Sticky Rice
330 S University Dr, Plantation, FL 33324 · Permanent Food Service · License 1617259
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 3 basic (1 repeat)-18
- Administrative complaint on Oct 28Counts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitOct 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
Observed 1 dented can of oyster sauce. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw pork stored over ready to eat rice. Operator stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed paper towels used to line several containers of food in the sushi flip top cooler. Operator removed paper towels.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed raw chicken slacking at room temperature in the triple sink. Operator turned on cold running water.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed take out container used to scoop rice vinegar. Operator removed take out container.
Fixed on the spot
Ice buildup in walk-in freezer and reach in freezer.
Earlier inspections 1
C74Routine inspection5 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over ready to eat sauces in the left flip top cooler. Operator stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: 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. Observed Dishwasher (Chlorine 0ppm). Operator will use the triple sink until the dishwasher is fixed.
Repeat violationAdministrative complaint
Basic3
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed raw chicken slacking at room temp. Operator turned on cold running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw chicken stored on floor in the walk in cooler.
Operator stored properly.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Repeat violationAdministrative complaint
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.