Rin Asian Cuisine
Last inspected: Oct 20, 2025
14
Score
Going back to 2022, Rin Asian Cuisine has 10 inspections in the public record. The latest inspection on file is from Oct 20, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 16 violations.
The pattern that stands out is “no chemical test kit provided when using sanitizer”, which has been cited five times.
Rin Asian Cuisine's latest score of 14 falls below the Miami average of 74. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
6
Critical latest
4
Major latest
13
Minor latest
Inspection History
Oct 20, 2025
Routine - Food
6 critical violations. 4 major violations. 13 minor violations.
View 23 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining containers of cilantro at reach in cooler across from cook line.
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. 10/1/2025.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over shredded carrots inside walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef inside walk in cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (84F - Cold Holding) on prep table next to soup kettle, as per operator for less than 3 hours. Observed bean sprouts (84F - Cold Holding) at cook line, as per operator for 1 hour.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed rubbing alcohol stored on shelf above prep table in kitchen.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl stored inside hand sink next to triple sink and plates stored inside hand sink in sushi bar.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine. **Repeat Violation**
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense paper towels at wait station. **Repeat Violation**
31B-05-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled. **Repeat Violation**
23-24-4
Basic - Floor soiled/has accumulation of debris. Observed floor heavily soiled with old food debris inside of walk in cooler.
36-73-4
Basic - Food stored on floor. Observed buckets of sauces stored on floor in kitchen. Observed bucket of raw chicken stored on floor outside of walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between prep table and reach in cooler at cook line.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored inside standing water 84F next to rice cookers. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Observed boxes of to go boxes stored on floor near walk in cooler. **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across from cook line.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature on floor in front of walk in cooler.
06-01-5
Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in dry storage room. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of corn starch not labeled in dry storage room. **Repeat Violation**
02D-01-5
14
Mar 28, 2025
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut pineapple inside glass door reach in cooler to cook line.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in kitchen area
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser unable to dispense paper towels at hand sink in wait station.
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In wait station area
22-20-5
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 cup with no handle stored inside container of rice in dry storage area
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles soiled in kitchen area and sushi bar
23-24-4
Basic - Clean utensils stored between equipment and wall. Observed whisk stored between prep sink and wall on cook line
24-14-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 82F in kitchen next to can opener and rice cookers
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. In prep area in kitchen
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled and hood filters soiled
23-03-4
Basic - Single-service articles improperly stored. Observed box of straws and single service cups stored on floor in back area near walk in cooler.
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind rice cookers
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour not labeled in dry storage area
02D-01-5
35
Sep 25, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-09-25: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled. **Warning** - From follow-up inspection 2024-09-25: Observed microwave door handle soiled. **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled above door at storage area. **Warning** - From follow-up inspection 2024-09-25: Observed ceiling vents soiled above door at storage area. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at preparation area at 59F . Temperatures for raw beef (60 F - Cold Holding); raw pork (56 F - Cold Holding); raw chicken (65 F - Cold Holding). And standing four doors reach in cooler at 59 F. Product inside scallops (58 F - Cold Holding); squid (57 F - Cold Holding). **Warning** - From follow-up inspection 2024-09-25: Observed reach in cooler at 55°F and four doors standing reach in cooler at 56°F. As per the manager the technician will be at the establishment tomorrow to repair the coolers. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed iPhone, cable, and word finds book at preparation table in front of the stove. **Warning** - From follow-up inspection 2024-09-25: Observed iPhone, cable, and word finds book at preparation table in front of the stove **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the reach in cooler gasket torn at preparation area. **Warning** - From follow-up inspection 2024-09-25: Equipment in poor repair. Observed the reach in cooler gasket torn at preparation area. **Warning** **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water at preparation area. **Warning** - From follow-up inspection 2024-09-25: - Floor area(s) covered with standing water at preparation area **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensils in water at 91F. Next to rice cooker. **Warning** - From follow-up inspection 2024-09-25: Observed rice utensils in water at 101 F. **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. One located next to three compartment sink. **Warning** - From follow-up inspection 2024-09-25: No handwashing sign provided at a hand sink used by food employees. One located next to three compartment sink **Time Extended**
31B-04-4
61
Sep 24, 2024
Routine - Food
5 critical violations. 4 major violations. 13 minor violations.
View 22 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at room temperature at preparation area. Asper operator for less than two hours. Operator moved the raw shell eggs to a reach in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee at sushi station washing hands with gloves on at preparation sink. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed massago (69 F - Cold Holding) at preparation table sushi station. As per operator for less than two hours. And tofu (82 F - Cold Holding) at room temperature next to miso soup. And raw beef (60 F - Cold Holding); raw pork (56 F - Cold Holding); raw chicken (65 F - Cold Holding) at reach in cooler preparation area. As per operator for less than two hours. And scallops (58 F - Cold Holding); squid (57 F - Cold Holding) at four door reach in cooler. As per operator for less than one hour. Operator moved the product to the reach in cooler for rapid cooling and added bags with ice to improve the cooling process. **Corrective Action Taken** **Warning**
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. Observed sushi rice under time control no time marked. As per operator for three hours. Operator time marked the product. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable broth (109 F - Hot Holding) at preparation table. As per operator for less than 2 hrs. Operator moved the broth to the grill to be reheated. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
31A-11-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two employees at sushi station missing the food employee training. **Warning**
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at sushi station blocked by rice container. Operator removed the container. **Corrected On-Site** **Warning**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled. **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled above door at storage area. **Warning**
36-34-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at preparation area at 59°F . Temperatures for raw beef (60 F - Cold Holding); raw pork (56 F - Cold Holding); raw chicken (65 F - Cold Holding). And standing four doors reach in cooler at 59 F. Product inside scallops (58 F - Cold Holding); squid (57 F - Cold Holding). **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed iPhone, cable, and word finds book at preparation table in front of the stove. **Warning**
40-06-5
Basic - Equipment in poor repair. Observed the reach in cooler gasket torn at preparation area. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water at preparation area. **Warning**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed seven knives stored between reach in cooler and preparation table at kitchen area. Operator removed the knives and moved them to the three compartment sink. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensils in water at 91°F. Next to rice cooker. **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled. **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit located at sushi station. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. One located next to three compartment sink. **Warning**
31B-04-4
Basic - Silverware/utensils stored upright with the food-contact surface up at preparation table kitchen area. **Warning**
24-18-4
17
Apr 15, 2024
Routine - Food
No violations found.
100
Feb 15, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee washed hands with no soap. Observed employee washed hands without soap after handling raw chicken then proceeded to handle raw fish . **Warning**
12A-20-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above miso paste located in the 4 door reach in cooler. **Corrected On-Site** **Warning**
08A-20-5
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 stored above raw squid located in the walk-in freezer. **Corrected On-Site** **Warning**
08A-17-6
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 - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed for the lunch menu. **Warning**
02B-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed for thawed ROP tilapia still under vacuum located in the walk-in cooler. **Repeat Violation** **Warning**
06-09-1
50
Sep 19, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at the mop sink. **Warning** - From follow-up inspection 2023-09-19: **Time Extended**
23-03-4
95
Jul 19, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken,beef,shrimp stored above chicken broth located in the 4 door reach in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler: prep unit:; chicken satay (56F - Cold Holding); raw chicken breast (57F - Cold Holding); raw shrimp (54F - Cold Holding)as per operator about 1 hr ago, operator removed to other reach in cooler for further cold holding. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed for Varavoot N, Benjamin S as per operator both working at the establishment for more than 2 months. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with encrusted food debris, operator removed to ware washing area. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Cristian H, Ampawan J, Kanjana C, Sarakhom E. as per operator all working at the establishment for more than two months. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed for the bulk rice bin **Repeat Violation** **Warning**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at approximately 47F for reach in cooler,prep unit. Operator removed all TCS items to other reach in cooler., called service technician. **Corrective Action Taken** **Warning**
14-74-7
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed for fish fillets located in the walk-in cooler,temperature at 34F,operator removed from vacuum,3 pks. **Corrected On-Site** **Warning**
06-09-1
Basic - Food stored on floor. Observed bucket containing eel sauce stored on the floor of the walk-in cooler. Observed buckets containing soy sauce stored on the kitchen floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven soiled with encrusted food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at the mop sink. **Warning**
23-03-4
41
Nov 29, 2022
Complaint Full
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken wonton filling stored above cooked chicken strips located in the 4 door reach in cooler. **Corrected On-Site**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection.
16-37-1
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the ware washing area. **Repeat Violation**
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense raw rice from bulk containers **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Observed in the kitchen. **Corrected On-Site**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed for the white and yellow units.operator removed from service. **Corrective Action Taken**
14-09-4
Basic - Equipment in poor repair. Observed utensil storage shelf rusted.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - Faucet/handle missing at plumbing fixture. Observed hot water faucet at the hand wash sink,kitchen broken. **Corrected On-Site**
29-09-4
Basic - Food stored on floor. Observed container with raw chicken stored on the walk-in cooler floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of reach in freezer opposite cookline soiled with accumulation encrusted grease and food debris.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed for right unit opposite cookline.
29-49-6
47
Sep 12, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Rin Asian Cuisine last inspected?
The most recent health inspection at Rin Asian Cuisine on file is from Oct 20, 2025. The public record contains 10 inspections in total.
What is the most common violation at Rin Asian Cuisine?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited five times, more than any other issue at Rin Asian Cuisine.
How does Rin Asian Cuisine compare to other restaurants in Miami?
Rin Asian Cuisine most recently scored 14 out of 100, which is lower than the Miami average of 74.
Has Rin Asian Cuisine's inspection record improved over time?
No. Recent inspections at Rin Asian Cuisine have averaged around 16 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Rin Asian Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rin Asian Cuisine inspected?
Based on the inspection history on file, Rin Asian Cuisine is inspected around three times per year on average.
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