TAQUERIA RINCONCITO MEXICANO
1628 GATOR BLVD, Belle Glade FL 33430 · 786.602.4765
Last inspected Jul 8, 2026 · 12 visits since November 2023
JAN 25
JUL 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 3 live, small flying insects landing on raw beef sitting on grill. See stop sale for raw beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025016540 | Jan 13, 2025 | Sep 4, 2025 | — |
| 2--2024054541 | Aug 13, 2024 | Nov 4, 2024 | $600 |
| 2--2024022693 | Mar 26, 2024 | May 9, 2024 | $1,500 |
Inspection history
12 visits, newest first
Jul 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle fly swatter, touch clothes and upper section of arm then began to handle unwrapped single service box, touching insides of box; no hand wash. Chef discarded box and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: cooked steak (47F - Cold Holding) As per employee, removed from cooler 1 hour prior while he made order. Not prepped or portioned today. Employee placed to quick chill.
Condensation or other drainage not disposed of according to law. Observed employee from food truck dumping condensation water behind dumpster. Observed water from AC unit actively draining into a bucket outside food truck. Advised employee to remedy the situation.
Current Hotel and Restaurant license not displayed.
Show the remaining 1 finding ▾
Single-service articles stored on a soiled surface. Observed chef invert single service box on top of fly swatter. Chef discarded single service box.
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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. At deep freezer: raw pork (48F - Cold Holding); raw beef (57F - Cold Holding); raw chicken (49F - Cold Holding); raw shrimp (49F - Cold Holding) As per employee, items stored approximately 6 hours. Not prepped or portioned today. See stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At deep freezer: raw pork (48F - Cold Holding); raw beef (57F - Cold Holding); raw chicken (49F - Cold Holding); raw shrimp (49F - Cold Holding) As per employee, items stored approximately 6 hours. Not prepped or portioned today. See stop Sale. At glass door reach in cooler: cheese (48F - Cold Holding) As per employee, stored on prep area 1 hour prior. Not prepped or portioned today. Employee placed to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked steak (119F - Hot Holding) stored 1 hour; cooked pork (120F - Hot Holding) As per employee, stored 1 hour. Operator corrected: cooked beef (172F at 4:30- Reheating) since 5 mins; cooked pork (175F at 4:30pm- Reheating) since 6 mins
Time/temperature control for safety food not maintained frozen solid in a freezer. At deep freezer: raw pork (48F - Cold Holding); raw beef (57F - Cold Holding); raw chicken (49F - Cold Holding); raw shrimp (49F - Cold Holding)
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 beef. Employee stored properly.
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: cooked pork (52F - Cold Holding); cooked steak (55F - Cold Holding) As per operator, items were removed from cooler for an order approximately 2 hours prior. Not prepped or portioned today. Operator placed to quick chill.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator changed to Sanitizer Bucket (Chlorine 100ppm).
Jan 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched money to place inside register then began handling various clean containers of food; no hand wash. Employee washed hands.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler: shredded mozzarella in open bag(57F - Cold Holding) As per employee, cheese was removed from cooler 3 hours prior for an order. Not prepped or portioned today. Cheese is situated next to a pot with red salsa at 147F. Advised operator to quick chill cheese.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked steak (109F - Hot Holding) As per employee stored since 12pm. Aer employe, steam table is not working. Employee reheated to 206F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass door reach in cooler: Green salsa (47F at 2:30pm; 48F at 3:00pm- Cooked Cooling) As per employee, cooked and has been cooling since 11:00am. At current rate of cooling, green salsa will not cool to 41F in a total of 6 hours. Green salsas are in portioned cups with lids and situated next to a pot with red salsa of 147F. Operator removed hot pot of red salsa. Advised operator to quick chill green salsa
Handwash sink used for purposes other than handwashing. Hand wash sink used to store single service plates and sour pads. Advised employee to unblock.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Advised employee to prepare a chlorine solution of 100ppm.
Aug 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At single glass door reach in cooler:; cooked pork (48F - Cooling) Prepared at night and cooled overnight as per operator. Item did not cool to 41F in a total of 6 hours. See stop sale.
Employee washed hands with no soap. Observed employee wash hands at hand wash sink with running water; no soap used. Employee washed hands with soap.
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 41 degrees Fahrenheit within 6 hours. At single glass door reach in cooler:; cooked pork (48F - Cooling) Prepared at night and cooled overnight as per operator. Item did not cool to 41F in a total of 6 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler unit: sour cream (48F - Cold Holding) As per operator, stored in top section of flip top for 2 hours. Not prepped or portioned today. Item stored over stacked. Operator placed to quick chill in lower section of unit.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in rinse compartment of triple sink. Employee washed hands at hand wash sink.
May 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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 on top of raw steak; neither items were commercially packaged. Operator stored properly.
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.
Mar 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area and food storage area. Observed approximately 6 live, small flying insects flying around in food truck, going in and out through window. Observed approximately 3 live, small flying insects landing on raw beef sitting on grill. 2 live, small flying insects landing on pans in steam table and utensils on grill.
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 on top of raw steak; neither items were commercially packaged. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 3 live, small flying insects landing on raw beef sitting on grill. See stop sale for raw beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sour cream in bottle (53F at 3:30pm- Cooling) As per operator, sour cream was portioned at 11am. Item did not cool to 41F within 4 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: Mexican cheese (65F - 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 flip top cooler unit: Mexican cheese (65F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: sour cream in bottle (53F at 3:30pm- Cooling) As per operator, sour cream was portioned at 11am. Item did not cool to 41F within 4 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top reach in cooler unit: red salsa (50F at 3:35pm; 49F at 4:00pm - Cooling); green salsa (53F at 3:35pm; 51F at 4:00pm- Cooling) As per operator, items cooling since 10:30am. At current rate of cooling, items will not cool to 41F within a total of 6 hours. Advised operator to quick chill.
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.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed approximately 6 live, small flying insects flying around in food truck, going in and out through food truck window that is left open.
Screen in door and windows torn/in poor repair - vermin present. Observed that the screen in the door and windows of food truck is damaged. As a result, approximately 11 flies were observed in food truck, approximately 6 flying in and out of food truck during inspection.
Nov 15, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top reach in cooler:; shredded lettuce (59F at 11:00am; 57F at 11:54am- cooling) cut 1 hour ago; diced tomatoes (49F at 11:00am; 47F at 11:54am- cooling) cut 1 hour ago. At current rate of cooling, shredded lettuce and diced tomatoes will not cool to 41F in a total of 4 hours. Operator moved to deep freezer to quick chill.
Nov 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 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. Operator scooped dirty water from steam table with bowl then opened green salsa; no hand wash. Operator washed hands.
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. In deep freezer: Raw chicken not packaged and raw pork chorizo not commercially packaged over packet of raw shrimp. Not all products commercially packaged. Advised operator to store properly.
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. Flip top reach in cooler:; green salsa (52F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday. See stop sale. Single glass door standing reach in cooler: Cooked Pork (50F - Cold Holding); cooked tripe (46F - Cold Holding); cooked steak (65F - Cold Holding) Items not prepared or portioned today. As per operator, items stored overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler:; green salsa (52F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday. See stop sale. At deep freezer: raw chicken (64F- cold holding) Per operator raw chicken left out for approximately 2 hours. Not prepared or portioned today. Operator placed in deep freezer. Single glass door standing reach in cooler: Cooked Pork (50F - Cold Holding); cooked tripe (46F - Cold Holding); cooked steak (65F - Cold Holding) Items not prepared or portioned today. As per operator, items stored overnight. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top reach in cooler:; shredded lettuce (59F at 11:00am; 57F at 11:54am- cooling) cut 1 hour ago; diced tomatoes (49F at 11:00am; 47F at 11:54am- cooling) cut 1 hour ago. At current rate of cooling, shredded lettuce and diced tomatoes will not cool to 41F in a total of 4 hours. Operator moved to deep freezer to quick chill.
Wet wiping cloth not stored in sanitizing solution between uses. At flip top cooler, on cutting board: Wet wiping cloth not stored in sanitizing solution.
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.