RINCONCITO MIAMI 5
12700 SW 128 ST #101/102
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 8/12/2024
High Priority
8
Intermediate
5
Basic
18
Total
31
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed to go bowl being used as a scoop inside bucket of condiment under preparation cook line. Manager discarded bowl. Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw salmon inside of reduced oxygen package bearing the label thawing in walk in cooler. Operator opened individual packages. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed no current license posted. Operator states she will print and post. **Corrective Action Taken**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employees open cup with water on top of chest freezer at kitchen entrance. Operator discarded cup. Corrected On-Site
- 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 cellular phone stored over food preparation area. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelet at preparation area.
- 14-11-5:Basic - Equipment in poor repair. Observed gasket to sandwich line cooler torn. Informed manager of disrepair.
- 08B-38-4:Basic - Food stored on floor. Observed cases of milk stored on floor in walk in cooler. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths under cutting boards at cook line and prep table at entrance of kitchen. Operator removed towels. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven at cook line soiled.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket at sandwich line cooler. And Observed heavy grease build up on interior of hood over flat top of hot line.
- 33-16-4:Basic - Open dumpster lid.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in sandwich cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked pork shoulder in pan on counter top, improperly thawing out. As per chef, taken out of freezer to thaw on the counter top earlier in the day. Chef put in walk in cooler to properly thaw out. Corrected On-Site
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed shelving in walk in cooler and at dry storage area with accumulation of dust and grease.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor. Chef removed bucket from floor. Corrected On-Site
- 12A-13-4:High Priority - Employee handled broom and swept floor and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was coached to put on new gloves between tasks. Employee washed hands and put on new gloves. Corrected On-Site
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed moldy/slimy cut cucumbers at sandwich cooler. Chef removed and discarded cucumbers. **Corrective action taken **
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon stored over unwashed vegetables at walk in cooler. Operator moved the raw salmon to the bottom of the rack. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored on top of mozzarella cheese in walk in cooler and raw eggs stored over ready to eat foods at reach in cooler preparation area. And at reach in cooler drawer raw chicken stored next to ham and cheese. Chef relocated products properly. Corrected On-Site
- 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 beef stored over raw fish at walk in cooler. Operator relocated the products. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 portions of commercially processed tres leches stored in beverage cooler in dining room with expiration date of 7/14/24. Employee removed product. **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 (122F - hot holding); chicken soup (130F - hot holding); cooked potatoes (120F - hot holding) at steam table. As per operator for less than two hours. Operator moved the products to the oven to be reheated. Final temperature chicken soup (186 F - Reheating); white rice (167 F - Reheating). **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer above 200 ppm. Chef adjusted sanitizer to 100 ppm. Corrected On-Site Repeat Violation
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee with no knowledge of minimum cooking temperature of eggs.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed pot in hand washing sink by three compartment sink. Chef removed pot. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer 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 individually portioned rice pudding in beverage cooler in dining room prepared on site, not labeled. As per operator, product on hand for 2 days.
Food safety inspection conducted on 8/12/2024 revealed 31 total violations (8 high priority, 5 intermediate, 18 basic).
Inspection on 2/23/2024
High Priority
6
Intermediate
2
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed at the cookline. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed for buckets containing grits, beans opposite unisex employee bathroom. Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the walk-in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the unisex employee bathroom.
- 29-03-4:Basic - Water draining onto floor surface. Observed drain pipe broken,3 compartment sink.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled dirty dishes then proceeded to handle clean cups before washing hands,front counter .
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed for employee at the front counter. Corrected On-Site
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Observed oranges for juicing washed and placed in original box as per operator, operator rewashed and placed in clean sanitized container. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cilantro stored in shopping bags located in the walk-in cooler. Repeat Violation
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw whole fish stored above maduros,located in the walk-in freezer. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200ppm,operator diluted to 100 ppm. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed jug containing milk stored in the front counter unit. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection
Food safety inspection conducted on 2/23/2024 revealed 13 total violations (6 high priority, 2 intermediate, 5 basic).
Inspection on 8/8/2023
High Priority
4
Intermediate
1
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at approximately 52 F for standing reach in cooler,kitchen.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed at the cookline. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed for food containers stored on shelves,ware washing area.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler , prep unit #2 gaskets torn and in disrepair.
- 08B-38-4:Basic - Food stored on floor. Observed jug containing cooking oil stored on the dry storage floor. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in cooler and steam table. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed in the prep area. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of convection oven soiled. Observed interior of microwave soiled with accumulation of encrusted food debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled,drawer units.
- 25-17-4:Basic - Single-service articles stored on a soiled surface. Observed togo food containers stored on the dry storage floor. Corrected On-Site
- 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. Walk-in cooler: cooked pork (53F - Cooling)as per operator from yesterday.;cooked chicken ,as per operator from yesterday. (46F - Cooling); cooked beef,as per operator from yesterday. (46F - Cooling);
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cilantro cabbage stored in shopping bags located in the walk-in cooler. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler,standing unit,kitchen: mashed potatoes ,as per operator from yesterday (48F - Cooling)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler,standing unit,kitchen: mashed potatoes ,as per operator from yesterday (48F - Cooling) Walk-in cooler: cooked beef ,as per operator from 2 days ago (47F - Cold Holding); raw chicken (45F - Cold Holding)
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed items in the walk-in cooler covered when cooling.
Food safety inspection conducted on 8/8/2023 revealed 16 total violations (4 high priority, 1 intermediate, 11 basic).