RINCON GUATEMALTECO

Basic - Objectionable odors in bathroom or other areas of the establishment. Odors from moth balls used in restroom.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked soup in reach in cooler. Operator relocated at time of inspection. Corrected On-Site Warning - From follow-up inspection 2026-04-24: Time Extended - From follow-up inspection 2026-04-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen. Warning - From follow-up inspection 2026-04-24: Time Extended - From follow-up inspection 2026-04-25: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked soup and multiple items in reach in coolers. Warning - From follow-up inspection 2026-04-24: Time Extended - From follow-up inspection 2026-04-25: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in back storage area. Warning - From follow-up inspection 2026-04-24: Time Extended - From follow-up inspection 2026-04-25: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Cut leafy greens, raw pork and multiple items in reach in cooler. Warning - From follow-up inspection 2026-04-24: Time Extended - From follow-up inspection 2026-04-25: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee flipping tortilla with bare hands. Employee discarded tortilla. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken stored overtop plantain instead double door refrigerator. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef inside double door refrigerator in kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored overtop food preparation table by ovens in side kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored I er tamales and cut leafy greens in tall silver reach-in-cooler

Intermediate - Handwash sink not accessible for employee use at all times. In back kitchen area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed operators reusing sour cream containers for other food storage v

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in silver 2 door reach-in-cooler

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing at room temperature. Operator placing in reach-in-cooler Corrective Action Taken

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over potatoes and onions in reach-in-cooler. Raw shelled eggs over dairy foods in bakery area reach-in-cooler

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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.

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over unwashed vegetables in black reach-in-cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

Basic - Cardboard used to line food-contact shelves.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Improper storage of maintenance equipment that interferes with cleaning. Dirty mop water in yellow bucket

Basic - In-use tongs stored on equipment door handle between uses.

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

Intermediate - Handwash sink not accessible for employee use at all times. Large pots stored on floor

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Large pots to be cleaned stored on floor near 3 compartment sink

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor tiles missing and/or in disrepair. Back kitchen area

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

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. Employee touched raw chicken than grabbed lime without washing hands. Discussed with operator the importance of gloves and hand washing.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan with soap and water only no sanitizer. Discussed with operator to use sanitizer wash rinse sanitize.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef raw chicken over unwashed produce. Reach in cooler by main prep table. Operator removed to correct order. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked tomatoes sauce 51 f .25 held in reach in cooler on cooks line for several days cold holding violation. Butter .25 at 56 f held in reach in cooler on cooks line for several days cold holding violation. No temperatures taken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked tomatoes sauce 51 f .25 held in reach in cooler on cooks line for several days cold holding violation. Butter .25 at 56 f held in reach in cooler on cooks line for several days cold holding violation. See stop sale. Cold holding reach in cooler in 2 nd prep area cooked noodles with chicken 44 f operator moved to reach in freezer 2nd temp at 12:35 to 43 f.

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

Intermediate - No soap provided at handwash sink. Hand washing sink by service desk/ 2nd kitchen.

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. Missing training for 1 employee.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach in cooler by prep table. Cooked beef cook chicken cooked noodles cooked yuca not date marked. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food mixed with restaurants food in reach in cooler by service window.

Basic - Single-service articles improperly stored. Plastic silverware in box on floor.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over container of cooked food in reach-in-cooler Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Working containers of food removed from original container not identified by common name.