EL RINCONCITO COLOMBIANO # 2
9900 SOUTHERN BLVD, Royal Palm Beach FL 33411 · 561.651.9314
Last inspected Aug 18, 2026 · 11 visits since November 2023
AUG 24
MAR 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At back storage area behind walk in cooler- observed approximately 3 dead roaches in trap- operator discarded trap.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025086448 | Oct 8, 2025 | Jan 13, 2026 | $800 |
| 2--2024058031 | Aug 29, 2024 | Nov 14, 2024 | $1,200 |
| 2--2024020976 | Mar 21, 2024 | May 9, 2024 | $400 |
| 2--2019023517 | Apr 17, 2019 | Jun 14, 2019 | $400 |
Inspection history
11 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable. At cook line and prep area, cutting boards with cut marks no longer cleanable.
Aug 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority6 Intermediate10 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, raw chicken (51F - Cold Holding); raw pork (51F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed ice onto items to quick chill. At kitchen, raw sausage (55F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator placed item into walk in cooler to quick chill.
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. Establishment does not have any written procedure for vomiting or diarrhea event. Provided form 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 (51F - Ambient Cooling)@10:00 since 8:00, 51F @10:22. Advised operator of cooling parameters. Operator placed ice onto items to fascilitate cooling.
Handwash sink used for purposes other than handwashing. At kitchen, designated hand sink used for other purposes as evident by bucket inside sink. Operator removed.
Packaged food not labeled as specified by law At front counter display case, packaged food not labeled. Advised operator to label all foods.
Records/documents for required employee training do not contain all of the required information. Employee training records incomplete. Trainers identification number missing from training certificates.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At kitchen, designated hand sink water temperature 83F. Less than required temperature of 85F.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At clean storage rack, pots and clean bowls stored not inverted. Operator corrected.
Cutting board has cut marks and is no longer cleanable. At cook line and prep area, cutting boards with cut marks no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter, opened bottle of water stored on cutting boards. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. At clean dish rack, clean bowls stored with water inside-Wet nesting. Operator corrected.
Equipment in poor repair. At cook line low boy, gaskets torn.
Food stored on floor. At walk in freezer, pots of cooked beans and cooked soup stored on floor. Advised operator of proper storage. Operator moved items to shelf.
Ice scoop handle in contact with ice. At front counter, ice scoop handle inside ice. Operator corrected.
No handwashing sign provided at a hand sink used by food employees. At kitchen, designated hand wash sink, no hand wash sign. Operator placed sign at sink.
Time/temperature control for safety food thawed in an improper manner. At kitchen, sausage(55F- Cold Holding) thawing at room temperature. Operator stated item thawing for approximately 2 hours. Advised operator of proper thawing. Operator placed item into walk in cooler to thaw properly.
Wet mop not stored in a manner to allow the mop to dry. At kitchen, wet mop not stored properly, allowing the mop to dry. Operator corrected.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler, raw steak stored over cut vegetables. Advised operator of proper storage. Operator stored correctly.
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. Wiping cloth chlorine solution 200+ppm exceeding the maximimum amount allowed. Operator corrected to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, cooked beans (59F - Cooling)@9:26 since 9:15, 59F @10:10. At the current rate, product will not reach 41F within 4 hours. Operator placed item into cooler to fascilitate cooling.
Handwash sink used for purposes other than handwashing. At front counter and kitchen area, handwashing sink used for other purposes as evident by dishes inside sink. Operator removed.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout kitchen, soiled cardboard used on floor.
Clean utensils stored between equipment and wall. At kitchen prep table, knives stored in between wall and equipment. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line flip top cooler, open bottle water stored over prep table. Operator removed.
Working containers of food removed from original container not identified by common name. At kitchen prep table, working container of salt not labeled.
Oct 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) corrected to 100ppm
Nonfood-grade bags used in direct contact with food. At walk in cooler - non food grade shopping to go bag used to store raw beef- operator removed and stored properly.
Raw animal food stored in same container as ready-to-eat food. At reach in cooler raw beef stored over chopped lettuce - operator removed.
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. See stop sale. At front counter - food held under time as a public health control without time mark- operator time marked for remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table- cooked rice 108F- hot holding- food out of temperature for 2.5 hours- operator placed food to be reheated.
Handwash sink not accessible for employee use at all times. At cookline area- handwash sink blocked by three compartment sink.
Raw fruits/vegetables not washed prior to preparation. At cookline area- in use avocados with stickers still attached- educated operator - employee removed and washed properly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)- corrected to 100ppm
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine - 0ppm)- corrected to 100ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter bar area - Milk 47F- cold holding - food not prepared or portioned today- as per operator used frequently for orders- food out of temperature for 30 minutes- operator placed under time as a public health control for remaining time. At kitchen area- pooled eggs 54F- cold holding- food not prepared or portioned today- as per operator used frequently for orders- food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm)- corrected to 75ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler in prep area- salsa 54F to 11:25 to 54F at 11:45 (cooling since 8:30)- at current rate of cooling food will not reach to 41F within remaining time -operator moved reach in freezer to quick chill.
Handwash sink not accessible for employee use at all times. At cookline - handwashing sink blocked by garbage can and dirty dishes.
Handwash sink used for purposes other than handwashing. At prep area handwashing sink- employee dumped ice in sink/ large strainer in sink- operator removed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Veronica 01/2025- expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled- Near cookline area
Current Hotel and Restaurant license not displayed.
Aug 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At prep/ dry storage area approximately 2 small flying insects landing on single service items. At back prep are near walk in cooler approximately 1 small flying insect landing on wall near prep table.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer - raw ground beef not commercially packaged stored over masa/ dough- operator removed and stored properly.
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 rice cooker in prep storage area- cooked white rice 104F- hot holding - food left out of temperature overnight - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At rice cooker in prep storage area- cooked white rice 104F- hot holding - food left out of temperature overnight - see stop sale.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At back storage area behind walk in cooler- observed approximately 3 dead roaches in trap- operator discarded trap.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent soiled- Near cookline area
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. At front counter area- employee cutting chicharron for order with watch on- educated operator - employee removed watch.
Mar 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Metal stem-type thermometer soiled. Employee clean and sanitized
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. For bread with cheese on front counter. Per operator product stored for approximately 2 hours. Operator timed marked product for the remaining time of 2 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed on steam table at 9:05am Cooked chicken 76F reheating, cooked rice 100F reheating, Per operator product placed on steam table at 7am. Products did not reheat to 165F for 15 seconds within 2 hours. Operator moved items to stovetop for reheating to 165F +, rechecked Cooked chicken 178F reheating, operator discarded rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sitting on top of table next to steam table beef soup 120F hot Holding. Per operator product stored for approximately 40 minutes Operator moved product to stovetop for reheating to 165F +
Toxic substance/chemical improperly stored. Cleaner stored next to a container with honey on dry storage area Operator removed
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. Per operator two new employees recently hired. Emailed form to operator to be printed and filled out by employees
Current Hotel and Restaurant license not displayed.
Nov 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At area behind walk in cooler observed approximately 10 small flying insects landing on box of plantains and clean pots and pans. At prep area observed approximately 5 small flying insects landing on to-go- boxes, canned and dry food items.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over raw whole muscle beef and raw fish- operator moved raw ground beef to lower shelf.
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked by pots, pans and kart.
Nov 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 10 high priority.
10 High priority2 Intermediate1 Basic
Show 14 findings ▾
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-Soup 50F-56F at 9:00( cooling overnight), cooked beans 55-56F at 9:00 ( cooling overnight- food stored in large quantity - at current rate of cooling food will not reach 41F within 6 hours- see stop sale.
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 handled dirty dishes then proceeded to cut and prepare food without washing hands educated operator- employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At area behind walk in cooler observed approximately 10 small flying insects landing on box of plantains and clean pots and pans. At prep area observed approximately 5 small flying insects landing on to-go- boxes, canned and dry food items.
Nonfood-grade containers used for food storage - direct contact with food. At walk In cooler- non food grade to-go / shopping bags used to stored broccoli - operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over cooked beef- employee removed raw ground beef.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over raw whole muscle beef and raw fish- operator moved raw ground beef to lower shelf.
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 beef not commercially packaged stored over raw fish- operator moved beef to lower shelf.
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-Soup 50F-56F at 9:00( cooling overnight), cooked beans 55-56F at 9:00 ( cooling overnight- food stored in large quantity - at current rate of cooling food will not reach 41F within 6 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- pasteurized eggs 50F- cold holding, raw beef 46-50F- food over stacked- cold holding- food not prepared or portioned today- food out of temperature for 2.5 hours - operator over to walk in cooler to quick chill. At front counter- Milk 47-48F- cold holding- food not prepared or portioned today- left out on counter for 20 minutes- operator over to reach in cooler to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At large steam table near cook line- Cooked chicken 98-114F at 9:30 to 98-114F at 9:55( reheating since 8:45), cooked rice 105-117 at 9:30 to 105-117F at 9:55( reheating since 8:45) - at current rate of reheating food will not reach 165F within 2 hours- operator placed on stove to reheat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-shredded beef 47-55F at 9:00 to 47-55F at 10:00 ( cooling since 5:30)- food not prepared or portioned today- food stored in large quantity- at current rate of cooling food will not reach 41F within remaining 1.5 hours- operator moved to walk in freezer to quick chill. At flip top cooler by cookline-sliced tomatoes 45-47F at 9:15 to 45-47F to 45-47F at 10:15 ( cooling since 7:00), salsa 45-47F at 9:15 to 45-47F at 10:15 ( cooling since 7:00)- food over stacked- at current rate of cooling food will not reach 41F within 4 hours- operator moved to reach in freezer to quick chill.
Handwash sink not accessible for employee use at all times. At cookline- handwash sink blocked by trash can - operator removed.
In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and wall by walk in cooler- operator removed.
Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked by pots, pans and kart.
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.