RINCON CUBANO
1756 N HONORE AVE, Sarasota FL 34235 · 941-706-3472
Last inspected Jul 7, 2026 · 9 visits since August 2023
JUL 24
DEC 24
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and C. Consistency is the problem here, not any single visit.
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 handouts to the operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the stand up reach in cooler next to the hot line. Employee removed the chicken.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw pork then clean tongs without changing gloves and washing their hands. Employee removed the tongs to be sanitized, washed their hand and changed gloves.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris inside warewashing machine.
Show the remaining 1 finding ▾
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Slicer stored next to the hand wash sink in the cook line area. Manager removed the slicer.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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 used their mouth the pull single use gloves onto their hands. Employee was informed, discarded the gloves, washed their hands and placed on gloves using their hands.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to canned soft drinks in the front counter area. Manager removed the drinks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on the meat slicer in the kitchen. Employee removed the drink.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on a preparation table in the kitchen. Employee placed the beef in the reach in cooler.
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Owner discarded the salmon.
Spray bottle containing toxic substance not labeled. Owner labeled the bottle.
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Owner discarded the salmon.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys stored on the ice machine in the kitchen next to the ice scoop. Owner removed the items.
In-use wet wiping cloth/towel used under cutting board. Wet wiping towels stored under a cutting board on the cook line. Employee removed the towels.
Dec 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored. Containers of employees medicine store on a shelf above the hot holding line next to clean dish ware. Employee removed the medicine.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer reading of the dishwasher 00ppm chlorine. Manager stoped using the dishwasher, set up the three compartment sink to properly sanitize and called the technician.
Employee cracked raw shell eggs and then handled clean equipment without washing hands. Employee removed the equipment to be sanitized and washed their hands.
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line pans in direct contact with ready to eat produce in the reach in cooler on the sandwich make line. Employee removed the towels.
Ceiling tile missing. Two ceiling tiles missing above the dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the cook line area soiled.
Jul 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Employee replaced the sanitizer, new reading 100ppm chlorine.
Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink next to the cook line has very low water pressure.
Accumulation of debris inside warewashing machine.
Floor soiled/has accumulation of debris. Floors soiled under all the equipment on the cook line.
Dec 15, 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 ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Suleoka Vicente 8/4/18 prometric.
Dec 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer reading 00ppm. Employee called the technician and set up a sanitizer bay in the three compartment sink.
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 their phone then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands.
Employee used the bathroom and then engaged in food preparation, handled clean equipment without washing hands upon returning to employee area. Employees washed their hands and removed the equipment to be sanitized.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature on a shelf under the preparation table on the cook line. Employee stated the eggs had been stored at room temperature for approximately 1 hour. Employee placed the eggs in the reach in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Suleoka Vicente 8/4/18 prometric.
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/ Establishment has 4 employees engaging in Food handling with no CFM on site.
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw pork change gloves then handled clean utensils without washing hands. Employee washed their hands, changed gloves and sanitized the utensils.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature on the cook line. Manager stated the eggs had been at room temperature for approximately 2 hours. Manager placed the eggs in the reach in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish then clean utensils without changing gloves and washing hands. Employee washed their hands, changed gloves and sanitized the utensils.
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 handouts to the operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishwasher and sanitizer buckets.
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. Emailed handouts to the operator.
No soap provided at handwash sink. At the hand washing sink next to the cook line. Manager placed soap at the hand washing sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut of at the hand washing sink next to the cook line. Manager stated the plumber had been contacted.
Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in the kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed Commercially processed reduced oxygen packaged salmon stored in the reach in cooler across from the cook line. Manager stated the fish had been thawed for 1 day. Manager removed the fish from the packaging.
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.