RINCONCITO SUPERLATINOS CAFETERIA
2026 NE 8 ST
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/31/2025
High Priority
4
Intermediate
3
Basic
8
Total
15
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on salt, chicken bouillon and breadcrumbs containers, operator removed bowls during inspection. **Corrected On-Site**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in freezers at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic container at dishwasher area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.
- 08B-12-5:Basic - Stored food not covered. Observed cooked pork container not covered at walk in cooler, employee covered container during inspection. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw oxtail (53F - Cold Holding) case by ice machine, as per employee approximately 45 minutes, employee moved oxtail to walk in cooler during inspection.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt and breadcrumbs containers not identified with common name at kitchen area.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak on reach in cooler at cook line, employee stored properly chicken during inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw oxtail (53F - Cold Holding) case by ice machine, as per employee approximately 45 minutes, employee moved oxtail to walk in cooler during inspection. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (129F - Hot Holding on steam table at kitchen area, as per employee less than 1 hour, employee reheated rice. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at cook line. **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. Observed cooked pasta and cook pork not date marked on shelves at walk in cooler, as per employee over 24 hours, employee dated food during inspection. **Corrected On-Site**
Food safety inspection conducted on 1/31/2025 revealed 15 total violations (4 high priority, 3 intermediate, 8 basic).
Inspection on 8/2/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
- 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-02: Still observed. **Time Extended**
Food safety inspection conducted on 8/2/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/1/2024
High Priority
3
Intermediate
4
Basic
10
Total
17
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front counter. **Warning**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on sugar and flour containers. **Corrected On-Site** **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and hut on top of raw beans container at kitchen area. **Corrected On-Site** **Warning**
- 08B-38-4:Basic - Food stored on floor. Observed bread crumbs container stored on kitchen floor. **Corrected On-Site** **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 89°F at kitchen area. **Corrected On-Site** **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by dishwasher area. **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area. **Repeat Violation** **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar, salt and flour containers not labeled with common name at kitchen area. **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above unwashed lettuce case at walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (49F - Cold Holding); raw chicken (49F - Cold Holding); cooked pasta (48F - Cold Holding); raw ground beef (48F - Cold Holding); raw shrimp (47F - Cold Holding) cooked rice (48F - Cold Holding) inside walk in cooler, as per employee door was open due cleaning floors less than 2 hours. **Warning**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge and towels inside HWS by pizza oven. **Corrected On-Site** **Warning**
- 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. Observed cooked steak and chicken soup not dated at walk in cooler, as per employee from 2 days ago. **Corrected On-Site** **Repeat Violation** **Warning**
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at HWS near dishwasher area. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed chlorine spray bottle not identified with common name by 3 compartment sink. **Corrected On-Site** **Warning**
Food safety inspection conducted on 8/1/2024 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).