Rice House
14287 Tamiami Trl 7B, North Port, FL 34287 · Permanent Food Service · License 6804813
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection7 high priority (2 no follow-up needed, 5 fixed on the spot), 2 intermediate (fixed on the spot, 2 repeats), 8 basic (5 repeats); basic violations cost 12 at most-39
- Safety score61
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 visitAug 6, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed cooked chicken (56°F - Cooling); cooked noodles (48°F - Cooling) in the single-door stand up cooler at the end of the cook line. The operator stated the potentially hazardous foods were prepared the day prior to inspection. The operator discarded the above foods.
Fixed on the spot
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed cooked chicken (56°F - Cooling); cooked noodles (48°F - Cooling) in the single-door stand up cooler at the end of the cook line. The operator stated the potentially hazardous foods were prepared the day prior to inspection. The operator discarded the above foods.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed raw shell eggs and cooked chicken held under time as public health control with no time marking. The operator stated the above foods have been out for 2 hours. The operator placed time marks on the above foods.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed an employee breaking down cardboard boxes outside of the rear exit then return to work and handle clean dishware without washing hands. The employee was educated on proper handwashing procedures.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed non-food grade plastic bags used to store and in direct contact with cooked pork and egg rolls in the reach in freezer and the stand up freezer near the mop sink.
Non-food grade paper/paper towel used as liner for food container.
Observed paper menus used to line sheet pans to cool cooked egg rolls.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed an employee use a knife to break down cardboard boxes then put the knife away without cleaning and sanitizing. The operator properly sanitized the knife.
Fixed on the spot
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employees wash hands in the three compartment sink. The employees were redirected to rewash hands in the hand sink.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a knife stored in the handwashing sink near the three compartment sink. The operator removed the knife from the handwashing sink.
Fixed on the spotRepeat violation
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw pork thawing in standing water. The operator turned on cold running water for proper thawing.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
The employee put on a hat.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in the reach-in chest freezer.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed an accumulation of food debris on the reach in freezer door handles. Observed an accumulation of food debris on the walk in cooler door handle.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed multiple boxes of single-service items stored on the floor of the storage room.
Repeat violation
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels at the entrance to the cook line.
Repeat violation
Code 35, Insects, rodents, pests and animals: The rear exit not protected with self-closing doors.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.