RINCONCITO MIAMI 2

Name: RINCONCITO MIAMI 2
Address: 15956 SW 137 AVE, MIAMI, FL, 33177, US
Rating: 0

15956 SW 137 AVE, MIAMI, FL 33177

License #2335597

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

0 Grade F / 100

Failing Health Score

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Latest inspection

August 20, 2026 · 8 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RINCONCITO MIAMI 2 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 3 inspections on record from Florida DBPR, with the most recent inspection on August 20, 2026. Across those visits, DBPR recorded 106 total findings; InspectFL has detailed violation rows for 74 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 20, 2026 shows 8 observation rows: 1 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

RINCONCITO MIAMI 2 has a rough inspection history. Would you risk it?

F record

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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: Call Back - Admin. complaint recommended
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed cove molding missing at handwashing sinks in the kitchen.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the receipt.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed exterior door near vegetables walk in cooler has a gap on the right and left side.
[22-09-5] During callback inspection observed Inside beans container not cleaned after being emptied prior to refilling.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[03B-01-6] During callback inspection observed cook yuca (111F - Hot Holding); boiled milk (126F - Hot Holding) stored on top of oven at room temperature in the cook line, as per operator for less than 2 hours.
[12A-03-4] During callback inspection observed employee began washing hands in the triple sink. Manager coach employee.
[05-10-4] Observed probe thermometer not used ensure proper food temperatures of cook chicken.

Official DBPR inspection report ↗

Disposition: Call Back - Admin. complaint recommended
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[21-10-4] Soiled dry wiping cloth in use.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in gaskets walk in and reach cooler. Observed can opener holder soiled.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed exterior door near vegetables walk in cooler has a gap on the right and left side.
[12A-03-4] Observed employee washed hands in the triple sink.
[42-01-4] Wet mops not stored in a manner to allow the mop to dry.
[08B-12-5] During callback inspection observed empanadas stored in the walk in cooler not covered.
[03A-02-5] During callback inspection observed Raw pork (47F - Cold Holding); Raw pork chop (44F - Cold Holding); Raw chicken (42F - Cold Holding); Cook chicken (45F - Cold Holding) as per manager for less than 3hours.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at oven door located in front of the steam table.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the receipt.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled . Observed can opener soiled either old food debris.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed in the kitchen.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed cove molding missing at handwashing sinks in the kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled all throughout the kitchen with dust and good debris.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink near walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at steam table black bowl with no handle used to scoop rice.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in front of walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in the cafeteria, in the kitchen, and server area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt at shelf near the triple sink.

Official DBPR inspection report ↗

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[01B-02-5] 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. Observed Raw pork (60F - Cold Holding); Raw pork chop (53F - Cold Holding); Raw chicken (47F - Cold Holding); Cooked pork (51F - Cold Holding); Pork belly (60F - Cold Holding); Raw whole fish (48F - Cold Holding); Cooked ground beef (52F - Cold Holding); Cooked noodles (57F - Cold Holding); Raw shrimp (59F - Cold Holding); Beans sprouts (52F - Cold Holding) in the walk in cooler fro the day prior.
[05-10-4] Probe thermometer not used to ensure proper food temperatures.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at oven door located in front of the steam table.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in gaskets walk in and reach cooler. Observed can opener holder soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles in the kitchen shows water damage.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. Observed employee shoes, aprons and other belongings stored all throughout the kitchen.
[42-01-4] Wet mops not stored in a manner to allow the mop to dry.
[08B-29-4] Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee started preparing sandwiches, no handwash. Also observed cook started preparing food no handwash.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the receipt.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt at shelf near the triple sink.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[29-03-4] Water draining onto floor surface. Observed water draining onto floor from handwash sink near walk in cooler.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach on floor near the dishwasher.
[12A-28-4] 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 and then proceeded to handled clean equipments. No handwash.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink near walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled . Observed can opener soiled either old food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed in the cafeteria, in the kitchen, and server area.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.
[08B-12-5] Stored food not covered. Observed food stored in the vegetable walk in cooler not covered.
[21-10-4] Soiled dry wiping cloth in use.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook with no hair restraint in the kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed in the kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in the kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[35A-02-8] Live, small flying insects found. Observed 2 live flies flying in the kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed at steam table black bowl with no handle used to scoop rice.
[22-09-5] Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Observed Inside beans container,Observed exterior of blender with mold like substance.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under cooking and cold holding units soiled with heavy grease and old food debris.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork (60F - Cold Holding); Raw pork chop (53F - Cold Holding); Raw chicken (47F - Cold Holding); Cooked pork (51F - Cold Holding); Pork belly (60F - Cold Holding); Raw whole fish (48F - Cold Holding); Cooked ground beef (52F - Cold Holding); Cooked noodles (57F - Cold Holding); Raw shrimp (59F - Cold Holding); Beans sprouts (52F - Cold Holding) in the walk in cooler since the day prior.
[08B-38-4] Food stored on floor. Observed food stored on floor in walk in freezer.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 83F at handwash sink near kitchen exit door. Ran water for approximately 3 minutes.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed in the walk in cooler.
[25-17-4] Single-service articles stored on a soiled surface. Observed to go containers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.
[16-03-4] Accumulation of debris inside warewashing machine.
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Observed ice cream and milkshakes mixer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook onions (82F - Hot Holding); maduro (92F - Hot Holding); rice and beans (96F - Hot Holding) at room temperature in the cook line, as per operator for less than 2 hours. Observed Milk (127- Hot Holding) in the Cafeteria area. Observed cook chicken (106F - Hot Holding) in the kitchen. As per operator for less than 2 hours. Observed yucca ( 123- Hot Holding); Malanga cream ( 121- Hot holding) at steam table. Manager took products to reheat.