RICE MEDITERRANEAN KITCHEN
401 E LAS OLAS BLVD STE 115, Fort Lauderdale FL 33301 · 305-986-8084
Last inspected Aug 10, 2026 · 9 visits since April 2024
JAN 25
MAR 25
SEP 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 23 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). The bucket of sanitizer liquid was empty. The bucket was changed. 100ppm Chlorine.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No kit for either Quaternary for the triple sink and sanitizer buckets or Chlorine for the dish washer.
Equipment in poor repair. On the cook line, the reach in cooler gasket is torn.
Show the remaining 1 finding ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bins of rice and black lentils, the scoop handles were lying in the food. The handles were corrected
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 12, 2026Warning 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Back holding unit - tomato soup (125-127F - Hot Holding). Per operator holding approximately 3 hours. Operator voluntarily discarded.
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/ PIC - Keren Amador
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go dessert items lacking date product was packaged. Operator marked during inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 50ppm.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler - cooked Turkey date marked 8/31 and 9/3 - Cooked Chicken date marked 9-1. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - yogurt (45-50F); charred carrot tahini (45-50F). Per operator item holding less than 2 hours. Not prepped or portioned today. Operator moved items back to walk in to quick chill.
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. 1 employee without food handler/CFM training. Reviewed Food Employee Reporting Agreement with operator. Operator has form.
Mar 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Sanitizer bucket empty, employee changed bucket and primed machine 200ppm
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer, raw fish stored over ready to eat falafel and ice cream. Operator moved fish to bottom shelf
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by three compartment sink, no paper towels supplied. Operator supplied paper towels
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, employee bag stored on shelf with equipment. Operator moved employee bag to office area.
Jan 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler - Cooked turkey date marked 1-15. Cooked lamb date marked 1-17 and 1-23. Cooked chicken date marked 1-22. Cooked beef date marked 1-21 and 1-22. Reviewed proper procedures with operator. See stop sale.
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.
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Walk in cooler - Cooked turkey date marked 1-15. Cooked lamb date marked 1-17 and 1-23. Cooked chicken date marked 1-22. Cooked beef date marked 1-21 and 1-22. Reviewed proper procedures with operator. See stop sale.
Employee entered front counter and began working with food - preparing customer wrap - without first washing hands. Reviewed proper hand washing and employee properly washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep area - glass oven - beef (125-135F - Hot Holding); chicken (88-120F - Hot Holding). Per operator items holding for 1 hour. Operator increased heat to reheat items.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
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.
Accumulation of debris on exterior of warewashing machine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Observed empty sanitizing solution. Operator replaced solution and primed unit. Chlorine 100ppm.
Label on a food item prepared and packaged onsite for customer self-service does not include date product was packaged. Grab and go - Hummus.
Jun 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed unwashed avocados in same container as washed ready to eat tomatoes. Operator removed container for washing.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
In-use tongs stored on equipment between uses at grill area. Operator removed.
Single-service articles not stored inverted or protected from contamination at front counter area. Operator inverted.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at back kitchen area. Operator inverted to dry.
Working containers of food removed from original container not identified by common name. Oil. Operator wrote common name.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit.
Wet mop not stored in a manner to allow the mop to dry. Operator inverted mop to dry properly.
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.