Sticky Rice Street Food
Last inspected: Feb 11, 2026
70
Score
Public records show nine inspections at Sticky Rice Street Food stretching back to 2022. The latest inspection on file is from Feb 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Restaurants in Orlando average 79, so Sticky Rice Street Food trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spouts 50F and pork dumplings 51F per operator less than 2 hours. Operator placed in different cooler for temperature recovery **Corrective Action Taken**
03A-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. Plastic bowl used to scoop rice. Operator removed **Corrected On-Site**
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. Internal temperature 50F cooler will be used for produce only. Operator has a work order in place. **Corrective Action Taken**
14-74-7
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
70
Jul 24, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over stacked dumplings 63F in reach in cooler less than 4 hours per operator. Operator placed in freezer for temperature recovery. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic and oil sauce 84F cooling on prep counter 3 hours.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Garlic and oil sauce 84F cooling on prep counter 3 hours per operator.
03D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in kitchen sagging. **Repeat Violation**
36-32-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles in kitchen cracked **Repeat Violation**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on grill 110F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. By prep sink in back of the house kitchen.
31B-04-4
52
Feb 20, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Food in Good Condition, Safe, and Unadulterated
FL-13
55
Aug 29, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at front counter no label
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees working kitchen no hair restraint
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filter soiled
23-03-4
Basic - Open dumpster lid. Dumpster side doors open
33-16-4
74
Mar 18, 2024
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
90
Jan 16, 2024
Routine - Food
5 major violations. 3 minor violations.
View 8 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
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. Provided operator with form **Corrected On-Site**
11-27-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quat test kit for sinks. No chlorine sanitizer for dish machine **Repeat Violation**
16-32-5
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. Provided operator with form. Employees read, signed, printed during inspection **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometer for coking temperatures greater then 100°. No probe thermometer for cold holding.
05-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bins of panko and peanuts. Operator removed bowls **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cut boards in dish room grooved
14-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ware wash room walls soiled **Repeat Violation**
36-27-5
52
Jul 19, 2023
Complaint Full
4 major violations. 17 minor violations.
View 21 violations
Intermediate - Handwash sink not accessible for employee use at all times. Items on hand sink in kitchen Knife in sink in dish room
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Had quart strips. Advise operator they needed chlorine test trips.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen and dish room
31B-02-4
Intermediate - No soap provided at handwash sink. Dish room hand sink
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on stove handle
10-20-4
Basic - Grease receptacle lid open, broken, or missing. Found lid open
33-29-4
Basic - Garbage on the ground and/or pad around dumpster. Garage found around dumpster
33-19-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in Panko container
14-01-5
Basic - Floor tiles missing and/or in disrepair. Though out kitchen.
36-17-5
Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment in kitchen
36-73-4
Basic - Equipment in poor repair. Rice cooker handle broken
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag on shelf with food **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table
12B-07-4
Basic - Cloth used as a food-contact surface. Towel in direct contact underneath boa buns on steam table
21-05-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Shrimp crackers on front counter
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of charbroiled soiled.
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door from kitchen with no self closing device
35B-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Bin with single service utensils in dinning room
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled in entire dish room
36-27-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Bowl for mixer on floor in dish room clean area
24-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
29
Jan 24, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
25
Jul 21, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Kitchen make table: 52-57F cooked shrimp, butter, cooked beech mushrooms. Items were in another working and put in make table less than 1 hr. Operator stated unit is not functioning. All items put on ice. Advised not to put TCS food in unit until repaired or replaced. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw chicken stored above calamari skewers in reach in cooler in kitchen. **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef chub and ground chicken stored above ice cream in reach in freezer at back room. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw chicken stored above calamari skewers in reach in cooler in kitchen.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At kitchen and ware washing room sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Cloth used as a food-contact surface. - Wiping cloth used as food contact surface covering bao buns at steam well on cook line. **Repeat Violation**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Food stored on floor. - Box of oil near kitchen entrance. **Repeat Violation**
08B-38-4
50
Frequently Asked Questions
When was Sticky Rice Street Food last inspected?
The most recent health inspection at Sticky Rice Street Food on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Sticky Rice Street Food?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sticky Rice Street Food.
How does Sticky Rice Street Food compare to other restaurants in Orlando?
Sticky Rice Street Food most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Sticky Rice Street Food's inspection record improved over time?
Results have been roughly steady. Inspections at Sticky Rice Street Food have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sticky Rice Street Food 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 Sticky Rice Street Food inspected?
Based on the inspection history on file, Sticky Rice Street Food is inspected around three times per year on average.
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