TAQUERIA RINCONCITO MEXICANO
1628 GATOR BLVD, Belle Glade FL 33430 · 786-602-4765
Last inspected Aug 20, 2026 · 9 visits since January 2024
AUG 24
JAN 25
JUL 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. 2 flies flying around in kitchen; 1 landing on the side of the hand wash sink. Advised operator to kill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,940
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026019546 | Jan 20, 2026 | May 14, 2026 | $600 |
| 2--2025053558 | Jul 7, 2025 | Aug 20, 2025 | $1,200 |
| 2--2025015675 | Jan 14, 2025 | Mar 31, 2025 | $400 |
| 2--2024020961 | Mar 22, 2024 | Apr 23, 2024 | $280 |
| 2--2022006331 | Jan 7, 2022 | Mar 9, 2022 | $300 |
| 2--2021013771 | Feb 24, 2021 | Apr 21, 2021 | $160 |
Inspection history
9 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator handle bag with chicken and chorizo in reach in freezer then began to handle clean tong at fryer; no hand wash. Operator washed hands and cleaned and sanitized tong.
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. At deep freezer: raw chicken stored over raw steak - not all products commercially packaged. Operator corrected.
Jan 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At reach in freezer: cooked rice in bags (85F at 3:10pm- Cooling) As per chef, cooling since 12pm. Cooked rice did not cool from 135F to 70F in a total of 2 hours. See stop sale.
Live, small flying insects found. 2 flies flying around in kitchen; 1 landing on the side of the hand wash sink. Advised operator to kill.
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. At reach in freezer: cooked rice in bags (85F at 3:10pm- Cooling) As per chef, cooling since 12pm. Cooked rice did not cool from 135F to 70F in a total of 2 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter low boy drink cooler: Horchata with milk (47F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter low boy drink cooler: Horchata with milk (47F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. See stop sale.
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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. Observed chef handle cellphone then handled bag of frozen cantaloupe; no hand wash. Chef washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At flip top cooler: raw shelled eggs in top portion of make table stored over sauces in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door reach in cooler: raw bacon stored over cooked rice. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: shredded cheese (50F - Cold Holding) As per operator, sat on counter prior for 10 mins. Not prepped or portioned today. Operator placed item to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At double door reach in cooler: red salsa made 4 days prior not date marked. At double door reach in cooler: cooked rice made prepared over 24 hours; not date marked. Operator date marked items.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at flip top cooler. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator changed to Sanitizer Bucket (Chlorine 100ppm).
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 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. Observed server retrieve thermometer from the floor of kitchen then handled clean bowl with food to serve; no hand wash. Advised server to wash hands.
Operating with an expired Division of Hotels and Restaurants license. Operator called the division to renew license during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: red salsa (45F - Cold Holding); hot dogs (46F - Cold Holding); raw chicken (46F - Cold Holding); raw steak (46F - Cold Holding); raw chicken wings (46F - Cold Holding) As per chef, items stored overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double door stainless steel reach in cooler: red salsa (45F - Cold Holding); hot dogs (46F - Cold Holding); raw chicken (46F - Cold Holding); raw steak (46F - Cold Holding); raw chicken wings (46F - Cold Holding) As per chef, items stored overnight in unit. Not prepped or portioned today. See stop sale.
Aug 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler: cooked rice pudding (45F - Cold Holding) As per manager, stored over night as per manager. Not prepped or portioned today. See stop sale. At Flip top cooler unit: mozzarella cheese (44F - Cold Holding) As per manager, taken from double door standing reach in cooler more than 4 hours prior (9am) and stored at flip top as per manager. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler: cooked rice pudding (45F - Cold Holding) As per manager, stored over night as per manager. Not prepped or portioned today. See stop sale. At Flip top cooler unit: mozzarella cheese (44F - Cold Holding) As per manager, taken from double door standing reach in cooler more than 4 hours prior (9am) and stored at flip top as per manager. Not prepped or portioned today. Stored over stacked. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer in fryer basket: French fries (106F - Hot Holding) As per manager, reheated 20 mins prior. Manager discarded.
Handwash sink used for purposes other than handwashing. Hand wash sink used to store frozen meat. Manager removed.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked frozen beef in deep freezer cooked more than 24 hours prior as per chef, not labeled. Advised manager to label.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce prepared 2 days prior in double door stainless steel cooler not date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee apron stored on cutting board at flip top cooler.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel reach in cooler: raw chicken stored over raw steak. Operator stored properly.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee at front counter that pours and serves drink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine solution had a strength of 200ppm+. Operator changed solution to one of 100ppm.
Mar 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No mop sink or curbed cleaning facility provided at establishment.
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority9 Intermediate3 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes washed in triple sink but were not no sanitized. Operator washed and sanitized dishes.
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. Emailed 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. Emailed poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At steam table: cooked rice (129F at 2:20pm; 113F at 3:15pm- Cooling) As per operator, cooling 15 mins. At current rate of cooling, rice will not cool to 70F within 2 hours. Operator moved rice to deep freezer to quick chill.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 form to operator.
No soap provided at handwash sink. Hand sanitizer was being dispensed instead of soap. Operator provided a bottle of hand soap.
Non-pitting surface rust on food-contact equipment. Interior walls of deep freezer containing raw meat rusted.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided consumer advisory; operator posted.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves poached eggs; no consumer advisory. Provided consumer advisory; operator posted.
Food stored on floor. At front counter: Containers of Gatorade stored directly on floor. Advised operator to store properly.
Interior of microwave has accumulation of black substance/grease/food debris.
No mop sink or curbed cleaning facility provided at establishment.
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.