RINCONCITO CATRACHO LATIN GRILL
2096 BEACON MANOR DR, FT MYERS 33907
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 5 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).
Inspection on 5/7/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated rust or mold-like substance. Warning - From follow-up inspection 2024-05-07: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at prep area next to reach in freezer. Warning - From follow-up inspection 2024-05-07: **Time Extended**
Food safety inspection conducted on 5/7/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 5/3/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl with no handle used to dispense salt from container at kitchen. Operator removed the bowl from salt container. Corrected On-Site Warning
- 36-34-5:Basic - Ceiling vents soiled with accumulated rust or mold-like substance. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at prep area next to reach in freezer. Warning
- 13-07-4:Basic - Employee wearing bracelet other than a plain ring on their hands while preparing food. Employee removed bracelet. Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Onion and oil containers stored on floor at dry storage. Repeat Violation Warning
- 25-05-4:Basic - Single-service cups stored on floor. Operator removed cups to shelf. Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at prep area. Operator removed and placed wiping cloth in sanitizing solution. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler by cook line; cooked pork ; (49F - Cold Holding); cooked chicken (48F - Cold Holding); cooked yuca (49F - Cold Holding); cooked rice (48F - Cold Holding). Per operator placed in cooler for two hours. Operator removed them to other reach-in cooler available. **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cooking area. Operator provided paper towels. Corrected On-Site Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator health reporting agreement. **Corrective Action Taken** Warning
Food safety inspection conducted on 5/3/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 11/3/2023
High Priority
2
Intermediate
4
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed container of plantains stored on floor. Operator placed plantains off of floor. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 33-16-4:Basic - Open dumpster lid.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw fish thawing in standing water. Educated operator on proper thawing. Operator turned on cool running water. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin. Operator labeled bin. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with zucchini.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed cut cabbage 60F cold hold less than 4 hours. Operator added more ice. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill container.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form. Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed fried chicken not date marked.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 11/3/2023 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).