DirtyFLRestaurant Inspection Data

RICE MEDITERRANEAN KITCHEN

Based on 2 health inspections, RICE MEDITERRANEAN KITCHEN in MIAMI has earned a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 2 reports on file

3015 GRAND AVE STE 123, MIAMI 33133

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 2 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 13575393

Met Inspection Standards

4 high, 3 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in container of salt.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at front counter display for plates and bowls on counter. Repeat Violation
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed at ice machine and at front counter ice bin , both stored on top of ice bins. Operator removed scoops. Corrected On-Site
  • 10-01-5:Basic - 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 containers of dry rice and dry lentils. Operator fixed scoops. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed for hand sink next to ice machine in kitchen.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed for cleaned containers at dish washing area shelves. Operator began to remove. Corrected On-Site
  • 22-16-4:Basic - Reach-in hot box interior has accumulation of soil residues.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed at shelf next to ice machine container of salt not labeled. Operator placed label. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at storage area reach in freezer raw snapper fish stored over bags of fries and falafel. Operator removed and stored correctly.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter hummus (50F - Cold Holding); diced tomatoes (50F - Cold Holding). As per operator less than 4 hours.
  • 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 at cook line counter squeeze bottle and portioned cups of Sumac sauce not time marked. As per operator for use between 11am and 3 pm. Operator placed time label. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at kitchen hot box brisket (98F - Hot Holding); as per operator less than 2 hours. Operator removed and placed to cool. Observed at kitchen stored on top of oven spicy chicken (122F - Hot Holding). Operator discarded.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed for hand sink next to ice machine in kitchen blocked by mop bucket. Operator removed bucket. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed for hand sink next to ice machine in kitchen used as dump sink. Operator cleaned. 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 at front counter display for containers of packages onsite hummus and domeh. Operator placed date mark. Corrected On-Site

11/13/2025· 5mo ago

Visit ID: 13572980

Met Inspection Standards

2 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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.
  • 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.