RICE 2 MEET U
2679 STATE RD 44, New Smyrna Beach FL 32168 · 813-407-9021
Last inspected Jul 11, 2026 · 4 visits since October 2025
3 inspections trending down, 27 points off where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 53-60F See stop sale
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door cooler spring mix 45F. Small cooler Tofu 45F Spring mix 45F Both overnight
Bowl or other container with no handle used to dispense food. In dry rice
Show the remaining 3 findings ▾
Food stored on floor. Container of rice and oil under prep table
In-use knife/knives stored in cracks between pieces of equipment.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - kitchen helper handled soiled foot stool, then handled foods with same gloved hands
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook left unit to restart generator, returned to food prep without changing gloves and washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - pork belly, 82F, pasta 72F, held off temperature control 2 hours - prep cooler: cabbage 45-46F; cut greens 47F; kimchee 46F; cheese 48F; cooked vegetables 50F; shredded chicken 53F; tofu 50F - cooked corn 58F; pork 58F; raw bacon 57F less than four hour
Food-contact surface soiled with food debris or residue. - cutting board at prep table
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No conspicuously located ambient air temperature thermometer in holding unit.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No conspicuously located ambient air temperature thermometer in holding unit.
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.