RINCONCITO CUBANO #4
70 NW 107 AVE, Miami FL 33172
Last inspected Mar 17, 2026 · 8 visits since December 2023
JUN 24
NOV 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sandwich station: tuna salad 49F, per manager cooked on previous night. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut ham at reach in cooler unit at cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
Handwash sink used for purposes other than handwashing. Observed food residues at unit by kitchen entrance.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken salad prepared over 24 hrs not date marked, staff dated it.
Show the remaining 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Observed reach at reach in freezers units at storage area.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gaskets soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed reach a room cook line area.
Sep 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked ground beef at walk-in cooler, staff relocated it to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked yuca (56F - Cold Holding) at walk-in cooler unit, as per staff for less than 4 hours, staff placed it in walk-in freezer for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (126F - Hot Holding) at hot box at window area, as per staff for less than an hour, staff send it to the kitchen to be heated.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board heavily marked and soiled with old food residue at cook line area.
Bowl or other container with no handle used to dispense food. Observed owl with not handle use to dispense marinara sauce at kitchen line.
Cutting board has cut marks and is no longer cleanable. Observed dine several cutting boards with marks not longer cleanable at some prep tables and some auxiliary cutting boards as well.
Food stored on floor. Observed single service plastic bucket with peeled potatoes stored on the walk-in cooler floor, staff place bucket off the floor.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime.
Handwash sink used for purposes other than handwashing. Observed employee filling sanitizer bucket at handwashing sink front counter.
Bowl or other container with no handle used to dispense food. Observed bowl with not handle use to serve Moro/ White rice at steam table. Staff removed the bowls.
Cutting board has cut marks and is no longer cleanable. Observed all throughout the kitchen preparation tables and cooking area.
Standing water in bottom of reach-in-cooler. Observed under flip top unit salad station.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout the kitchen the kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several towel at kitchen working tables not stored in sanitizer bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bucket at 0ppm, staff provided new solution retested at 100ppm.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (as per chef cooked two hour ago) (93F - Cooling) stored at top of preparation table at kitchen area. Staff moved chicken into reach in freezer for rapid cooling.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef at kitchen line washing gloves and not changing it. Chef was coached on the correct procedures of hand washing. Chef removed gloves washed his hands and put a new pair of gloves.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet potatoes (as per chef cooked an hour ago) (127F - Hot Holding), sweet plantains (as per chef cooked 2 hours ago) (128F - Hot Holding) at steam table kitchen area. Chef reheated the items sweet potato (178F - Hot Holding 2 nd temp); sweet plantains (169F - Hot Holding 2nd temp)
No soap provided at hand-wash sink. Observed not soap at handwashing sink next to dishwasher machine. Staff refilled the soap.
Cleaned and sanitized equipment or utensils not properly stored. Observed cutting boards stored in between two cooling units at storage area. Staff removed cutting boards and requested staff to wash and sanitized it.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards with marks of longer cleanable at different preparation tables at kitchen area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees jacket stored at kitchen over reach in freezer next to food preparation area.
Floors not maintained smooth and durable. Observed concrete pitted surface at all kitchen area not easy to clean.
Food stored on floor. Observed bucket with cut pumpkin stored on the floor at kitchen preparation area. Staff relocated the bucket to a rack.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth not stored in sanitizer bucket at kitchen area and sandwich table.
Working containers of food removed from original container not identified by common name. Observed a container with flour not labeled with common name at shelf over salad station.
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed several cutting board soiled in prep area tables at kitchen.
Bowl or other container with no handle used to dispense food. Observed plastic containers with not handle inside white rice and Moro rice at steam table.
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 RIC gasket torns in unit next to flat stove kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed several cutting boards at prep area tables main kitchen with marks not cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC/RIF gaskets soiled all throughout kitchen.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout the kitchen area and coffee/sandwich station.
Jun 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 7 high priority.
7 High priority3 Intermediate20 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Tomatoes sauce (72/62F - Cooling); shredded pork (47F - Cooling ); rice and bean (59F - Cooling) at WIC. As per manager product was cooked yesterday by 9:00 pm. Operator segregated products to be discarded.
Nonfood-grade bags used in direct contact with food. Observed thank you bags use to stored meat balls product inside WIF.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over sweet plantains inside RIF. Manager was informed that products must be relocated.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over cooked ham inside RIC by flat top stove and; raw chicken over cooked potatoes inside WIC. Operator relocated the products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Tomatoes sauce (72/62F - Cooling); shredded pork (47F - Cooling ); rice and bean (59F - Cooling) at WIC. As per manager product was cooked yesterday by 9:00 pm and macaroni salad (48F - Cold Holding) inside WIC dated 06/08/24. Operator segregated products to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (49F - Cold Holding); raw shrimp (49F - Cold Holding) at drawers reach in cooler. As per operator for less than two hours. And raw chicken (54F - Cold Holding); raw pork (54F - Cold Holding) at standing reach in cooler. And sausage (53F - Cold Holding); cooked pork (57F - Cold Holding); croquettes (52F - Cold Holding); raw beef (53F - Cold Holding); bacalao croquetas (49F - Cold Holding); ham croquettes (49F - Cold Holding); ham (49F Colh Holding) at reach in cooler. As per operator for 1.5 hours. And macaroni salad (48F - Cold Holding) inside WIC dated 06/08/24.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine +200 ppm in sanitizing solution at kitchen area. Operator added more water to lower solution ppm.
Employee washed hands in a sink other than an approved handwash sink. Observed manager wash hands at 3CS. Manager was informed that hands must be washed at HWS only.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed several cutting board soiled in prep area tables at kitchen.
Handwash sink not accessible for employee use at all times. Observed garbage can obstructing HWS next to sandwich station. Staff removed the container.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin by mop sink area.
Bowl or other container with no handle used to dispense food. Observed plastic containers with not handle inside white rice and Moro rice at steam table.
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 RIC gasket torns in unit next to flat stove kitchen area.
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. Observed fish portions thawing inside commercially processed ROP bags inside WIC. Operator started to open bags.
Cutting board has cut marks and is no longer cleanable. Observed several cutting boards at prep area tables main kitchen with marks not cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed iPhone and car keys on shelf above prep table kitchen area.
Food not stored at least 6 inches off of the floor. Observed two boxes of frozen raw fish stored on the floor inside WIF.
Food stored in a location that is exposed to splash/dust. Observed container with hot holding foods as chicken soup, bean, stewed stored under nota steam table exposed to dust.
Food stored on floor. Observed Panko breading stored on floor inside kitchen area panko container was relocated
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop serving handle inside macaroni salad at WIC.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed RIC/RIF gaskets soiled all throughout kitchen.
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface. Observed all throughout the kitchen RIC equipments and RIF.
Standing water in bottom of reach-in-cooler. Observed standing water inside RIC by flat top grill.
Stored food not covered. Observed uncooked black bean plastic container uncovered at dry storage area and; yuca, raw chorizo Patties not covered at RIF.
Time/temperature control for safety food thawed in an improper manner. Observed thawing fish fillets in standing water at room temperature. Operator moved container to WIC.
Unpackaged food not protected from environmental sources of contamination during preparation. Observed two whole cooked chicken uncovered at prep table stored next to soiled oil container. Operator covered the Chiat moved to WIC.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout the kitchen area and coffee/sandwich station.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet towels on prep table at coffee station.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor by Dishwashing's machine area. Operator removed the bucket.
Mar 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over cooked pastas inside Walk-in cooler. Operator stored food correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken under ice at (44 F - Cold Holding) in cook line. As per Operator chicken has been outside for 2 hours. Operator place more ice under for rapid cooling.
No soap provided at handwash sink. Observed at hand wash sink by kitchen entrance in kitchen. Operator provided soap.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean plastic containers stored on kitchen floor. Operator removed containers from floor.
Food stored on floor. Observed oil plastic container stored on kitchen floor, and beef box stored on Walk in freezer floor. Operator removed containers from floor.
In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle inside kitchen. Operator removed tong.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 90°F inside kitchen. Operator removed water.
No conspicuously located ambient air temperature thermometer in holding unit. Observed inside reach in cooler in front of cook line. Operator provided ambient thermometer.
Working containers of food removed from original container not identified by common name. Observed salt container on shelf inside kitchen. Operator labeled container.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sandwich station: tuna salad 49F, per manager cooked on previous night. See stop sale.
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. Sandwich station: tuna salad 49F, per manager cooked on previous night. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked pork in walk-in cooler. Raw chicken over pancake batter in flattop station. All items rearranged at time of inspection.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Paper towel dispenser installed over prep table with clean dishes and food dicer.
Cutting board has cut marks and is no longer cleanable. On fry station. Establishment has received new cutting board in dry storage.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. In use spatula by flattop stored on dirty electrical conduit on wall. Spatula sent to dish pit for cleaning and relocating.
Old food stuck to clean dishware/utensils. Observed food on pot in clean dish bin under dish table. Manager had item cleaned at time of inspection.
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.