DirtyFLRestaurant Inspection Data

EL RINCONCITO SALVADORENO

With 8 documented inspections, EL RINCONCITO SALVADORENO in NORTH LAUDERDALE has achieved a 1.8/5 food safety rating. Recent inspections show improving food safety practices.

8029 KIMBERLY BLVD

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/30/2025

Inspection #: Visit ID: 13475967

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. - From follow-up inspection 2025-07-30: Observed same. **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sea food ceviche not marked on menu as a raw product. - From follow-up inspection 2025-07-30: Observed same. **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prep area reach in two door cooler - Several items in cooler not date marked. Educated employee on proper date marking. - From follow-up inspection 2025-07-30: Observed same. **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Dining room area storage room - unlabeled spray bottle per operator containing bleach and water not labeled. - From follow-up inspection 2025-07-30: Observed same. **Time Extended**

Inspection Date: 7/29/2025

Inspection #: Visit ID: 10878783

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Dry storage in dining area- Oil in plastic bottle.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line Utensils in standing water at 68F. Operator removed and stored correctly. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat cake and cooked rice using bare hands without an approved AOP. Educated operator on proper handwashing procedures. Operator discarded items. Operator washed hands amd used gloves. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink employee washing dishes but not sanitizing before storage. Advised operator on proper procedure for washing ,rinsing and sanitizing of equipment and utensils.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line flip top - Raw chicken over cooked plantains. Repeat Violation Admin Complaint
  • 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. 1.Outside reach in freezer- Raw chicken stored over whole muscle beef. 2.Prep area reach in freezer - Raw breaded chicken over fries. Educated manager on proper storage procedures. Operator separated and stored correctly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Cook line flip top - Cut Lettuce -(60F),Pico de Gallo- (47), Cooked pork (60F - Cold Holding). 2. Front counter reach in cooler - Marinara sauce (47F Cold holding ). Per operator items were not prepared or portioned today. Items prepared 7-28 and stored in unit over night. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cook line flip top - Cut Lettuce -(60F),Pico de Gallo- (47). 2. Front counter reach in cooler - Marinara sauce (47F Cold holding ). Per operator items were not prepared or portioned today. Items prepared 7-28 and stored in unit over night. See stop sale.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink solution reading 200ppm plus. Operator remade solution during inspection to 100ppm. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Solution read 200 plus. Operator remade solution during inspection to 100ppm. Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster to manager.
  • 01C-03-4:Intermediate - Clam tags not marked with last date served.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to manager.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing as evident of a strainer stored in the sink.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sea food ceviche not marked on menu as a raw product.
  • 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. Prep area reach in two door cooler - Several items in cooler not date marked. Educated employee on proper date marking.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Dining room area storage room - unlabeled spray bottle per operator containing bleach and water not labeled.

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10810025

  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2025-04-01: observed restroom occupied at the time of inspection.
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning - From follow-up inspection 2025-04-01: Observed in reach in coolers, rice (46F - Cold Holding); yuka (42F - Cold Holding); #2 tamales (42-45F - Cold Holding).
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed at preparation area, butter (68F - Cold Holding). Per operator item has been out of temperature for about 1.5 hours. Item placed in cooler to cool down. Warning - From follow-up inspection 2025-04-01: Observed in reach in coolers, rice (46F - Cold Holding); yuka (42F - Cold Holding); #2 tamales (42-45F - Cold Holding). Admin Complaint

Inspection Date: 3/31/2025

  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at 86F. PIC educated about proper holding options. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed at flip top cooler in kitchen. PIC removed wiping cloth. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to steam table. Person aIn Charge removed and stored appropriately. Corrected On-Site Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used to line dried spice in flip top cooler. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy cooler in kitchen, raw chicken and steak stored above pre cooked plantains in low boy cooler. PIC removed and stored appropriately. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in low boy cooler in kitchen, Raw chicken stored next to raw steak. PIC removed and stored appropriately. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation area, egg (71F - Cold Holding). Per operator item has been out of temperature for approximately 1 hour. Item placed in cooler to cool. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed at preparation area, butter (68F - Cold Holding). Per operator item has been out of temperature for about 1.5 hours. Item placed in cooler to cool down. Warning
  • 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/ Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed in kitchen. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing sanitizer at front counter. Warning

Inspection Date: 7/24/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup with no handle used to dispense rice.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on shelf above three compartment sink next to clean equipment/utensils. Employee removed
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn on 5 door glass reach in at front counter.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both flip top units and 5door glass reach in at front counter
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Hawaiian bunch beverage stored in flip top cooler.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Underneath hand washing sink and prep stations
  • 02D-01-5:Basic - Working containers of food flour removed from original container not identified by common name.
  • 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. Observed cooked pork (44-46F - Cooling) in sealed plastic bags in stored in over stacked container. Per operator held in cooler overnight. See stop sale.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cubes of queso being stored in direct contact with a thank you t shirt togo bag in whirlpool reach in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in five door reactors in at front counter raw pork chops (53F - Cold Holding); raw beef (53F - Cold Holding); raw chicken (43F - Cold Holding). Per operator not portion or prep today held in cooler overnight. Observed cooked pork (44-46F - Cooling) in sealed plastic bags in stored in over stacked container. Per operator held in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in five door reactors in at front counter raw pork chops (53F - Cold Holding); raw beef (53F - Cold Holding); raw chicken (43F - Cold Holding). Per operator not portion or prep today held in cooler overnight. See stop sale
  • 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 wiping cloth chlorine sanitizer 200+ Ppm operator diluted rechecked 100 Ppm
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (44-46F - Cooling) in sealed plastic bags stored in over stacked container. Per operator held in cooler overnight.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food particles in hand sink washing sink is being used as a dump sink

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8537488

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food rice.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bowl for rice stored in standing water temperature of 70F Observed In-use utensil stored in standing water temperature 85F on cook line. Employee discarded water placed utensil in clean container. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name flour.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee washing hands no soap explained to employee proper hand washing. Employee washed hands. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping solution chlorine 200 + chlorine. Employee diluted solution rechecked 100 Ppm. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse knife at hand washing sink. Employee removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

Inspection Date: 10/27/2023

Inspection #: Visit ID: 8537181

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn on flip top cooler ext to rear door. Warning - From follow-up inspection 2023-10-27: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In both flip-top coolers. Warning - From follow-up inspection 2023-10-27: **Time Extended**

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8382101

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense sour cream. 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 employee cell phone on shelf next to clean plates. Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets torn on flip top cooler ext to rear door. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In both flip-top coolers. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use on flip top cutting board. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor under hand washing sink. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched dirty towel then engaged in food preparation with out washing hands. Explained to operator about proper hand washing technique. **Corrective Action Taken** Warning
  • 12A-19-4:High Priority - Employee washed hands with cold water. Explained to operator about proper hand washing technique. **Corrective Action Taken** Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over corn in masterbilt reach in freezer. Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs out at room temperature sitting on cook line rack. Per operator less than one hour. Operator moved eggs to cooler. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler ; chicken (54F - Cold Holding); beef (54F - Cold Holding) per operator held less than 4 hours. Operator placed ice on items. **Corrective Action Taken** Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Explained to operator about proper hand washing technique. **Corrective Action Taken** Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed bulletin Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Operator added Corrected On-Site Warning