RICEUP ASIAN KITCHEN
16642 SADDLE CLUB RD, Weston FL 33326 · 9546839192
Last inspected Aug 6, 2026 · 10 visits since February 2024
JUL 24
FEB 25
OCT 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler on preparation line - container of garlic oil (55F - Cold Holding) as per operator items not portion or prepared today. Items held out of temperature for over 48 hours. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017025304 | May 9, 2017 | Jun 19, 2017 | $400 |
| 2--2015003767 | Jan 5, 2015 | Feb 13, 2015 | $1,520 |
Inspection history
10 visits, newest first
Aug 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink area Rear kitchen prep area.
Aug 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority0 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed in walk-in cooler Cooked noodles 83F @ 12:00 cooling since 11:00 rechecked 79F@ 12:30 at this rate it will not cool from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator separated into two containers
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in raw shell eggs stored over cooked pork. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line cooked chicken (49F - Cold Holding);; cooked shrimp (50F - Cold Holding); diced ham (50F - Cold Holding); peas and carrots (50F - Cold Holding) tempura chicken (47F - Cold Holding); fried chicken pieces. Per operator removed from walk-in cooler and placed in unit approximately 1.5 hours. Not portion or prepared today. Operator placed items in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table wonton soup (123F - Hot Holding); miso soup (121F - Hot Holding) per operator held out of temperature approximately 1 hour. Operator reheated items on stove.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on table with to go items employee removed
Interior of microwave has accumulation of black substance/grease/food debris.
Single-service articles not stored inverted or protected from contamination. Observed next to rice cooker hinge containers not stored inverted or protected from contamination. Employee stored correctly
Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink area Rear kitchen prep area.
Wiping cloth sanitizing solution stored on the floor. Operator elevated
Working containers of food sugar removed from original container not identified by common name. Storage room. Operator labeled
Mar 3, 2026Inspection 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 in low boy on cook line raw shell eggs stored on top of packaged cooked chicken and pork and a container of diced onions observed in lower top cooler raw shrimp stored over cut cabbage and carrots.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line cooked chicken (44-47F - Cold Holding); cooked shrimp (44-47F - Cold Holding) per operator removed of walk in cooler and placed on line. Not portion or prepared today held out of temperature less than 30 minutes. Operator placed in walk-in cooler to chill.
Bowl or other container with no handle used to dispense food. Observed a cup with no handle used to dispense rice. Operator removed.
Current Hotel and Restaurant license not displayed. License displayed on wall expired on December 1 2025
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 cornstarch container the handle in contact with cornstarch. Operator removed and placed in dish washer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in reach in freezer with food to be served to customers.
Dec 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler - raw shell eggs stored directly over cooked shrimp. Operator stored item correctly.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at employee restroom.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler - cooked pork not date marked, as per operator item prepared 48 hour prior to inspection.
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. Observed 5 employees with expired training.
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 at reach in cooler at sushi station - Wahoo not removed from reduced oxygen package as instructed. Employee removed item from package.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys on prepping table. Operator removed and stored correctly.
Food stored on floor. Observed box of oil stored directly on the floor, operator stored correctly.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - Raw fish (commercially packaged) stored over rte shrimp (not commercially packaged) operator stored properly.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed on counter in kitchen container of fried rice without time mark, as per employee item held for approximately 1 hour. Operator provided proper time mark.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine in kitchen.
Jul 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
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. Observed at reach in cooler on preparation line - container of garlic oil (55F - Cold Holding) as per operator items not portion or prepared today. Items held out of temperature for over 48 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler on preparation line - container of garlic oil (55F - Cold Holding) as per operator items not portion or prepared today. Items held out of temperature for over 48 hours. See stop sale.
Certified Food Manager or person in charge 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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan. Emailed form to operator.
Spray bottle containing degreaser not labeled. Observed at dry good room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at preparation line. Car keys and wallet stored on shelf above prepping table. Operator stored properly.
Food stored on floor. Observed at dry good room. Box of oil, gallon jug of vinegar and buckets of salt. Operator stored properly.
Stored food not covered. Observed at walk in cooler - bins of cooked rice not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Container of medicine improperly stored. Observed medications stored on counter above cook line. Operator removed.
Employee washed hands with no soap. Observed operator wash hands with no soap in the prep sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler, rice, cut beef, cooked chicken, no dates. Per oper, all more than 24 hours.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed beef and shrimp slacking at room temperature with no running water. Operator p,aced back in refrigeration.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in 82F. Operator cleaned Sanitized, and stored dry.
Stored food not covered. Observed two bins of rice in dry storage, no covers. Operator covered.
Feb 26, 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 ▾
Storage shelves with rust that has pitted the surface. Cook line- dry storage and cleaning equipment.
Feb 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. cooked pork strips (50F - Cold Holding); cooked chicken strips (51F - Cold Holding); chicken nuggets (48F - Cold Holding), per manager food held less than 4 hours, employee moved food back inside walk in cooler. Advised operator not to store any TCS foods inside unit, until proper temperatures of 41 or beare verified.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (112F - Hot Holding); wonton soup (120F - Hot Holding) per manager food hot held less than 2 hours, employee reheated on the stove to (169-189F).
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), manager made new sanitation, chlorine sanitizer at 50 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Rice cover soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spaghetti prep on Sunday morning, not date label in walk in cooler.
Employee with no hair restraint while engaging in food preparation. Employee serving food for customers
Equipment in poor repair. Cover of long chest freezer, build up of rust, in rear kitchen
Floor area(s) covered with standing water. Walk in cooler entrance
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives and serving spoons stored on soiled container, above prep table in front of walk in cooler.
Single-service articles improperly stored. Several boxes of to go containers stored on floor by front counter.
Single-service articles stored on a soiled surface. Sushi station- to go containers stored on soiled shelf. Employee removed containers and start cleaning shelf.
Storage shelves with rust that has pitted the surface. Cook line- dry storage and cleaning equipment.
Stored food not covered.open container of dry rice, dry goods storage area. Employee covered.
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.