Chirico Fast Food
4302 S Semoran Blvd, Orlando, FL 32822 · Permanent Food Service · License 5802955
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection1 high priority (no follow-up needed), 7 basic (2 repeats)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: 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.
Several cooks
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Several items that are done cooling not covered top shelf over freezer door in walk in cooler floor
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Code 13, Clean clothes, hair restraints, jewelry: Employee with soiled clothing.
Cook with soiled shirt working cookline
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Throughout
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vents in hood Outside of equipment
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Behind cooking equipment Vents
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.