RICE BISTRO LLC

Name: RICE BISTRO LLC
Address: 3751 S. CLYDE MORRIS BLVD UNIT 2, PORT ORANGE, FL, 32129, US
Rating: 45.8

3751 S. CLYDE MORRIS BLVD UNIT 2, PORT ORANGE, FL 32129

License #7407319

🍽️ American ℹ️

45.8 Grade F / 100

Failing Health Score

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Latest inspection

June 11, 2026 · 11 findings · 3 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

RICE BISTRO LLC in PORT ORANGE currently holds an InspectFL Health Score of 45.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 11, 2026. Across those visits, inspectors documented 74 total violations — 15 critical, 13 major, 46 minor.

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The latest inspection on June 11, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

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Inspector notes

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RICE BISTRO LLC has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-71-4] Duct tape used to repair nonfood-contact surface. -surface of plastic wrap container
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[14-11-5] Equipment in poor repair. -some chipped/rusted/worm wire racks in storage areas -wood serving tray in disrepair
[35B-03-4] Outer openings not protected with self-closing doors. -back fire door self closer is broken
[25-06-4] Single-service articles not stored inverted or protected from contamination. -some plastic containers across from woks are not inverted, top of pass through
[02D-01-5] Working containers of food removed from original container not identified by common name. -white seasonings at cook line
[29-45-4] Container used under drain line near 3 compartment sink eliminating required air gap. -employee removed container /dumped and cleaned blockage preventing drainage
[14-15-4] Nonfood-grade surface used for food - direct contact with food. -paper bag used for contact with cooked food, provided information to operator about food grade materials available from suppliers -plastic shopping bag used for direct contact with cut leafy greens -employee removed and placed into containers/food grade packaging
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork 45F inside plastic container stacked up well above recommended fill level inside pan contained reach in cooler, manager discarded -bean sprouts 47F inside top section of reach in cooler on cool line, product overloaded above fill line.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cream cheese, stored in back cooler. Advised to date mark from when cream cheese was originally opened and product used and removed within 7 days of opening/preparation
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. -manager stated was bleach for floors

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -soup bowls used to dispense corn starch
[24-03-4] Clean plates not separated from soiled plates and utensils at station above rice warmers.
[24-05-4] Clean plates not stored inverted or in a protected manner.
[14-11-5] Equipment in poor repair. -interior surface of microwave next to dish machine -aluminum can warped/bent for opened hoisin sauce. Manager placed into lexan
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -grease dripping from ansul lines above cooking equiment
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -bowl/strainer collecting wastewater from drain pipe next to 3 compartment sink not allowing for 1 inch air gap.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee wiped down countertop prior to moving sheet pan of cooked chicken.
[09-01-4] 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. -employee adjusted fully cooked chicken on sheet pan with bare hands
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -paper towels used touching shallots
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 63F, sitting out at station across from woo at room temperature exposure without time marking. Manager moved to walk in cooler, stated out for 2 hours
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken broth 92F, sitting out next to woks exposed to room temperature for 1 hour per employee, advised to use time as public health control if temperatures are not maintained. Reheated to 165F
[12A-03-4] Employee washed hands in 3 compartment sink/a sink other than an approved handwash sink. Employee washed hands with no soap. Employee rubbed hands together for less than 10-15 seconds while washing hands.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked shrimp inside back area inside of refrigerator
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. -type K extinguisher on wall inside kitchen across from ice machine

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pan on shelf above triple sink, operator inverted
[32-12-5] Covered waste receptacle not provided in right side unisex bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee coffee cup stored on shelf above prep table, operator relocated
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs on oven door handle, operator relocated
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to fryer, operator installed waste receptacle
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled -hood filters above cookline have an accumulation of grease and food debris
[35B-03-4] Outer openings not protected with self-closing doors. -door closer on marked exit door in hallway is disconnected
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers. -wet wiping cloth stored in handwash sink at entrance to kitchen, operator relocated to sanitizer bucket
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above TCS soup in 2 door stand up reach-in cooler, operator reorganized reach-in cooler
[08A-17-6] 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. -raw chicken over raw pork in white stand up reach-in freezer, operator reorganized reach-in freezer
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink at end of dishline blocked by plastic, operator removed plastic
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink next to fryers used to store pot, operator removed