EL RINCONCITO SUPERLATINO III
2026-2034 NE 8 ST, Homestead FL 33033 · 7863013761
Last inspected Jul 15, 2026 · 14 visits since September 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
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 →
Inspection history
14 visits, newest first
Jul 15, 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
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 triple sink added at bar area. No plans were submitted.
Jul 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken inside reach in cooler across cook line. Operator properly rearranged.
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 inside walk in cooler cooked beef (54F - Cold Holding); fish stock (52F - Cold Holding); chicken stock (57F - Cold Holding); picadillo (52F - Cold Holding); black beans (51F - Cold Holding) as per labels on products for more than a day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside walk in cooler cooked beef (54F - Cold Holding); fish stock (52F - Cold Holding); chicken stock (57F - Cold Holding); picadillo (52F - Cold Holding); black beans (51F - Cold Holding) as per labels on products for more than a day. Observed across cook line ham (57F - Cold Holding); veggies (46F - Cold Holding); shredded cheese (48F - Cold Holding); pooled eggs (47F - Cold Holding); fish (49F - Hot Holding); raw chicken (47F - Cold Holding). As per operator for less than 4 hrs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed onions (87F - Hot Holding); sweet plantains (86F - Hot Holding) on shelf under grill, as per operator for less than 2 hrs. Operator placed on grill to reheat.
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 triple sink added at bar area. No plans were submitted.
Spray bottle containing toxic substance not labeled. Observed degreaser inside spray bottle without label next to hand sink. Operator labeled bottle.
Employee with no hair restraint while engaging in food preparation. Observed employee preparing mojo without hair restraint. Operator put on hair restraint.
In-use tongs stored on equipment door handle between uses. Observed pair of tongs hanging from oven door handle at cook line.
Stored food not covered. Observed several products not covered inside reach in cooler next to cook line. Operator started to cover during inspection.
Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet next to sandwich station.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 towels on cutting board across cook line. Operator removed the towels.
Mar 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves.
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority4 Intermediate6 Basic
Show 16 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 (48F - Cold Holding) on shelves at walk in cooler, as per operator pork was cooked yesterday around 6:00 pm. Operator discarded during inspection.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef steak on shelves at walk in cooler. Operator stored properly during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (48F - Cold Holding) on shelves at walk in cooler, as per operator over 4 hours. Operator discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (48F - Cold Holding) on shelves at walk in cooler, as per operator over 4 hours. Operator discarded during inspection. Operator discarded during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions (83F - Hot Holding) at cook line, as per operator less than 2 hours. Operator proceeded to reheat food.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for Odalys,Silvia, Claudia, Lazara and Manuel.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not dated marked on shelves at walk in cooler, as per operator over 24 hours. Also observed rice pudding and flan containers not date marked in standing unit at front counter.
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name by dishwashing area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Food stored on floor. Observed raw chicken case stored on floor at walk in cooler, operator stored properly during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on salt container at kitchen area, operator removed during inspection.
In-use wet wiping cloth/towel used under cutting board. Observed by dishwashing area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled walk in cooler shelves.
Jul 15, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 14, 2025Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fish soup (53F - Cold Holding); cooked beans (54F - Cold Holding); cooked chicken (54F - Cold Holding); cooked pork (54F - Cold Holding); chicken empanadas (54F - Cold Holding); raw chicken (53F - Cold Holding); raw fish fillets (53F - Cold Holding); cooked shredded beef (48F - Cold Holding); cooked steak (48F - Cold Holding) at walk in cooler, as per employee over 24 hours. Operator discarded during inspection. Also observed Observed chicken soup dated 07/01 on shelves at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish soup (53F - Cold Holding); cooked beans (54F - Cold Holding); cooked chicken (54F - Cold Holding); cooked pork (54F - Cold Holding); chicken empanadas (54F - Cold Holding); raw chicken (53F - Cold Holding); raw fish fillets (53F - Cold Holding); cooked shredded beef (48F - Cold Holding); cooked steak (48F - Cold Holding) at walk in cooler, as per employee over 24 hours. Operator discarded during inspection. Also observed milk (47F - Cold Holding); pooled eggs (54F - Cold Holding) at cook line, as per employee approximately 30 minutes, employee moved food to reach in cooler interior.
Buildup of food debris/soil residue on equipment door handles. Observed on 3 units at kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line, also on preparation table at kitchen area.
Jul 11, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish fillets on standing reach in cooler at kitchen area. Employee stored properly during inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken soup dated 07/01 on shelves at walk in cooler. Employee discarded during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fish soup (53F - Cold Holding); cooked beans (54F - Cold Holding); cooked chicken (54F - Cold Holding); cooked pork (54F - Cold Holding); chicken empanadas (54F - Cold Holding); raw chicken (53F - Cold Holding); raw fish fillets (53F - Cold Holding); cooked shredded beef (48F - Cold Holding); cooked steak (48F - Cold Holding) at walk in cooler, as per employee over 24 hours. Operator discarded during inspection. Also observed Observed chicken soup dated 07/01 on shelves at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish soup (53F - Cold Holding); cooked beans (54F - Cold Holding); cooked chicken (54F - Cold Holding); cooked pork (54F - Cold Holding); chicken empanadas (54F - Cold Holding); raw chicken (53F - Cold Holding); raw fish fillets (53F - Cold Holding); cooked shredded beef (48F - Cold Holding); cooked steak (48F - Cold Holding) at walk in cooler, as per employee over 24 hours. Operator discarded during inspection. Also observed milk (47F - Cold Holding); pooled eggs (54F - Cold Holding) at cook line, as per employee approximately 30 minutes, employee moved food to reach in cooler interior.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting boards at kitchen area.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,pork, chicken empanadas not date marked, as per employee over 24 hours.
Bowl or other container with no handle used to dispense food. Observed on seasoning container, employee removed bowl during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed on 3 units at kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table at kitchen area. Employee moved drink during inspection.
Food stored on floor. Observed food plastic containers stored on walk in cooler floor. Observed raw chicken case stored on walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all 3 units at kitchen area, also observed on walk in cooler door.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on standing reach in cooler at kitchen area.
Stored food not covered. Observed cooked potatoes container not covered at walk in cooler. Observed raw chicken case stored on walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed raw liver (frozen) on preparation table by 3 compartment sink. Employee moved food to walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed 3 compartment sink wall soiled.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line, also on preparation table at kitchen area.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
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 raw chicken stored above raw steak on reach in cooler at cook line, employee stored properly chicken during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw oxtail (53F - Cold Holding) case by ice machine, as per employee approximately 45 minutes, employee moved oxtail to walk in cooler during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (129F - Hot Holding on steam table at kitchen area, as per employee less than 1 hour, employee reheated rice.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line.
No soap provided at handwash sink. Observed at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta and cook pork not date marked on shelves at walk in cooler, as per employee over 24 hours, employee dated food during inspection.
Bowl or other container with no handle used to dispense food. Observed on salt, chicken bouillon and breadcrumbs containers, operator removed bowls during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed on reach in freezers at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Old labels stuck to food containers after cleaning. Observed on clean plastic container at dishwasher area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.
Stored food not covered. Observed cooked pork container not covered at walk in cooler, employee covered container during inspection.
Time/temperature control for safety food thawed in an improper manner. Observed raw oxtail (53F - Cold Holding) case by ice machine, as per employee approximately 45 minutes, employee moved oxtail to walk in cooler during inspection.
Working containers of food removed from original container not identified by common name. Observed salt and breadcrumbs containers not identified with common name at kitchen area.
Aug 2, 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 ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
Aug 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw chicken stored above unwashed lettuce case at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (49F - Cold Holding); raw chicken (49F - Cold Holding); cooked pasta (48F - Cold Holding); raw ground beef (48F - Cold Holding); raw shrimp (47F - Cold Holding) cooked rice (48F - Cold Holding) inside walk in cooler, as per employee door was open due cleaning floors less than 2 hours.
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 Sanitizer Bucket (Chlorine +200ppm); employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Observed sponge and towels inside HWS by pizza oven.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked steak and chicken soup not dated at walk in cooler, as per employee from 2 days ago.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at HWS near dishwasher area.
Spray bottle containing toxic substance not labeled. Observed chlorine spray bottle not identified with common name by 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at front counter.
Bowl or other container with no handle used to dispense food. Observed on sugar and flour containers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and hut on top of raw beans container at kitchen area.
Food stored on floor. Observed bread crumbs container stored on kitchen floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 89°F at kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Old labels stuck to food containers after cleaning. Observed on clean plastic containers by dishwasher area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
Working containers of food removed from original container not identified by common name. Observed sugar, salt and flour containers not labeled with common name at kitchen area.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above unwashed vegetables in shelves inside walk in cooler, employee stored properly.
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 Sanitizer Bucket (Chlorine +200ppm); at front counter.Sanitizer Bucket (Chlorine 100ppm)
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 form during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and steak not date marked inside walk in cooler, as per employee over 24 hours.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
Bowl or other container with no handle used to dispense food. Observed in salt container. Employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in seasoning container at cook line, employee stored properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79° F at cook line, employee discarded.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter. Also in both bathrooms.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink in cooler at cook line, employee removed.
Stored food not covered. Observed food containers not covered in shelves inside walk in cooler, employee covered.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish (frozen) in standing water at preparation area, employee moved to walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Working containers of food removed from original container not identified by common name. Observed sugar container not identified with common name at front counter.
Nov 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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 form during ins.
Packaged food not labeled as specified by law. Observed soy sauce bottle not identified at the cook line, Manager labeled during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the front counter.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in women bathroom.
Bowl or other container with no handle used to dispense food. Pin rice co, employee removed during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87 F at the cook line, employee moved to flat grill during inspection.
Oct 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed inside of white chest reach in freezer and two door reach freezer soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
Records/documents for required employee training do not contain all of the required information. Observed missing date of births on food handler certificates. Employee was coached on proper reheating temperatures.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At women bathroom.
Food stored on floor. Observed oil container stored on floor. Operator moved oil container to shelf.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient temperature thermometer at cold reach in unit at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets in disrepair at cook line.
Sep 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in walk-in cooler. Employee rearranged properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice not dated in cooler, as per employee over 24 hours. Employee discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (51F - Cold Holding)in cooler in kitchen area, as per employee over 24 hours, employee discarded during 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. Provided form during ins.
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. Provided form during inspection.
Packaged food not labeled as specified by law. Observed soy sauce bottle not identified at the cook line, Manager labeled during inspection.
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the front counter.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in women bathroom.
Bowl or other container with no handle used to dispense food. Pin rice co, employee removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone in shelve stored above expo area, employee removed during inspection. Also personal water bottle in table next to food in pizza station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 87° F at the cook line, employee moved to flat grill during inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in 2 doors unit at the front counter. Manager placed a thermometer during inspection.
No copy of latest inspection report available.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in Pizza station. Also at the kitchen area.
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.