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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
RICE HOUSE in NORTH PORT currently holds an InspectFL Health Score of 67 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 6, 2026. Across those visits, inspectors documented 17 total violations — 7 critical, 2 major, 8 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 6, 2026 shows 17 observation rows: 7 critical, 2 major, and 8 minor.
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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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
RICE HOUSE has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water. The operator turned on cold running water for proper thawing.
- [13-03-4] Employee with no hair restraint while engaging in food preparation. The employee put on a hat.
- [14-69-4] Ice buildup in the reach-in chest freezer.
- [14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed paper menus used to line sheet pans to cool cooked egg rolls.
- [14-31-5] Nonfood-grade bags used in direct contact with food. Observed non-food grade plastic bags used to store and in direct contact with cooked pork and egg rolls in the reach in freezer and the stand up freezer near the mop sink.
- [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee use a knife to break down cardboard boxes then put the knife away without cleaning and sanitizing. The operator properly sanitized the knife.
- [35B-03-4] The rear exit not protected with self-closing doors.
- [01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken (56F - Cooling); cooked noodles (48F - Cooling) in the single-door stand up cooler at the end of the cook line. The operator stated the potentially hazardous foods were prepared the day prior to inspection. The operator discarded the above foods.
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (56F - Cooling); cooked noodles (48F - Cooling) in the single-door stand up cooler at the end of the cook line. The operator stated the potentially hazardous foods were prepared the day prior to inspection. The operator discarded the above foods.
- [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. Observed raw shell eggs and cooked chicken held under time as public health control with no time marking. The operator stated the above foods have been out for 2 hours. The operator placed time marks on the above foods.
- [14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
- [25-05-4] Single-service articles improperly stored. Observed multiple boxes of single-service items stored on the floor of the storage room.
- [12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employees wash hands in the three compartment sink. The employees were redirected to rewash hands in the hand sink.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed an accumulation of food debris on the reach in freezer door handles. Observed an accumulation of food debris on the walk in cooler door handle.
- [33-38-4] No waste receptacle installed at handwash sink provided with disposable towels at the entrance to the cook line.
- [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee breaking down cardboard boxes outside of the rear exit then return to work and handle clean dishware without washing hands. The employee was educated on proper handwashing procedures.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed a knife stored in the handwashing sink near the three compartment sink. The operator removed the knife from the handwashing sink.
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