DirtyFLRestaurant Inspection Data

EL RINCONCITO COLOMBIANO

2650 S MILITARY TRL STE 18&19

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 6/13/2025

Inspection #: Visit ID: 10858750

  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (49F at 12:15pm- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item covered tightly with lid. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2025-06-13: At walk in cooler: red salsa (44F at 12:50pm- Cooling) covered tightly with lid; cooked pork (50F at 12:50pm- Cooling) stored in large quantity. As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. See stop sale. Admin Complaint
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. 1 fly flying around in dining area; landing on dining table and chair. 2 fly flying around in kitchen landing on meat grinder Andy raw meat. Repeat Violation Admin Complaint - From follow-up inspection 2025-06-13: Observed 2 flies flying around in kitchen. 1 fly flying around at cooler area near dry storage. Admin Complaint
  • 08A-13-5:High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line: Raw chicken stored in top portion of make table stored over gravy in bottom portion of make table - no complete physical barrier between top and bottom. Raw steak stored in top portion of make table stored over diced tomatoes in bottom portion of make table - no complete physical barrier between top and bottom. Advised operator to store properly. Repeat Violation Admin Complaint - From follow-up inspection 2025-06-13: At cook line: Raw chicken and raw steak stored in top portion of make table stored over several ready to eat foods in bottom portion of make table - no complete physical barrier between top and bottom. Advised operator to store properly. Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : 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. At walk in cooler: red salsa (49F at 12:15pm- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item covered tightly with lid. See stop sale. - From follow-up inspection 2025-06-13: At walk in cooler: red salsa (44F at 12:50pm- Cooling) covered tightly with lid; cooked pork (50F at 12:50pm- Cooling) stored in large quantity. As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. See stop sale.

Inspection Date: 6/12/2025

Inspection #: Visit ID: 10857853

  • 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. At walk in cooler: red salsa (49F at 12:15pm- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item covered tightly with lid. See stop sale. Repeat Violation Admin Complaint
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of tuna -4lbs
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled clean fryer basket and cooked plantains stored in fryer basket; no hand wash. Stop sale cooked plantains. Advised operator to clean and sanitize handle of fryer basket.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled apron then handled clean ladle and served soup; no hand wash. Chef washed hands. Corrected On-Site
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shelled eggs then handled clean fryer basket and cooked plantains stored in fryer basket; no hand wash. Stop sale cooked plantains.
  • 35A-02-7:High Priority - Live, small flying insects found. 1 fly flying around in dining area; landing on dining table and chair. 2 fly flying around in kitchen landing on meat grinder Andy raw meat. Repeat Violation Admin Complaint
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line: Raw chicken stored in top portion of make table stored over gravy in bottom portion of make table - no complete physical barrier between top and bottom. Raw steak stored in top portion of make table stored over diced tomatoes in bottom portion of make table - no complete physical barrier between top and bottom. Advised operator to store properly. Repeat Violation Admin Complaint
  • 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. At walk in cooler: red salsa (49F at 12:15pm- Cooling) As per operator, cooling overnight in cooler. Item did not cool from 135F to 41F in a total of 6 hours. Item covered tightly with lid. See stop sale.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced tomatoes (52F at 12:00pm; 48F at 12:30pm- Ambient Cooling) As per operator, cooling since 9am. At current rate of cooling, item will not cool to 4F in a total of 4 hours. Stored over stacked. Advised operator to quick chill.
  • 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. At cooler near ice machine: tamales made 3 days prior then frozen; not date marked. Advised operator to date.

Inspection Date: 12/11/2024

Inspection #: Visit ID: 10739344

  • N/A:No Violations Were Observed

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8856973

  • 35A-03-4:Basic - Dead roaches on premises. At Storage Area; Approximately one dead roach seen on floor. Warning
  • 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. At Walk-in Cooler; cooked beans (54F - Cooling); beef soup (52F - Cooling) Per operator was prepared overnight Items did not reach 41F within six hours. See stop sale Warning
  • 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. At Cookline; Employee handled cellphone then handled clean utensils without washing hands. At Cookline; Employee handled glue and proceeded to handle clean utensils within washing hands. Advised employee Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At Dry Storage area; Approximately 15 live small flying insects seen landing on shelves and in boxes containing ground provision (plaintains) Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Warning
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Reach-in Cooler; Raw chicken stored over prepped plantains and potato fries Advised operator who removed Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At Walk-in Cooler; Raw pork stored over cooked pork In Prep Area; Raw beef stored over beans Advised operator who removed 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. At Walk-in Cooler; Raw chicken stored over raw beef Advised operator who removed Corrected On-Site Warning
  • 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. At Walk-in Freezer; Raw chicken stored above raw shrimp Advised operator who fixed Corrected On-Site Warning
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. In Kitchen; Standing water on kitchen floor, overflowing of floor drainage. Operator fixed during inspection Corrected On-Site Warning
  • 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. At Walk-in Cooler; cooked beans (54F - Cooling); beef soup (52F - Cooling) Per operator was prepared overnight Items did not reach 41F within six hours. See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Kitchen; raw beef (57F - Cold Holding); sausages (51F - Cold Holding); raw beef (48F - Cold Holding); raw pork (47F - Cold Holding) Per operator not prepared or portioned today Per operator items held for approximately two hours Operator moved to quick chill **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At Front Counter; No time mark on empanadas, bread with cheese and chorizo. Per operator stored for approximately two hours. Operator time marked items Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At Dry Storage Area; Chemical spray stored above box containing avocados At Cookline; Glue stored above Chocolate with milk Back Area; Chemical stored next to drinks. Wine Storage; Chemical stored next to wines Advised operator who removed Corrected On-Site Repeat Violation Admin Complaint
  • 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. At Walk-in Cooler and Walk-in Freezer; Multiple items prepared for more than 24 hours not date marked.eg. Cooked cow tongue and cooked potatoes Advised operator Warning

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8856490

  • N/A:No Violations Were Observed

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8738155

  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored above raw meat preparation area Discussed with operator Operator removed. Corrected On-Site Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee set up triple sink then proceeded to handle food without washing hands. Discussed with operator Operator discussed with employee who then washed hands Corrected On-Site Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef then handled cooked potatoes without washing hands. Discusssed with operator. Operator discussed with employee who then washed hands Corrected On-Site Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in Freezer; Raw shrimp over portioned cooked beef. Discussed with operator who then moved shrimp to lower shelf Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. At Dry Storage Area; Approximately one live roach on shelf Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Walk-in Cooler; Raw Shell eggs (52F - Cold-Holding) Per Operator not prepared or portioned today Per operator food held overnight in Walk-in Cooler. At Flip Top Cooler across from fryer; Flip Top Cooler across from fryer; Raw shell eggs (56F - Cold -Holding); Per Operator not prepared or portioned today Food held overnight in flip top cooler See Stop Sale 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. At Walk-in Cooker;raw beef (52F - Cold Holding); Raw chicken (53F - Cold Holding); Raw pork (52F - Cold Holding); Sausages (52F - Cold Holding); Chorizo (51F - Cold Holding); White Cheese (51F - Cold Holding);Heavy Whip Cream (51F - Cold Holding); cooked beans (54F - Cold Holding); beef soup (55F - Cold Holding); Ham (49F - Cold Holding); Hot fresh house made tomato sauce (51F -Cold Holding) Per Operator not prepared or portioned today Per Operator foods held overnight in Walk-in Cooler At Reach-in Cooler below flip top cooler;liquid eggs (47F - Cold Holding);Chorizo (50F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in cooler. Flip Top Cooler across from fryer; chorizo (55F - Cold Holding); cut lettuce (56F - Cold Holding); Per Operator not prepared or portioned today Per Operator held overnight at Flip-top Cooler Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Walk-in Cooker;raw beef (52F - Cold Holding); Raw chicken (53F - Cold Holding); Raw pork (52F - Cold Holding); Sausages (52F - Cold Holding); Chorizo (51F - Cold Holding); White Cheese (51F - Cold Holding);Heavy Whip Cream (51F - Cold Holding); cooked beans (54F - Cold Holding); beef soup (55F - Cold Holding); Ham (49F - Cold Holding); Hot fresh house made tomato sauce (51F- Cold Holding) Per Operator not prepared or portioned today Per Operator foods held overnight in Walk-in Cooler At Reach-in Cooler below flip top cooler;liquid eggs (47F - Cold Holding);Chorizo (50F - Cold Holding) Per operator not prepared or portioned today Per operator food held overnight in cooler. Flip Top Cooler across from fryer; chorizo (55F - Cold Holding); cut lettuce (56F - Cold Holding); Per Operator not prepared or portioned today Per Operator held overnight at Flip-top Cooler See Stop Sale Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Insect spray stored on shelf above food preparation area Discussed with operator, operator removed. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8543324

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed two deep pots on prep area with Chicken soup at 2:56pm( 100F cooling) per operator cooling since 12:30pm, and lentil soup at 2:58pm(115F cooling) per operator cooling since 12:30pm, Products did not cool to 70F within 2 hours. Operator returned pots to burners to reheat to 165F+ to restart cooling process. Educated operator on proper cooling **Corrective Action Taken**
  • 12A-12-4:High Priority - Employee switched from working with raw food (handling of raw beef)to clean utensils without washing hands. Employee wash hands Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs, raw chicken,raw beef, raw pork stored above arepas and sauces on flip top cooler on cook line. No separation between top and bottom of flip top cooler Advised operator to stored properly
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items stored inside small fridge on bar area homemade tomatoes sauce 50F cold Holding, chimichurri 50F cold Holding . Per operator products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator moved items to a different cooler **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Bread with cheese on front counter area. operator discarded
  • 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 inside turned off convection oven a container with cooked beef 112F hot Holding . Per operator product stored for approximately 3 hours. Operator decided to discarded Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. DayQuil stored above prep area table Cleaned stored next to balsamic vinegar on bar area Operator removed Corrected On-Site

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8359326

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round stainless steal container in rice bin. Explained and manager removed the round container. Corrected On-Site
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Women's Employee restroom . Explained
  • 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. Small foam cup of coffee without lid . Manager discarded the cup. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed the cloth towel. Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pan stored in hand sink by dishwasher. Manager removed. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as public health control plan incomplete. Missing what food, starting temperature , how it will be tracked ( marked ), signature and date. Explained. All other filled and marked. Manager completed the form. Using time for display case hot hold food.