EL RINCONCITO COLOMBIANO
2650 S MILITARY TRL STE 18&19, West Palm Beach FL 33415 · 561-965-2769
Last inspected May 12, 2026 · 13 visits since November 2023
AUG 24
DEC 24
JUN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. At Dry Storage Area; Approximately one live roach on shelf
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025009923 | Dec 10, 2024 | Mar 20, 2025 | $800 |
| 2--2024054583 | Aug 12, 2024 | Oct 8, 2024 | $600 |
| 2--2022000626 | Nov 22, 2021 | Jan 28, 2022 | $400 |
Inspection history
13 visits, newest first
May 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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/. Observed a new dessert area with coolers, hand washing sink where dining room area was. Observed walk in cooler and walk in freezer by bar area Observed hand washing sink added to bar area.
May 4, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Observed a new dessert area with coolers, hand washing sink where dining room area was. Observed walk in cooler and walk in freezer by bar area Observed hand washing sink added to bar area.
Mar 5, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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/. Observed a new dessert area with coolers, hand washing sink where dining room area was. Observed walk in cooler and walk in freezer by bar area Observed hand washing sink added to bar area.
Mar 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 8 high priority.
8 High priority1 Intermediate0 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Deep covered containers with Cooked beef at 11:38am ( 50F cooling) since yesterday cooked beans at 11:47am (47F cooling) since yesterday, See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw bacon then handled cooked beef without washing hands. Employee removed gloves, discarded cooked beef and 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. Walk in cooler Deep covered containers with Cooked beef at 11:38am ( 50F cooling) since yesterday cooked beans at 11:47am (47F cooling) since yesterday, See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top cooler #1. Raw chicken 53F cold holding, raw beef 53F cold holding, chorizo 53F cold holding cheese 53F cold holding, raw bacon 56F cold holding butter 53F cold holding. Bar cooler red sauce 56F cold holding, chimichurri 56F cold holding. Per operator all products stored for approximately 1 hour and not prepared or portioned today. Operator moved all products to walk in freezer
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 items written in the time control form like cooked pork, empanadas, chorizo. Per operator stored for approximately 20 minutes Operator timed marked
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked rice 120F reheating. Just finished reheating, operator decided to discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of fryers Cooked plantain 101F hot holding, per operator stored for approximately 2 hours, operator decided to discard
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.at 200ppm++chlorine Operator corrected to 100ppm chlorine
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/. Observed a new dessert area with coolers, hand washing sink where dining room area was. Observed walk in cooler and walk in freezer by bar area Observed hand washing sink added to bar area.
Aug 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Three dented cans of pineapple in dry storage
Nonfood-grade containers used for food storage - direct contact with food. Beef in grocery bag in walk in cooler Removed
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potato salad (58F - Cooling) at 9:22 am to 58F at 9:37 am since 8 am in flip top cooler. Food will not cool to 41F within four hours. Placed in walk in cooler.
Cutting board has cut marks and is no longer cleanable. On flip top
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone over prep table
Food stored on floor. Bucket of tomatoes on cook line
No handwashing sign provided at a hand sink used by food employees. In kitchen
Working containers of food removed from original container not identified by common name. Salt container
Jun 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 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: 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.
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.
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.
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.
Jun 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority2 Intermediate0 Basic
Show 10 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: 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.
Dented/rusted cans present. See stop sale. 2 dented cans of tuna -4lbs
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.
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.
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.
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.
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.
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.
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.
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.
Dec 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 13 high priority.
13 High priority1 Intermediate1 Basic
Show 15 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; cooked beans (54F - Cooling); beef soup (52F - Cooling) Per operator was prepared overnight Items did not reach 41F within six hours. See stop sale
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
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)
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection.
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
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
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
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
Sewage/wastewater backing up through floor drains. In Kitchen; Standing water on kitchen floor, overflowing of floor drainage. Operator fixed during inspection
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
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
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
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
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
Dead roaches on premises. At Storage Area; Approximately one dead roach seen on floor.
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 9 high priority.
9 High priority0 Intermediate0 Basic
Show 9 findings ▾
Container of medicine improperly stored. Medicine stored above raw meat preparation area Discussed with operator Operator removed.
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
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
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
Roach activity present as evidenced by live roaches found. At Dry Storage Area; Approximately one live roach on shelf
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
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
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
Toxic substance/chemical improperly stored. Insect spray stored on shelf above food preparation area Discussed with operator, operator removed.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
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
Employee switched from working with raw food (handling of raw beef)to clean utensils without washing hands. Employee wash hands
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
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
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
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
Toxic substance/chemical improperly stored. DayQuil stored above prep area table Cleaned stored next to balsamic vinegar on bar area Operator removed
Current Hotel and Restaurant license not displayed.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Pan stored in hand sink by dishwasher. Manager removed.
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.
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.
Covered waste receptacle not provided in women's bathroom. Women's Employee restroom. Explained
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.
In-use wet wiping cloth/towel used under cutting board. Manager removed the cloth towel.
Outer openings not protected with self-closing doors. Back door
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.