Rice Mediterranean Kitchen
2512 Biscayne Blvd, Miami, FL 33137 · Permanent Food Service · License 2336083
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 Oct 29 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 8 basic (3 repeats)-18
- Safety score82
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 visitOct 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded lettuce (48°F - Cold Holding) stored front counter display cooler, as per manager busy hours left open. Manager put ice for rapid cooling.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked veggies at walk in cooler not dated. As per manager two days prior. Manager labeled.
Fixed on the spot
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed hand dryer at bathroom not working properly. Employee provided paper towel.
Fixed on the spot
Basic8
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed by prep area and cook line.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside walk in freezer.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
By cook line under cutting board.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed walk in cooler shelves soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in freezer gaskets soiled by cook line.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed water slow draining at hand sink by ware washing area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents dusty by back kitchen.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.