What is EL Rinconcito Latino Cafeteria's health inspection score?

EL Rinconcito Latino Cafeteria has a SafeDine safety score of 0 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was EL Rinconcito Latino Cafeteria last inspected?

EL Rinconcito Latino Cafeteria was last inspected on February 9, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does EL Rinconcito Latino Cafeteria have?

EL Rinconcito Latino Cafeteria has 78 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is EL Rinconcito Latino Cafeteria safe to eat at?

EL Rinconcito Latino Cafeteria has a safety score of 0/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does EL Rinconcito Latino Cafeteria serve?

EL Rinconcito Latino Cafeteria serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

EL Rinconcito Latino Cafeteria

Name: EL Rinconcito Latino Cafeteria
Address: 9979 SW 142 AVE, Miami, 33186
Rating: 0

9979 SW 142 AVE, Miami

Last Inspected: 2/9/2026

▲Improving

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0Poor

American•Kendall

Ranked #905 of 944 in KendallBetter than 22% of american restaurants

Improving

5 inspections

Last: Feb 9, 2026

high confidence

Directions Order

Inspections

Clean Rate

15.6

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Unsafe food sourceHigh Priority

Food obtained from unapproved or unsafe source

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issuesHigh Priority

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-125

Final Score

Impact Breakdown

High Priority

-5 pts

Direct health hazards • 10 pts each

Intermediate

-25 pts

Potential hazards • 5 pts each

Basic

-22 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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9979 SW 142 AVE, Miami, FL 33186

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Violation Timeline

Aug 2022

1 inspections

2 high priority

2 intermediate

9 basic

Aug

Mar 2023

1 inspections

2 high priority

1 intermediate

6 basic

Oct 2025

1 inspections

5 high priority

1 intermediate

5 basic

Oct

Feb 2026

2 inspections

7 high priority

12 intermediate

26 basic

Inspection History

5 records on file

3 Routine - Food2 Routine

Feb 26

Routine - Food InspectionLatestCall Back - Complied

1 High5 Med9 Basic

15 total3 risk factors

42/100inspection score

−85 pts

High Priority (3)

−50 pts

03BTCS food not held hot at 135°F or aboveRisk Factor−10
03FTime as a Public Health Control not followed(3x)Risk Factor−30
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (3)

−25 pts

02ANo consumer advisory for raw/undercooked oysters−5
22Food-contact surfaces not clean and sanitized(3x)−15
27Water source not safe; no hot/cold water under pressure−5

Basic (4)

−10 pts

13Improper dress code: hair restraint, jewelry, or nails−2
16Dishwashing facilities inadequate; no chemical test kit(2x)−4
28Sewage/waste water not properly disposed−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−85 pts

Risk factor bonus (3× +5)−15 pts

Feb 26

Routine - Food InspectionWarning Issued

6 High7 Med17 Basic

30 total5 risk factors

0/100inspection score

−180 pts

High Priority (6)

−120 pts

01BFood not safe, unadulterated, or in unsound conditionRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)(2x)Risk Factor−20
03FTime as a Public Health Control not followed(5x)Risk Factor−50
08BFood not protected during preparation/storage/display(2x)−20
09Bare hand contact with ready-to-eat foodRisk Factor−10

Intermediate (5)

−40 pts

01CShellstock tags missing or shellstock commingled(2x)−10
02ANo consumer advisory for raw/undercooked oysters−5
02BNo consumer advisory for raw/undercooked animal food−5
22Food-contact surfaces not clean and sanitized(3x)−15
27Water source not safe; no hot/cold water under pressure−5

Basic (6)

−20 pts

02DFood not properly labeled or not in original container(2x)−4
13Improper dress code: hair restraint, jewelry, or nails−2
16Dishwashing facilities inadequate; no chemical test kit(3x)−6
28Sewage/waste water not properly disposed−2
33Garbage/refuse not properly handled; premises not maintained−2
48Gas appliances not safe; boiler certificate not current(2x)−4

Base deductions−180 pts

Risk factor bonus (5× +5)−25 pts

Oct 25

Routine - Food InspectionInspection Completed - No Further Action

5 High1 Med5 Basic

11 total4 risk factors

15/100inspection score

−76 pts

High Priority (5)

−60 pts

01AFood obtained from unapproved sourceRisk Factor−10
03BTCS food not held hot at 135°F or aboveRisk Factor−10
03DTCS food not cooled properly (from 135°F to 41°F)Risk Factor−10
03FTime as a Public Health Control not followed(2x)Risk Factor−20
08BFood not protected during preparation/storage/display−10

Intermediate (2)

−10 pts

01CShellstock tags missing or shellstock commingled−5
22Food-contact surfaces not clean and sanitized−5

Basic (3)

−6 pts

02DFood not properly labeled or not in original container−2
45Fire extinguishing equipment not provided/maintained−2
48Gas appliances not safe; boiler certificate not current−2

Base deductions−76 pts

Risk factor bonus (4× +5)−20 pts

Mar 23

Routine Inspection

2 High1 Med6 Basic

9 total

63/100inspection score

−49 pts

High Priority (2)

−20 pts

03Potentially hazardous food not cooked properly−10
10Required employee training not completed−10

Intermediate (5)

−25 pts

14Employee handling food with bare hands−5
22Food-contact surfaces not properly cleaned−5
22Food-contact surfaces not properly cleaned−5
22Food-contact surfaces not properly cleaned−5
23Toxic substances improperly labeled−5

Basic (2)

−4 pts

29Improper food storage/protection−2
35Live animals present−2

Base deductions−49 pts

Aug 22

Routine Inspection

2 High2 Med9 Basic

13 total1 risk factor

47/100inspection score

−71 pts

High Priority (3)

−30 pts

03Potentially hazardous food not cooked properly−10
03Potentially hazardous food not cooked properly−10
01Raw food stored above ready-to-eat foodRisk Factor−10

Intermediate (7)

−35 pts

14Employee handling food with bare hands−5
14Employee handling food with bare hands−5
16Employee eating/drinking in food area−5
21Food time/temperature record missing−5
22Food-contact surfaces not properly cleaned−5
22Food-contact surfaces not properly cleaned−5
23Toxic substances improperly labeled−5

Basic (3)

−6 pts

25Improper sewage/waste disposal−2
33Floors/walls/ceiling not clean−2
36Trash containers not covered−2

Base deductions−71 pts

Risk factor bonus (1× +5)−5 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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