RINCONCITO MIAMI 4
17630 SW 137TH AVE, Miami FL 33177 · 305-256-0089
Last inspected Apr 10, 2026 · 9 visits since November 2023
APR 24
AUG 24
JAN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed approximately 15+ lives flying insects flying around and landing on the dishwasher. Observed 3 live flies landing on orange juice squeezer at front counter. Observed approximately 8+ live flying insects flying and landing on clean cooking metal pans near mop sink. Manager washed, rinsed, and sanitized food equipments.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards throughout prep tables soiled. Observed can opener soiled.
Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed interior cooking pots too large to fit in the three compartment sink.
Equipment in poor repair. Observed gaskets torn at reach in coolers throughout. Observed cold holding units and ovens inoperable.
Exterior door has a gap at the threshold that opens to the outside. Observed on the bottom and on the sides of exit door.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets as coolers and freezers soiled.
Mar 25, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed employees washing hands with cold water.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards throughout prep tables soiled. Observed can opener soiled.
No hot running water at three-compartment sink. Observed water at triple sink 72F.
Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed interior cooking pots too large to fit in the three compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at handwash sinks 72f.
Equipment in poor repair. Observed gaskets torn at reach in coolers throughout. Observed cold holding units and ovens inoperable.
Exterior door has a gap at the threshold that opens to the outside. Observed on the bottom and on the sides of exit door.
Floor soiled/has accumulation of debris. Observed soiled behind cook line stoves and ovens as well as at equipment/dish storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer across cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.
No hot running water at mop sink. Observed water a pt mop sink 70f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets as coolers and freezers soiled.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over French and sweet plantain.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line and triple sink.
Water draining onto floor surface. Observed water draining on floor from pipe at Dishwashing machine.
Mar 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 5 high priority.
5 High priority9 Intermediate20 Basic
Show 34 findings ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed employees washing hands with cold water.
Live, small flying insects found. Observed approximately 15+ lives flying insects flying around and landing on the dishwasher. Observed 3 live flies landing on orange juice squeezer at front counter. Observed approximately 8+ live flying insects flying and landing on clean cooking metal pans near mop sink. Manager washed, rinsed, and sanitized food equipments.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over gallons of juices at walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 4 pack of raw fully thawed salmon in ROP at walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yuca (123F - Hot Holding) at steam table. As per manager for less than 2 hours. Manager adjust unit temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards throughout prep tables soiled. Observed can opener soiled.
Handwash sink used for purposes other than handwashing. Observed handwashing sink near the triple sink used to stored Metal pans. Coach manager.
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/. Manager showed up at time of inspection.
No hot running water at three-compartment sink. Observed water at triple sink 72F.
No paper towels or mechanical hand drying device provided at handwash sink. Observed across cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at standing reach in coolers throughout unit and at walk in cooler for cooked pork, cooked chicken, cook beef, sliced hams stored and prepped the day before with no date mark.
Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Observed interior cooking pots too large to fit in the three compartment sink.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed for hand sink at front counter.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at handwash sinks 72f.
Accumulation of debris inside warewashing machine. Observed interior of dishwasher heavily soiled.
Buildup of food debris/soil residue on equipment door handles. Observed at reach in cooler throughout the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean metal pans throughout the kitchen shelves not inverted.
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 4 pack of raw fully thawed salmon in ROP at walk in cooler.
Equipment in poor repair. Observed gaskets torn at reach in coolers throughout. Observed cold holding units and ovens inoperable.
Exterior door has a gap at the threshold that opens to the outside. Observed on the bottom and on the sides of exit door.
Floor soiled/has accumulation of debris. Observed soiled behind cook line stoves and ovens as well as at equipment/dish storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer across cook line.
In-use ice scoop stored on soiled surface between uses.
In-use knife/knives stored in cracks between pieces of equipment. Observed at center prep table between coolers
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with old food debris.
No hot running water at mop sink. Observed water a pt mop sink 70f.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets as coolers and freezers soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open white Gatorade bottle and water bottle stored with food to be served to customers. Coach manger.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in all reach in cooler throughout the kitchen interior soiled with food debris.
Stored food not covered. Observed at standing reach in coolers next to cook line and walking cooler, all food items stored uncovered.
Time/temperature control for safety food not maintained frozen solid in a freezer. Observed ice cream, fruit pulps at French in freezer near walk in cooler no frozen.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored over French and sweet plantain.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line and triple sink.
Water draining onto floor surface. Observed water draining on floor from pipe at Dishwashing machine.
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler raw beef stored over raw shrimp uncovered.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at standing reach in cooler next to cook line cooked pork (47F - Cold Holding). As per chef from the day before. Chef removed to discard.
Handwash sink used for purposes other than handwashing. Observed both hand sink at front counter and hand sink at cook line used to store items. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Observed for hand sinks in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at standing reach in coolers throughout torn unit and at walk in cooler for cooked pork, cooked chicken, cut tomato, sliced hams stored and prepped the day before with no date mark.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed for hand sink at cook line.
Buildup of food debris/soil residue on equipment door handles. Observed at microwave and reach in coolers throughout torn door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout.
Cutting board has cut marks and is no longer cleanable. Observed throughout.
Equipment in poor repair. Observed gaskets torn at reach in coolers throughout. Observed cold holding units and ovens inoperable.
Floor soiled/has accumulation of debris. Observed soiled behind cook line stoves and ovens as well as at equipment/dish storage area.
In-use knife/knives stored in cracks between pieces of equipment. Observed at center prep table between coolers.
In-use tongs stored on equipment door handle between uses. Observed stored/hanging from trash can at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed for microwave across from cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets as coolers and freezers soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout.
Standing water in bottom of reach-in-cooler. Observed at cooler across from cook line.
Stored food not covered. Observed at standing reach in coolers throughout torn unit next to cook line, all food items stored uncovered.
Unclean building components, attachments or fixtures.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Jan 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
No handwash sink located in vending machine area where employees service bulk food machines. Observed utensils stored inside the hand wash sink in the kitchen area. Employee removed it.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water reached 78°F after running for at least 5 minutes at the front counter.
Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the condiments.
Current Hotel and Restaurant license not displayed.
Employee drinking in a food preparation or other restricted area. Observed an employee beverage above preparation table in the front line.
Equipment in poor repair. Observed reach in cooler gaskets torn. Also observed 2 reach in coolers not working.
In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between preparation table. Employee removed it.
Old labels stuck to food containers after cleaning. Observed an old label inside the reach in cooler.
Plumbing system in disrepair. Observed a water leaking under hand wash sink in the kitchen area.
Stored food not covered. Observed French fries and potatoes not covered inside the reach in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table in the kitchen.
Aug 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed an opener soiled.
Handwash sink not accessible for employee use at all times. Observed hand wash sink handle in disrepair at the front line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the front counter.
Bowl or other container with no handle used to dispense food. Observed plastic containers used as scoop with the seasoning.
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 is not working properly. All foods stored inside were out of temperature.
Cutting board has cut marks and is no longer cleanable. Observed 2 white cutting boards no longer cleanable at the kitchen area.
Equipment in poor repair. Observed reach in cooler gasket torn at the front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, also observed hood filters soiled.
Old labels stuck to food containers after cleaning. Observed a container inside the reach in cooler with old labels tuck to food container.
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority4 Intermediate12 Basic
Show 22 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. Observed chlorine sanitizer was 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator adjusted chlorine sanitizer to 100 ppm.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his face and then engaged in food preparation without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator adjusted chlorine sanitizer to 100 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pico de gallo (59 F - Cold Holding) pasta (49 F - Cold Holding); cooked chicken (45 F - Cold Holding); steaks (47 F - Cold Holding) inside the walk in cooler. As per operator foods were placed inside the walk in cooler yesterday night. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (70 F - Cold Holding); cheese (73 F - Cold Holding); pork (71 F - Cold Holding)as per employee foods were stored outside less than 3 hours, foods were placed inside the reach in cooler. Also observed pico de gallo (59 F - Cold Holding) pasta (49 F - Cold Holding); cooked chicken (45 F - Cold Holding); steaks (47 F - Cold Holding) inside the walk in cooler. As per operator foods were placed inside the walk in cooler 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 empanadas (103 F - Cold Holding); croquettes (103 F - Hot Holding), as per operator food were placed less than 2 hours ago. Food were reheated empanadas (163 F - Reheating); croquettes (177 F - Reheating); (177 F); (177 F)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed an opener soiled.
Handwash sink not accessible for employee use at all times. Observed hand wash sink handle in disrepair at the front line.
No soap provided at handwash sink. Observed at the women's bathroom.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the front counter.
Bowl or other container with no handle used to dispense food. Observed plastic containers used as scoop with the seasoning.
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 is not working properly. All foods stored inside were out of temperature.
Cutting board has cut marks and is no longer cleanable. Observed 2 white cutting boards no longer cleanable at the kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a thermo stored on food preparation table. Employee removed it.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed reach in cooler gasket torn at the front line.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled, also observed hood filters soiled.
Old labels stuck to food containers after cleaning. Observed a container inside the reach in cooler with old labels tuck to food container.
Reach-in freezer interior have accumulation of soil residues.
Soiled dry wiping cloth in use. Observed stored in preparation sandwiches station. Operator removed it.
Stored food not covered. Observed all foods stored inside the reach in cooler and walk in cooler not covered.
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
8 High priority2 Intermediate10 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed beef (51 F - Cold Holding)inside the walk in cooler. As per employee food was cooked yesterday night.stop sale issued.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee was not sanitizing utensils. He added the chlorine to the soap and then rise the utensils. Employee was coached how to sanitize properly.
Nonfood-grade bags used in direct contact with food. Observed corn stored inside supermarket bags inside the reach in freezer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above beef and pork inside the reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef (51 F - Cold Holding)inside the walk in cooler. As per employee food was cooked yesterday night.stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (45 F - Cold Holding); ham (45 F - Cold Holding) inside the reach in cooler. As per employee they placed foods around 8 am. Employee placed ice on top of the food.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a hose connected at the time of the inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution was +200 ppm. Employee discarded the solution and adjusted solution to 100 F.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee did not know how to sanitize utensils in the 3 compartment sink. Employee was coached how to sanitize.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food inside the walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Observed a plastic cup used as scoop on top of the seasoning.
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 is not working properly Temperature was over 45°F. Employee was advised to discontinue the use of the equipment or place ice to keep the temperature.
Cutting board has cut marks and is no longer cleanable. Observed 2 white cutting boards that need to be replaced. They have cut marks and no linger cleanable.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an unenclosed beverage container inside the reach in cooler. Employee was advised to remove all open drinks from the reach in cooler.
Equipment in poor repair. Observed reach in cooler gaskets torn.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage container inside the reach in cooler with food to be served to customers. Employee removed the bottle.
Stored food not covered. Observed all foods inside the reach in cooler not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored in the preparation table.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. Observe a can tomato puréed dented. Operator removed it to return it.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 10/2023. Operator made the payment during the inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above raw beef inside the walk in cooler. Operator placed the raw shell eggs at the bottom of the shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (97 F - Hot Holding); cooked onions (110 F - Hot Holding) on top of the steamer. As per operator less than 2 hours. Foods were reheated to 165° F.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand was sink at the kitchen area. Operator provided paper towels.
Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside container with chicken base. Operator removed it.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board not longer cleanable at the sandwich station.
Employee with no hair restraint while engaging in food preparation. Observed one employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed reach in cooler and reach in freezer gaskets torn at the kitchen area.
Grease receptacle lid open, broken, or missing. Observed one lid missing.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the rice. Operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket soiled.
Single-service articles not stored inverted or protected from contamination. Observed single service spoons not inverted at the sandwich station. Operator inverted them.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed a yellow Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Employee removed it.
Working containers of food removed from original container not identified by common name. Observed a sugar container not identified. Employee labeled the sugar.
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.