Red Rice Kitchen
Last inspected: Nov 20, 2025
58
Score
Red Rice Kitchen appears in inspection records nine times, starting in 2022. The most recent report on file is from Nov 20, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around five violations each.
The most common issue across all inspections has been “employee touching ready-to-eat food”, showing up three times.
By comparison, the average Gainesville facility scores 75, putting Red Rice Kitchen on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
58
Jul 21, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
70
Dec 11, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed: prep staff put together a Summer roll(All ready to eat items), no gloves. The manager retrained the employee to wear gloves. **Corrected On-Site**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed: printed non food grade badges in use to store frozen meat, in the chest freezer.
14-31-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 expired employee.
53B-14-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed: no sanitizer step in the washing of dishes during the start of the inspection. The manager corrected the employee. **Corrective Action Taken**
16-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets on the cook line are soiled. ALSO, the internal frame edges of the chest freezer has an accumulation of spilled food.
23-03-4
61
Jul 17, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
70
Nov 30, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed: bare hand contact with cauliflower while cutting. Hands were washed and gloves were added. **Corrected On-Site** - From follow-up inspection 2023-11-30: **Time Extended**
09-01-4
86
Nov 28, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed: bare hand contact with cauliflower while cutting. Hands were washed and gloves were added. **Corrected On-Site**
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed staff wash hands in the kitchen prep sink. The staff was redirected to wash only in the hand wash sink. **Corrected On-Site**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the inside bottom shelf of multiple reach-in cooler/reach-in freezer have an accumulation of food debris.
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 72F at all sinks, no hot water Ava for the establishment. **Warning**
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: gaskets and handles have dried food on them. ALSO, under the cook line microwave there is an accumulation of food droppings. Observed the back door has an accumulation of soil/grease, inside and out. **Repeat Violation**
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: multiple employee drinks stored over bowls on the dry goods rack by the walk-in cooler. The drinks were moved below. **Corrected On-Site**
12B-07-4
Basic - Plumbing system in disrepair. Observed the hot water handle on the kitchen hand wash sink is stripped. **Repeat Violation**
29-08-4
55
Jul 13, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: egg rolls in the back wall reach-in cooler 85F. These were cooked earlier, and had just been put in the reach-in cooler. These were placed in the reach-in freezer and dropped 8F in 12 minutes. ALSO, tofu in the front line reach-in cooler, 60F. This had been out in and out of the reach-in cooler during lunch. Ice was added and dropped 10F in 9 minutes. **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the only hand wash sink in the kitchen, no hot water available.
27-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half n half in the reach-in cooler at the front, no date. Yesterdays date was added. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the food contact surface of a colander in the back wall reach-in cooler is soiled. ALSO, the cutting boards are stained on the cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed: the kitchen hand wash sink with a boiling 35 gallon pot tight on one side and 3 5 gallon buckets on the other side. The buckets were moved. **Corrective Action Taken**
31A-09-4
Basic - Plumbing system in disrepair. Observed: the hand wash sink in the kitchen, the left hot water handle spins and no hot water is available.
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed: 2 wet cloths not stored in sanitizer solution. These were placed in the sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the back door has an accumulation of grease/dirt on both sides.
23-03-4
50
Jan 18, 2023
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
70
Sep 1, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed multiple container of food prepared the day before and not date marked or identified
02C-01-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee come in from outside and put on new gloves but no hand wash.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink on cook line with basket in the sink, **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense rice in Reach in Cooler
14-01-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponges to clean food contact surfaces of plates, cutlery and equipment. **Repeat Violation**
21-23-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed silverware pre set at tables and not protected. Silverware is removed when customers sit at table and saved for future use and not cleaned and sanitized before placing again at the table. **Repeat Violation**
24-01-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve trays not inverted and not protected. Manager inverted trays **Corrected On-Site** **Repeat Violation**
25-06-4
55
Frequently Asked Questions
When was Red Rice Kitchen last inspected?
The most recent health inspection at Red Rice Kitchen on file is from Nov 20, 2025. The public record contains nine inspections in total.
What is the most common violation at Red Rice Kitchen?
Across the inspection record, “employee touching ready-to-eat food” has been cited three times, more than any other issue at Red Rice Kitchen.
How does Red Rice Kitchen compare to other restaurants in Gainesville?
Red Rice Kitchen most recently scored 58 out of 100, which is lower than the Gainesville average of 75.
Has Red Rice Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Red Rice Kitchen have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Red Rice Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Red Rice Kitchen inspected?
Based on the inspection history on file, Red Rice Kitchen is inspected around three times per year on average.
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