Rice N Roll
Last inspected: Dec 17, 2025
74
Score
Rice N Roll appears in inspection records nine times, starting in 2022. The latest inspection on file is from Dec 17, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near seven violations each time.
Looking across the full record, “operating with an expired division of hotels” is the recurring theme, flagged four times.
Compared to other Lutz restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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. Cook plates egg rolls with bare hand than served to customer discussed with manager
09-01-4
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. 3 expired 6-22-25 Florida Restaurant and lodging association observed 1 active employee training in date.
53B-14-5
Basic - Stored food not covered. Walk in cooler multiple containers of cook chicken
08B-12-5
74
May 6, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked chicken Raw pork over dumpling warps. Raw beef above fish in reach in freezer Operator moved all to proper space **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Accumulation of pink and tan mold-like substance in the interior of the ice machine/bin. Ice machine drop plate,
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plant Foods (50F - Cold Holding); Pork (48F - Cold Holding) at soup station, removed from refrigeration at 11:30, pork discarded both, will add to time control plan. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Broccoli in hand wash sink on cook line, operator removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel and hand washing sign on hand wash sink in cook line door soild **Corrected On-Site**
31B-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Acoustic tiles water damaged in kitchen and prep room
36-32-5
Basic - Stored food not covered. Sugar and flours not covered at kitchen prep area Operator covered all. **Corrected On-Site**
08B-12-5
Basic - Reuse of single-service or single-use articles. Egg tray reused on dish shelf, operator discarded **Corrected On-Site**
25-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer on cook line, door microwave on cook line Hand wash sink handles Gaskets of coolers on cook line
23-03-4
Basic - Floor soiled/has accumulation of debris. Floor soiled and grease buildup under fryers. Fan guards in walk in cooler soils
36-73-4
Basic - Buildup of food debris/soil residue on equipment door handles. Freezer on cook line, door microwave on cook line Hand wash sink handles Gaskets of coolers on cook line
23-24-4
Basic - Accumulation of pink and tan mold-like substance in the interior of the ice machine/bin. Ice machine drop plate, see stop sale water dripping from pink substance onto ice.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and glass on prep table Employee wallet, glass on top clean dish rack in cooking line **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On multiple tables in prep and cook areas, operator removed **Corrected On-Site**
12B-07-4
Basic - Dead roaches on premises. Two dead roaches on prep line floor. Operator removed and sanitized area. **Corrected On-Site**
35A-03-4
30
Feb 7, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on table top by rice warmer. 2 live roaches under rice cooking pot table. 3 live roaches underneath cooks Line hot pot area. **Warning** - From follow-up inspection 2025-02-07: 2 live roaches under Cooks line hot pot area employee killed and removed. **Time Extended**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser by three compartment sink **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
31B-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 40 dead roaches stuck to under lining of the prep table by rice cooking pots. 21 dead roaches underneath cooks line stove. **Warning** - From follow-up inspection 2025-02-07: 2 dead roaches under cooks line hot pot area. **Time Extended**
35A-03-4
74
Feb 6, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on table top by rice warmer. 2 live roaches under rice cooking pot table. 3 live roaches underneath cooks Line hot pot area. **Warning**
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over soy sauce buckets in walk in cooler **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Warning**
50-17-3
High Priority - Employee washed hands with no soap. **Warning**
12A-20-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee washing hands three compartment sink. **Warning**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser by three compartment sink **Warning**
31B-05-4
Basic - Dead roaches on premises. 40 dead roaches stuck to under lining of the prep table by rice cooking pots. 21 dead roaches underneath cooks line stove. **Warning**
35A-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line floor soiled behind cooks line **Warning**
36-27-5
41
Apr 18, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024, license renewed during inspection. Confirmation number 238832504 **Corrected On-Site** **Admin Complaint**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed towel in hand sink at front counter.
31A-11-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing at room temperature, employee placed under cold running water. **Corrected On-Site**
06-01-5
74
Dec 27, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
45
Aug 8, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2023-08-08: Administrative complaint from 6-1-23 **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White sushi rice 82 f discussed with manager time as public health - From follow-up inspection 2023-08-08: Hot holding sushi rice 117 f operator placed remaining time on time as public health and time marked pan **Time Extended** **Corrective Action Taken**
03B-01-6
74
Jun 1, 2023
Routine - Food
5 critical violations. 6 major violations. 2 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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. Tested at 0 ppm two times discussed with operator to use three compartment sink. Observed food contact surfaces.
22-41-4
High Priority - Dented/rusted cans present. See stop sale. 3 cans of united friend ship chestnuts
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White sushi rice 82 f discussed with manager time as public health
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach glass cooler by dish machine spring roll 44 f operator placed in freezer. 2nd temp 43 f On counter Fresh garlic and oil 72 f operator placed in reach in cooler. Sushi bar reach in cooler Cold holding: cut greens 45 f operator placed in freezer 43 f
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Only running cold water. By dish washing machine.
27-16-4
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 - Handwash sink used for purposes other than handwashing. Operator removed pan **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing some raw items not identified. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine
16-37-1
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.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Damaged/spoiled/recalled food not properly segregated.
08B-20-4
23
Dec 21, 2022
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
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. Ran two times tested at 0 ppm. Discussed with operator to use three compartment sink to wash dishes.
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pan without sanitizer. Discussed with operator the importance of wash rinse sanitize.
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler sushi bar area bottom cooler. Cold holding: fish eggs 47 f squid cooked 47 f cream cheese 52 f operator placed in freezer 2nd temp all temps to 43 f **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler gaskets soiled.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Above meat slicer glasses operator removed. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
55
Frequently Asked Questions
When was Rice N Roll last inspected?
The most recent health inspection at Rice N Roll on file is from Dec 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Rice N Roll?
Across the inspection record, “operating with an expired division of hotels” has been cited four times, more than any other issue at Rice N Roll.
How does Rice N Roll compare to other restaurants in Lutz?
Rice N Roll most recently scored 74 out of 100, which is lower than the Lutz average of 79.
Has Rice N Roll's inspection record improved over time?
Results have been roughly steady. Inspections at Rice N Roll have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Rice N Roll 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 N Roll inspected?
Based on the inspection history on file, Rice N Roll is inspected around three times per year on average.
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