DirtyFLRestaurant Inspection Data

RICE & NOODLE

5248 Southwest 34th Street
Gainesville, Florida, 32608
Alachua County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 2/7/2025

Inspection #: Visit ID: 10774234

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile and vents soiled throughout the kitchen - From follow-up inspection 2025-02-07: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers - all - From follow-up inspection 2025-02-07: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line - From follow-up inspection 2025-02-07: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-02-07: **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint - From follow-up inspection 2025-02-07: White rice 48 Cooling since last night in walk-in cooler; food stored in big plastic bins with tight lid on; food never reached 41 F within 6 hours; See Stop Sale Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (45F - Cooling);in walk-in cooler cooler; as per operator prepared last night; food stored in big plastic buckets tightly covered; food never reached 41 F or below within 4 hours; See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint - From follow-up inspection 2025-02-07: White rice 48 Cooling since last night in walk-in cooler; food stored in big plastic bins with tight lid on; food never reached 41 F within 6 hours; See Stop Sale 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. dumplings (46F - Cold Holding); in reach in cooler #2 at cook line ; food not prepared or portioned today; food stored in a bag and placed inside food container lined with paper towel; food out of temperature for approximately 30 minutes ; food placed in ice bath cooked cabbage and vegetables (47F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned toady; food thawed out inside walk-in cooler and as per operator left outside for 30 minutes; food placed in ice **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-02-07: Red curry sauce 45 Cold Holding in walk-in cooler ; food not prepared or portend today; food out of temperature for approximately 30 minutes ; placed in ice bath ; Admin Complaint
  • 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/ - From follow-up inspection 2025-02-07: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards - From follow-up inspection 2025-02-07: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation - From follow-up inspection 2025-02-07: **Time Extended**

Inspection Date: 2/6/2025

Inspection #: Visit ID: 10772502

  • 14-01-5:Basic - Bowl used to dispense cooked rice in walk-in cooler Removed Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile and vents soiled throughout the kitchen
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public- inside two reach in cooler at cook line; advised to separate and label employee foods from customers'
  • 14-69-4:Basic - Ice buildup in reach-in freezers - all
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon stored on top of cooked white rice inside container in walk-in cooler Removed Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged . Raw ground chicken over herbs not commercially packaged in freezer next to walk-in cooler; stored properly Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground raw chicken and shrimp container stored on top of mechanically tenderized beef in walk-in cooler; Stored properly Corrected On-Site
  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (45F - Cooling);in walk-in cooler cooler; as per operator prepared last night; food stored in big plastic buckets tightly covered; food never reached 41 F or below within 4 hours; See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (48F - Cooling); red curry (45-48F - Cooling); in walk-in cooler; as per operator food prepared last night; foods stored in big plastic containers with cover on; food never reached 41 F or below within 6 hours; See Stop Sale Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (46F - Cold Holding); in reach in cooler #2 at cook line ; food not prepared or portioned today; food stored in a bag and placed inside food container lined with paper towel; food out of temperature for approximately 30 minutes ; food placed in ice bath cooked cabbage and vegetables (47F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned toady; food thawed out inside walk-in cooler and as per operator left outside for 30 minutes; food placed in ice **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. rice noodles (45F - Cooling);in walk-in cooler cooler; as per operator prepared last night; food stored in big plastic buckets tightly covered; food never reached 41 F or below within 4 hours; See Stop Sale
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee walk-in from outside back door; rinsed hands in three compartment sink with no soap, put gloves on and started to make spring rolls; educated; employee washed hands and changed gloves Corrected On-Site Repeat Violation Admin Complaint
  • 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/
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards
  • 14-16-4:Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices- tea holders used for loose tea leaves at servers area; recommended to replace
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
  • 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. Red curry made two days prior in walk-in cooler Advised operator to date

Inspection Date: 1/23/2025

Inspection #: Visit ID: 8847304

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- a5 cook line Removed
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phones on cutting boards at cook line Removed Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. curry sauce (45-47F - Cooling) in walk-in cooler; as per operator food cooked the night before; store in plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went inside walk-in cooler numerous times, came back and started preparing foods without washing hands first Educated ; employee washed hands Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce- raw chicken over unwashed vegetables in walk-in cooler; Stored properly Corrected On-Site Repeat Violation
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw pork- all not commercially packaged in reach in freezer at cook line Stored properly Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. curry sauce (45-47F - Cooling) in walk-in cooler; as per operator food cooked the night before; store in plastic container with tight lid; food never reached 41 F or below within 6 hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red curry (44F - Cold Holding)in walk-in cooler As per operator food not prepared or portioned today; food out of temperature for less than four hours; ice sticks place inside food container to quick chill; **Corrective Action Taken**
  • 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. tofu (52-50F - Cooling)at 11:05 to 54 F at 11:35 since 10:00; shrimp (51-50F - Cooling)at 11:07 to 52 F at 11:35 since 10:45 ; in cooler at cook line; food overstocked ; at this rate food will not reach 41 F or below within 4 hours; Operator made smaller portions and added ice **Corrective Action Taken**
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Wantons dated 1/7/25 in cooler at cook line; operator stated that food removed from freezer yesterday; advised to track dates;

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8846893

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8725596

  • 08B-38-4:Basic - Food stored on floor- bags of rice in dry storage room; advised to store properly
  • 14-69-4:Basic - Ice buildup in all reach-in freezers
  • 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. Dishwasher (Chlorine 0ppm) empty sanitizer bucket; operator replaced but unable to sanitize Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rice noodle containers in walk in cooler and reach in cooler at cook line; stored properly Corrected On-Site
  • 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- white fried rice at cook line and white rice by stream table by kitchen entrance Operator marked 10:30 am Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at cook line Provided Corrected On-Site

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8547050

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rice noodles and sauces in cooler at cook line; operator reversed Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees rice (55F - Cold Holding) at cook line; as per operator food out of temperature for approximately 1 hour; food not prepared or portioned today; food placed on 4 hour time 10:00-2:00 ;printed form **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (80F - Hot Holding); in small bowls by steam table ; food portioned to be used at later time for adding soup ; food out of temperature for approximately 1 hour; educated about TOHC ; operator placed on time 10:00-2:00 ; printed form; **Corrective Action Taken**

Inspection Date: 2/1/2024

Inspection #: Visit ID: 8546640

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor- buckets of noodles in walk-in cooler ; advised to store 6 inches off the floor - From follow-up inspection 2024-02-01: Bucket of chicken on the floor in walk-in cooler; advise to store properly **Time Extended**

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8347154

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line Removed Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor- buckets of noodles in walk-in cooler ; advised to store 6 inches off the floor
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef not commercially packaged stored above bags of noodles commercially packaged in reach in freezer at cook line; advised to stored properly
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce in cooler 1 at cook line; Raw shell eggs and raw squid over noodles at cooler #2 at cook line Reversed Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry sauces (47F - Cold Holding) in ice bath at cook line; food nor prepared or portioned today; food left outside while setting up; food out of temperature for approximately 20 minutes;
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink at cook line; removed 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. Curry sauces made approximately 48 hours ago no date marking in walk-in cooler; advised to date;
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning