EL RUCON
1099 N MILITARY TRL, Haverhill FL 33409 · 561.855.6149
Last inspected May 27, 2026 · 12 visits since October 2023
SEP 24
JAN 25
AUG 25
MAR 26
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Approximately 6 live roaches behind steam table crawling in and out of floor trim Approximately 2 live roaches under flip top cooler Approximately one live roach in front counter behind expo table
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026021547 | Mar 26, 2026 | Jun 24, 2026 | $400 |
Inspection history
12 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink draining slower than water to wash hands, sink fills up to top with water, discussed with operator to repair plumbing.
May 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority1 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In kitchen large bins of cooked shredded beef (93-104F - Cooling) at 10:50 since 8:30, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee itched hair and without washing hands employee handled ice scoop to scoop ice, discussed with employee who washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packed raw steak stored above non commercially packaged soup, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above bread, discussed with operator who corrected storage of products.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on table next to flip top raw shell eggs (76F - Cold Holding) per operator product accidentally left out for approximately 15 minutes, operator place product in walk in cooler to chill.
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 70 degrees Fahrenheit within 2 hours. In kitchen large bins of cooked shredded beef (93-104F - Cooling) at 10:50 since 8:30, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler over stacked cooked pork belly (56F - Cold Holding); sliced cheese (52F - Cold Holding) per operator product held in unit for approximately 2.5 hours, discussed with operator who placed bags of ice on product to chill.
Toxic substance/chemical improperly stored. In dish washing area bottle of bleach stored above lemon juice, discussed with operator who removed bleach.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At three compartment sink hose Bibb connection with no vacuum breaker, discussed with operator who placed vacuum breaker on hose Bibb.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing sink next to dish washing area paper towel dispenser not functioning, discussed with operator who fixed dispenser.
Dead roaches on premises. Approximately 1 dead roach under food prep table with cooked beef. Approximately 1 dead roach on glue trap under soda cooler at front counter, discussed with operator who cleaned and sanitized areas.
Food stored on floor. In walk in freezer multiple containers of soups stored on floor, discussed with operator to remove all containers of food from floor.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink draining slower than water to wash hands, sink fills up to top with water, discussed with operator to repair plumbing.
Stored food not covered. In walk in freezer containers of frozen soups not covered, discussed with operator to place lids on containers.
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Advised operator to train employees
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. Email form to operator
Mar 26, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate1 Basic
Show 12 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 handled phone then grabbed egg carton containing raw shell eggs and walk in cooler door; no handwash Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw beef stored over strawberry juice made with milk Operator stored properly
Roach activity present as evidenced by live roaches found. Approximately 6 live roaches behind steam table crawling in and out of floor trim Approximately 2 live roaches under flip top cooler Approximately one live roach in front counter behind expo table
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. prep table: raw shell eggs (68F - Cold Holding) as per chef store out of temperature since 2 hours ago Operator moved into walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked pork (98F - Hot Holding); cooked peppers (132F - Hot Holding) As per chef products stored in steam table since an hour ago Chef moved products to flat top grill to reheat to 165F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum on hose bibs at two compartment sink Advised operator to attach a vacuum breaker to hose bibs
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. Email poster to operator
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. Email poster to operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Fliptop cooler 2: portioned sour cream (54F at 8:40am / 53F at 9:25am- Cooling) as per chef cooling since 7:00am today At the current rate of cooling the product will not cool down to 41F within a total of 4 hours At walk in cooler: cooked chicken (131F at 8:50am / 128F at 9:20am - Cooling) as per chef cooling since 8:45am At the current rate cooling the product will not cool down to 70F within a total of 2 hours In deep dish container Operator moved cooked chicken into smaller containers Operator moved portioned sour cream into reach in cooler to quick chill
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. Advised operator to train employees
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. Email form to operator
Dead roaches on premises. Approximately one dead on shelf of flip top cooler Approximately one dead roach on thank you to go bags
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 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 visibly soiled wiping cloth and then handled clean equipment and utensils to prepare food without washing hands. Operator discussed with employee who then washed hands.
Non-food grade "thank you" bags used in direct contact with food (empanada dough). Operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over ready to eat house made tomato sauce. Operator moved raw shell eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled with food debris, mold-like substance or slime. Operator removed to be washed rinsed and sanitized.
Jan 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled tray of whole raw shell eggs and then handled ready to eat tortillas without washing hands. Operator discussed with employee who then washed hands.
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. Operator moved raw chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Left side flip top cooler; raw meatballs (60F - Cold Holding); shredded cheese (62F - Cold Holding); cooked chicken (59F - Cold Holding); cooked sausage (59F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 3 hours, moved to walk-in cooler.
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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 picked up wiping cloth from floor used to wipe hands and then continued to handle clean utensils and prepare food without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw beef stored over washed/cut onions. Operator moved onions.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked chicken (69F - Reheating); cooked pork (67F - Reheating); cooked beef (69F - Reheating); cheese sauce (72F - Reheating). Operator stated reheating for over 3 hours, did not reach 165F for 15 seconds within 2 hours. See Stop Sale.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table; cooked chicken (69F - Reheating); cooked pork (67F - Reheating); cooked beef (69F - Reheating); cheese sauce (72F - Reheating). Operator stated reheating for over 3 hours, did not reach 165F for 15 seconds within 2 hours. See Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in freezer; cooked beef (56F - Cooling 10:30am/56F - Cooling 11:00am); cooked pork (49F - Cooling 10:30am/49F - Cooling). Operator stated items cooling since 6am, in tightly closed portioned bags fully stacked inside walk-in freezer that was turned off, at this rate will not reach 41F within 6 hours, turned on freezer, spread out portions to facilitate faster cooling.
Time/temperature control for safety food not maintained frozen solid in a freezer. At walk in freezer; cooked chicken wings (42F - Cold Holding); cooked rice (43F - Cold Holding). Operator stated items not prepared or portioned today, held in freezer overnight, freezer turned off, turned freezer on.
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Dented/rusted cans present. At dry storage area; 1 #10 size can tomato ketchup dented. See stop sale. Operator discarded.
No hot running water at three-compartment sink. At triple sink; hot water temperature only reaching 77F. Operator stated hot water heater was turned off, turned on hot water heater, water temperature reaching 112F.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At all hand wash sinks; hot water temperature only reaching 77F. Operator stated hot water heater was turned off, turned on hot water heater, water temperature reaching 112F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
Food stored on floor. At walk-in cooler; bag of onions stored on floor. Operator removed from floor.
In-use knife/knives stored in cracks between pieces of equipment. At cook line; in-use knife stored between flip top cooler and prep table. Operator removed.
Raw fruits/vegetables not washed prior to preparation. At prep area; unwashed avocados, stickers still attached being cut/prepared. Advised Operator to remove stickers before washing.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. At dry storage are; #10 size can of pineapple dented on the seam. See stop sale. Operator segregated.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw hamburger was stored over cooked pork and raw steak stored over cheese. Operator moved raw below ready to eat.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Left side flip top cooler; ground beef (56°F - Cold Holding); raw sausage (46°F - Cold Holding). Operator stated items not prepared or portioned today. Items being held in over stacked pans less than four hours, overfilled portions moved to reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. house made pico with cut tomato (64°F - Ambient Cooling 11:25am/ 67°F 11:55am). Operator stated pico portioned one hour prior, cooling at room temperature, at this rate of cooling product will not reach 41°F within four hours. Operator added ice to portioned pico.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers raw/undercook eggs and hamburgers; no consumer advisory. Provided consumer advisory, Operator posted.
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.