MI RINCONCITO LATINO CAFE
18446 SW 97 AVE, Cutler Bay FL 33157 · 786-488-3040
Last inspected Aug 13, 2026 · 8 visits since November 2023
DEC 24
MAR 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2026029638 | Mar 16, 2026 | Jun 11, 2026 | $200 |
Inspection history
8 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee did not know how to sanitize utensils. Employees were coached.
Handwash sink used for purposes other than handwashing. Observed a plate stored inside the hand wash sink at the front counter.
Equipment and utensils rinsed after the application of the sanitizer solution. Operator was coached.
Exterior door has a gap at the threshold that opens to the outside.
Show the remaining 4 findings ▾
Food stored on floor. Observed plastic oil containers stored on the floor.
In-use wet wiping cloth/towel used under cutting board. Employee removed it.
No handwashing sign provided at a hand sink used by food employees. Observed at the hand wash sink next to 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Mar 16, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ox tail (47 F - Cold Holding); vegetable (46 F - Cold Holding) inside the reach in cooler across the stove. The food was stored yesterday night. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ox tail (47 F - Cold Holding); vegetable (46 F - Cold Holding) inside the reach in cooler across the stove. The food was stored yesterday night. Stop sale was issued.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer was over 300 PPM.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed all food inside the reach in cooler was out of temperature. Thermometer was at 46 F.
Employee drinking in a food preparation or other restricted area. Observed an employee's thermo stored on preparation table. Employee removed it.
Exterior door has a gap at the threshold that opens to the outside.
Standing water in bottom of reach-in-cooler. Observed at the reach in cooler at the front area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.
Jan 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
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. Observed employee removed watch and handled clean equipment or utensils without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ox tail (47 F - Cold Holding); vegetable (46 F - Cold Holding) inside the reach in cooler across the stove. The food was stored yesterday night. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ox tail (47 F - Cold Holding); vegetable (46 F - Cold Holding) inside the reach in cooler across the stove. The food was stored yesterday night. Stop sale was issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed croquettes (102 F - Hot Holding)inside the hot box. As per operator less than 2 hours. Operator increase the temperature of the hot box.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer was over 300 PPM.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands on 3 compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Observed Yaremys H( 1 year), Ledian F ( 1 year), Roberto T. ( 3 months)Luis V ( 6 months, Carlos N ( 3 months), Fabianys O. ( 6 months).
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods cooked over 24 hours not date marked.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed all food inside the reach in cooler was out of temperature. Thermometer was at 46° F.
Employee drinking in a food preparation or other restricted area. Observed an employee's thermo stored on preparation table. Employee removed it.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while engage in food preparation.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. Observed reach in cooler door is broken at the front line. Also observed reach in cooler door gasket torn at the front line.
Exterior door has a gap at the threshold that opens to the outside.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of the ice machine. Employee removed it.
In-use tongs stored on equipment door handle between uses.
Standing water in bottom of reach-in-cooler. Observed at the reach in cooler at the front area.
Stored food not covered. Observed multiple foods not covered inside the reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate15 Basic
Show 19 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ground beef (50 F - Cold Holding) inside the reach in cooler next to the grill. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground beef (50 F - Cold Holding) inside the reach in cooler next to the grill. Stop sale was issued.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Observed at the front counter.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler by the grill is not working properly.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board at the front line.
Employee drinking in a food preparation or other restricted area. Observed a cup of coffee next to steam table. Employee removed it.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored above steam table in the kitchen.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. Observed both employees without hair restraints.
Equipment in poor repair. Observed reach in cooler door gaskets torn. Observed at reach in cooler by the grill.
Exterior door has a gap at the threshold that opens to the outside.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven door handle. Employee removed it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 94°F underneath the steam table.
No conspicuously located ambient air temperature thermometer in holding unit. Observed at the reach in cooler by the grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at reach in coolers by the grill.
Walk-in coolers shelves with rust that has pitted the surface. Observed next to the grill.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table. Operator removed it.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with an expired license.
Handwash sink used for purposes other than handwashing. Observed a pot and metal pans in handwashing sink next triple sink at ware washing area. Operator removed items. Observed glasses in handwashing sink at front counter. Employee removed glasses from sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips at ware washing area.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards grooved at kitchen area.
Equipment in poor repair. Observed torn gasket at reach in cooler by steam table at kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear exit at kitchen area.
Food stored on floor. Observed bags of rice and beans stored on the floor at storage area. Operator placed on shelf during inspection.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at kitchen area. Operator removed during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris. Operator cleaned during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler across from stove soiled with food debris. Operator cleaned during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves at reach in cooler rusted and pitted next to steam table.
Stored food not covered. Observed a container of rice at storage area missing lid.
Working containers of food removed from original container not identified by common name. Observed a container of sugar not labeled at kitchen area. Operator labeled during inspection.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 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. Observed Yaremys Hidalgo employed less than sixty days no proof of trading. During inspection employee filled out Employee Health agreement.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tres leches and flan located at front counter display missing production date. Employee labeled desserts during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup at chest freezer at storage area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Manager cleaned during inspection
Jan 26, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food not stored at least 6 inches off of the floor. Observed cooking oil stored on the floor in the storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 35 recorded, 7 high priority.
7 High priority8 Intermediate20 Basic
Show 35 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in reach in freezer roasted pork leg (59F - Cooling). Observed at reach in cooler located under prep area cooked pork leg (51F - Cold Holding); cooked steak (51F - Cold Holding); fried pork (52F - Cold Holding); Employee stated it has been cooling since the night before. Advised employee to discard item.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed in reach in freezer 2 roasted pork legs (59F - Cooling) and in reach in cooler under prep table picadillo (51F - Cold Holding) Employee stated it has been cooling since the night before. Advised employee to discard item.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Nonfood-grade bags used in direct contact with food. Observed frozen raw chicken stored direct contact with to go bags.
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. Observed in reach in freezer located at rear of kitchen, frozen raw chicken in to go bag stored over frozen cooked yuca and squid. Observed in second reach in freezer raw beef in to go bags stored over yuca and vegetables.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler located at entrance of kitchen, milk (51F - Cold Holding); Swiss cheese (51F - Cold Holding); cream cheese (50F - Cold Holding). Observed in prep area cooler raw steak (51F - Cold Holding); raw beef with veggies (52F - Cold Holding), raw chicken (48F - Cold Holding); raw beef round (51F - Cold Holding); raw whole turkey (51F - Cold Holding); chorizo (53F - Cold Holding). As per operator items were outside less than 4 hours. Observed in dry storage area two boxes of shelled eggs (71F - Cold Holding). Operator placed items into another cooler for rapid cooling of items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at stove tamales (101F - Hot Holding); black beans (91F - Hot Holding); cooked yuca (110F - Hot Holding). As per operator food had been there less than 4 hours. Operator reheating food.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
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.
Handwash sink used for purposes other than handwashing. Observed bowl stored on hand wash sink next to triple sink, employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at hand wash sink located next to triple sink and at hand wash sink at front counter. Operator placed tolls of paper for use.
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/.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer available to the establishment
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.
Bathroom floors not in good condition.
Buildup of food debris/soil residue on equipment door handles. Observed at front counter beverage cooler door handle soiled.
Ceiling tile missing. Observed throughout kitchen area ceiling tiles missing.
Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen area.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean pots stored on floor in front of steam table in kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front counter, clean utensils stored in container not inverted
Equipment in poor repair. Observed reach in freezer handle missing, reach in freezer in the back of the kitchen.
Floor tiles missing and/or in disrepair. Observed throughout establishment behind front counter and kitchen area, floors in disrepair.
Food stored on floor. Observed container of cooking oil stored on floor next to reach in freezer. Observed in back dry storage area, bags of rice, 2 boxes of shelled eggs and boxes of produce stored on floor.
Light not functioning. Observed in back storage area light bulb burnt out.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in any cold holding unit throughout establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease. Observed in coolers and freezers throughout kitchen gaskets area soiled.observed at prep area cutting board soiled.
Reach-in freezer interior/shelves have accumulation of frozen beef blood and residues Observed in prep area interior of reach in cooler soiled.
Stored food not covered. Observed containers of sugar and salt at prep area not covered.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
Twenty (20) foot-candles of light not provided inside equipment where food is stored. Observed in beverage cooler located at front count missing light bulb.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the three compartment sink.
Water leaking from pipe and/or faucet/handle. Observed leaking faucet at mop sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table.
Working containers of food removed from original container not identified by common name. Observed container of sugar and salt at prep area not label.
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.