Chino Rico
1315 N John Young Pkwy, Kissimmee, FL 34741 · Permanent Food Service · License 5910517
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 2 repeats), 4 basic (2 repeats)-26
- Safety score74
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 27, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken over fully cooked calamari, spring rolls and noodles in reach-in freezer. Operator rearranged.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Raw chicken over raw beef in walk-in cooler. -Raw pork over cream cheese and ham in walk-in cooler. Operator rearranged.
Fixed on the spotRepeat violation
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.
Fried chicken in reach-in freezer prepared on 8/25 without date marking.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Outside of bulk containers soiled with food debris.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed rice in handwashing sink next to triple sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Several spray bottles containing acid unlabeled at ware washing area and on shelf near prep sink. Operator labeled.
Fixed on the spot
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk containers containing baking soda and starch unlabeled at back of kitchen.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Broccoli and peeled onions uncovered in walk-in cooler.
Food stored on floor.
-Two bottles of cooking oil stored on floor in kitchen. -Bucket of sauce stored on floor in walk-in freezer. Operator placed on shelf.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Two sanitizer buckets stored on floor at front counter. Operator placed on crates.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.