How many health inspections has RED RICE KITCHEN had?

RED RICE KITCHEN has had 24 inspections according to Florida DBPR records.

Has RED RICE KITCHEN ever been shut down?

No, RED RICE KITCHEN has no emergency closures on record.

What are the most common violations at RED RICE KITCHEN?

The most frequently cited violations at RED RICE KITCHEN are: Consumer advisory, Chemical properly stored, Employee health policy.

What does Florida violation V09 (No contamination) mean?

ADULTERATION HAZARD: Food contaminated by chemicals (sanitizers, cleaners, pesticides), physical hazards (glass, metal, bandages), or biological agents (bacteria, viruses, parasites) can cause acute poisoning, choking, injury, or severe foodborne illness. Chemical contamination can cause burns to mouth/throat. Foreign objects cause choking, broken teeth, and lacerations. Protect food from ALL contamination sources. Store chemicals below and away from food. Use food-grade containers only. Inspect food upon receipt and before preparation. Maintain clean equipment and work surfaces. Cover food during storage. Separate raw from ready-to-eat. Remove contaminated food immediately — do not serve.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V16 (Proper cooking temps) mean?

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens. Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

RED RICE KITCHEN

3316 SW 35 BLVD, Gainesville, FL 32608

Alachua County · Permanent Food Service · Owner: HT KITCHEN LLC · License: SEA1101010

RED RICE KITCHEN in Gainesville, FL has 24 inspections on record with 147 total violations (6.1 per inspection) and 0 emergency closures.

24Inspections

147Violations

0Closures

Data current as of December 11, 2024

Inspection History (24)

Dec 11, 2024 — Routine - Food· 5 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V09 No contamination

V14 Food contact surfaces

V16 Proper cooking temps

V23 Chemical properly stored

Basic Violations

V53 Outer openings protected

Jul 17, 2024 — Routine - Food· 5 violations · Inspection Completed - No Further Action

Nov 30, 2023 — Routine - Food· 1 violations (1 high priority)· Call Back - Complied

High Priority Violations

V09 No contamination

Nov 28, 2023 — Routine - Food· 7 violations (1 high priority)· Warning Issued

High Priority Violations

V09 No contamination

V12 Shell stock requirements

V22 Consumer advisory

V23 Chemical properly stored

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

Jul 13, 2023 — Routine - Food· 8 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V27 Correct procedures

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

Jan 18, 2023 — Complaint Full· 5 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V11 Food in good condition

V22 Consumer advisory

V25 Allergen awareness

Sep 1, 2022 — Routine - Food· 7 violations (2 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V12 Shell stock requirements

V14 Food contact surfaces

V21 Time as control

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

Mar 16, 2022 — Routine - Food· 10 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V24 Toxic substance control

V25 Allergen awareness

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

Nov 12, 2021 — Routine - Food· 10 violations (2 high priority)· Administrative complaint recommended

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V12 Shell stock requirements

V14 Food contact surfaces

V22 Consumer advisory

V23 Chemical properly stored

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

Jun 25, 2021 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Jun 23, 2021 — Routine - Food· 18 violations (4 high priority)· Administrative complaint recommended

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Nov 19, 2020 — Routine - Food· 8 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V08 Proper hand/arm washing

V12 Shell stock requirements

V14 Food contact surfaces

V23 Chemical properly stored

Intermediate Violations

V31 Clean multi-use utensils

Jan 2, 2020 — Routine - Food· 5 violations (3 high priority)· Inspection Completed - No Further Action

High Priority Violations

V01 Management awareness

V03 Employee health reporting

V08 Proper hand/arm washing

V22 Consumer advisory

Intermediate Violations

V31 Clean multi-use utensils

Sep 9, 2019 — Complaint Full· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Sep 9, 2019 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Jul 19, 2019 — Complaint Full· 4 violations · Call Back - Extension given, pending

High Priority Violations

V16 Proper cooking temps

V22 Consumer advisory

V23 Chemical properly stored

Basic Violations

V51 Premises clean

Jul 18, 2019 — Complaint Full· 14 violations (4 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V08 Proper hand/arm washing

V10 Approved food source

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V31 Clean multi-use utensils

V35 Single-use items

Basic Violations

V51 Premises clean

Jul 12, 2019 — Routine - Food· 3 violations · Call Back - Extension given, pending

High Priority Violations

V16 Proper cooking temps

V23 Chemical properly stored

Basic Violations

V51 Premises clean

Jul 11, 2019 — Routine - Food· 18 violations (7 high priority)· Warning Issued

High Priority Violations

V03 Employee health reporting

V10 Approved food source

V12 Shell stock requirements

V14 Food contact surfaces

V16 Proper cooking temps

V21 Time as control

V22 Consumer advisory

V23 Chemical properly stored

V25 Allergen awareness

Intermediate Violations

V35 Single-use items

V41 Toilet facilities

Basic Violations

V50 Adequate lighting

V51 Premises clean

V53 Outer openings protected

Nov 20, 2018 — Routine - Food· 8 violations · Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V10 Approved food source

V12 Shell stock requirements

V13 Parasite destruction

Intermediate Violations

V29 Proper sewage disposal

V31 Clean multi-use utensils

Basic Violations

V50 Adequate lighting

Jul 19, 2018 — Food-Licensing Inspection· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

V08 Proper hand/arm washing

V14 Food contact surfaces

Intermediate Violations

V36 Proper ventilation

Basic Violations

V51 Premises clean

Aug 30, 2017 — Routine - Food· 0 violations · Call Back - Complied

No violations recorded for this inspection.

Aug 29, 2017 — Routine - Food· 5 violations (1 high priority)· Warning Issued

High Priority Violations

V02 Employee health policy

V03 Employee health reporting

V16 Proper cooking temps

V22 Consumer advisory

Aug 10, 2016 — Food-Licensing Inspection· 1 violations · Inspection Completed - No Further Action

Intermediate Violations

V33 Proper cooling equipment

How Does This Facility Compare?

RED RICE KITCHEN has had 0 emergency closures, compared to the Alachua County average of 0.17 closures per facility. It has averaged 6.1 violations per inspection vs. the county average of 3.49.

Frequently Asked Questions

How many health inspections has RED RICE KITCHEN had?: RED RICE KITCHEN has had 24 inspections according to Florida DBPR records.
Has RED RICE KITCHEN ever been shut down?: No, RED RICE KITCHEN has no emergency closures on record.
What are the most common violations at RED RICE KITCHEN?: The most frequently cited violations at RED RICE KITCHEN are: Consumer advisory, Chemical properly stored, Employee health policy.

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Editorial Standards & Data Oversight

Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).

Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.

Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal, using professional regulatory data auditing protocols.

Last verified: December 11, 2024 | Our methodology | Editorial standards | Report an error

This page is maintained by FloridaFoodSafety.org and is not affiliated with RED RICE KITCHEN.