ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Rinconcito Salvadoreno last inspected?
The most recent inspection on record was on Oct 13, 2026. The result listed by Cincinnati Health Department was “Approved - Minor Violations”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from May 13, 2025 to Oct 13, 2026.
Has Rinconcito Salvadoreno ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated May 13, 2025.
The Full Inspection History
6 inspections
ROUTINE - CRITICAL CONTROL POINT
Oct 13, 2026
Approved - Minor Violations
3 recorded violations
notedCode 2.1(A)Employee health and hygiene
Official Wording
2.1(A) - I. Employee Health - Management and Personnel - Employee Health
Inspector’s Notes
License holder did not ensure food employee(s) report certain diseases, symptoms or high risk situations as obligated by law including providing necessary additional information.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2.4(B)(1)Permits, training, and postings
Official Wording
2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s Notes
The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations during the current inspection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from Cincinnati Health Department, Oct 13, 2026 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Sep 28, 2026
Not In Compliance
10 recorded violations
notedCode 6.4(A)Facility maintenance
Official Wording
6.4(A) - Repairing
Inspector’s Notes
The physical facilities were not maintained in good repair.
Observed damaged wall by mop sink.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4.1(LL) - Food equipment - certification and classification
Inspector’s Notes
Food equipment was not commercially approvable by an recognized testing agency.
Observed disposable containers being reused. Ensure to use commercial grade containers/equipement for durability and cleanability.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s Notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
No employee health policy available.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 2.4(B)(1)Permits, training, and postings
Official Wording
2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge
Inspector’s Notes
The person in charge was unable to demonstrate the necessary food safety knowledge by having no critical violations during the current inspection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
Observed pan of cooked beans without dates. Ensure to date marked all items if refrigerated for more than 24 hours.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Observed eggs, milk, tomatoes, and lettuce at 47F to 64F and cooked rice being held at room temperature. Ensure all time/temperature controlled for safety foods are held at 41F or below to prevent contamination. Food items out of temperature were discarded.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch.
Observed dishes with labels and food debris still on after cleaning. Clean items were stored inside dirty containers.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Observed mop stored wet inside mop bucket.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s Notes
Equipment components were not intact, tight or properly adjusted.
Observed broken reach in coolers and prep coolers not holding temperature at/below 41F.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Official record from Cincinnati Health Department, Sep 28, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 20, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 20, 2025 · Original Source
ROUTINE - CRITICAL CONTROL POINT
Nov 6, 2025
Not In Compliance
16 recorded violations
notedCode 3.1(R)Food source and labeling
Official Wording
3.1(R) - V. Food from Approved Source - Molluscan Shellfish - Maintaining Identification
Inspector’s Notes
Shellfish tags were removed from the container, were improperly maintained or more than one shellfish container was in use.
Must Keep shellfish tags for 90 days after bag or package completely empty.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3.1(L) - V. Food from Approved Source - Package Integrity - Specifications for Receiving
Inspector’s Notes
Food packaging does not protect food from contamination.
Mollusks in a bag had a hole in the bag while defrosting in the same container as shrimp, beef, and vegetables that did not protect the food from contamination. Mollusks were discarded volunatrily by operator. Discontinue this practice immediately to prevent cross contamination.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Observed wet wiping cloth in three compartment sink not maintained in sanitizer. All wet wiping cloths must be maintaine in sanitizer solution between uses.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
The operator did not have a food thermometer readily accessible.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
Inspector’s Notes
Food is contacting an unclean surface.
Various bags and boxes of produce were placed on the floor. Store food 6 inches from the ground.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
Floors around the facility had accumulation or debris and grease. Clean all surfaces frequently to avoid accumulation of debris.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
The operator failed to remove dead pest(s) in a timely manner.
Observed a lot of dead roaches on glue traps. Must remove all dead pest in a timely manner.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Food is not properly labeled.
Observed unlabeled food containers in walk in cooler and through out the kitchen. Label food containers with common name of item.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s Notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food.
There is no employee health policy. PIC must ensure that employees understand how diseases are transmissible through food and have an employee health policy.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
notedCode 2.4(A)(3)Permits, training, and postings
Official Wording
2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
Inspector’s Notes
No manager had Ohio manager certification in food protection.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
notedCode 2.4(A)(1)Permits, training, and postings
Official Wording
2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility
Inspector’s Notes
No person in charge present in the food facility.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Observed many chemicals stored near food preparation and dishwashing area. Store chemicals away or below from food and food contact surfaces.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s Notes
No/inadequate written procedures for response to vomiting/diarrheal events.
Once PIC arrived they could not provide procedures in response to vomiting/diarrhea events. PIC must provide employees procedures to respond to vomiting/ diarrhea events.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
No discard date on pot of cooked beans. Discard must be marked if TCS food did not consume with in 24 hours. Corrected on site
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F.
Cheese mixture for papusas was out of temperature and not being held in a fridge. Cheese is a TCS food and must be refrigerated between uses.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.2(C)(1)(b) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
The food facility is not preventing cross contamination between different types of raw animal products.
1. Observed shrimp, mollusks, vegetables and beef thawed in the same container. Thaw beef, vegetables and seafood in separate containers to avoid cross contamination.
2. In walking in fridge, raw poultry, cooked poultry, beef and fish were stored in incorrect order. Store raw poultry on the bottom, then beef, then fish, then cooked poultry to avoid cross-contamination.
3. Cut cabbage stored under raw chicken. To avoid cross contamination always store chicken on the bottom or away from TCS food or read to eat food.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Cincinnati Health Department, Nov 6, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Jun 14, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Jun 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 13, 2025
Not In Compliance
11 recorded violations
notedCode 4.5(D)Cleaning and sanitizing
Official Wording
4.5(D) - Nonfood-contact surfaces - cleaning frequency
Inspector’s Notes
Nonfood-contact surfaces are not cleaned frequently enough.
All handles of coolers, microwave all racks and other surfaces sticky with grease and dirt. Clean it thoroughly.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
Inspector’s Notes
Single-service and single-use articles were not stored in the original protective package or were stored by means that did not protect them from contamination.
Clean utensils and silverware stored in soiled containers. Keep all clean utensils in clean containers to prevent contamination.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
notedCode 2.4(A)(1)Permits, training, and postings
Official Wording
2.4(A)(1) - IV. Demonstration of Knowledge - Assignment of Responsibility
Inspector’s Notes
No person in charge present in the food facility.
No person in charge present at the facility at the time of inspection who can speak English and anawer questions. English speaking person must be present at the restaurant to communicate with Health Department personals.
Owner was contacted and he came to the facility later.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles.
Chemicals stored with and above food in rack by hand sink. Keep chemicals away or below from food to prevent contamination,
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked.
No discard date on ready to eat cooked food in walk in. Must put discard date for maximum of 7 days. Count day one when food was cooked,
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding
Inspector’s Notes
TCS foods were being hot held at temperatures <135° F or a roast <130° F.
Cooked food held on room temp.of 73 F. Keep hot TCS food on temp.135 F or above or 41 F or below to prevent growth of pathogens.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s Notes
Ready-to-eat food was not protected from cross-contamination by raw animal food.
Raw meat stored above ready to eat (cooked food). Keep cooked or ready to eat food above raw food to prevent contamination.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Wet wiping cloth was not maintained in a sanitizer solution between uses.
Wet towel on steel table in the back. Keep wet rags inside sanitizer solution after each use.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Knives, forks, and spoons that are not prewrapped were not presented so that only the handles are touched by employees or consumers.
Clean utensils spoons and forks stored handles down in container.
spoons that are not prewrapped were MUST be presented so that only the handles are touched by employees or consumers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.