EL RINCONCITO COLOMBIANO 3
2107 10 AVE N, Lake Worth FL 33461 · 3059033322
Last inspected Aug 24, 2026 · 11 visits since August 2023
AUG 24
NOV 24
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
1 Live, small flying insect landing on dirt dishes on dishwasher area. 1 live small flying insect landing on dining room seats. Operator killed and sanitized
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024056021 | Sep 20, 2024 | Feb 26, 2025 | $800 |
| 2--2025003094 | Nov 5, 2024 | Feb 13, 2025 | $600 |
| 2--2024013225 | Feb 15, 2024 | Jul 24, 2024 | $400 |
| 2--2023049068 | Aug 25, 2023 | Oct 16, 2023 | $200 |
| 2--2019043620 | Jul 30, 2019 | Feb 26, 2020 | $800 |
| 2--2018037039 | Jul 11, 2018 | Aug 9, 2018 | $400 |
Inspection history
11 visits, newest first
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed front counter employee pick up straw wrapper off floor and then immediately begin to handle clean coffee cups without first washing hands. Reviewed handwashing requirements with operator.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Handwash sink used for purposes other than handwashing. Front prep area and warewashing prep area hand sinks used to store food storage containers and discard food waste. Operator 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/. Triple sink at dishwashing area removed. Triple sink must be reinstalled or new plans must be submitted.
Show the remaining 5 findings ▾
No soap provided at handwash sink at kitchen area.
Commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Floor soiled/has accumulation of debris. Floor space behind and underneath cook line equipment heavily soiled with grease.
Walk-in cooler shelves with rust that has pitted the surface.
Water draining onto floor surface. Plumbing disconnected from warewashing area hand sink resulting in water draining onto floor.
Mar 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. In dishwashing area, handwashing shrink blocked with plastic lids. Operator removed lids.
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/. No plan review submitted. Three compartment sink on original plans not installed in kitchen. As per plane review employee Duke, establishment must submit new plans with three compartment sink installed at restaurant.
Current Hotel and Restaurant license not displayed. Seating license not displayed.
Cutting board has cut marks and is no longer cleanable. On cook line, cutting boards have deep cut marks.
Time/temperature control for safety food thawed under water that was barely running/dripping. In dishwashing area, meat thawing with water barely running. Operator turned faucet water on.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards with deep grooves, no longer cleanable.
Nov 6, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 cases of raw chicken 45 f as per chef received delivery within last hour. Explained to move to walk in cooler as soon as delivery is received. Operator moved all to walk in cooler. Not prepared or portioned today. Liquid eggs 75 f at breading station. As per manager less than an hour at this station. Not prepared or portioned today. Sausage 59 f, beef steaks 48 f, raw chicken breast 56 f, breaded chicken breast 57 f, as per manager less than three hours in this cooler. Chef moved all to walk in cooler. To cool quickly. ( corrective action taken ) not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato balls 124 f, chicken empanadas 129 f all hot holding, as per operator was reheated less than 2 hours ago. Operator discarded both
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb by the rice cooker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salsa 45 f at 10:21 am prepared today at 8:00 am, second temperature of salsa 45 at 11:02 am ambient cooling tightly covered in 5 gallon bucket. Operator removed the lid. Third temperature at 39 f 11:20
Cutting board has cut marks and is no longer cleanable. White cutting board on cook line.
Nov 5, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority2 Intermediate6 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves prior to washing hands to start working on cook line. Explained and he washed hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tres leches date marked 11/13/2024. Should be 7 days maximum including the day of the preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 cases of raw chicken 45 f as per chef received delivery within last hour. Explained to move to walk in cooler as soon as delivery is received. Operator moved all to walk in cooler. Not prepared or portioned today. Liquid eggs 75 f at breading station. As per manager less than an hour at this station. Not prepared or portioned today. Sausage 59 f, beef steaks 48 f, raw chicken breast 56 f, breaded chicken breast 57 f, as per manager less than three hours in this cooler. Chef moved all to walk in cooler. To cool quickly. ( corrective action taken ) not prepared or portioned today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato balls 124 f, chicken empanadas 129 f all hot holding, as per operator was reheated less than 2 hours ago. Operator discarded both
Toxic substance/chemical improperly stored. Cleaning chemical stored with vinegar and lemon juice bottles under the grill. Operator removed the cleaning chemical container.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb by the rice cooker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salsa 45 f at 10:21 am prepared today at 8:00 am, second temperature of salsa 45 at 11:02 am ambient cooling tightly covered in 5 gallon bucket. Operator removed the lid. Third temperature at 39 f 11:20
Handwash sink not accessible for employee use at all times. Kitchen hand sink by ice machine blocked by step ladder. Explained and operator removed the step ladder.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Round foam container used to scoop salt. Manager removed the container.
Cutting board has cut marks and is no longer cleanable. White cutting board on cook line.
Food stored on floor. Box of plantains stored on floor under the oven. Chef moved box to the shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Red measuring cup handle in contact with salt. Operator stored handle above the salt.
No conspicuously located ambient air temperature thermometer in holding unit. In flip top coolers on cook line and front counter cooler
Aug 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 52F cold holding, 30 minutes, left outside Cheese 49F cold holding, since yesterday. Stop sale Raw liver 49F cold holding, since yesterday,StopSale Cooked sausage 60F cold holding, 3 Hours overstock Raw beef 54F cold holding, 3 hours, overstock Raw chicken 44F cold holding, 3 hours, overstock Flip top cooler #2 Prep area Raw pork 60F cold holding 3 hours left outside Liquid eggs 71F cold holding, 3 hours, left outside Front counter area Hot box, Milk 92F hot holding in reach in cooler by espresso coffee machine. Manager added milk to time( milk corrected on site )
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflector soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Broken ceiling tile in dry food storage room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents soiled in prep room.
Cutting board has cut marks and is no longer cleanable. White cutting board by reach in cooler.
Exterior door has a gap at the threshold that opens to the outside.back door
tape used to repair nonfood-contact surface. Oven door.
Aug 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 9 high priority.
9 High priority1 Intermediate9 Basic
Show 19 findings ▾
Food with mold-like growth. See stop sale. 2 moldy oranges in 35 washed oranges in milk crate by juicing station.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 19 tamales from un approved source. Operator Unable to provide the invoice.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 small flying insects flying around by the shelf near dishwasher. One landed on cutting board on prep table. Chef put cutting board to be washed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimps stored over French fries in chest freezer. Chef rearranged.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and peeled plantains bag in contact with each other in walk in cooler. Explained and Chef rearranged
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. Raw chicken over raw burgers. In walk in freezer. Explained. Chef rearranged.
Stop Sale issued due to food originating from an unapproved source. 19 tamales from un approved source. Operator Unable to provide the invoice.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese 49F cold holding, since yesterday. Stop sale Raw liver 49F cold holding, since yesterday,StopSale Raw chicken 44F cold holding, 3 hours, overstock ( second temperature 45 f at 10:30 4 hours 30 minutes) Flip top cooler #2 Prep area Raw pork 60F cold holding 3 hours left outside.chef moved pork to freezer.second temperaturé of pork 51 f at 10:30 4 hours 30 minutes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 52F cold holding, 30 minutes, left outside Cheese 49F cold holding, since yesterday. Stop sale Raw liver 49F cold holding, since yesterday,StopSale Cooked sausage 60F cold holding, 3 Hours overstock Raw beef 54F cold holding, 3 hours, overstock Raw chicken 44F cold holding, 3 hours, overstock Flip top cooler #2 Prep area Raw pork 60F cold holding 3 hours left outside Liquid eggs 71F cold holding, 3 hours, left outside Front counter area Hot box, Milk 92F hot holding in reach in cooler by espresso coffee machine. Manager added milk to time( milk corrected on site )
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unable to answer cooking temperature of chicken. Explained.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflector soiled.
Ceiling/ceiling tile shows damage or is in disrepair. Broken ceiling tile in dry food storage room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents soiled in prep room.
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. Thawed salmon still in reduced oxygen package. Salmon package marked remove from package before thawing. As per chef removed from freezer 2 hours ago. Explained and chef removed fish from the package.
Cutting board has cut marks and is no longer cleanable. White cutting board by reach in cooler.
Exterior door has a gap at the threshold that opens to the outside.back door
Food stored on floor. Water bottles stored on floor in dry food storage room. Explained
shelves by dishwasher with rust that has pitted the surface
tape used to repair nonfood-contact surface. Oven door.
Feb 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked white rice (108F - Hot Holding); cookedchicken and rice (118F - Hot Holding) in steam table operator states food in unit less than four hours. Reheated to 165F.
Handwash sink used for purposes other than handwashing. Utensil in hand sink in kitchen
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. Salmon reach in cooler at cook line
Food stored on floor. Bucket of potatoes on floor outside walk in
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 109 F at stove top Placed on flat top
Raw fruits/vegetables not washed prior to preparation. In use Mangos contain stickers Removed
Aug 25, 2023Call 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 ▾
1 Live, small flying insect landing on dirt dishes on dishwasher area. 1 live small flying insect landing on dining room seats. Operator killed and sanitized
Employee switched from grabbing ( raw beef) to grabbing clean utensils without washing hands and changing gloves. Employee washed hands
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Leiden Zapata expired on 03/22/2023
Aug 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
1 Live, small flying insect landing on dirt dishes on dishwasher area. 1 live small flying insect landing on dining room seats. Operator killed and sanitized
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed two deep covered containers with Homemade Red sauce at 10am( 45°F cooling). Beef soup at 10am ( 50°F cooling) per operator products cooling since last night. Products did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale
Employee switched from grabbing ( raw beef) to grabbing clean utensils without washing hands and changing gloves. Employee washed hands
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. Observed two deep covered containers with Homemade Red sauce at 10am( 45°F cooling). Beef soup at 10am ( 50°F cooling) per operator products cooling since last night. Products did not cooled to 41°F within 6 hours. Operator discarded.See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork rings 100°F hot holding, seating on fry basket on top of fryer on cook line. Per operator product stored for approximately 45 minutes. Operator decided to added to Time control and time marked for the remaining time of 2 hours and 15 minutes. Observed cooked chicken 117°F hot Holding on steam table. Per operator product cooked and stored on steam table for approximately 30 minutes. Operator moved item to stove to reheat to 165°F +
Toxic substance/chemical improperly stored. Sever dish soaps stored above clean side on dishwasher area. Fly traps boxes stored above vinegar on dry storage. Degreaser next to lemon juice on cook line under grill Operator stored properly
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a deep container on flip top cooler on cook line with Coleslaw at 9:45am(61°F cooling) per operator cooling since 9am, rechecked at 10:28am(53°F cooling) At the current cooling rate product will not cool to 41°F within 4 hours. Observed deep container seating on prep sink with Cooked corn at 10:20am(86°F cooling) per operator product cooling since 10 am, rechecked at 10:44am(90°F cooling) At this cooling rate product will not cool to 70°F within 2 hours. Operator moved to walk-in cooler both items
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Leiden Zapata expired on 03/22/2023
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 they recently hired 23 employees none had filled employee reporting form Form was email to operator and told to filled it up
Beef cases, corn, sauces stored on floor inside walk-in cooler and freezer. Advised operator to stored properly at least 6" from the floor.
Fly sticky tape hanging over clean side on dishwasher area Operator removed
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.