EL RICONCITO COLOMBIANO
3027 FOREST HILL BLVD, Palm Springs FL 33406 · 561.574.9383
Last inspected Jul 27, 2026 · 10 visits since August 2023
FEB 24
SEP 24
NOV 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 2 live roaches on sticky trap under food dry storage rack next to cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026035854 | May 21, 2026 | Jun 24, 2026 | $400 |
| 2--2024013839 | Feb 12, 2024 | Apr 23, 2024 | $600 |
| 2--2023030666 | Jun 8, 2023 | Jul 25, 2023 | $400 |
| 2--2023020903 | Apr 5, 2023 | Jun 20, 2023 | $400 |
Inspection history
10 visits, newest first
Jul 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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/
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); ran a few times; unable to fix;
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. Employee doing manual dishes, went to walk-in cooler started to arrange foods, went back to three compartment sink did more dishes and started to sharpen knives, without washing hands; manager educated; employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over plantains in walk-in cooler; stored properly
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans (128-116F - Cooling)at 9:12 to 126 F at 9:40 since 8:45;under the steam table at cook line; food covered; at this rate food will not reach 70 F or below within 2 hours; food moved to walk-in cooler.
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/
No paper towels or mechanical hand drying device provided at handwash sink at servers area in the kitchen Provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes and chicken in walk-in cooler; made approximately 26 hours; dated;
Exterior door has a gap at the threshold that opens to the outside- at the back door in the kitchen
May 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (118F - Hot Holding) As per operator, stored over 4 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cut lettuce (85F at 9:10am; 77F at 10:20pm - Ambient Cooling) As per since operator, cooling since15 mins. At current rate of cooling items will not cool to 41F in a total of 4 hours. soup (54F at 9:15am; 51F at 10:20am - Cooked Cooling) As per since operator, cooling since 6am. At current rate of cooling items will not cool from 135F to 41F in a total of 6 hours. Items stored in large quantity in large container. Advised operator to quick chill.
May 21, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 11 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
11 High priority5 Intermediate3 Basic
Show 19 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle raw beef then began to handle clean handle of walk in cooler and clean colander with cooked corn; no hand wash. Employee washed hands and cleaned and sanitized handle of walk in cooler and colander.
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 blouse sleeve on shoulder then handled ladle at cook line; no hand wash. Employee washed hands; advised to clean ladle.
Live, small flying insects found. Approximately 3 live flies flying around in kitchen; 1 landed on clean to go boxes and 1 on clean utensils on dish drying rack. Operator killed one.
Presence of insects, rodents, or other pests. 2 dead flies on walls at area used for ware washing and prep. 1 dead fly on wall near prep area in kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At rolling rack: raw breaded beef in metal pan stored above empanadas with cooked chicken - not all products commercially packaged. Operator stored properly.
Roach activity present as evidenced by live roaches found. Observed 2 live roaches on sticky trap under food dry storage rack next to cook line.
Roach excrement and/or droppings present. Observed approximately 30 roach droppings under dry storage rack next to cook line.
Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings on wall near walk in freezer across from cook line. Observed 1 rodent droppings on wall at dry storage area leading to cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (118F - Hot Holding) As per operator, stored over 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked rice (118F - Hot Holding) As per operator, stored over 4 hours. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
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. Emailed to operator.
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 poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cut lettuce (85F at 9:10am; 77F at 10:20pm - Ambient Cooling) As per since operator, cooling since15 mins. At current rate of cooling items will not cool to 41F in a total of 4 hours. soup (54F at 9:15am; 51F at 10:20am - Cooked Cooling) As per since operator, cooling since 6am. At current rate of cooling items will not cool from 135F to 41F in a total of 6 hours. Items stored in large quantity in large container. Advised operator to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche with raw shrimp
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees employed 2 weeks. Emailed to operator.
Dead roaches on premises. Observed 3 dead roaches in dry storage; 1 under rack with single service food items and 2 under rack with clean pans. Observed approximately 30 dead roaches on sticky traps under dry storage rack next to cook line.
Single-service articles stored on a soiled surface at cook line.
Wet mop not stored in a manner to allow the mop to dry.
Nov 25, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine multiple times, retested at 100ppm.
Nonfood-grade containers used for food storage - direct contact with food. Spray bottle designed and labeled for chemical use only in direct contact with cooking oil. Operator discarded bottle.
Nonfood-grade trash bags used in direct contact with food (raw beef). Operator removed raw beef from trash bag.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator added quaternary sanitizer to 400ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped tray of raw comminuted beef stored over ready to eat cooked corn product. Operator moved raw items to proper location.
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw beef and raw chicken stored over unwashed produce. Operator moved raw items to proper location.
Hand wash sink removed from dishwashing area as indicated on application/approved plans. Must be reinstalled in the same location where removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar layout inconsistent with layout on approved application/plans. Triple sink and hand washing sink on opposite side of bar, hand washing sink next to ice bin with slide top lid, no splash guard. Advised Operator to contact plan review.
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 0ppm, set up triple sink to chlorine 100ppm to manually sanitize dishes.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line; employee cracked raw shell eggs and then handled clean utensils/storage containers to reheat cooked potatoes for immediate service without washing hands. Discussed with employee who then washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee touched visibly soiled wiping cloth and then handled clean utensils and plates to serve food without washing hands. Discussed with employee who then washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; portioned/plastic wrapped raw pork over cooked lobster bisque. Operator moved raw pork to lower shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At single door flip top cooler; fresh garlic in oil prepared/date marked 8/19. See Stop Sale.
No paper towels or mechanical hand drying device provided at handwash sink. At coffee wait station hand wash sink; no paper towels. Operator provided paper towels.
No soap provided at handwash sink. At coffee wait station hand wash sink; no soap. Operator provided soap.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Multiple refrigerated temperature control for safety food items prepared/date marked more than 7 days prior. Operator stated items held frozen after preparation, under refrigeration 3 days, applied appropriate date mark.
Feb 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At Single door flip top; commercially processed reduced oxygen packaged raw salmon (43F - Cold Holding), labeled to remove from package, no longer frozen. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station Ice bath; butter (59F - Cold Holding). Operator stated not prepared or portioned today, ding held on ice not surrounding product level for 2 hours. Operator added ice surrounding/covering butter. At Cook line single flip top; raw smoked salmon (53F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in pan for two hours. Operator moved overfilled portion to walk-in cooler.
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. At Single door flip top; commercially processed reduced oxygen packaged raw salmon (43F - Cold Holding), labeled to remove from package, no longer frozen. See Stop Sale.
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority4 Intermediate1 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm); sanitizer dispensing bucket empty. Operator stated waiting on new dispensing bucket to be delivered, set up triple sink to chlorine 100ppm.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2023.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw bacon stored over ready to eat sliced ham. Operator moved bacon below ham.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At Single door flip top; commercially processed reduced oxygen packaged raw salmon (43F - Cold Holding), labeled to remove from package, no longer frozen. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station Ice bath; butter (59F - Cold Holding). Operator stated not prepared or portioned today, ding held on ice not surrounding product level for 2 hours. Operator added ice surrounding/covering butter. At Cook line single flip top; raw smoked salmon (53F - Cold Holding). Operator stated not prepared or portioned today, being held overfilled in pan for two hours. Operator moved overfilled portion to walk-in cooler.
Handwash sink used for purposes other than handwashing. At bar hand wash sink; cleaning supplies stored in sink. Operator removed.
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/ 5 employees engaged in food preparation/handling; no certified food service manager on duty.
No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand wash sinks; no paper towels. Operator provided paper towels.
No soap provided at handwash sink. At wait station hand wash sink; no soap. Operator provided soap.
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. At Single door flip top; commercially processed reduced oxygen packaged raw salmon (43F - Cold Holding), labeled to remove from package, no longer frozen. See Stop Sale.
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and keys stored over jam on wire rack shelf in dry food storage room. Employee removed.
Food storage container/container lid cracked or broken. Several Serving plates chipped. Manager discarded the plates.
Wet wiping cloth not stored in sanitizing solution between uses. Cloth on wash cloth bucket. ( not in sanitizer solution) explained and manager put in sanitizer solution.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. washcloth bucket quat 0 ppm, manager changed the solution. Quat 200 ppm
Working containers of food removed from original container not identified by common name. Seasoning and flour container not labeled in dry food storage room. Manager labeled
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.