Rangoon Chinese and Japanese Restaurant
Last inspected: Aug 26, 2025
61
Score
The health department has logged four inspections at Rangoon Chinese and Japanese Restaurant, the earliest from 2023. The newest entry in the record is dated Aug 26, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around five violations compared to roughly seven violations earlier on.
“Food separated and protected” accounts for the largest share of issues, appearing three times across the record.
Rangoon Chinese and Japanese Restaurant's latest score of 61 falls below the Smithfield average of 78. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
4
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Aug 26, 2025
Re-Inspection
1 critical violation. 3 major violations. 1 minor violation. 1 corrected on site.
View 5 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as eggs) were observed stored above ready-to-eat foods (such as sauces) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Handsink in the sushi area was not properly used and supplied, with a nearby sink having the signage and paper towels. Handsink was properly set up during inspection, and all extraneous items removed..
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer is to be cleaned and sanitized before use.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Noodles, chicken, and rice observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean on the dishwasher, in the basement storage area, and in the sushi area.
4-903.11(A)
61
Aug 12, 2025
Routine
4 critical violations. 3 major violations. 7 minor violations. 4 corrected on site.
View 14 violations
Fish not frozen to destroy parasites
Inspector notes: PIC could not locate parasite destruction letter for sushi fish.
3-402.11
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (such as raw egg) were observed stored above ready-to-eat foods (such as cabbage) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Cleaned equipment or utensils stored improperly
Inspector notes: Equipment was observed stored on the floor in the basement area.
4-903.11(A)
Plumbing system not maintained in good repair
(corrected on site)
Inspector notes: Inspector observed pipes in the basement with leaks. PIC tightened pipe.
5-205.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (slicer and ice machine) was observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took out of service to be washed and sanitized.
4-601.11(A)
Hot or cold food held at improper temperature
Inspector notes: Various items were observed held between 44-58 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of, noodles were placed hot in the refrigerator in containers greater than four inches deep. PIC divided noodles in shallow containers.
3-501.15
Handwashing sign not posted
Inspector notes: Handwashing signage was lacking in the women's restroom.
6-301.14
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed in the basement area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Food stored improperly or exposed to contamination
Inspector notes: Dried noodles were observed stored on the floor in the basement area. Food must be stored at least 6 inches above the floor.
3-305.11
Equipment not in good repair or proper adjustment
Inspector notes: The following was observed in poor repair: - Walk-in refrigerator door gaskets were observed in poor repair. - Floor mixing bowl was observed with rust on food contact surface.
4-501.11
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Inspector observed the residential refrigerator ambient temperatures between 46-48. PIC adjusted thermostat.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep units and can opener base have an accumulation of dust, dirt, food residue, and/or other debris.
4-602.13
29
May 24, 2023
Re-Inspection
No violations found.
100
May 10, 2023
Routine
2 critical violations. 4 major violations. 3 minor violations. 4 corrected on site.
View 9 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as eggs, beef, pork, chicken) were observed stored above ready-to-eat foods (such as noodles, miso soup, chili oil, cooked chicken wings) in the walk-in refrigerator and homestyle refrigerators. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Provided establishment with state guidance.
2-501.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the homestyle refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-203.12
Hot & cold water available; adequate pressure
Inspector notes: Hot water not available at handsink in the kitchen.
5-103.11
In-use utensils stored improperly between uses
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Knife was stored in between prep unit and homestyle refrigerator.
3-304.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: 1. speedrack 2. walk-in cooler gaskets 3. side of prep unit 4. kitchen hood fins 5. steam table (bottom shelves) 6. grill
4-601.11(B)
43
Frequently Asked Questions
When was Rangoon Chinese and Japanese Restaurant last inspected?
The most recent health inspection at Rangoon Chinese and Japanese Restaurant on file is from Aug 26, 2025. The public record contains four inspections in total.
What is the most common violation at Rangoon Chinese and Japanese Restaurant?
Across the inspection record, “food separated and protected” has been cited three times, more than any other issue at Rangoon Chinese and Japanese Restaurant.
How does Rangoon Chinese and Japanese Restaurant compare to other restaurants in Smithfield?
Rangoon Chinese and Japanese Restaurant most recently scored 61 out of 100, which is lower than the Smithfield average of 78.
Has Rangoon Chinese and Japanese Restaurant's inspection record improved over time?
Yes. Recent inspections at Rangoon Chinese and Japanese Restaurant have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rangoon Chinese and Japanese Restaurant 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 Rangoon Chinese and Japanese Restaurant inspected?
Based on the inspection history on file, Rangoon Chinese and Japanese Restaurant is inspected around two times per year on average.
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