31 VIOLATIONS BEWARE
RINCON ESCONDIDO
Address :
2697 BISCAYNE BLVD,
MIAMI,
FLORIDA - 33137
2697 BISCAYNE BLVD,
MIAMI,
FLORIDA - 33137
Rincon Escondido Directions And Map
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Rincon Escondido State License
License Number: SEA2333187 Exp: 06/01/2017
State Health Inspections for Rincon Escondido
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 09/23/2016 | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
2 | 3 | 4 |
| Violation | Observation | |
| 14-01-4 | Basic - Bowl or other container with no handle used to dispense food. INSIDE FLOUR CONTAINER. **Corrected On-Site** | |
| 14-67-4 | Basic - Reach-in cooler gasket torn/in disrepair. | |
| 36-27-5 | Basic - Wall soiled with accumulated grease, food debris. | |
| 21-08-4 | Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm- CORRECTED TO 200ppm **Corrected On-Site** | |
| 08A-05-4 | High Priority - Raw animal food stored over ready-to-eat food. SHELL EGGS OVER BREAD **Corrected On-Site** | |
| 29-42-4 | High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. | |
| 31A-09-4 | Intermediate - Handwash sink not accessible for employee use at all times. BLOCKED BY STOOL **Corrected On-Site** | |
| 16-34-4 | Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. | |
| 53B-13-5 | Intermediate - 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. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Complaint Full | 12/29/2015 | Met Inspection Standards During This Visit |
3 | 1 | 7 |
| Violation | Observation | |
| 13-07-4 | Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** | |
| 10-20-4 | Basic - In-use tongs stored on oven equipment door handle between uses. | |
| 10-07-4 | Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. | |
| 33-16-4 | Basic - Open dumpster lid. | |
| 06-05-4 | Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. SHRIMP **Corrected On-Site** | |
| 14-67-4 | Basic - Reach-in cooler gasket torn/in disrepair. | |
| 21-12-4 | Basic - Wet wiping cloth not stored in sanitizing solution between uses. | |
| 03A-02-4 | High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CHEESE52°f, OPERATOR MOVED TO REACH IN FREEZER FOR RAPID COOLING. **Corrective Action Taken** | |
| 03D-04-4 | High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. CHORIZO 53°f, OPERATOR DISCARDED. **Corrected On-Site** | |
| 29-42-4 | High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. | |
| 31A-03-4 | Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 12/16/2015 | Met Inspection Standards During This Visit |
2 | 0 | 6 |
| Violation | Observation | |
| 24-05-4 | Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. | |
| 13-07-4 | Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. | |
| 13-03-4 | Basic - Employee with no hair restraint while engaging in food preparation. | |
| 10-07-4 | Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. | |
| 29-49-5 | Basic - Observed standing water in bottom of reach-in cooler. BEER COOLER | |
| 06-05-4 | Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. SPINACH | |
| 08A-05-4 | High Priority - Raw animal food stored over ready-to-eat food. RAW CHICKEN OVER LETTUCE | |
| 29-42-4 | High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Routine - Food | 04/07/2015 | Met Inspection Standards During This Visit |
0 | 1 | 2 |
| Violation | Observation | |
| 14-01-4 | Basic - Bowl or other container with no handle used to dispense food. | |
| 24-05-4 | Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. | |
| 11-03-4 | Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. |
| Inspection Type | Inspection Date | Result | High Priority Violations | Intermediate Violations | Basic Violations |
| Food-Licensing Inspection | 11/10/2014 | Met Inspection Standards During This Visit |
0 | 0 | 0 |
| Violation | Observation | |
| N/A | No Violations Were Observed |
Definitions
- High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
- Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
- Basic violations are those which are considered best practices to implement.
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