DirtyFLRestaurant Inspection Data

RICE KING

1225 45 ST #503

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10865451

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled equipment and utensils while rinsing at triple sink and then handled clean equipment and utensils at cook line to prepare food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-13-5:High Priority - Raw animal food (chicken) stored in top portion of flip top cooler make table over ready-to-eat food (cooked noodles) in bottom portion of make table - no complete physical barrier between top and bottom. Operator moved cooked noodles to other side of cooler. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over ready to eat sauces. Operator moved raw chicken to bottom shelf. Corrected On-Site

Inspection Date: 3/13/2025

Inspection #: Visit ID: 8885510

  • 08B-38-4:Basic - Food stored on floor. Jug with oil stored on floor under table with rice warmers.
  • 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. Observed employee hand unwashed broccoli at triple sink then began handling clean utensil at wok whilst prepare food; no hand wash. Employee washed hands.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: raw chicken stored over box with unwashed cabbage. Operator stored properly.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked rice (55F - Cold Holding) As per operator, stored 10 mins outside cooler on counter. Not prepped or portioned today. Operator placed inside cooler to quick chill. At cook line, on prep table: fresh garlic and oil mixture (73F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Operator placed inside cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8725435

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At Cookline; Employee handled raw beef then proceeded to handled clean utensils to serve meals without washing hands. Discussed with operator who then educated employee. Employee washed hands Corrected On-Site
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Reach in Cooler below flip top; Cooked spaghetti stored below raw chicken held in flip top above. Cooler has no physical separation between top and bottom. Educated operator who removed 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. At Reach in freezer; Raw open beef over ready to eat vegetable wraps. Discussed with operator who then removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.At Reach in Cooler; sprouts (60F - Cold-Holding) Per operator Not prepared or portioned today Per operator stored for approximately an hour Advised operator who removed to move quick chill **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Certified food manager lacks knowledge of the six reportable food borne illnesses. Emailed Big 6 poster
  • 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. Operator did not provide any written procedure. Emailed to operator Repeat Violation

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8461117

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door
  • 35B-13-4:Basic - Screening is not 16-mesh to the inch. Metal screen door
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and salt containers on the shelf. Manager labeled. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic and oil 70 f started at 11 am as per manager longer than 4.5 hours. Explained to manager. He discarded and brought another batch from walk in cooler fresh garlic and oil 40 f
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 70 f started at 11 am as per manager longer than 4.5 hours. Explained to manager. He discarded and brought another batch from walk in cooler fresh garlic and oil 40 f **Corrective Action Taken**
  • 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. Emailed one

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8346973

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food......raw chicken above sauce in walk in cooler . Operator properly stored. Corrected On-Site Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...egg rolls date marked 7/21 at reach in cooler stop sale issue. Employee discarded food. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition..... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...egg rolls date marked 7/21 at reach in cooler