MI RINCONCITO LATINO CAFE

Name: MI RINCONCITO LATINO CAFE
Address: 18446 SW 97 AVE, CUTLER BAY, FL, 33157, US
Rating: 49.6

18446 SW 97 AVE, CUTLER BAY, FL 33157

License #2328548

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

49.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

MI RINCONCITO LATINO CAFE in CUTLER BAY currently holds an InspectFL Health Score of 49.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 38 total violations — 9 critical, 6 major, 23 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Call Back - Admin. complaint recommended
[14-74-7] 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 all food inside the reach in cooler was out of temperature. Thermometer was at 46 F.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at the reach in cooler at the front area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer was over 300 PPM.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ox tail (47 F - Cold Holding); vegetable (46 F - Cold Holding) inside the reach in cooler across the stove. The food was stored yesterday night. Stop sale was issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ox tail (47 F - Cold Holding); vegetable (46 F - Cold Holding) inside the reach in cooler across the stove. The food was stored yesterday night. Stop sale was issued.
[12B-02-4] Employee drinking in a food preparation or other restricted area. Observed an employees thermo stored on preparation table. Employee removed it.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ox tail (47 F - Cold Holding); vegetable (46 F - Cold Holding) inside the reach in cooler across the stove. The food was stored yesterday night. Stop sale was issued.
[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 multiple foods cooked over 24 hours not date marked.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while engage in food preparation.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at the reach in cooler at the front area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands on 3 compartment sink.
[08B-12-5] Stored food not covered. Observed multiple foods not covered inside the reach in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Yaremys H( 1 year), Ledian F ( 1 year), Roberto T. ( 3 months)Luis V ( 6 months, Carlos N ( 3 months), Fabianys O. ( 6 months).
[12A-13-4] 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. Observed employee removed watch and handled clean equipment or utensils without washing hands.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer was over 300 PPM.
[14-11-5] Equipment in poor repair. Observed reach in cooler door is broken at the front line. Also observed reach in cooler door gasket torn at the front line.
[12B-02-4] Employee drinking in a food preparation or other restricted area. Observed an employees thermo stored on preparation table. Employee removed it.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ox tail (47 F - Cold Holding); vegetable (46 F - Cold Holding) inside the reach in cooler across the stove. The food was stored yesterday night. Stop sale was issued.
[10-20-4] In-use tongs stored on equipment door handle between uses.

Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle. Employee removed it.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler by the grill.
[12B-02-4] Employee drinking in a food preparation or other restricted area. Observed a cup of coffee next to steam table. Employee removed it.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed both employees without hair restraints.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table. Operator removed it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored above steam table in the kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (50 F - Cold Holding) inside the reach in cooler next to the grill. Stop sale was issued.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in coolers by the grill.
[31B-03-4] No soap provided at handwash sink. Observed at the front counter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ground beef (50 F - Cold Holding) inside the reach in cooler next to the grill. Stop sale was issued.
[14-74-7] 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 reach in cooler by the grill is not working properly.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse