RIN ASIAN CUISINE
13440 SW 120 ST UNIT: 604
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/28/2025
High Priority
1
Intermediate
3
Basic
12
Total
16
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In wait station area
- 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 cup with no handle stored inside container of rice in dry storage area
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles soiled in kitchen area and sushi bar
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed whisk stored between prep sink and wall on cook line
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 82F in kitchen next to can opener and rice cookers
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In prep area in kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled and hood filters soiled
- 25-05-4:Basic - Single-service articles improperly stored. Observed box of straws and single service cups stored on floor in back area near walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind rice cookers
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour not labeled in dry storage area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut pineapple inside glass door reach in cooler to cook line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in kitchen area
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense paper towels at hand sink in wait station.
Food safety inspection conducted on 3/28/2025 revealed 16 total violations (1 high priority, 3 intermediate, 12 basic).
Inspection on 9/25/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled. **Warning** - From follow-up inspection 2024-09-25: Observed microwave door handle soiled. **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 ceiling vents soiled above door at storage area. **Warning** - From follow-up inspection 2024-09-25: Observed ceiling vents soiled above door at storage area. **Time Extended**
- 14-74-7:Basic - - From initial inspection : 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 at preparation area at 59F . Temperatures for raw beef (60 F - Cold Holding); raw pork (56 F - Cold Holding); raw chicken (65 F - Cold Holding). And standing four doors reach in cooler at 59 F. Product inside scallops (58 F - Cold Holding); squid (57 F - Cold Holding). **Warning** - From follow-up inspection 2024-09-25: Observed reach in cooler at 55°F and four doors standing reach in cooler at 56°F. As per the manager the technician will be at the establishment tomorrow to repair the coolers. **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed iPhone, cable, and word finds book at preparation table in front of the stove. **Warning** - From follow-up inspection 2024-09-25: Observed iPhone, cable, and word finds book at preparation table in front of the stove **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the reach in cooler gasket torn at preparation area. **Warning** - From follow-up inspection 2024-09-25: Equipment in poor repair. Observed the reach in cooler gasket torn at preparation area. **Warning** **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water at preparation area. **Warning** - From follow-up inspection 2024-09-25: - Floor area(s) covered with standing water at preparation area **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensils in water at 91F. Next to rice cooker. **Warning** - From follow-up inspection 2024-09-25: Observed rice utensils in water at 101 F. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. One located next to three compartment sink. **Warning** - From follow-up inspection 2024-09-25: No handwashing sign provided at a hand sink used by food employees. One located next to three compartment sink **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-09-25: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
Food safety inspection conducted on 9/25/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 9/24/2024
High Priority
5
Intermediate
4
Basic
13
Total
22
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled. **Warning**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled above door at storage area. **Warning**
- 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 at preparation area at 59°F . Temperatures for raw beef (60 F - Cold Holding); raw pork (56 F - Cold Holding); raw chicken (65 F - Cold Holding). And standing four doors reach in cooler at 59 F. Product inside scallops (58 F - Cold Holding); squid (57 F - Cold Holding). **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed iPhone, cable, and word finds book at preparation table in front of the stove. **Warning**
- 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler gasket torn at preparation area. **Warning**
- 36-22-4:Basic - Floor area(s) covered with standing water at preparation area. **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed seven knives stored between reach in cooler and preparation table at kitchen area. Operator removed the knives and moved them to the three compartment sink. **Corrected On-Site** **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensils in water at 91°F. Next to rice cooker. **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit located at sushi station. **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. One located next to three compartment sink. **Warning**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up at preparation table kitchen area. **Warning**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at room temperature at preparation area. Asper operator for less than two hours. Operator moved the raw shell eggs to a reach in cooler for rapid cooling. **Corrective Action Taken** **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee at sushi station washing hands with gloves on at preparation sink. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed massago (69 F - Cold Holding) at preparation table sushi station. As per operator for less than two hours. And tofu (82 F - Cold Holding) at room temperature next to miso soup. And raw beef (60 F - Cold Holding); raw pork (56 F - Cold Holding); raw chicken (65 F - Cold Holding) at reach in cooler preparation area. As per operator for less than two hours. And scallops (58 F - Cold Holding); squid (57 F - Cold Holding) at four door reach in cooler. As per operator for less than one hour. Operator moved the product to the reach in cooler for rapid cooling and added bags with ice to improve the cooling process. **Corrective Action Taken** **Warning**
- 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. Observed sushi rice under time control no time marked. As per operator for three hours. Operator time marked the product. **Corrected On-Site** **Warning**
- 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 vegetable broth (109 F - Hot Holding) at preparation table. As per operator for less than 2 hrs. Operator moved the broth to the grill to be reheated. **Corrective Action Taken** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at sushi station blocked by rice container. Operator removed the container. **Corrected On-Site** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employees at sushi station missing the food employee training. **Warning**
Food safety inspection conducted on 9/24/2024 revealed 22 total violations (5 high priority, 4 intermediate, 13 basic).