RINCONCITO PAISA RESTAURANT Inspection – February 20, 2025

High Priority 3

#5High Priority22-12-5

High Priority – Metal stem-type thermometer soiled.

#6High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish in reach in cooler, operator properly stored it. **Corrected On-Site**

Corrected On-Site

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (122F – Hot Holding); in steam table for less than 4 hours as per operator. Operator rehearsed at 165° F or above. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#8Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

#9Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Observed spray bottle with disinfectant with no label.

Basic 4

#1Basic24-26-4

Basic – Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean metal pan on kitchen floor, operator properly stored it. **Corrected On-Site**

Corrected On-Site

#2Basic14-69-4

Basic – Ice buildup in reach-in freezer..

#3Basic16-46-4

Basic – Old labels stuck to food containers after cleaning.

#4Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towels on preparation table, operator stored in Chlorine sanitation solution. **Corrected On-Site**

Corrected On-Site

Florida Food Watch