RINCONCITO CATRACHO LATIN GRILL
2096 BEACON MANOR DR, FT MYERS 33907
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/27/2025
High Priority
4
Intermediate
3
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first at cook line.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles soiled with grease in kitchen area.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Handwashing sink near by kitchen entrance faucet handles broken.
- 08B-38-4:Basic - Food stored on floor. Water bottle cases and oil containers stored on floor at dry storage.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with grease.
- 33-16-4:Basic - Open dumpster lid.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface at cook-line.
- 36-10-4:Basic - Soiled floors under reach-in cooler at cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled at cook line.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at prep area; cooked chicken (61F - Cooling). Per operator cooked chicken prepared in reach-in cooler two days before inspection. See stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at prep area; raw chicken stored over shredded cheese. Operator removed raw chicken to bottom shelf. **Corrected On-Site**
- 01B-02-5:High Priority - 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. In reach-in cooler at prep area; cooked chicken (61F - Cooling). Per operator cooked chicken prepared in reach-in cooler two days before inspection.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with single serving forks and knives at bar area. Operator removed spray bottle to proper storage. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold like substance at cook line and prep area.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at men bathroom. Operator provided paper towels. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler; cooked chicken not labeled. Per operator chicken prepared two days before inspection.
Food safety inspection conducted on 2/27/2025 revealed 17 total violations (4 high priority, 3 intermediate, 10 basic).
Inspection on 11/15/2024
High Priority
0
Intermediate
3
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Hand washing sink faucet handle broken.
- 10-20-4:Basic - In-use 4 tongs stored on equipment door handle between uses at cook line.
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hood soiled with accumulated grease.
- 33-16-4:Basic - Open dumpster lid.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold like substance at prep area.
- 53A-05-6:Intermediate - 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/ Working 6 employees in the establishment; engaging with food without certified food manager at time of inspection.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees; Karen Lagos, Yolanda Raquel, Imara Senteno, Andrea Valentino all working for the establishment more than 60 days without food handler certification.
Food safety inspection conducted on 11/15/2024 revealed 8 total violations (0 high priority, 3 intermediate, 5 basic).