RICO CHINO ASIAN CUISINE
6125 S SEMORAN BLVD STE 107, Orlando FL 32822 · 407-270-5028
Last inspected Jul 13, 2026 · 9 visits since October 2023
AUG 24
MAR 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cooked chicken with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019059985 | Oct 9, 2019 | Dec 13, 2019 | $200 |
Inspection history
9 visits, newest first
Jul 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority4 Intermediate12 Basic
What the inspector wrote — 22 findingsThe state's own report →
Container of medicine improperly stored. On shelf over make table Operator removed
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried rice from last night 65F
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting carrots with bare hands for storage. Had employee wash hands and put on gloves and rewash carrots.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried rice from last night 65F
Show the remaining 18 findings ▾
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 and the time removed from temperature control cannot be determined. Butter on cook line not time marked for 1.5 hours. Operator time marked
Toxic substance/chemical improperly stored. Bottle of degreaser on bottom shelf of prep table with bags of flour Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board throughout
Handwash sink not accessible for employee use at all times. Hand wash sink across from walk in freezer Has empty cans in it Operator removed
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for last 3 hires, within past month
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked
Employee with no hair restraint while engaging in food preparation. 2 male employees in kitchen
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Metal scrubber used to scrub woks cook line. Operator discarded
Floor area(s) covered with standing water. Under dump sink on cook line
Food storage container/container lid cracked or broken. Container fried chicken by burner grill broken
In-use knife/knives stored in cracks between pieces of equipment. Knives in between dump sink and prep table
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Bottom of all prep tables. Lined with white plastic all soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of energy drink in pan top of make table on cook line Operator removed
Walk-in cooler/freezer shelves with rust that has pitted the surface. Both
Water leaking from pipe and/or faucet/handle. Dump sink on cook line leaks from drain
Wet wiping cloth not stored in sanitizing solution between uses. On make table Operator put in sanitizer bucket
Working containers of food removed from original container not identified by common name. Bin of flour under prep table
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate9 Basic
Show 20 findings ▾
Container of medicine improperly stored. Container of medicine on shelf over microwave cookline Operator removed
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting broccoli with bare hands Operator had employee wash hands and put on gloves
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and salmon in white upright freezer over ready to eat frozen products. Operator switched
Raw animal food stored over or with unwashed produce. Raw chicken over case of plantain in walk in cooler. Operator moved plantains
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bucket of mayonnaise ketchup in reach in cooler Operator removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pans of raw chicken over pans of raw pork in walk in cooler.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Last 2 employees. Gave operator form
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board under microwave Make table
Handwash sink not accessible for employee use at all times. An with water in hand wash sink entrance to kitchen Operator removed
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Issuing for Juan, Brian and Layda
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items lacking date marking.
Bowl or other container with no handle used to dispense food. Soufflé cup in container of seasoning Operator removed
Buildup of food debris/soil residue on equipment door handles. Throughout
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep side of kitchen. Operator has replaced cookline side
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler Gaskets make tables
Raw fruits/vegetables not washed prior to preparation. Bucket of broccoli Employee washed
Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues. Throughout
Reach-in cooler shelves with rust that has pitted the surface. Make table
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. By tub of cooked ribs
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority6 Intermediate12 Basic
Show 24 findings ▾
Nonfood-grade bags used in direct contact with food. Wontons in grocery bag in chest freezer by kitchen door
Operating with an expired Division of Hotels and Restaurants license. April 1, 2025
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked shrimp in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pork (47F - Cold Holding) per operator from last night in walk in cooker
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (47F - Cold Holding) per operator from last night in walk in cooler
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 and the time removed from temperature control cannot be determined. Cooked ribs Bins of chicken
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee peeling shrimp with bare hands. Operator had employee wash hands and put on gloves Instructed operator that shrimp touched with bare hands needed to be cooked immediately.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board under microwave and make table Shelf in kitchen where cooked food is stored to cool soiled
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing in restaurant is date marked
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All except Alex are expired
Bowl or other container with no handle used to dispense food. Plastic cup in bin of fried pork bottom of make table operator removed
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen
Cloth used as a food-contact surface. Knife in make table on wet wiping cloth Operator removed
Employee eating in a food preparation or other restricted area. Employee drinking water from open container on cook line
Food stored on floor. Case of water and cases of bottled soda on floor by kitchen door Pan of raw chicken on floor in walk in cooler Boxes of oil on floor in kitchen
In-use knife/knives stored in cracks between pieces of equipment. Knife and fork in between make table and dump sink Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table soiled Outside of microwave
Reach-in cooler shelves with rust that has pitted the surface. Make table
Time/temperature control for safety food thawed in an improper manner. Thawing pans of raw chicken at room temperature
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate10 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (47F - Cold Holding); cooked pork rib's (50F - Cold Holding) from last night in walk in cooler. Stop Sale
Non-food grade paper/paper towel used as liner for food container. Paper towel under green onion Several items in the freezer stored in white to go plastic bags
Raw animal food stored over or with unwashed produce. Bins of raw chicken over unwashed broccoli in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (47F - Cold Holding); cooked pork rib's (50F - Cold Holding) from last night in walk in cooler.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee peeling shrimp with bare hands. Operator had employee wash hands and put on gloves Instructed operator that shrimp touched with bare hands needed to be cooked immediately.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jose and Jemerlin
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler Operator put in separate bin
Food stored on floor. Bins of food on floor in walk in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in cooked chicken Operator removed
Reach-in cooler interior/shelves have accumulation of soil residues. Make tables
Reach-in cooler shelves with rust that has pitted the surface. Make table
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Several throughout Operator removed
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
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 and the time removed from temperature control cannot be determined. Cooked pork under microwave not time marked. Per operator for only 2 hours. They time marked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing in restaurant is date marked
Bowl or other container with no handle used to dispense food. Cups used in rice and flour
Employee eating in a food preparation or other restricted area. Employee eating on the cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of make table.
Employee with no hair restraint while engaging in food preparation. Several of the employees doing prep
Food stored on floor. Bins of meat on floor in prep area Boxes of food and bins of food on floor in walk in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for chicken on cookline
Standing water mop sink drain/floor drain draining very slowly.
Walk-in cooler interior/shelves have accumulation of soil residues.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Food placed in soiled container/equipment. Lids covering prepped food in walk in cooler soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything in walk in cooler not date marked.
Buildup of food debris/soil residue on handles of bucket of uncooked rice.
Food stored on floor. Bucket of pork in walk in cooler. Cases of water in kitchen.
Reach-in cooler shelves with rust that has pitted the surface. Kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage, peppers, lettuce in walk in cooler over peeled onions, cooked shrimp, uncovered raw chicken.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
Working containers of food removed from original container not identified by common name. Flour not labeled.
Feb 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Food placed in soiled container/equipment. Lids covering prepped food in walk in cooler soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything in walk in cooler not date marked.
Buildup of food debris/soil residue on handles of bucket of uncooked rice.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on top of to go boxes, cell phones on top of shelf next to microwave over makeline.
Food stored on floor. Bucket of pork in walk in cooler. Cases of water in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in fries, tongs in bowl of cooked pork. Scoop in flour.
Reach-in cooler shelves with rust that has pitted the surface. Kitchen
Stored food not covered. In walk in cooler. Peeled onions, cooked shrimp, raw chicken wi gs, Marinated chicken, cut broccoli, cut carrots.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage, peppers, lettuce in walk in cooler over peeled onions, cooked shrimp, uncovered raw chicken.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
Working containers of food removed from original container not identified by common name. Flour not labeled.
Dec 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cooked chicken with bare hands.
Food placed in soiled container/equipment. Chicken in walk in cooler.
Handwash sink used for purposes other than handwashing. By back door.
Non-pitting surface rust on food-contact equipment. Prep table in kitchen.
Buildup of food debris/soil residue on equipment door handles. Walk-in freezer and walk in cooler.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood. Hand sink in back of kitchen by ice machine soiled.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler over uncovered cooked pork.
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority7 Intermediate10 Basic
Show 20 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cooked chicken with bare hands.
Food placed in soiled container/equipment. Chicken in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork ribs 48F per operator only 2 hours. Put in cooler to chill.
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. Provided a copy they can post.
Handwash sink used for purposes other than handwashing. By back door.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gave operator one and had fill out.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Tcs food is timed but no written time plan available. Gave them one to fill out.
Non-pitting surface rust on food-contact equipment. Prep table in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
Bowl or other container with no handle used to dispense food. Sugar, rice, salt.
Buildup of food debris/soil residue on equipment door handles. Walk-in freezer and walk in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Bottle of coke and uncovered container of tea in reach in cooler in make line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over make line.
Exterior door has a gap at the threshold that opens to the outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood. Hand sink in back of kitchen by ice machine soiled.
Stored food not covered. Garlic in reach in cooler in kitchen. Pork and chicken in walk in.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler over uncovered cooked pork.
Wet wiping cloth not stored in sanitizing solution between uses. Make line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Under microwave
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.