RIN ASIAN CUISINE

Name: RIN ASIAN CUISINE
Address: 13440 SW 120 ST UNIT: 604, MIAMI, FL, 33186, US
Rating: 58.4

13440 SW 120 ST UNIT: 604, MIAMI, FL 33186

License #2332250

🥡 Chinese ℹ️

58.4 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2025 · 23 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RIN ASIAN CUISINE in MIAMI currently holds an InspectFL Health Score of 58.4 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 October 20, 2025. Across those visits, inspectors documented 77 total violations — 15 critical, 14 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 15, 2024

The latest inspection on October 20, 2025 shows 23 observation rows: 6 critical, 4 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

RIN ASIAN CUISINE 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
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler handles soiled.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor heavily soiled with old food debris inside of walk in cooler.
[08B-38-4] 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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between prep table and reach in cooler at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddles stored inside standing water 84F next to rice cookers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled.
[25-05-4] Single-service articles improperly stored. Observed boxes of to go boxes stored on floor near walk in cooler.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler across from cook line.
[06-01-5] 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.
[22-16-4] Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in dry storage room.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of corn starch not labeled in dry storage room.
[14-86-1] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. 10/1/2025.
[08A-05-6] 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.
[08A-20-5] 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.
[03A-02-5] 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.
[41-10-4] Toxic substance/chemical improperly stored. Observed rubbing alcohol stored on shelf above prep table in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep table.
[31A-11-4] 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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
[31B-05-4] 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.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In wait station area
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler door handles soiled in kitchen area and sushi bar
[24-14-4] Clean utensils stored between equipment and wall. Observed whisk stored between prep sink and wall on cook line
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-07-4] 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
[21-04-4] In-use wet wiping cloth/towel used under cutting board. In prep area in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler gaskets soiled and hood filters soiled
[25-05-4] Single-service articles improperly stored. Observed box of straws and single service cups stored on floor in back area near walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled behind rice cookers
[02D-01-5] 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
[08A-05-6] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled in kitchen area
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine
[31B-05-4] 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.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave door handle soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled above door at storage area.
[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 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).
[40-06-5] 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.
[14-11-5] Equipment in poor repair. Observed the reach in cooler gasket torn at preparation area.
[36-22-4] Floor area(s) covered with standing water at preparation area.
[10-17-4] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensils in water at 91°F. Next to rice cooker.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit located at sushi station.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. One located next to three compartment sink.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up at preparation table kitchen area.
[03A-03-5] 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.
[12A-09-4] 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.
[03A-02-5] 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.
[03F-02-5] 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.
[03B-01-6] 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.
[31A-09-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing.
[16-37-1] No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-13-5] 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.