EL RINCONCITO LATINO

Name: EL RINCONCITO LATINO
Address: 6741 SW 24 ST SUITE 16, MIAMI, FL, 33155, US
Rating: 78.5

6741 SW 24 ST SUITE 16, MIAMI, FL 33155

License #2324681

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

EL RINCONCITO LATINO in MIAMI currently holds an InspectFL Health Score of 78.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 36 total violations — 10 critical, 4 major, 22 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 29, 2026 included 5 critical violations, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed white cutting board in meat prep room with cut marks and no longer cleanable.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes throughout establishment not stored in sanitizer solution.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service take out containers not Inverness at the cook line. Operator inverted.
[36-22-4] Floor area(s) covered with standing water. Observed standing water at the kitchen area.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of WD-40 stored next to cutting board used to prep raw meat. Operator discarded.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils stored in unclean water at cook line at 140F. Operator discarded water.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves in back dry storage area with rust accumulation.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of seasonings and clear squeeze bottles with oil at the cook line with no label. Operator labeled.
[14-73-4] No container installed for catching grease from hood drip tray at the cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice inside hand wash sink near front counter.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored above raw fish inside reach in cooler located across the cook line. Operator removed raw shelled eggs.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (120F - Hot Holding) at the steam table. As per operator, product has been there for about half an hour. Operator began to reheat product to correct parameters.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler near cook line with soiled gaskets.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler next to steam table with soiled interior.

Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed a set of tongs stored on fire suppression system at the cook line. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice and dishes inside hand wash sink located near coffee prep area.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed female employee at the coffee station wash hands and dry her hands with apron.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed black microwave inside kitchen prep area with soiled door handle.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cheese stored inside non food grade bags at the reach in cooler located in the dry storage area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored above desserts inside the walk in cooler. Operator removed eggs immediately.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed working containers of sugar at the coffee prep station with no label. Operator labeled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths through kitchen area not stored in chlorine sanitizing solution.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine chemical test kit for dish machine expired 02/2022.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed steak (54F - Cold Holding); fish (46F - Cold Holding); raw chicken (45F - Cold Holding)at the cook line. As per operator, products were placed less than an hour ago. Operator moved products to walk in cooler for rapid cooling.
[36-17-5] Floor tiles missing and/or in disrepair. Observed several floor tiles in the main kitchen area cracked / in disrepair.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils stored inside aluminum pan of unclean water at 140F at the cook line. Operator discarded water.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone stored above prep table at the sandwich station.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service articles next to the cook line not inverted.

Community reaction

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Community pulse