Riceup Asian Kitchen INC
1744 -1748 Univeristy Dr, Pembroke Pines, FL 33024 · Permanent Food Service · License 1601711
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 high priority (fixed on the spot), 3 basic (1 repeat)-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In bottom of flip top # 1, in kitchen, Cooked Pork Wontons (53°F - Cold Holding). In flip top # 2 in kitchen, Fried Rice (62°F - Cold Holding). Per operator, foods not prepared or portioned today. Foods held in walk in cooler and moved to flip top coolers and held for approximately 2 hours. Foods were moved back to walk in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control.
Sushi rice held on Time as a Public Health Control not time marked. Per operator, rice prepared approximately 1 hour ago. Rice was time marked.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board stored on rack in kitchen with deep grooves.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Soiled wet wiping cloths stored on flip top. Advised employee to use clean cloths and place in sanitizer bucket.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Stack of single service containers stored upright on box next to 3 door freezer in kitchen. Containers were inverted.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.