Riceup Asian Kitchen
16642 Saddle Club Rd, Weston, FL 33326 · Permanent Food Service · License 1618246
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 Aug 5 routine inspection5 high priority (1 fixed by the Aug 6 follow-up, 4 fixed on the spot, 3 repeats), 6 basic-27
- Administrative complaint on Aug 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on cook line cooked chicken (49°F - Cold Holding); ; cooked shrimp (50°F - Cold Holding); diced ham (50°F - Cold Holding); peas and carrots (50°F - Cold Holding) tempura chicken (47°F - Cold Holding); fried chicken pieces. Per operator removed from walk-in cooler and placed in unit approximately 1.5 hours. Not portion or prepared today. Operator placed items in walk-in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in steam table wonton soup (123°F - Hot Holding); miso soup (121°F - Hot Holding) per operator held out of temperature approximately 1 hour. Operator reheated items on stove.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Observed in walk-in cooler Cooked noodles 83°F @ 12:00 cooling since 11:00 rechecked 79°F@ 12:30 at this rate it will not cool from 135°F to 70°F within 2 hours. Operator separated into two containers
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk-in raw shell eggs stored over cooked pork. Operator stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food sugar removed from original container not identified by common name.
Storage room. Operator labeled
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Operator elevated
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed next to rice cooker hinge containers not stored inverted or protected from contamination. Employee stored correctly
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Three compartment sink area Rear kitchen prep area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone on table with to go items employee removed
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.