RICE MEDITERRANEAN KITCHEN
1950 NW 87TH AVE UNIT 9, Doral FL 33172 · 305 986 8084
Last inspected Jun 10, 2026 · 7 visits since February 2024
NOV 24
MAR 25
AUG 25
MAR 26
JUN 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken kabobs (46F - Cold Holding); raw beef kabobs (47F - Cold Holding) as per manager for less than 4 hours, unit temperature at 36°F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. Observed at unit next to dishwasher machine, staff provided new paper towel roll.
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. Observed two recently hired employees and not health reporting agreement on file, pro operator with form in English/Spanish.
Cutting board has cut marks and is no longer cleanable. Observed at prep table at cook line.
Food stored on floor. Observed plastic food container with rice stored on the floor.
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. Observed plastic scoops handle in touch with cooked rice at cook line area, manager requested staff to remove the scoop and placed it in a separate container.
Mar 18, 2026Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken kabobs (46F - Cold Holding); raw beef kabobs (47F - Cold Holding) as per manager for less than 4 hours, unit temperature at 36°F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed heavily marked some soiled cutting boards at front counter and cook line area.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at unit next to cook line, staff replaced baterry while conducting inspection.
Cutting board has cut marks and is no longer cleanable. Observed chlorine sanitizer some cutting boards at prep tables with marks not longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Observed working containers cleaned/sanitized wet nesting at rack by walk in cooler entrance.
Reach-in cooler shelves with rust that has pitted the surface. Observed at unit by cook line area.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, staff proceeded to put it in dishwasher machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed over ware washing, prep table on the back.
Cutting board has cut marks and is no longer cleanable. Observed at prep table flip top unit at cook line.
Food stored on floor. Observed beef boxes plastic bin with dry rice stored at rear storage area floor.
Wet wiping cloth not stored in sanitizing solution between uses. Observed all throughout at preparation table cooking line.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Observed handwashing sink by dishwasher machine blocked by rice cooker.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles and AC ducts at preparation/ ware washing area.
Cutting board has cut marks and is no longer cleanable. Observed at flip at flit top prep table at cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed at kitchen line white rice pot.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quad sanitizer bucket at 0ppm, staff provided new bucket re-tested at 400ppm
Nov 7, 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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed hot water sanitizer dishwasher machine and not measuring test thermometer available.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with groves not longer cleanable at cooking line preparation table.
Food stored on floor. Observed plastic jar of pickled pepper stored on the kitchen floor, manager relocated to the rack.
Time/temperature control for safety food thawed in an improper manner. Observed fish fillets thawing at room temperature (still solid frozen at inspection) coached chef in proper thawing procedure, chef moved product back to walking freezer.
Jun 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover with dust in the walk in cooler. Observed gaskets soiled on the reach in coolers by the cookline.
Single-service articles improperly stored. Observed boxes of single serve bags for take out stored on the floor by the side entrance of the kitchen. Operator stored properly.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaged with cheese preparation touching pants without changing gloves and washing hands. Employee removed gloves and washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade inside back kitchen.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Observed pickles plastic container stored on back kitchen floor. Operator removed container from floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon handle touching rice inside kitchen. Operator stored spoon correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets by prep table inside kitchen. Also, observed soiled Walk in cooler fan covers.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on prep table inside kitchen. Operator put towel inside bucket with sanitizer.
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.