GOT RICE?

Name: GOT RICE?
Address: 4619 OKEECHOBEE BLVD STE 103, WEST PALM BEACH, FL, 33417, US
Rating: 42.6

4619 OKEECHOBEE BLVD STE 103, WEST PALM BEACH, FL 33417

License #6020860

🍱 Japanese/Sushi ℹ️

42.6 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 9 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GOT RICE? in WEST PALM BEACH currently holds an InspectFL Health Score of 42.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 58 total violations — 25 critical, 10 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 18, 2026

The latest inspection on October 19, 2026 shows 9 observation rows: 4 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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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: Inspection Completed - No Further Action
[14-69-4] Ice buildup in white upright single door reach-in freezer. Advised Operator to defrost.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[31A-09-4] Hand wash sink blocked/covered by boxes- not accessible for employee use at all times. Operator removed boxes, unblocked/made sink accessible.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment open/operating, selling food to the public regularly during advertised/posted business hours continuously since license expired 12/1/2025. Operator renewed license by phone, expires 12/1/2026 Confirmation #267350977.
[08B-38-4] Food stored on floor. Bags of rice and bags of flour stored on floor. Advised Operator to store at least 6" off floor.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize ice machine interior.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler make top; cooked noodles (46F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan above cold line in make top for less than 4 hours, removed/discarded overfilled portion.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at chlorine 100ppm.
[12A-29-4] Operator touched soiled surface (cellphone) and then handled clean equipment and utensils without washing hands. Operator washed hands.

Disposition: Warning Issued
[36-50-4] Unclean building components, attachments or fixtures.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator corrected to chlorine 100ppm.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator tried to prime but dish machine produced Chlorine 0ppm.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed owner washed dishes and handled chlorine then began to prepare rice; no hand wash. Advised owner to wash hands.
[14-86-1] Non-food grade towel used to cover food. At reach in flip top cooler: Wiping cloth in direct contact cooked noodles as it is used to cover it. Operator removed wiping cloth.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired since 12/01/2024.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler: pan with raw steak and raw chicken stored above sauces. Advised operator to store properly.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of alcohol stored above flip top cooler. Advised operator to store properly.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At flip top cooler unit: Milk opened 5 days prior not date marked. Advised operator to date mark.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At freezers: Several food items such as, cooked pork and cooked chicken, cooked then frozen for several weeks; not date marked. Advised operator to date mark.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. In kitchen; Microwave in poor repair and unclean Advised operator
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At Cookline: Heavily soiled with grease and food debris Advised operator
[36-50-4] Unclean building components, attachments or fixtures. Throughout establishment fixtures and interior of building unclean Advised operator to clean
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen; Operator wiped hands in clothes, then put gloves on and handled clean utensils. Advised operator who washed hands
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2024 Advised operator
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in Freezer;Raw Beef stored above sauce Operator fixed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in Cooler; Raw pork stored over soup Walk-in Cooler; Raw shell eggs stored over cooked chicken Operator fixed all items
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Reach-in Freezer; Raw Chicken stored above raw beef Advised operator who fixed
[41-10-4] Toxic substance/chemical improperly stored. Kitchen; Bucket of rice stored beside buckets of cleaning chemicals Front Counter; Glass cleaner, febreeze stored above single use items (spoons) Cookline; Drain cleaner stored directly on container with salt Operator fixed
[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. Emailed poster
[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. Email poster
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At Reach-in Cooler; Several containers with cooked rice and cooked chicken wings, per operator prepared 3 days ago not date marked At Walk-in Cooler; Large containers with cooked rice and cooked chicken per operator prepared 3 days ago not date marked Advised operator to date mark items prepared stored for more than 24 hours

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line soiled.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At front counter - sanitizer bucket stored on floor- operator stored properly.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door - returned snd started hand,big clean equipment/ food without washing their hands- educated operator- employee wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw shell eggs over sauce - operator moved to lower shelf.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At tall reach in freezer- ground pork not commercially packaged over raw shrimp- operator stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At three door reach in cooler by cookline- springs rolls 45F- cold holding, egg rolls 45F cold holding, fried chicken wings 45F- cold holding, cooked breaded chicken 45F- cold holding , dumpings 45F- cold holding , ground meat 45F- cold holding, cooked pork 49F- cold holding - food not prepared or portioned- food out temperature overnight - see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At three door reach in cooler by cookline- springs rolls 45F- cold holding, egg rolls 45F cold holding, fried chicken wings 45F- cold holding, cooked breaded chicken 45F- cold holding , dumpings 45F- cold holding , ground meat 45F- cold holding, cooked pork 49F- cold holding - food not prepared or portioned- food out temperature overnight - see stop sale. At cookline inside bucket- Rehydrated rice noodles 51F- cold holding- food not prepared or portioned today- food left out at room temperature- food out of temperature for 1.5 hours- operator moved to walk in cooler to quick chill.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler - Pho made 6 days ago and cooked chicken made 2 days ago - not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Chemical purple spray bottle not labeled.