Rice Mediterranean Kitchen

3015 Grand Ave Ste 123, Miami, FL 33133 · Permanent Food Service · License 2336934

A
Grade A
Safety score 92 of 100
Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 14 routine inspection
    2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 basic
    -8
  • Safety score92

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitSep 14, 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.

    4 violations found:

    • 2 High priority
    • 2 Basic
    What 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 at rear kitchen reach in freezer raw snapper stored over fries. Operator removed and stored correctly.

      Fixed on the spot

    • Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.

      Observed employee handle raw chicken skewers and place on to grill after dicing, then proceeded to place gloves no hand wash. Coached employee on proper hand wash and glove procedures.

    Basic2

    • Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.

      Observed at cook line standing cooler unit.

    • Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.

      Observed for floors at cook line.

    Official report, on the Florida DBPR website

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

Ready-to-eat food
Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.

Most cited

Food protection and cross-contamination1
Handwashing and hygienic practices1
Non-food contact surfaces clean1
Floors, walls, ceilings and ventilation1