RICEUP ASIAN KITCHEN INC
1744 -1748 UNIVERISTY DR
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing/damaged at plumbing fixture. Hot water handle stripped at hand sink by dish machine. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Case of broccoli and bucket of peeled onions on floor in walk in cooler.
- 08B-12-5:Basic - Stored food not covered. Containers of tempura chicken at proper temperature not covered in walk in cooler. Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked shrimp, asparagus, and raw fish in sushi case directly on non food grade Bounty paper towels. Employee removed all paper towels during inspection. Corrected On-Site Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls in cardboard box in small fliptop lower cooler. Manager moved egg rolls to plastic food grade container. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In left sushi reach in cooler, tray of raw tuna on shelf above bottles of wine, sake, and condiments. Employee rearranged items for proper separation. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser in men's restroom. Warning
- 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. Containers of prepared sauces in kitchen reach in freezer not labeled. Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink by dish machine. Hot water handle stripped. Repeat Violation
Food safety inspection conducted on 4/3/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 12/3/2024
High Priority
2
Intermediate
3
Basic
6
Total
11
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 1) Metal bowl in container of cooked rice in walk in cooler. 2) Metal container in container of bulk dry rice in storage area. Employee removed both. Corrected On-Site
- 29-09-4:Basic - Faucet/handle missing or damaged at plumbing fixture. Hot water handle on hand sink in dish area stripped.
- 08B-38-4:Basic - Food stored on floor. 1) Buckets of peeled onions on floor in walk in cooler. 2) Container of fryer oil on floor in kitchen prep area.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still on them stored in sushi reach in cooler with prepared cut vegetables. Employee washed and removed stickers. Corrected On-Site
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Container of plastic utensils at front counter not stored with all handles presented in same direction.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 1) Containers of salt, sugar, and MSG at cook line not labeled. 2) Squeeze bottle of water at cook line not labeled. Employee labeled all. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Box of cold medicine in container on top of small fliptop unit in kitchen. Manager removed medicine. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In left Ikon reach in freezer in kitchen, open case of raw shrimp and boxes of raw fish above open bags of plantains. Manager rearranged all items for proper separation. Corrected On-Site Repeat Violation Admin Complaint
- 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. In right kitchen Ikon reach in freezer, containers of cooked shrimp and diced cooked pork missing date marks when prepared.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in pump spray bottle on floor by dish machine. Employee labeled as degreaser. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink in dish area due to damaged faucet.
Food safety inspection conducted on 12/3/2024 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 5/6/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at cook line hand wash sink.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature at triple sink in kitchen. Relayed to operator that food must be thawed under cold running water or inside cooler.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw scallops, not commercially packaged, stored above cooked shrimp wontons, commercially packaged, stored inside right hand side reach in freezer, in kitchen. Operator properly stored. Corrected On-Site
- 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed and provided employee reporting agreement form with operator.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed glass panels stored inside handwash sink at front counter. Operator removed. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food in drains of both hand wash sinks inside kitchen. Educated operator on proper usage of hand wash sinks.
Food safety inspection conducted on 5/6/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 1/17/2024
High Priority
1
Intermediate
5
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - Container with cooked chicken not covered in walk in cooler. Operator covered Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Case of eggs and buckets of sauces on floor inside walk in cooler. Operator elevated Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 80F next to rice cooker. Operator discarded water Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under stove soiled with grease in cook line.
- 14-86-1:High Priority - Non-food grade cardboard used as liner for food ( cooked chicken)inside walk in cooler. Operator removed card board. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 11-26-1:Intermediate - No proof provided that one food employe is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed Employee reporting agreement to manager.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 41-17-4:Intermediate - Spray bottle containing toxic ( Lysol )substance not labeled in dining room on top cleaning supplies rolling cart. Operator labeled Lysol Corrected On-Site Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature at 75 F in hand sink in ware washing area.
Food safety inspection conducted on 1/17/2024 revealed 10 total violations (1 high priority, 5 intermediate, 4 basic).