EL RINCONCITO SALVADORENO
8029 KIMBERLY BLVD, North Lauderdale FL 33068 · 954.721.3505
Last inspected Feb 17, 2026 · 10 visits since October 2023
FEB 24
JUL 24
MAR 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $4,780
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025063123 | Jul 29, 2025 | Sep 17, 2025 | $200 |
| 2--2015041999 | Aug 7, 2015 | Dec 21, 2015 | $1,880 |
| 2--2015037094 | Aug 7, 2015 | Sep 10, 2015 | $1,500 |
| 2--2015026293 | Apr 17, 2015 | Jul 7, 2015 | $1,200 |
Inspection history
10 visits, newest first
Feb 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Operating with an expired Division of Hotels and Restaurants license.
No probe thermometer provided to measure temperature of food products.
Dec 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. 1. Observed on steam table tortillas stored in printed to go bag. 2. Master bilt reach in freezer in meat preparation area, raw chicken stored in printed to go bags. Operator removed items and placed in food grade container.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in left flip top in kitchen, raw chicken stored over raw beef. Operator reorganized storing raw chicken to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top next to back door, cut cabbage (56F - Cold Holding). Per operator item was held out for less than four hours ago. Operator placed item in freezer to quick chill.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Printed and provided poster to operator. Operator poster during inspection.
Clam/mussel/oyster tags not marked with last date served. Observed clam tags not dated with the last date served. Will be reviewed at the next unannounced inspection.
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. Printed and provided poster to operator. Operator poster during inspection.
No probe thermometer provided to measure temperature of food products.
In-use wet wiping cloth/towel used under cutting board. Observed in kitchen preparing area opposite cook line, wet wiping cloth stored under cutting board. Operator removed during inspection.
No Heimlich maneuver/choking sign posted. Printed and provided poster to operator. Operator poster during inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at cook line, wiping cloth chlorine sanitizer reading 0 ppm. Operator remade solution to 50 ppm chlorine.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Clam tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sea food ceviche not marked on menu as a raw product.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prep area reach in two door cooler - Several items in cooler not date marked. Educated employee on proper date marking.
Spray bottle containing toxic substance not labeled. Dining room area storage room - unlabeled spray bottle per operator containing bleach and water not labeled.
Jul 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 8 high priority.
8 High priority7 Intermediate3 Basic
Show 18 findings ▾
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 touched ready to eat cake and cooked rice using bare hands without an approved AOP. Educated operator on proper handwashing procedures. Operator discarded items. Operator washed hands amd used gloves.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink employee washing dishes but not sanitizing before storage. Advised operator on proper procedure for washing,rinsing and sanitizing of equipment and utensils.
Raw animal food stored over/not properly separated from ready-to-eat food. Cook line flip top - Raw chicken over cooked plantains.
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. 1.Outside reach in freezer- Raw chicken stored over whole muscle beef. 2.Prep area reach in freezer - Raw breaded chicken over fries. Educated manager on proper storage procedures. Operator separated and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Cook line flip top - Cut Lettuce -(60F),Pico de Gallo- (47), Cooked pork (60F - Cold Holding). 2. Front counter reach in cooler - Marinara sauce (47F Cold holding ). Per operator items were not prepared or portioned today. Items prepared 7-28 and stored in unit over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cook line flip top - Cut Lettuce -(60F),Pico de Gallo- (47). 2. Front counter reach in cooler - Marinara sauce (47F Cold holding ). Per operator items were not prepared or portioned today. Items prepared 7-28 and stored in unit over night. See stop sale.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink solution reading 200ppm plus. Operator remade solution during inspection to 100ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Solution read 200 plus. Operator remade solution during inspection to 100ppm.
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. Provided poster to manager.
Clam tags not marked with last date served.
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. Provided poster to manager.
Handwash sink used for purposes other than handwashing as evident of a strainer stored in the sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sea food ceviche not marked on menu as a raw product.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prep area reach in two door cooler - Several items in cooler not date marked. Educated employee on proper date marking.
Spray bottle containing toxic substance not labeled. Dining room area storage room - unlabeled spray bottle per operator containing bleach and water not labeled.
Food not stored at least 6 inches off of the floor. Dry storage in dining area- Oil in plastic bottle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line Utensils in standing water at 68F. Operator removed and stored correctly.
In-use wet wiping cloth/towel used under cutting board. Operator removed.
Apr 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed at preparation area, butter (68F - Cold Holding). Per operator item has been out of temperature for about 1.5 hours. Item placed in cooler to cool down.
Covered waste receptacle not provided in women's bathroom.
Mar 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used to line dried spice in flip top cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy cooler in kitchen, raw chicken and steak stored above pre cooked plantains in low boy cooler. PIC removed and stored appropriately.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in low boy cooler in kitchen, Raw chicken stored next to raw steak. PIC removed and stored appropriately.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at preparation area, egg (71F - Cold Holding). Per operator item has been out of temperature for approximately 1 hour. Item placed in cooler to cool.
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. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers, rice (47F - Cold Holding); yuka (46F - Cold Holding); #2 chicken taco (46F - Cold Holding); broth (47F - Cold Holding); mashed pork (45F - Cold Holding); tamales (45F -42F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Observed at preparation area, butter (68F - Cold Holding). Per operator item has been out of temperature for about 1.5 hours. Item placed in cooler to cool down.
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 soap provided at handwash sink. Observed in kitchen.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing sanitizer at front counter.
Covered waste receptacle not provided in women's bathroom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at 86F. PIC educated about proper holding options.
Soiled dry wiping cloth in use. Observed at flip top cooler in kitchen. PIC removed wiping cloth.
Wet wiping cloth not stored in sanitizing solution between uses. Observed next to steam table. Person aIn Charge removed and stored appropriately.
Jul 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate8 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 cooked pork (44-46F - Cooling) in sealed plastic bags in stored in over stacked container. Per operator held in cooler overnight. See stop sale.
Nonfood-grade bags used in direct contact with food. Observed cubes of queso being stored in direct contact with a thank you t shirt togo bag in whirlpool reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in five door reactors in at front counter raw pork chops (53F - Cold Holding); raw beef (53F - Cold Holding); raw chicken (43F - Cold Holding). Per operator not portion or prep today held in cooler overnight. Observed cooked pork (44-46F - Cooling) in sealed plastic bags in stored in over stacked container. Per operator held in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in five door reactors in at front counter raw pork chops (53F - Cold Holding); raw beef (53F - Cold Holding); raw chicken (43F - Cold Holding). Per operator not portion or prep today held in cooler overnight. See stop sale
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. Observed wiping cloth chlorine sanitizer 200+ Ppm operator diluted rechecked 100 Ppm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (44-46F - Cooling) in sealed plastic bags stored in over stacked container. Per operator held in cooler overnight.
Handwash sink used for purposes other than handwashing. Observed food particles in hand sink washing sink is being used as a dump sink
Bowl or other container with no handle used to dispense food. Plastic cup with no handle used to dispense rice.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on shelf above three compartment sink next to clean equipment/utensils. Employee removed
Equipment in poor repair. Gaskets torn on 5 door glass reach in at front counter.
No conspicuously located ambient air temperature thermometer in holding unit. Both flip top units and 5door glass reach in at front counter
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed Hawaiian bunch beverage stored in flip top cooler.
Wiping cloth sanitizing solution stored on the floor. Underneath hand washing sink and prep stations
Working containers of food flour removed from original container not identified by common name.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee washed hands with no soap. Observed employee washing hands no soap explained to employee proper hand washing. Employee washed hands.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping solution chlorine 200 + chlorine. Employee diluted solution rechecked 100 Ppm.
Handwash sink used for purposes other than handwashing. Observed employee rinse knife at hand washing sink. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink. Employee provided.
No soap provided at handwash sink.
Bowl or other container with no handle used to dispense food rice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bowl for rice stored in standing water temperature of 70F Observed In-use utensil stored in standing water temperature 85F on cook line. Employee discarded water placed utensil in clean container.
No conspicuously located ambient air temperature thermometer in holding unit. Flip top unit
Working containers of food removed from original container not identified by common name flour.
Oct 27, 2023□ 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 ▾
Equipment in poor repair. Observed gaskets torn on flip top cooler ext to rear door.
No conspicuously located ambient air temperature thermometer in holding unit. In both flip-top coolers.
Oct 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
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 touched dirty towel then engaged in food preparation with out washing hands. Explained to operator about proper hand washing technique.
Employee washed hands with cold water. Explained to operator about proper hand washing technique.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over corn in masterbilt reach in freezer.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs out at room temperature sitting on cook line rack. Per operator less than one hour. Operator moved eggs to cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler; chicken (54F - Cold Holding); beef (54F - Cold Holding) per operator held less than 4 hours. Operator placed ice on items.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Explained to operator about proper hand washing technique.
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 bulletin
No soap provided at handwash sink in kitchen. Operator added
Bowl or other container with no handle used to dispense food. Observed bowl or other container with no handle used to dispense sour cream.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf next to clean plates.
Equipment in poor repair. Observed gaskets torn on flip top cooler ext to rear door.
No conspicuously located ambient air temperature thermometer in holding unit. In both flip-top coolers.
Soiled dry wiping cloth in use on flip top cutting board.
Wiping cloth sanitizing solution stored on the floor under hand washing sink.
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.