Rico Chino Asian Cuisine
6125 S Semoran Blvd Ste 107, Orlando, FL 32822 · Permanent Food Service · License 5811937
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection6 high priority (3 fixed on the spot, 1 repeat), 4 intermediate (3 repeats), 12 basic (2 repeats); basic violations cost 12 at most-56
- Administrative complaint on Jul 13Counts in full until a follow-up finds the problems fixed-20
- Safety score24
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 visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. Fried rice from last night 65°F
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Fried rice from last night 65°F
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
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
On shelf over make table Operator removed
Fixed on the spot
Toxic substance/chemical improperly stored.
Bottle of degreaser on bottom shelf of prep table with bags of flour Operator removed
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: 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
Repeat violation
Code 11, Employee health: 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
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board throughout
Repeat violation
Code 31, Handwash sinks and supplies: 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
Basic12
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bin of flour under prep table
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knives in between dump sink and prep table
Code 12, Handwashing and hygienic practices: 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
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 male employees in kitchen
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Both
Repeat violation
Food storage container/container lid cracked or broken.
Container fried chicken by burner grill broken
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On make table Operator put in sanitizer bucket
Fixed on the spotRepeat violation
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Metal scrubber used to scrub woks cook line. Operator discarded
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave cook line
Code 23, Non-food contact surfaces clean: 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
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Dump sink on cook line leaks from drain
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under dump sink on cook line
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.