Neighborhood
Miami33177
Restaurants80
Spotless inspections3%
Ordered shut3
Fines$9k
A 23B 14C 7D 8F 18Not rated 10
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Dented/rusted cans present. See stop sale. Observed 3 cans of tomato paste with rust, 111 oz Red Pack. Observed 1 can of Antonio's red pepper strips with dent, 102 oz.
High priorityRINCONCITO MIAMI 2 →Aug 27, 2026
Food with mold-like growth. See stop sale. Observed 2 oranges with mold next to juice machine. Operator discarded during inspection.
High priorityRINCONCITO MIAMI 2 →Aug 27, 2026
Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid in cabinet under handsink where service window is.
High priorityRINCONCITO MIAMI 2 →Aug 27, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon over ham and cheese in walk in cooler. Operator changed order during inspection.
High priorityRINCONCITO MIAMI 2 →Aug 27, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed for one hour at steam table: malanga (112F - Hot Holding). Operator put onto stove for reheating. Final temp: 175F.
High priorityRINCONCITO MIAMI 2 →Aug 27, 2026
Employee rubbed hands together for less than 10-15 seconds while washing hands. Manager coached employee.
High priorityCHILI'S →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed French fries (131F - Hot Holding) at metal container under wait station. As per manager for less than an hour. Manager voluntarily discarded product.
High priorityCHILI'S →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook onions (82F - Hot Holding); maduro (92F - Hot Holding); rice and beans (96F - Hot Holding) at room temperature in the cook line, as per operator for less than 2 hours. Observed Milk (127- Hot Holding) in the Cafeteria area. Observed cook chicken (106F - Hot Holding) in the kitchen. As per operator for less than 2 hours. Observed yucca ( 123- Hot Holding); Malanga cream ( 121- Hot holding) at steam table. Manager took products to reheat.
High priorityRINCONCITO MIAMI 2 →Aug 20, 2026
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee started preparing sandwiches, no handwash. Also observed cook started preparing food no handwash.
High priorityRINCONCITO MIAMI 2 →Aug 12, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food.
High priorityRINCONCITO MIAMI 2 →Aug 12, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork (60F - Cold Holding); Raw pork chop (53F - Cold Holding); Raw chicken (47F - Cold Holding); Cooked pork (51F - Cold Holding); Pork belly (60F - Cold Holding); Raw whole fish (48F - Cold Holding); Cooked ground beef (52F - Cold Holding); Cooked noodles (57F - Cold Holding); Raw shrimp (59F - Cold Holding); Beans sprouts (52F - Cold Holding) in the walk in cooler since the day prior.
High priorityRINCONCITO MIAMI 2 →Aug 12, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cook onions (82F - Hot Holding); maduro (92F - Hot Holding); rice and beans (96F - Hot Holding) at room temperature in the cook line, as per operator for less than 2 hours. Observed Milk (127- Hot Holding) in the Cafeteria area. Observed cook chicken (106F - Hot Holding) in the kitchen. As per operator for less than 2 hours. Observed yucca ( 123- Hot Holding); Malanga cream ( 121- Hot holding) at steam table. Manager took products to reheat.
High priorityRINCONCITO MIAMI 2 →Aug 12, 2026