URBAN RASOI

Name: URBAN RASOI
Address: 13720 SW 88 ST, MIAMI, FL, 33186, US
Rating: 72.1

13720 SW 88 ST, MIAMI, FL 33186

License #2320438

🍛 Indian ℹ️

72.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

December 11, 2025 · 14 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

URBAN RASOI in MIAMI currently holds an InspectFL Health Score of 72.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on December 11, 2025. Across those visits, inspectors documented 52 total violations — 4 critical, 7 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on December 11, 2025 shows 14 observation rows: 2 critical, 2 major, and 10 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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Would you eat here?

URBAN RASOI has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed at microwave handle.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates at front counter not properly protected.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees engaging in food preparation with no hair restraint.
[08B-38-4] Food stored on floor. Observed sack of onions stored on floor. Operator removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at oven door. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and spoons in standing water of 83F.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at rear kitchen standing reach in cooler units.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service to go containers not inverted at top shelf prep table across from stove.
[08B-12-5] Stored food not covered. Observed throughout at reach in cooler units for cooked then cooled items, lamb, goat and chicken containers not covered.
[41-07-4] Container of medicine improperly stored. Observed at container if pain relief balm stored in reach in cooler. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at standing reach in cooler units a case of raw shelled eggs stored over buckets of sauces. Operator removed to store correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bar sink used as dump sink.
[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 for cooked then cooled items in standing reach in cooler units, lamb, chicken, goat dishes. As per operator items are made a day in advance.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl in container of rice in dry storage area across from kitchen area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed food residue on standing reach in cooler door handles in kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates at front counter not properly protected.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed red grooved cutting board on prep table across from stove.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees engaging in food preparation with no hair restraint.
[08B-38-4] Food stored on floor. Observed pot of roasted tomatoes stored on the floor in kitchen area. Operator stored properly.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine at front counter.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 88F in kitchen area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed single service to go containers not inverted at top shelf prep table across from stove. Operator inverted containers during inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed in front of standing reach in freezer in kitchen area. Operator hung mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.

Disposition: Met Inspection Standards
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at reach in cooler at cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at both hand wash sinks in kitchen area.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in rice cooker. Operator removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled throughout kitchen.
[08B-38-4] Food stored on floor. Observed at entrance of kitchen a pot of cooked stewed tomatoes and vegetables stored on floor. Advised operator to store at least 6 inches above floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to stove. Operator removed items.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave at prep area. Operator removed plate to begin cleaning.
[25-05-4] Single-service articles improperly stored. Observed at lobby service station, to go plates on floor. Operator stored correctly on shelf.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Observed at both hand wash sinks in kitchen area. Hot and cold water valves were turned off. Operator turn valves back on. Coached operator on proper hand washing procedures.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter handwashing sink.
[31B-03-4] No soap provided at handwash sink. Observed at all handwashing sinks in kitchen area. Operator provided soap.
[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 at front lobby cooler containers of yogurt mix and juices not date marked. Operator began to place dates onto items.