EL RINCONCITO SALVADOERNO 2
2708 W ATLANTIC BLVD, Pompano Beach FL 33069 · 954.558.6100
Last inspected Jul 29, 2026 · 10 visits since July 2023
AUG 24
OCT 24
JUL 25
OCT 25
JUL 26
— STEADY
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 53F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025054880 | Jul 8, 2025 | Aug 7, 2025 | $600 |
| 2--2023043817 | Jul 27, 2023 | Oct 2, 2023 | $200 |
Inspection history
10 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sanitizer tested at 10ppm chlorine. Operator remade and retested at 100ppm chlorine.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands for approximately 5-7 seconds. Instructed employee to rewash hands for 10-15 seconds. Discussed with operator, employees
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 tenderized beef stored above raw shrimp in reach in freezer. Items not in original packaging. Operator reorganized.
Spray bottle containing toxic substance not labeled. Spray bottle containing clear substance not labeled. Operator labeled 409 Table Cleaner
Show the remaining 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed above back door area in kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on top of pan of bean and popussa mix in 1 door glass reach in cooler. Operator removed and properly stored
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter, operator moved to sanitizer bucket
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler marinara (52-53F - Cooling) per operator prepared 24 hours ago and held in walk-in overnight.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinara date marked 09/28/2025 see stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler marinara (52-53F - Cooling) in deep covered plastic containers per operator prepared 24 hours ago and held in walk-in overnight.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler marinara (52-53F - Cooling) in deep covered plastic containers per operator prepared 24 hours ago and held in walk-in overnight.
Handwash sink used for purposes other than handwashing. Observed employee fill water in sauté pan at hand washing sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse hanging on clean dish rack opposite reach in freezer
In-use tongs stored on equipment door handle between uses. Observed In-use tongs stored on oven handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 81F at prep station
In-use wet wiping cloth/towel used under cutting board.
Soiled dry wiping cloth in use. Though out the kitchen.
Stored food not covered. Observed container of salt not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Located by three compartment sink and prep station Observed mold like substance on wall underneath hand washing sink.
Working containers of food flour removed from original container not identified by common name.
Sep 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler lid open raw sausage (55F - Cold Holding); yuca (62F - Cold Holding); pico de gallo (56F - Cold Holding); pork (55F - Cold Holding) per operator removed from walk-in cooler and placed inside flip top cooler. Per operator held out of temperature less than two hours. Not portion or prep today. Operator closed lid.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in single glass reach in with beverage
Jul 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 53F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler lid open raw sausage (55F - Cold Holding); yuca (62F - Cold Holding); pico de gallo (56F - Cold Holding); pork (55F - Cold Holding) per operator removed from walk-in cooler and placed inside flip top cooler. Per operator held out of temperature less than two hours. Not portion or prep today. Operator closed lid.
Handwash sink used for purposes other than handwashing. Observed spoon stored in hand washing sink at front counter. Observed food particles in hand washing sink by three compartment sink
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Plastic soufflé cup with no handle used to dispense salt. Observed bowl with no handle used to dispense flour.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water temperature 85F.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave oven
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
No handwashing sign provided at a hand sink used by food employees. Front counter and by three compartment sink
Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in single glass reach in with beverage
Single-service articles improperly stored. Observed a box of single serve soup containers on the floor in kitchen. Employee elevated
Soiled dry wiping cloth in use.
Time/temperature control for safety food thawed in an improper manner. Observed pork chops 38F on speed rack. Operator placed in walk-in cooler.
Working containers of food salt removed from original container not identified by common name.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate11 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. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers. Per operator held in walk in overnight. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers. Per operator held in walk in overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (117-120F - Hot Holding); refried beans (117-120F - Hot Holding).per operator held out of temperature less than 3 hours. Operator reheated items on stove.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed tomato vegetable soup base for soup (51-57F - Cooling) in walk-in cooler in covered 5 gallon plastic containers.
Bowl or other container with no handle used to dispense food. Plastic soufflé cup in seasoned flour,granulated garlic and oregano black pepper containers. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on food slicer
Employee with no hair restraint while engaging in food preparation. Observed employees with no hair restraint while engaging in food preparation.
Equipment in poor repair. Freezer chest lid not attached to hinges.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In-use utensil stored in standing water temperature 85F at prep station
In-use wet wiping cloth/towel used under cutting board.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
No handwashing sign provided at a hand sink used by food employees. Located next to three compartment sink
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer 10 Ppm. Operator added more chlorine rechecked 50 Ppm
Working containers of food removed from original container not identified by common name. Observed working container of flour removed from original container not identified by common name. Operator labeled.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw shrimp in flip top cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yuca (47F - Cold Holding); pork (51F - Cold Holding) per manager removed from walk-in cooler and placed in flip top cooler. Per manager held out of temperature less than two hours, flip top unit was left open manager closed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer wiping cloth solution 200+ Ppm. Manager discarded made fresh solution. Rechecked 50 Ppm
Handwash sink used for purposes other than handwashing. Observed lime in hand washing sink front counter manager 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/ manager arrive during inspection.
Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense flour manger removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on flip top cooler counter. Employee removed
Employee eating while preparing food. Employee discarded food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on flip top cooler cutting board. Employee removed
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Front counter hand washing sink
Working containers of food sugar removed from original container not identified by common name. Manager labeled
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food in reach in cooler above food to serve. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at front area handwashing sink. Operator put sign.
Working containers of food removed from original container not identified by common name. Observed several working containers of foods not in original packaging with no labels. Operator wrote common name on each bin.
Jul 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served. Clams not date marked properly.
Jul 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 8 high priority.
8 High priority4 Intermediate6 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (67F - Cooling) walk in cooler. Operator states beans cooked last night. Not prepped or portioned today. In large plastic bucket. At this rate, beans did not cool to 41F within 6 hours.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee in kitchen observed washing unclean plate and immediately began handling food. Employee washed hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plating ready to eat sliced tomatoes and lime with barehand. Employee washed hands and put gloves on.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked stock in walk in cooler. Removed.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding); in flip top cooler across from cook line. Operator states eggs in unit over four hours.
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. pork (50F - Cold Holding); chorizo (50F - Cold Holding) top of flip top across from cook line. Operator states food not prepped or portioned today. In unit over four hours. Flip top kept open. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60F - Cold Holding); in flip top cooler across from cook line. Operator states eggs in unit over four hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beans (67F - Cooling) walk in cooler. Operator states beans cooked last night. Not prepped or portioned today. In large plastic bucket. At this rate, beans did not cool to 41F within 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (50F - Cold Holding); chorizo (50F - Cold Holding) top of flip top across from cook line. Operator states food not prepped or portioned today. In unit over four hours. Flip top kept open. Removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (119F - Hot Holding); under steam table at room temperature on shelf. Operator states beans reheated less than four hours ago and placed on shelf under steam table until ready to use. Moved to cooler to properly cool.
Clam/mussel/oyster tags not marked with last date served. Clams not date marked properly.
Employee washed hands in a sink other than an approved handwash sink. Employees observed washing hands in triple sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior to ice machine at front counter in dining room
Handwash sink used for purposes other than handwashing. Stainless steel containers in hand sink in kitchen. Removed.
Exterior door has a gap at the threshold that opens to the outside. Back of kitchen door
Food stored on floor. Plantain boxes on floor near of back kitchen Removed
In-use knife/knives stored in cracks between pieces of equipment. Knives at hand sink at front counter stored between cutting board and wall. Removed.
Time/temperature control for safety food thawed in an improper manner. Beans thawing at room temperature. Placed in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor.
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.