RESTAURANT RICO PAN
7682 NW 186 ST, Miami FL 33015 · 305-557-0407
Last inspected Mar 4, 2026 · 12 visits since November 2023
MAY 24
AUG 24
DEC 24
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2021056569 | Sep 1, 2021 | Feb 4, 2022 | $200 |
Inspection history
12 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork belly (55/50F - Cooling); was cooked from the day before as per operator, located in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork belly (55/50F - Cooling); was cooked from the day before as per operator, located in walk in cooler.
Ice buildup in reach-in freezer located at the front area and kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils stored inside hot water of 100°F, operator placed on top of stove to be reheated at 135°F or above.
Show the remaining 1 finding ▾
In-use wet wiping cloth/towel used under cutting board. Operator removed it.
Dec 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Emerita,Mabel, Laura, Margarita, with more than 2 months of being hired.
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees name Emerita,Mabel, Laura, Margarita, with more than 2 months of being hired.
Ice buildup in reach-in freezer.
Water leaking from pipe and/or faucet/handle. Under hand sink at the kitchen area.
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Dec 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Bridge Perez.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Equipment in poor repair. Observed reach in freezer lids broken.
Dec 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked shell eggs in the same container with other shell eggs, operator discarded it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Moro (48F - Cold Holding); raw beef (49F - Cold Holding); cooked pork (50F - Cold Holding) in walk in cooler, for less than 4 hours as per operator. Operator open walk in freezer door.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Bridge Perez.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Equipment in poor repair. Observed reach in freezer lids broken.
Food stored on floor. Observed multiple pots with food on walk in freezer floor.
Ice buildup in reach-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. Sugar container located at the front line.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in used utensils inside hot water at 105°F. Operator placed on top of the grilled.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Chicharron (122F - Hot Holding) in hot holding display for less than 4 hours as per operator, operator increased equipment temperature.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Equipment in poor repair. Reach in freezer lid broken located in the kitchen.
Food stored on floor. Observed pot with meat on kitchen floor, operator properly stored it.
Reach-in and walk in cooler shelves with rust that has pitted the surface.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to plantains underneath of the preparation table.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping cloth with chlorine sanitizer solution of 0 ppm.
May 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Reach-in cooler shelves with rust that has pitted the surface.
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mar 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (51°F - Cold Holding); sausage (47°F - Cold Holding); raw beef (46°F - Cold Holding); Moro (46°F - Cold Holding); fish (47°F - Cold Holding) inside walk I. Cooler for less than 4 hours as per operator. Operator open the walk in freezer door, while call the technician.Corrective Action TakenCorrective Action TakenWarning**
Handwash sink used for purposes other than handwashing. Observed employee washing towel on hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice buildup in reach-in freezer located at the front area and kitchen area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on top of preparation table, operator properly stored it.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs on top of the kitchen shelves for less than 4 hours as per operator, operator placed inside reach in cooler.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator, operator signed during inspection.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed reach in freezer lid in disrepair.
Ice buildup in reach-in freezer.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towel inside chlorine sanitation solution of 0 ppm. Operator add chlorine, recheck 100 ppm.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.