Rishtedar
232 NW 24 St, Miami, FL 33127 · Permanent Food Service · License 2336532
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate (fixed on the spot), 11 basic-25
- Safety score75
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 5, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cooked basmati rice (55°F - Cooling) on standing unit next Nan oven, as per operator rice was cooked the previous day. Operator segregated during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed clarified butter (49°F - Cold Holding) next to oven, as per operator less than 1 hour. Operator moved to reach in cooler.
Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shell eggs case stored across standing unit at kitchen area, as per operator less than 30 minutes. Operator moved to reach in cooler.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed cooked Jazmin rice (55°F - Cooling) on standing unit next Nan oven, as per operator rice was cooked the previous day. Operator segregated during inspection.
Fixed on the spot
Intermediate1
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 potatoes prepared onsite and held more than 24 hours not properly date marked on standing unit next to Nan oven. Operator dated during inspection.
Fixed on the spot
Basic11
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw lamb (frozen) next to reach in freezer at kitchen area. As per operator less than 30 minutes. Operator moved to reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed personal food next to establishment food on standing unit, operator removed.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed at bar area, operator stored properly.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed on Nan oven. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed soiled chest freezer interior.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed at bar area.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed soiled gaskets in all units at kitchen area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed at kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed drain under 3 compartment sink not cleaned. Operator started cleaning. Also observed throughout kitchen under equipment.
Fixed on the spot
Floor area(s) covered with standing water.
Observed under 3 compartment sink and dishwasher machine.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.