Riceup Asian Kitchen
Last inspected: Mar 3, 2026
61
Score
Riceup Asian Kitchen is a restaurant located at 16642 Saddle Club Rd, Weston, FL.
Health inspection records are available below. Check the inspection history and violations section for details on past inspections conducted by the local health department.
8
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 critical violations. 4 minor violations.
61
Oct 23, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
55
Feb 25, 2025
Routine - Food
2 critical violations. 1 minor violation.
70
Jul 23, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
45
May 6, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
58
May 6, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
58
Feb 19, 2024
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
35
Jan 9, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
64
Violations — Mar 3, 2026 Inspection
Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle used to dispense rice. Operator removed. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. License displayed on wall expired on December 1 2025
50-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in cornstarch container the handle in contact with cornstarch. Operator removed and placed in dish washer. **Corrected On-Site**
10-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in reach in freezer with food to be served to customers.
12B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy on cook line raw shell eggs stored on top of packaged cooked chicken and pork and a container of diced onions observed in lower top cooler raw shrimp stored over cut cabbage and carrots. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line cooked chicken (44-47F - Cold Holding); cooked shrimp (44-47F - Cold Holding) per operator removed of walk in cooler and placed on line. Not portion or prepared today held out of temperature less than 30 minutes. Operator placed in walk-in cooler to chill. **Corrective Action Taken**
03A-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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