Riccup
127 W Fairbanks Ave, Winter Park, FL 32789 · Permanent Food Service · License 5815217
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-10
- Safety score90
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 24, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Kimchi 112°F and baked beans 115°F per operator less than 2 hours. Advice operator to reheat to 165°F
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Cooked mushrooms dated 8/4. Per operator mushrooms held frozen and thawed yesterday 8/23. Advised operator to placed new date marking
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Gloves and plastic bags inside hand wash sink next to dish area. Operator removed
Fixed on the spot
Basic3
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leaking pipe under 3 compartment sink
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Cracked floor tiles at cook line
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Next to mop sink
Fixed on the spot
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.