RIO CRISTAL RESTAURANT

Name: RIO CRISTAL RESTAURANT
Address: 9872 BIRD RD, MIAMI, FL, 33165, US
Rating: 17.5

9872 BIRD RD, MIAMI, FL 33165

License #2312911

🫔 Latin American ℹ️

17.5 Grade F / 100

Failing Health Score

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Latest inspection

April 14, 2026 · 22 findings · 4 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

RIO CRISTAL RESTAURANT in MIAMI currently holds an InspectFL Health Score of 17.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 106 total violations — 21 critical, 22 major, 63 minor.

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Record snapshot

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The latest inspection on April 14, 2026 shows 22 observation rows: 4 critical, 1 major, and 17 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

106

Coverage note

Inspector notes linked where available

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RIO CRISTAL RESTAURANT 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
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed shelves in dry storage area with rust accumulation.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic bowl inside bin of seasoning at the bar area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen ceiling tiles damaged in kitchen prep area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen area soiled. Observed ceiling vents in kitchen area heavily soiled.
[14-11-5] Equipment in poor repair. Observed walk in cooler door in poor repair. Observed walk in cooler and freezer door gaskets torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Observed no cove molding in kitchen floor area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor at the cook line soiled.
[36-11-4] Floors not maintained smooth and durable. Observed floor inside walk in cooler not durable.
[36-24-5] Hole in or other damage to wall. Observed wall near dry storage area in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up inside reach in chest freezer at bar area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed several tongs stored on gas pipe at the cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under white cutting board at prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled. Observed walk in cooler fan covers soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler located in kitchen prep area with rusted shelves.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves located next to slicer with rust accumulation.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust accumulation.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several squeeze bottles located across the cook line containing oils and sauces with no label. Observed working container of sugar at the coffee prep station with no label.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee exit establishment through back door and touched clean utensils when returning without proper hand washing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (47F - Cold Holding) inside reach in cooler located across the cook line. As per operator, item has been there for about half an hour. Operator placed inside walk in cooler for rapid cooling.
[41-10-4] Toxic substance/chemical improperly stored. Observed cleaning spray bottle stored next to water dispenser at front counter. Operator removed.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside wheat container at front counter. Operator removed during inspection.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole on the ceiling at dry storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at dry storage area. Also observed ceiling soiled at preparation area next to dishwasher area at kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls not inverted on top of steam table. Operator inverted them during inspection.
[24-14-4] Clean utensils stored between equipment and wall. Observed clean utensils stored between sink and wall at dishwasher area. Operator stored properly during inspection.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach outside of walk in freezer at kitchen 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 drink stored inside reach in cooler no segregated from establishment foods. Employee removed it during inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup inside chest freezer at bar area.
[10-20-4] In-use tongs stored on equipment between uses. Observed 3 tongs stored on gas pipe next to steam table. Operator stored properly during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils stored inside container with standing water at 68 degrees Fahrenheit at the bar area. Operator discarded it water during inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed under 2 white cutting boards at preparation table next to walk in cooler at kitchen area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled at line cook area. Operator cleaned it during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at cold holding unit in front of fryers at kitchen area. Operator cleaned it during inspection.
[25-05-4] Single-service articles improperly stored. Observed single service plastic lids stored on the floor next to back door. Operator stored properly during inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall next to food contact shelves inside walk in cooler with mold like substance.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloth on top of cutting boards at preparation table next to walk in cooler. Operator stored in sanitizer solution during inspection.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed two employees engaged in food preparation touching bare bodies with gloves on. Employees removed gloves on and washed their hands during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked Fries (54F - Cold Holding) in walk in cooler. As per operator fries were prepared yesterday morning. Operator discarded it during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked Fries (54F - Cold Holding) in walk in cooler. As per operator fries were prepared yesterday morning. Operator discarded it during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Ripe Plantains (114F - Hot Holding) on steam table at kitchen area. As per operator for less than 1 hour. Employee reheated it for proper temperature during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic mini fridge stored inside hand wash sink at bar area. Operator stored properly during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork container with no labeled. Employee put labeled during inspection.

Disposition: Warning Issued
[36-24-5] Hole in or other damage to wall. Observed hole in ceiling in dry storage room where raw potatoes are stored.
[16-03-4] Observed spray nozzle at dish area soiled with slimy substance.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed white beans (73F - Cooling) at walk in cooler. As per operator, product prepared approximately 4 hour prior. Discussed cooling procedures with operator and provided cooling handout via email.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm) at front counter. Operator began replenishing solution.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (48F - Cold Holding); chicken noodle soup (45F - Cold Holding) at walk in cooler. As per operator, products placed inside unit less than 1 hour. Observed cooked beef (54F - Cold Holding); raw beef (62F - Cold Holding) at preparation cooler at cook line. As per operator, products placed in unit 1 hour prior. Employee closed unit lid.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fries (85F - Hot Holding) at room temperature at cook line. As per operator, product at room temperature less than 1 hour.
[31A-07-4] Handwash sink missing in warewashing or food preparation area. Observed establishment added preparation area in front of kitchen entrance with sandwich press and ice bin.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sink removed from counter.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed establishment added preparation area in front of kitchen entrance with sandwich press and ice bin. Observed hand sink removed from front counter area.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed paint peeling from ceiling near cook line. Observed hole in ceiling at dry storage room.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with black substance at kitchen.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Observed cutting boards stored underneath paper towel dispenser at ware washing 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 ambient temperature at 58F at 2 door reach in cooler near walk in cooler.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Observed water leaking from fan inside 2 door reach in cooler near walk in cooler. Observed cut onions stored next to hand sink at ware washing area. Employee removed onions.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in water at 90F at cook line and at 72F above preparation reach in cooler. Employee began reheating water.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves inside 2 door reach in cooler located near walk in cooler soiled with black substance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw sliced beef (54F - Cold Holding); raw chicken (57F - Cold Holding); raw beef with sauce (51F - Cold Holding) at 2 door reach in cooler near walk in cooler. As per employees less than 3 hours. Employee lowered unit temperature. Advised employees to place products inside another unit that has an ambient temperature of 41 or less.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for cooked fries. Provided written procedures via email to person in charge.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[21-05-5] Cloth used as a food-contact surface. Observed wiping cloth used as cover for flour at reach in cooler at storage area. Manager removed cloth and covered product with deli paper.
[08B-38-4] Food stored on floor. Observed container of chicken stored on floor at walk in freezer. Manager placed product on shelf.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at 2 door reach in cooler at storage area. Manager segregated beverages from customer food.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at 2 door unit near walk in cooler.
[33-31-5] Unnecessary items/unused equipment on the premises.Observed slicer at back preparation area. As per manager, slicer is not utilized.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Manager placed cloths inside chlorine solution.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed rice and beans stored inside non food grade bags at 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 beans at walk in cooler. Manager rearranged products.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of oven cleaner and chemical cleaning pads stored on shelf with food. Manager removed all food,products from shelf.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Manager prepared new chlorine solution. Final reading, 100ppm.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with stains at preparation area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter.
[31B-03-4] No soap provided at handwash sink. Observed at front counter. Employee replenished soap.