RICE MEDITERRANEAN KITCHEN
2512 BISCAYNE BLVD, Miami FL 33137 · 305-986-8084
Last inspected Feb 3, 2026 · 6 visits since January 2024
JUN 24
OCT 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken kabobs (155F - Cooking). Employee put on grill to be reach minimum cooking temperature. Recheck chicken kabobs (177F - Cooking).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019043653 | Jun 28, 2019 | Oct 2, 2019 | $320 |
Inspection history
6 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed employee took out from grill cooked chicken kabobs (155F - Cooking); Employee put more time the chicken on the grill, Recheck; cooked chicken kabobs (169F - Cooking).
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee eating with gloves on and preparing food. Coached employee to discarded gloves and wash hands before preparing food.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook has no knowledge of the minimum cooking temperature of chicken.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Show the remaining 7 findings ▾
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Observed by prep area.
Employee eating while preparing food. Observed employee eating while preparing tomatoes by three compartment sink.
Food stored on floor. Observed a box with cheese stored on floor back kitchen storage. Employee stored properly.
Ice buildup in reach-in freezer by cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a small bowl stored inside salt container across dishwasher.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind rice cookers soiled.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee grab raw chicken kabobs and put it to cook in grill and proceeded to package salad at cook line. Coached employee to properly took gloves and wash hands before put new gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards by sauce station soiled.
Handwash sink used for purposes other than handwashing. Observed coffee residue at hand sink by three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled by back kitchen area.
Food stored on floor. Observed a soup box stored on floor by walk in freezer. Employee removed from floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers dusty by walk in cooler. Observed reach in cooler gaskets soiled.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate15 Basic
Show 20 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken kabobs (155F - Cooking). Employee put on grill to be reach minimum cooking temperature. Recheck chicken kabobs (177F - Cooking).
Employee washed hands with cold water. Observed Employee turn on cold water for wash hands with cold water at hand sink front counter.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 15 packages of snapper fish thawing inside ROP packages at walk in cooler. As per manager more than 4 hours.
Certified Food Manager lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided form by email.
Spray bottle containing toxic substance not labeled. Observed spray bottle not labeled at kitchen. Manager labeled.
Ceiling/ceiling tile shows damage or is in disrepair. Observed a ceiling with hole above rice cooker area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen, ware washing area and front counter.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers not inverted at ware washing area. Employee started inverting.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 15 packages of snapper fish thawing inside ROP packages at walk in cooler. As per manager more than 4 hours. Manager discarded.
Cutting board has cut marks and is no longer cleanable. Observed 2 green cutting boards at ware washing area. Observed cutting board at reach in cooler for sauces at front counter.
Equipment in poor repair. Observed gaskets torn across cook line.
Food stored on floor. Observed cooking oil containers stored on floor across three compartments sink. Also Observed cooking oil containers stored on floor near cook line. Manager stored 6 inches off floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle stored touching brown rice near ware washing area.
In-use wet wiping cloth/towel used under cutting board. At kitchen. Observed cloth under cutting board at cook line. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan soiled at walk in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open bottle of water stored inside reach in cooler across cook line.
Single-service articles not stored inverted or protected from contamination. Observed SS to go plates not inverted across cook line. Employee inverted.
Wet mop not stored in a manner to allow the mop to dry. Manager stored correctly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at cook line. Manager prepared new solution Sanitizer Bucket (Chlorine 50ppm).
Working containers of food removed from original container not identified by common name. Observed salt container not labeled across dish machine. Observed squeeze bottle with cooking oil at cook line not labeled across dish. Manager labeled.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Observed spray bottle not labeled containing degreaser.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Observed plastic bottles of water stored directly on floor inside walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on preparation table.
Jun 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen, no paper towels. Employee provided paper towels.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. I plates by service window no inverted.
Old food stuck to clean dishware/utensils.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on prep table at kitchen.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at front counter. Sanitizer Bucket (Chlorine 100ppm)
Spray bottle containing toxic substance not labeled. Observed cleaner spray bottle not labeled in cook area, employee labeled during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal lunch inside walk in in cooler. Manager rearranged properly during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in salt container, employee removed during inspection.
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation area.
Working containers of food removed from original container not identified by common name. Observed sugar and salt container not identified with common name in kitchen area. Employee labeled during inspection.
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.