RINCONCITO SALVADORENO RESTAURANT
15924 SW 137 AVE, MIAMI, FL 33177
License #2332496
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Mixed Health Record
How is this score calculated? →RINCONCITO SALVADORENO RESTAURANT in MIAMI currently holds an InspectFL Health Score of 78.8 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 February 10, 2026. Across those visits, inspectors documented 32 total violations — 7 critical, 7 major, 18 minor.
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.
What stands out in this inspection history
The latest inspection on February 10, 2026 shows 22 observation rows: 6 critical, 3 major, and 13 minor.
What’s powering this page
InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [05-08-4] No probe thermometer provided to measure temperature of food products. Manager provided thermometer at the end of the inspection.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of handwash sink soiled with food debris near the steam table. Observed hood filters soiled with heavy grease accumulation. Observed gasket at reach in cooler across cook line soiled.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink at cook line used to stored soiled dishes and wet wiping cloth.
- [36-24-5] Hole in or other damage to wall. Observed hole in wall above the triple sink. Observed hole in wall near exit door.
- [22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed triple sink Triple Sink (Chlorine 200ppm). Manger reset Triple Sink (Chlorine 50ppm).
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed in the kitchen.
- [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee left kitchen and touched soiled door with gloves on and started packing bread to serve to customers. No gloves changed. Manager coached employee.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of salt at reparation line not identified by common name. Employee labeled container.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (80F - Hot Holding) at steam table. As per manager for less than 45 minutes. Manager voluntarily discarded product.
- [21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- [08B-38-4] Food stored on floor. Observed water bottles stored on floor at front counter. Manager stored water bottles properly.
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards across cook line has cut marks and is no longer cleanable.
- [01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 8 broken raw shell eggs at reach in cooler across cook line.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves and started preparing bread to serve to customers. No handwash. Manager coached employee.
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee water bottle and pink container stored at beverages reach in cooler at front counter. Coach operator. Operator removed employee items.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
- [31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at handwash sink near steam table in the kitchen.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and light cover at cook line soiled.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths at cook line. Employee store wet wiping cloths properly.
- [12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee coffee cups and plantain at steam table in the kitchen.
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed white container with no handle used to dispense rice at steam table.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 8 broken raw shell eggs at reach in cooler across cook line.
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.
Would you eat here?
RINCONCITO SALVADORENO RESTAURANT has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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