RICE MEDITERRANEAN KITCHEN / DOGHOUSE

Name: RICE MEDITERRANEAN KITCHEN / DOGHOUSE
Address: 50 SW 10 ST UNIT 46, MIAMI, FL, 33130, US
Rating: 26.2

50 SW 10 ST UNIT 46, MIAMI, FL 33130

License #2330097

🥙 Mediterranean ℹ️

26.2 Grade F / 100

Failing Health Score

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Latest inspection

June 16, 2026 · 21 findings · 2 critical

Routine - Food

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Highest-priority rows.

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Usually lower-risk context.

Quick take

RICE MEDITERRANEAN KITCHEN / DOGHOUSE in MIAMI currently holds an InspectFL Health Score of 26.2 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 16, 2026. Across those visits, inspectors documented 86 total violations — 6 critical, 25 major, 55 minor.

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Record snapshot

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The latest inspection on June 16, 2026 shows 21 observation rows: 2 critical, 4 major, and 15 minor.

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Inspector notes

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Would you eat here?

RICE MEDITERRANEAN KITCHEN / DOGHOUSE 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
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed tin foil used as a shelf cover ripped near cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser with no label near back kitchen area.
[41-07-4] Container of medicine improperly stored. Observed bottle of burn cream and ibuprofen stored above prep table in kitchen area. Operator removed.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of degreaser stored next to bottle of oil near cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean container at the dry rack shelf near ware washing area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored next to canned goods near dry storage area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler with soiled interior located across the cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at both ware washing areas.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at white cutting board at prep area near cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch.
[14-11-5] Equipment in poor repair. Observed RIC across fryers being held by pavers, RIC gaskets under sandwhich presser, and cooling drawer gasket under cooking range at second cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit door near bathrooms.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at RIC at dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan guards and gaskets soiled, and spray nozzle next to DM soiled.
[33-16-4] Open dumpster lid.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at cook line near rice machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles located near ware washing area soiled.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored next to canned goods near dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler with soiled fan covers.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean container at the dry rack shelf near ware washing area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler with soiled interior located across the cook line.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed tin foil used as a shelf cover ripped near cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.
[41-07-4] Container of medicine improperly stored. Observed bottle of burn cream and ibuprofen stored above prep table in kitchen area. Operator removed.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of degreaser stored next to bottle of oil near cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled near prep table.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for quaternary three compartment sink.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for dish machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser with no label near back kitchen area.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Observed at top of DM.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at both ware washing areas.
[24-14-4] Clean utensils stored between equipment and wall. Observed knives stored between 3CS and wall. Coached staff on correct procedure.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at white cutting board at prep area near cook line.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff doing food preparation while wearing watch.
[14-11-5] Equipment in poor repair. Observed RIC across fryers being held by pavers, RIC gaskets under sandwhich presser, and cooling drawer gasket under cooking range at second cook line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at exit door near bathrooms.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at RIC at dry storage area.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with bacon at second cook line. Scoop was removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan guards and gaskets soiled, and spray nozzle next to DM soiled.
[33-16-4] Open dumpster lid.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at bottom of RIC under sandwich presser.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at cook line near rice machine.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed staff not knowing how to calibrate a thermometer using the cold method. Coached staff.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container inside HWS at ware washing area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[53B-01-5] 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 Ana, Yeisy, Taily, and Camila working for more than 60 days with no training.

Disposition: Met Inspection Standards
[05-08-4] No probe thermometer provided to measure temperature of food products.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed rice warmer next to hand washing sink at kitchen entrance.
[14-74-7] 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 ambient temperature at 56F.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed near walk in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean plastic container at drain boards by dishwasher machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign on any hand washing sink.
[25-05-4] Single-service articles improperly stored. Observed single service lids stored on floor at front counter.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooler by end of cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed underneath 3 compartment sink by dishwasher.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed RIC end cook line : cut lettuce (54F - Cold Holding); cheese (56F - Cold Holding). As per person in charge from previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed RIC end cook line : cut lettuce (54F - Cold Holding); cheese (56F - Cold Holding). As per person in charge from previous day.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided information to person in charge.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed test kit completely packaged and new.
[11-27-4] 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 form to operator.
[16-37-1] Expired quaternary chemical test kit on 06-2020 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.