DirtyFLRestaurant Inspection Data

RCA CULINARY SERVICES, INC

With 8 documented inspections, RCA CULINARY SERVICES, INC in MIAMI has achieved a 2.6/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 8 reports on file

4400 Biscayne Boulevard
Miami, Florida, 33137
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13659345

Met Inspection Standards
  • N/A:No Violations Were Observed

3/25/2026· 3w ago

Visit ID: 13564354

Follow-up Inspection Required

4 high, 1 int, 3 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled across cook line. Also observed reach in cooler door gaskets soiled by hand sink. Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed next to triple sink at prep area. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water I side triple sink at prep area. Operator start running cold water for proper thawing. **Corrective Action Taken** Warning
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator added chlorine. Retest Triple Sink (Chlorine 50ppm). Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bread inside reach in cooler by hand sink. Warning
  • 01B-02-5:High Priority - 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 raw salmon (46F - Cold Holding); raw branzino (47F - Cold Holding); raw corvina (47F - Cold Holding); raw snapper (45F - Cold Holding) I side reach in freezer. As per operator since the day before. Operator segregated. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (46F - Cold Holding); raw branzino (47F - Cold Holding); raw corvina (47F - Cold Holding); raw snapper (45F - Cold Holding) I side reach in freezer. As per operator since the day before. Operator segregated. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled on prep table across ovens. Warning

1/27/2026· 2mo ago

Visit ID: 13565424

Follow-up Inspection Required

1 int

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification for Katty Escalante on 2/10/25. - From follow-up inspection 2025-10-31: **Time Extended** - From follow-up inspection 2026-01-27: Still Observed certification for Katty Escalante on 2/10/25. Admin Complaint

10/31/2025· 5mo ago

Visit ID: 13564034

Follow-up Inspection Required

1 high, 1 int

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired since 10/01/24. - From follow-up inspection 2025-10-31: **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification for Katty Escalante on 2/10/25. - From follow-up inspection 2025-10-31: **Time Extended**

10/30/2025· 5mo ago

Visit ID: 10950009

Follow-up Inspection Required

4 high, 1 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Observed 2 bags of garbanzo beans and cooking oil stored on floor at dry storage.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed under yellow cutting board at prep area.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed box of single use plates and bag of single use plates stored on floor under hot table next to walk in cooler.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired since 10/01/24.
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Observed 100+ dead insects on floor under shelves at dry food storage. Observed 60+ dead insects under cold table next to walk in cooler.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator discarded solution. **Corrective Action Taken**
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambien temperature on shelves across cook line. Operator placed eggs snide reach in cooler for rapid cooling. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certification for Katty Escalante on 2/10/25.

2/28/2025· 1y 1mo ago

3 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of oven soiled.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed quaternary sanitizer, employee not using test strips to check sanitizer levels.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager provided paper towels. Corrected On-Site

5/9/2024· 1y 11mo ago

Visit ID: 8601979

Met Inspection Standards

1 high, 2 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees working with raw Turkey then touching clean pans. Discussed with operator, the importance of changing gloves and washing hands.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Repeat Violation

1/30/2024· 2y 2mo ago

Visit ID: 8388344

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Bottles of water stored on walk-in cooler floor.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Non food contact surfaces of dining room coffee machine. Area area soda nozzles on cafeteria serving line. Gaskets of kitchen reach-in coolers.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Employee placed chicken under running water. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2022. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked squash in reach-in cooler across from cook line oven. Employee placed eggs on bottom shelf.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: cheese (44F - Cold Holding); ham (44F - Cold Holding). Manager stated items were at proper temperature at 8 am. Manager opened door to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water nozzle on dining room coffee machine. Blade of can opener on prep table across from cook line. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink across from office.

Additional Information

Contact Information

Opening Hours

Monday:9:00 AM – 9:00 PM
Tuesday:9:00 AM – 9:00 PM
Wednesday:9:00 AM – 9:00 PM
Thursday:9:00 AM – 9:00 PM
Friday:9:00 AM – 9:00 PM
Saturday:10:00 AM – 4:30 PM
Sunday:Closed
✓ Currently Open

Features

Last Enriched At: 5/14/2025

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