick chill Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At Front Counter; No time mark on empanadas, bread with cheese and chorizo. Per operator stored for approximately two hours. Operator time marked items Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. At Dry Storage Area; Chemical spray stored above box containing avocados At Cookline; Glue stored above Chocolate with milk Back Area; Chemical stored next to drinks. Wine Storage; Chemical stored next to wines Advised operator who removed Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At Walk-in Cooler and Walk-in Freezer; Multiple items prepared for more than 24 hours not date marked.eg. Cooked cow tongue and cooked potatoes Advised operator Warning

Basic - Dead roaches on premises. At Storage Area; Approximately one dead roach seen on floor. Warning

High Priority - Container of medicine improperly stored. Medicine stored above raw meat preparation area Discussed with operator Operator removed. Corrected On-Site Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee set up triple sink then proceeded to handle food without washing hands. Discussed with operator Operator discussed with employee who then washed hands Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef then handled cooked potatoes without washing hands. Discusssed with operator. Operator discussed with employee who then washed hands Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in Freezer; Raw shrimp over portioned cooked beef. Discussed with operator who then moved shrimp to lower shelf Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. At Dry Storage Area; Approximately one live roach on shelf Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Walk-in Cooler; Raw Shell eggs (52F - Cold-Holding) Per Operator not prepared or portioned today Per operator food held overnight in Walk-in Cooler. At Flip Top Cooler across from fryer; Flip Top Cooler across from fryer; Raw shell eggs (56F - Cold -Holding); Per Operator not prepared or portioned today Food held overnight in flip top cooler See Stop Sale Warning

High Priority - 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. At Walk-in Cooker;raw beef (52F - Cold Holding); Raw chicken (53F - Cold Holding); Raw pork (52F - Cold Holding); Sausages (52F - Cold Holding); Chorizo (51F - Cold Holding); White Cheese (51F - Cold Holding);Heavy Whip Cream (51F - Cold Holding); cooked beans (54F - Cold Holding); beef soup (55F - Cold Holding); Ham (49F - Cold Holding); Hot fresh house made tomato sauce (51F -Cold Holding) Per Operator not prepared or portioned today Per Operator foods held overnight in Walk-in Cooler At Reach-in Cooler below flip top cooler;liquid eggs (47F - Cold Holding);Chorizo (50F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in cooler. Flip Top Cooler across from fryer; chorizo (55F - Cold Holding); cut lettuce (56F - Cold Holding); Per Operator not prepared or portioned today Per Operator held overnight at Flip-top Cooler Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooker;raw beef (52F - Cold Holding); Raw chicken (53F - Cold Holding); Raw pork (52F - Cold Holding); Sausages (52F - Cold Holding); Chorizo (51F - Cold Holding); White Cheese (51F - Cold Holding);Heavy Whip Cream (51F - Cold Holding); cooked beans (54F - Cold Holding); beef soup (55F - Cold Holding); Ham (49F - Cold Holding); Hot fresh house made tomato sauce (51F- Cold Holding) Per Operator not prepared or portioned today Per Operator foods held overnight in Walk-in Cooler At Reach-in Cooler below flip top cooler;liquid eggs (47F - Cold Holding);Chorizo (50F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in cooler. Flip Top Cooler across from fryer; chorizo (55F - Cold Holding); cut lettuce (56F - Cold Holding); Per Operator not prepared or portioned today Per Operator held overnight at Flip-top Cooler See Stop Sale Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Insect spray stored on shelf above food preparation area Discussed with operator, operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... 1 live flying insects at front line 2 live small flying insects in handwashing sink at bar 1 live flying insects prep station flying around and some time landing on the counter . Employee ride of them and sanitized counter. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature...raw chicken directly top of the raw pork at prep station . Employee properly stored. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chorizo 58°, cheese 61°, sauce 53° , sliced tomatoes 54°, cut lettuce 53° in flip top reach in cooler across from fryer at kitchen being held less than four hours. Employee moved food to reach in freezer . .... Raw pork 49°, butter 51°, hot dog 51°, cheese 51°, raw beef 51° in walk in cooler. Per operator food being held less than 4 hours , employee closed door . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...cooked potatoes 94°-98° in conversation oven being held less than four hours. Employee time marked. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled build up in can opener blade . Employee cleaned. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing...some food evidence in handwashing at prep station , Strainer in handwashing sink at bar . Employee moved Corrected On-Site Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Clean utensils stored between equipment and wall...knives , spatulas at dishwashing area. Employee moved . Corrected On-Site Warning

Basic - Food stored on floor...lime, orange . Employee properly stored Corrected On-Site Warning

Basic - Ice scoop handle in contact with ice in ice machine. Employee properly stored Corrected On-Site Warning

Basic - Walk in cooler fan soiled with accumulated food debris, grease, dust, or mold-like substance. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: 5lb cooked potatoes (60°F); 4lbs cream of mushroom (48°F); 6qts sauce made of tomatoes (51°F) all cooling overnight. See stop sale. Reviewed with manager cooling process. Repeat Violation Admin Complaint

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. Walk in cooler: 5lb cooked potatoes (60°F); 4lbs cream of mushroom (48°F); 6qts sauce made of tomatoes (51°F) all cooling overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler near bar: Chimichurri sauce (60°F); hot sauce made with tomatoes (61°F) per manager was put in cooler less than 30 min. Advised to leave in cooler to fast chill. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Per cook has been on cook line since 8:30am. Reviewed with manager time as a public health control. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at both hand sink, was provided. Corrected On-Site Warning

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. Some expired on 10-21 Repeat Violation Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink closer to cook line with no hot water. Warning

Basic - Floor soiled/has accumulation of debris. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Was removed, Corrected On-Site Warning

Basic - Reach-in cooler interior/shelves and gasket have accumulation of soil residues. Hood system soiled Door handles soiled. Ovens soiled Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Second kitchen: ; 3.5 liters cooked corn (47°F); 3.5 litter rice pudding (48°F)cooling overnight see stop sale. Walk in cooler: 5 gallon beef soup (57°F); 2 gallon second container beef soup (50°F); 2qts tomatoes and onion sauce (51°F) cooling overnight see stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pint tomatoes and onions mix for eggs (61°F) per cook was left overnight in unit. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Second kitchen: ; 3.5 liters cooked corn (47°F); 3.5 litter rice pudding (48°F)cooling overnight see stop sale. Walk in cooler: 5 gallon beef soup (57°F); 2 gallon second container beef soup (50°F); 2qts tomatoes and onion sauce (51°F) cooling overnight see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter: milk (46°F);hot sauce with tomatoes (51°F); Chimichurri (54°F) observed food on counter with no ice or timer. Reviewed with manager she advised food should have ice. Ice was added. Reach in cooler on cook line: raw steak (50°F); raw chicken (50°F); raw fish (49°F); cheese (60°F); per cook was moved from walk in cooler at 7am. Advised to fast chill. 1 pint tomatoes and onions mix for eggs (61°F) per cook was left overnight in unit. See stop sale. Walk in cooler: raw pork (44°F); cheese (46°F); raw steak (45°F); raw fish (45°F); cook potatoes (44°F) per manager cooler workers, employees go in and out of unit and leaves door open. Reviewed with manager food should always be below 41°F. Advised to keep door closed for faster chill. Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display case: ; stuff potatoes (127°F); beef empanadas (121°F); sausage (120°F); cheese bread (70°F) advised to reheat above 165°F. Reviewed time as a public health control with manager. Front counter:milk (70°F) per manager food is warmed up and left on counter for coffee orders. Advised to use time or keep above 135°F. Repeat Violation Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine kit. Warning

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. Some expired 3-2021 and 4-2021 Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl used to soup flour. Warning

Basic - Floor area(s) covered with standing water. In dry storage area. Warning

Basic - Floor soiled/has accumulation of debris. Grease buildup under kitchen equipment. Warning

Basic - Food stored on floor. Case of food store on freezer floor. Warning

Basic - Ice scoop handle in contact with ice. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods with grease. Outside food containers with debris Warning

Basic - Standing water in bottom of reach-in-cooler. Cook line. Repeat Violation Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. First test 0ppm second test 50ppm Corrected On-Site Warning