Rice 2 Meet U
2679 State Rd 44, New Smyrna Beach, FL 32168 · Mobile Food Dispensing Vehicle · License 7451112
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 Jul 11 routine inspection3 high priority (no follow-up needed), 4 basic-13
- Safety score87
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 visitJul 11, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Glass door cooler spring mix 45°F. Small cooler Tofu 45°F Spring mix 45°F Both overnight
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cooked chicken 53-60°F See stop sale
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of rice and oil under prep table
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In dry rice
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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.
- Stop sale
- An order that the food can’t be sold or served.