DirtyFLRestaurant Inspection Data

RICE MEDITERRANEAN KITCHEN / DOGHOUSE

RICE MEDITERRANEAN KITCHEN / DOGHOUSE located in MIAMI has undergone 5 health department inspections, achieving a 2.6/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

50 SW 10 ST UNIT 46

Overall Food Safety Rating

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

All Inspection Reports

3/2/2026· 1mo ago

Visit ID: 10893656

Follow-up Inspection Required

6 int, 15 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Observed at top of DM. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at both ware washing areas. Warning
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knives stored between 3CS and wall. Coached staff on correct procedure. Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at white cutting board at prep area near cook line. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch. Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed RIC across fryers being held by pavers, RIC gaskets under sandwhich presser, and cooling drawer gasket under cooking range at second cook line. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door near bathrooms. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at RIC at dry storage area. Warning
  • 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 scoop handle in contact with bacon at second cook line. Scoop was removed. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan guards and gaskets soiled, and spray nozzle next to DM soiled. Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at bottom of RIC under sandwich presser. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at cook line near rice machine. Warning
  • 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing how to calibrate a thermometer using the cold method. Coached staff. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside HWS at ware washing area. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Ana, Yeisy, Taily, and Camila working for more than 60 days with no training. Warning

3/19/2025· 1y ago

2 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell on kitchen work tables.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.

9/26/2024· 1y 6mo ago

2 high, 7 int, 8 basic

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed rice warmer next to hand washing sink at kitchen entrance.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature at 56F.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed near walk in cooler. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean plastic container at drain boards by dishwasher machine.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign on any hand washing sink. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Observed single service lids stored on floor at front counter.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooler by end of cook line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed underneath 3 compartment sink by dishwasher.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed RIC end cook line : cut lettuce (54F - Cold Holding); cheese (56F - Cold Holding). As per person in charge from previous day.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed RIC end cook line : cut lettuce (54F - Cold Holding); cheese (56F - Cold Holding). As per person in charge from previous day.
  • 11-07-5:Intermediate - 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. Provided information to person in charge.
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed test kit completely packaged and new.
  • 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. Provided form to operator.
  • 16-37-1:Intermediate - Expired quaternary chemical test kit on 06-2020 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

3/1/2024· 2y 1mo ago

Visit ID: 8521104

Met Inspection Standards

2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on cook line at make bar and near 3 compartment sink. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees near cook line.

10/9/2023· 2y 6mo ago

Visit ID: 8374511

Met Inspection Standards

2 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink near front service station soiled. Observed reach in cooler fan cover soiled. Observed hood filter soiled.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking from ceiling in ware washing area.
  • 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. Provided to operator. Operator printed and posted. Corrected On-Site
  • 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. Provided form to operator. Operator printed and signed. Corrected On-Site

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(1,750 reviews)

Price Level

$$

Opening Hours

Monday:11:00 AM – 11:00 PM
Tuesday:11:00 AM – 11:00 PM
Wednesday:11:00 AM – 11:00 PM
Thursday:11:00 AM – 11:00 PM
Friday:11:00 AM – 11:00 PM
Saturday:11:00 AM – 11:00 PM
Sunday:11:00 AM – 11:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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