RICE BUCKET
15364 NW 79 CRT, MIAMI LAKES 33016
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 1/22/2025
High Priority
4
Intermediate
1
Basic
6
Total
11
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cooked chicken stored in direct contact with cardboard box, in a chest freezer located at cook line.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employees dinking soup or broth in the kitchen.
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues, freezer located at cook line next to the hand wash sink.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In the three compartment sink observed raw pork ribs thawing in standing water, employee opener cold running water to properly thaw food. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with chicken base not labeled, employee labeled it on site. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked chicken stored in direct contact with cardboard box, in a chest freezer located at cook line.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook rinse a wiping cloth in the three compartment sink, continued to dry his hands with the same wiping cloth to then start to prep food without washing hands or change gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spring rolls (71F - Cold Holding), on a prep table at cook line, as per operator stored on table less than 1 hour ago. Employee transferred food to reach in cooler to rapidly cool. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chlorine sanitizer solution stored on the preparation table, employee removed it on site. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees washed her hands in the three compartment sink.
Food safety inspection conducted on 1/22/2025 revealed 11 total violations (4 high priority, 1 intermediate, 6 basic).
Inspection on 8/29/2024
High Priority
1
Intermediate
0
Basic
8
Total
9
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle solid, microwave located above a large chest freezer at cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket torn, at upright reach in cooler located next to the DW Machine observed
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Ceiling tiles along the kitchen.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Microwave interior has stains and old food spots, microwave located on storage shelf at cook line.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed a small reach in freezer at cook line next to the hans wash sink with rust that has pitted the surface.
- 08B-12-5:Basic - Stored food not covered. In the upright reach in cooler located next to the DW Machine observed containers with scrambled eggs, cooked pork, cooked chicken wings not covered. Repeat Violation
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer 200 ppm. Manager brought down solution to 50 ppm. Corrected On-Site
Food safety inspection conducted on 8/29/2024 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).
Inspection on 2/15/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile at entrance of establishment in disrepair.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed container of sauce on the floor located next to hand sink at kitchen. Operator removed container of sauce from floor. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler next to cooknline soiled. Observed microwave soiled located across from cook line.
- 08B-12-5:Basic - Stored food not covered. Observed cooked pork not covered inside of reach in cooler located next to reach in freezer at kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line located at kitchen. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container with vinegar not labeled stored across from reach in freezer at kitchen.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed produce, operator placed unwashed produce under raw chicken. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with pork, and chicken not date marked stored at reach in cooler located next to reach in freezer at kitchen. As per operator prepared on previous day.
Food safety inspection conducted on 2/15/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 10/3/2023
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-10-03: Accumulation of debris on exterior of warewashing machine. **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside container of sauce in storage area. - From follow-up inspection 2023-10-03: Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside container of sauce in storage area. **Time Extended**
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout establishment. - From follow-up inspection 2023-10-03: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout establishment. **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen. Observed vents at front counter soiled with black substance. - From follow-up inspection 2023-10-03: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen. Observed vents at front counter soiled with black substance. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at back of store. - From follow-up inspection 2023-10-03: Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at back of store. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in white reach in freezer in kitchen. - From follow-up inspection 2023-10-03: Ice buildup in reach-in freezer and/or walk-in freezer. Observed in white reach in freezer in kitchen. **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water at 3 compartment sink. Manager turned on cool, running water over product. Corrected On-Site - From follow-up inspection 2023-10-03: Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water at 3 compartment sink. Manager turned on cool, running water over product. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front kitchen area. - From follow-up inspection 2023-10-03: Wet wiping cloth not stored in sanitizing solution between uses. Observed at front kitchen area. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - 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. Observed chlorine dish machine at 0 ppm. Manager repaired machine during inspection. Final reading, 25ppm. Corrected On-Site - From follow-up inspection 2023-10-03: Observed chlorine machine at 0ppm. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (52F - Cold Holding); cooked pork (47F - Cold Holding) at top portion of reach in cooler at cook line. As per person in charge, for less than 1 hour. Advised person in charge to remove product above fill line. - From follow-up inspection 2023-10-03: Observed cooked eggs 51F, cook beef 60F, Bean sprouts 57F all cold holding at top portion of reach in cooler at cook line, as per manager for 3 hours. Advised manager to place bags of ice over products. Admin Complaint
- 11-27-4:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-10-03: 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. **Time Extended**
Food safety inspection conducted on 10/3/2023 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 7/25/2023
High Priority
4
Intermediate
4
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside container of sauce in storage area.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Located at cookline.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout establishment.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen. Observed vents at front counter soiled with black substance.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at back of store.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at hood at frying station.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in white reach in freezer in kitchen.
- 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed tong stored in soiled container.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water at 3 compartment sink. Manager turned on cool, running water over product. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front kitchen area.
- 22-41-4:High Priority - 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. Observed chlorine dish machine at 0 ppm. Manager repaired machine during inspection. Final reading, 25ppm. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs over over bean sprouts in reach in cooler at kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (52F - Cold Holding); cooked pork (47F - Cold Holding) at top portion of reach in cooler at cook line. As per person in charge, for less than 1 hour. Advised person in charge to remove product above fill line.
- 03F-02-5:High Priority - 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. See stop sale. Observed no marking of time on fried rice.
- 11-27-4:Intermediate - 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black substance on cutting board across from dishwashing machine.
- 11-26-1:Intermediate - 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. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs not date marked at reach in freezer. As per person in charge, item was prepared on previous days.
Food safety inspection conducted on 7/25/2023 revealed 19 total violations (4 high priority, 4 intermediate, 11 basic).