Rice Bucket
Last inspected: Apr 15, 2026
61
Score
Going back to 2022, Rice Bucket has nine inspections in the public record. Rice Bucket was last inspected on Apr 15, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
Looking across the full record, “wet wiping cloth not stored” is the recurring theme, flagged six times.
By comparison, the average Miami Lakes facility scores 74, putting Rice Bucket on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw shrimp in the same container in reach in freezer. Operator removed it. **Corrected On-Site**
08A-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed cooked chicken not properly identified and segregated in reach cooler as per operator was employee lunch.
08B-49-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table, operator properly stored in chlorine sanitation solution. **Corrected On-Site**
21-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator re do the sanitizer bucket. **Corrected On-Site**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed msg, salt and sugar container with no label.
02D-01-5
61
Oct 28, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the prep cooler at cook line raw eggs stored over cooked pork.
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at Hand wash sink at cook line.
31B-02-4
Intermediate - Packaged food not labeled as specified by law. Observed container with seasoning not labeled, on storage shelves at storage area.
02D-02-4
Basic - Equipment in poor repair. Observed reach in cooler gasket torn, observed on unit at storage area.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed raw rice container stored on the floor.
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at Hand wash sink at cook line.
31B-04-4
52
Jan 22, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked chicken stored in direct contact with cardboard box, in a chest freezer located at cook line.
14-31-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook rinse a wiping cloth in the three compartment sink, continued to dry his hands with the same wiping cloth to then start to prep food without washing hands or change gloves.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spring rolls (71F - Cold Holding), on a prep table at cook line, as per operator stored on table less than 1 hour ago. Employee transferred food to reach in cooler to rapidly cool. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed chlorine sanitizer solution stored on the preparation table, employee removed it on site. **Corrected On-Site**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees washed her hands in the three compartment sink.
12A-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cardboard used to line food-contact shelves. Observed cooked chicken stored in direct contact with cardboard box, in a chest freezer located at cook line.
14-05-4
Basic - Employee eating in a food preparation or other restricted area. Observed employees dinking soup or broth in the kitchen.
12B-02-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues, freezer located at cook line next to the hand wash sink.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. In the three compartment sink observed raw pork ribs thawing in standing water, employee opener cold running water to properly thaw food. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Observed a plastic container with chicken base not labeled, employee labeled it on site. **Corrected On-Site**
02D-01-5
37
Aug 29, 2024
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer 200 ppm. Manager brought down solution to 50 ppm. **Corrected On-Site**
41-27-4
Basic - Floors not constructed to be easily cleanable. Ceiling tiles along the kitchen.
36-12-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board at cook line.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Microwave interior has stains and old food spots, microwave located on storage shelf at cook line.
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed a small reach in freezer at cook line next to the hans wash sink with rust that has pitted the surface.
14-33-4
Basic - Stored food not covered. In the upright reach in cooler located next to the DW Machine observed containers with scrambled eggs, cooked pork, cooked chicken wings not covered. **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle solid, microwave located above a large chest freezer at cook line.
23-24-4
Basic - Equipment in poor repair. Observed reach in cooler gasket torn, at upright reach in cooler located next to the DW Machine observed
14-11-5
58
Feb 15, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed produce, operator placed unwashed produce under raw chicken. **Corrected On-Site**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with pork, and chicken not date marked stored at reach in cooler located next to reach in freezer at kitchen. As per operator prepared on previous day.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile at entrance of establishment in disrepair.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled throughout the kitchen.
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Observed container of sauce on the floor located next to hand sink at kitchen. Operator removed container of sauce from floor. **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket at reach in cooler next to cooknline soiled. Observed microwave soiled located across from cook line.
23-03-4
Basic - Stored food not covered. Observed cooked pork not covered inside of reach in cooler located next to reach in freezer at kitchen.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line located at kitchen. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container with vinegar not labeled stored across from reach in freezer at kitchen.
02D-01-5
55
Oct 3, 2023
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0 ppm. Manager repaired machine during inspection. Final reading, 25ppm. **Corrected On-Site** - From follow-up inspection 2023-10-03: Observed chlorine machine at 0ppm. **Admin Complaint**
22-41-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (52F - Cold Holding); cooked pork (47F - Cold Holding) at top portion of reach in cooler at cook line. As per person in charge, for less than 1 hour. Advised person in charge to remove product above fill line. - From follow-up inspection 2023-10-03: Observed cooked eggs 51F, cook beef 60F, Bean sprouts 57F all cold holding at top portion of reach in cooler at cook line, as per manager for 3 hours. Advised manager to place bags of ice over products. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2023-10-03: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-10-03: Accumulation of debris on exterior of warewashing machine. **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside container of sauce in storage area. - From follow-up inspection 2023-10-03: Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside container of sauce in storage area. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout establishment. - From follow-up inspection 2023-10-03: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout establishment. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen. Observed vents at front counter soiled with black substance. - From follow-up inspection 2023-10-03: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen. Observed vents at front counter soiled with black substance. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at back of store. - From follow-up inspection 2023-10-03: Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at back of store. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in white reach in freezer in kitchen. - From follow-up inspection 2023-10-03: Ice buildup in reach-in freezer and/or walk-in freezer. Observed in white reach in freezer in kitchen. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water at 3 compartment sink. Manager turned on cool, running water over product. **Corrected On-Site** - From follow-up inspection 2023-10-03: Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water at 3 compartment sink. Manager turned on cool, running water over product. **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front kitchen area. - From follow-up inspection 2023-10-03: Wet wiping cloth not stored in sanitizing solution between uses. Observed at front kitchen area. **Time Extended**
21-12-4
45
Jul 25, 2023
Complaint Full
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (52F - Cold Holding); cooked pork (47F - Cold Holding) at top portion of reach in cooler at cook line. As per person in charge, for less than 1 hour. Advised person in charge to remove product above fill line.
03A-02-5
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Observed no marking of time on fried rice.
03F-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0 ppm. Manager repaired machine during inspection. Final reading, 25ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs over over bean sprouts in reach in cooler at kitchen.
08A-04-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black substance on cutting board across from dishwashing machine.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs not date marked at reach in freezer. As per person in charge, item was prepared on previous days.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside container of sauce in storage area.
14-01-5
Basic - Cardboard used to line food-contact shelves. Located at cookline.
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout establishment.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen. Observed vents at front counter soiled with black substance.
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at exit door at back of store.
35B-01-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at hood at frying station.
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in white reach in freezer in kitchen.
14-69-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed tong stored in soiled container.
10-04-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water at 3 compartment sink. Manager turned on cool, running water over product. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front kitchen area.
21-12-4
21
Nov 18, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter added no vacuum breaker.
29-34-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pork ribs fell on the kitchen floor. Manager discarded ribs. **Corrected On-Site**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen counter garlic and oil mix (75F - Cold Holding) According to manager out for about 90 minutes. Manager put garlic and oil mix inside reach in cooler to cool dawn. **Corrective Action Taken**
03A-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops used for sugar and msg handles touching food. Employee stored scoops with handle upwards. **Corrected On-Site**
10-01-5
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cooking line. **Repeat Violation**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Equipment in poor repair. Observed gaskets in reach in cooler at cooking line torn.
14-11-5
52
Jul 7, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken trays stored above a container with raw beef and a container with krab Rangoon inside reach in freezer. Manager organized food containers according to minimum cooking temperatures. **Corrected On-Site**
08A-17-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing soap and water mix no labeled. Manager labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Manager moved tongs from handle and stored them inside metal container. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled and gaskets on reach in coolers.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation tables.
21-12-4
67
Frequently Asked Questions
When was Rice Bucket last inspected?
The most recent health inspection at Rice Bucket on file is from Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Rice Bucket?
Across the inspection record, “wet wiping cloth not stored” has been cited six times, more than any other issue at Rice Bucket.
How does Rice Bucket compare to other restaurants in Miami Lakes?
Rice Bucket most recently scored 61 out of 100, which is lower than the Miami Lakes average of 74.
Has Rice Bucket's inspection record improved over time?
Results have been roughly steady. Inspections at Rice Bucket have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Rice Bucket 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 Rice Bucket inspected?
Based on the inspection history on file, Rice Bucket is inspected around two times per year on average.
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