EL RINCONCITO LATINO CAFETERIA

Name: EL RINCONCITO LATINO CAFETERIA
Address: 9979 SW 142 AVE, MIAMI, FL, 331866844, US
Rating: 0

9979 SW 142 AVE, MIAMI, FL 331866844

License #2320049

🫔 Latin American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 22 findings · 9 critical

Routine - Food

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Quick take

EL RINCONCITO LATINO CAFETERIA 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 been inspected 8 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 114 total violations — 29 critical, 24 major, 61 minor.

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The latest inspection on October 14, 2026 shows 22 observation rows: 9 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

114

Coverage note

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EL RINCONCITO LATINO CAFETERIA has a rough inspection history. Would you risk it?

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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.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted. Operator inverted pots and pans.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed on reach in freezer at coffee station.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed shelves on reach in coolers rusted 3 doors across from stove.
[29-08-4] Plumbing system in disrepair. Observed cold water handle in disrepair.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spry bottle containing degreaser no labaled.
[09-01-4] 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. Observed employee handling ham and bread with bare hands. Manager coached employee on proper rte food using utensils and hands with gloves properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under steamer, boiled plantains (125F - Hot Holding); cooked onions (125F - Hot Holding), placed 40 minutes ago, operator reheated on stove, second temperature 20 minutes after, boiled plantains (166F - Hot Holding); cooked onions (165F - Hot Holding).
[08A-17-6] 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. Observed raw chicken stored over a bucket with raw goat. Operator stored properly.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper glove use and hand washing. Employee washed hands and put gloves on.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on ice bath, pooled eggs (75F - Cold Holding)placed 2 hours ago according to to manager, Operator added ice to pooled eggs container for rapid chill.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting boards on sandwich prep tables grooved.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener soiled.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed coolers at kitchen handles soiled. Operator cleaned at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on coolers, prep tables, soiled,
[29-49-6] Standing water in bottom of reach-in-cooler. Observed on sandwich prep table at kitchen.
[31B-03-4] No soap provided at handwash sink. Observed on remote storage no soap on hand sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at kitchen and remote storage hand sinks
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at kitchen soiled interior on big reaching coolers.
[29-46-4] Hose attached to dipperwell faucet eliminating required air gap. Observed at 3 compartment sink sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed food stored on thank you bag reach in freezer. Operator discarded.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at 3 compartment sink and cook line.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Disposition: Met Inspection Standards
[14-09-4] Observed grooved cutting board in cook line across from steam table.
[14-11-5] Observed oven door to the right of fryer station in disrepair.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at exterior door across from prep area.
[36-17-5] Observed cracked floor tiles in prep area in front of walk in cooler.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tongs on top of container of cut lemons across from steam table. Operator removed tongs.
[05-09-4] Observed reach in coolers across from cook line without ambient thermometer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at front counter. Observed no hand washing sign at hand wash sink in prep area by walk in cooler.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water on floor below dish machine.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker in hose bibb at mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in prep area.
[31B-02-4] Observed no paper towel at hand wash sink in prep area by walk in cooler.
[31B-03-4] Observed no soap at hand wash sink in prep area by walk in cooler.
[53B-13-5] 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. Observed no proof of training for Didier, Manuel, Serafin, junior, working for longer than 60 days without certified training.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand wash sink in prep area across from walk in cooler.

Disposition: Warning Issued
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in all units at kitchen area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle bowl in buckets of salt and beans in kitchen area. Employee removed bowl
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board in cook line across from steam table.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking containers on top of prep area across from dish machine and at cook line across from steam table.
[14-11-5] Equipment in poor repair. Observed oven door to the right of fryer station in disrepair.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at exterior door across from prep area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed cracked floor tiles in prep area in front of walk in cooler.
[08B-38-4] Food stored on floor. Observed oranges at wait station stored on floor. Operator placed 6 inches from floor. Observed bucket of commercially processed garlic paste stored on floor at kitchen area. Operator stored 6 inches from floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer below fan.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed tongs on top of container of cut lemons across from steam table. Operator removed tongs.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed reach in coolers across from cook line with out ambient thermometer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at front counter. Observed no hand washing sign at hand wash sink in prep area by walk in cooler.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water on floor below dish machine.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw swai fish thawing in ambient temperature at prep area. Employee stored in walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves at walk in cooler.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled towel on preparation table in use. Employee discarded towel.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator added chlorine. Retest Sanitizer Bucket (Chlorine 100ppm).
[41-07-4] Container of medicine improperly stored. Observed pepto bismol bottle next to cabs if tuna stored in dry storage area across from walk in cooler. Operator removed bottle from shelf.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above prepared sauces in walk in cooler. Also observed raw beef cutlets stored above cook beef in reach in cooler across from cook line. Operator placed beef and chicken below ready to eat foods.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs with gloves on and proceed with food preparation without taking the gloves off. Coached employee on proper hand washing method. Employee took gloves off and washed hands. Observed employee cleaned gloves on towel after touching frozen empanadas and kept preparing food without taking gloves off. Coached employee on proper hand washing method. Employee took gloves off and washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish stock (52F - Cold Holding); raw veal (46F - Cold Holding); raw chicken (45F - Cold Holding); tomato sauce (53F - Cold Holding) inside reach in cooler at kitchen area. As per operator the door was open often for rush hour. For less than 4 hrs.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (125F - Hot Holding) in oven across from dish machine, as per operator less than 2 hours. Operator placed chicken in oven to be reheated.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker in hose bibb at mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener in prep area.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4+ food employees without certified food manager present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in prep area by walk in cooler.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink in prep area by walk in cooler.
[53B-13-5] 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. Observed no proof of training for Didier, Manuel, Serafin, junior, working for longer than 60 days without certified training.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork in walk in cooler and cooked beef in reach cooler, as per operator cooked more than 24 hours.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand wash sink in prep area across from walk in cooler.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting g board across cook line. Observed white cutting board on prep table next to ovens.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside white chest freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 80F next to steam table. Operator started to reheat water.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at kitchen. Observed at storage area. Observed at service window.
[21-10-4] Soiled dry wiping cloth in use. Observed on prep table across cook line. Operator removed the towel.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed black beans (57F - Cooling) inside triple door reach in cooler. As per operator for more than 6 hrs. Observed roasted pork (49F - Cooling) inside walk in cooler. As per operator for more than 6 hrs.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside cooler drawers at cook line. Operator properly rearranged.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cracked eggs and then kept engaging in food preparation without taking gloves off and wash hands. Coached operator on proper hand washing procedures.
[01B-02-5] 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 (57F - Cooling) inside triple door reach in cooler. As per operator for more than 6 hrs. Observed roasted pork (49F - Cooling) inside walk in cooler. As per operator for more than 6 hrs.
[53B-13-5] 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.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards white at prep area.
[08B-38-4] Food stored on floor. Observed onions storage on a milk crate on the prep area floor. Employee stored crate with onions six inches above the floor.
[36-24-5] Hole in or other damage to wall. Observed at storage room hole on the wall behind shelf.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at kitchen and on added storage room.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed at kitchen .
[08B-12-5] Stored food not covered. Observed ins walk in cooler, containers with cooked pork belly, cooked beef, and pork legs no covered.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaned table, no gloves change or hands washed. Manager coached employee on proper glove use and washing.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed next to dish machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen pooled eggs (70F - Cold Holding), placed 60 minutes ago according to cook. Employee added ice to container and placed pool eggs on an ice bath for rapid chill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed tray stored inside hand sink. Manager removed tray.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No manager certified at time of inspection. Over 4 employees present.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed container with no handles in the pan of white rice at the steam table in the kitchen area. Operator discarded.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board grooved at reach in cooler prep table across from the griddle.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed container of guacamole in reach in cooler across from coffee machine. As per manager it is an employees food.
[08B-38-4] Food stored on floor. Observed oranges stored on the floor in the cafeteria window area. Operator stored properly. Also observed containers of pickles stored on the floor in the walk in cooler. Operator stored properly.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on the door handle of the fryer. Operator removed the tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils water at ambient temperature at kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an accumulation of grease on hood filters.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in use wiping towels on top of prep tables at kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers with sugar and flour not identified by common name in dry storage area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed tenderized raw beef stored over raw fish in reach in cooler under the griddle in the kitchen area. Operator stored properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (110F - Hot Holding) as per operator for less than one hour. Operator began reheating the chicken on the grill
[51-16-7] 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed a storage room with an ice machine, walk in cooler, walk in freezer, dry storage racks and a bathroom , three doors down from restaurant #9969 no plans available.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of créme brÃ»lée not date marked. As per manager was made on Friday. Manager labeled item during the time of inspection.