RINCONCITO PAISA RESTAURANT
12823 SW 42 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/20/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Inspection Details:
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean metal pan on kitchen floor, operator properly stored it. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer..
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table, operator stored in Chlorine sanitation solution. **Corrected On-Site**
- 22-12-5:High Priority - Metal stem-type thermometer soiled.
- 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 over raw fish in reach in cooler, operator properly stored it. **Corrected On-Site**
- 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 sweet plantain (122F - Hot Holding); in steam table for less than 4 hours as per operator. Operator rehearsed at 165° F or above. **Corrected On-Site**
- 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/
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with disinfectant with no label.
Food safety inspection conducted on 2/20/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 10/11/2024
High Priority
5
Intermediate
3
Basic
13
Total
21
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tile missing above sauté line.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air conditioner vents soiled and with grease build up through out the kitchen.
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink not used in correct order. Observed sanitizer in the middle. Coached operator on proper set up and usage. **Corrective Action Taken**
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed a missing faucet handle at 3 compartment sink.
- 36-24-5:Basic - Hole in or other damage to wall. Observed threshold of door repair by base of back door.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease build up under hood.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in ice cream freezer.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light bulb over pass station without light shield. Indicated to operator that light bulb must be protected.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in neither womens or mens bathroom **Repeat Violation**
- 36-60-5:Basic - Screen in door torn/in poor repair. Observed screen door not attached to threshold of door, proped in place.
- 08B-12-5:Basic - Stored food not covered. Observed containers of pork belly in reach in cooler not covered. Also, observed bins of rice and beans with inadequate lids to protect product.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in dining room area wet wiping cloths not stored.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed multiple squeeze bottles at cook line not labeled. Indicated to operator to label bottles.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs being stored over cooked plantains in reach in cooler. **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (45F - Cold Holding); and cooked peas and carrots (56F - Cold Holding) in rear upright reach in cooler. As per operator, for more than 24 hours. Indicated to operator products could not be sold to public.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (45F - Cold Holding); and cooked peas and carrots (56F - Cold Holding) in rear upright reach in cooler. As per operator, for more than 24 hours. Indicated to operator products could not be sold to public.
- 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 cooked rice at 122F hot holding, as per operator for 10 minutes. Operator put pan of rice in oven to reheat for hot holding **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink.
- 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 cook without knowledge of how to calibrate a thermometer. Coached employee on proper method. Operator calibrated Probe Thermometer using Ice Bath Method. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee cup in front hand wash sink.
- 53A-14-4:Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed operator without knowledge of how to calibrate thermometer. Coached kitchen staff on how to calibrate thermometer properly. Operator calibrated Probe Thermometer using Ice Bath Method. **Corrected On-Site**
Food safety inspection conducted on 10/11/2024 revealed 21 total violations (5 high priority, 3 intermediate, 13 basic).