Rinconcito Superlatino Restaurant, 11356 Quail Roost Drive, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: RINCONCITO SUPERLATINO RESTAURANT
Type: Permanent Food Service
Address: 11356 Quail Roost Drive, Miami, FL 33157
License #: 2327739
Total inspections: 12
Last inspection: 08/19/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Food stored on floor. Egg white eggs cartons inside metal container thawing on the floor under 2 compartment sink.
  • Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood lid made for ice machine (unsealed wood).
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Egg white 36°f.
  • Basic - Wood food-contact surface not properly sealed. Ice machine lid.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquettes at front counter (Hot holding) 126°f. Corrective action: reheat to 135°f or over and placed it at a lower shelve closer to heating device.
  • Intermediate - No handwash sink for employees. At dishwasher area in kitchen . Must redefined and assigned hand sink at dishwasher areas.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
  • Intermediate - Two-compartment sink used for warewashing.
08/19/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Food stored on floor. **Corrected On-Site**
  • Basic - In-use tongs stored on equipment door handle between uses.
  • Basic - No mop sink or curbed cleaning facility provided.
  • Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Corrected On-Site**
  • Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
  • Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
  • Basic - Single-service items stored on floor. **Corrected On-Site**
  • Basic - Stored food not covered in walk-in cooler. Chicken and steak. It covered **Corrected On-Site**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
  • Flammables stored/debris present in water heater room outside. For reporting purposes only. **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - 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.
  • High Priority - Live flies in kitchen.
  • High Priority - Live, small flying insects in food storage area.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced onions 60°f, Diced mushrooms 61°f
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter @ 125°f
  • High Priority - Raw animal food stored over ready-to-eat food. She'll eggs over RTE pasteurized eggs
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
  • Intermediate - 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.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink.
6/26/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee with no hair restraint while engaging in food preparation.
  • Basic - Ice scoop handle in contact with ice.
  • Basic - Open dumpster lid.
  • Basic - Stored food not covered in chest freezer.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • Intermediate - 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.
  • Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
  • Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
10/28/2013Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
10/16/2013Routine - FoodCall Back - Complied
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Raw animal food stored over ready-to-eat food. Eggs inside reach-in cooler
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employees only one food manager in
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
7/15/2013Routine - FoodWarning Issued
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Cutting board has cut marks and is no longer cleanable.
  • Basic - Employee personal items stored in or above a food preparation area.
  • Basic - Food stored in holding unit not covered.
  • Basic - No handwashing sign provided at a hand sink used by food employees.
  • Basic - Stored food not covered in walk-in cooler.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  • Intermediate - 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.
  • Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  • Intermediate - Employee rinsed utensil in handwash sink.
  • Intermediate - Handwash sink used for purposes other than handwashing.
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
4/3/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ICE SCOOP ON TOP OF ICE MACHINE
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Missing drain plug at dumpster.
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - No thermometer provided to measure temperature of food product.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed encrusted material on can opener.
  • Observed gaskets/seals on cold holding unit in poor repair.
  • Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.SHELL EGGS ON TOP OF BEEF AT WALK IN COOLER
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.PORK AND BEEF AT WALK IN COOLER
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed uncovered food in holding unit/dry storage area.At reach in cooler (beef,chicken and fish).
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.BEEF AT REACH IN COOLER
  • Wet wiping cloth not stored in sanitizing solution between uses.
8/14/2012Routine - FoodInspection Completed - No Further Action
  • Light not functioning. Corrected On Site.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. Corrected On Site.
  • Observed build-up of grease on nonfood-contact surface. Corrected On Site.
  • Observed build-up of mold-like substance on surface of nonfood-contact surface. Corrected On Site.
  • Critical - Observed buildup of soiled material on racks in the reach-in cooler. Corrected On Site.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
  • Observed floor area(s) covered with standing water. Corrected On Site.
  • Critical - Observed food stored on floor. Corrected On Site.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
  • Observed residue build-up on nonfood-contact surface. Corrected On Site.
  • Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
  • Observed wall soiled with accumulated grease.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
4/9/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - Observed buildup of soiled material on racks in the reach-in cooler.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Critical - Observed food stored on floor.
  • Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical - Observed live flies in kitchen.
  • Critical - Observed potentially hazardous food thawed at room temperature.
  • Critical - Observed potentially hazardous food thawed in an improper manner.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed soiled reach-in cooler shelves.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
7/28/2011Routine - FoodInspection Completed - No Further Action
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans,ground beef
  • Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed handwash sink used for purposes other than handwashing.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
  • Critical - Observed live flies in kitchen.by ice machine
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beans,groound beef
  • Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
  • Critical - Observed raw animal food stored over cooked food.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
  • Critical - Observed soiled reach-in cooler gaskets.
  • Critical - Observed uncovered food in holding unit/dry storage area.
  • Observed utensils stored in crevices between equipment.
  • Critical - Outer openings of establishment cannot be properly sealed when not in operation.gaps under backdoor
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
4/12/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beans
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans
  • Critical. Observed raw animal food stored over ready-to-eat food.eggs over vegies
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Observed employee eating in a food preparation or other restricted area.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Observed nonfood-contact equipment in poor repairdoor in reachin frezer
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted material on can opener.
  • Critical. Observed handwash sink used for purposes other than handwashing.
10/12/2010Routine - FoodInspection Completed - No Further Action
  • Observed employee with no hair restraint.
  • Observed employee with no hair restraint.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical. Vacuum breaker mising at hose bibb.
  • Floors not maintained smooth and durable.grout missing in someareas
3/26/2010Routine - FoodInspection Completed - No Further Action

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