Chirico
1304 W Vine Street, Kissimmee, FL 34741 · Permanent Food Service · License 5901227
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (no follow-up needed, 1 repeat), 3 intermediate (1 repeat), 11 basic (7 repeats); basic violations cost 12 at most-27
- Safety score73
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 16, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over vegetables in glass reach in cooler at back of kitchen.
Repeat violation
Intermediate3
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.
No date marking of any prepared food.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handwashing sink at back of kitchen.
No soap provided at handwash sink.
Handwashing sink at back of kitchen.
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
On cooks line and in all reach-in coolers.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food and drink on prep table.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Both employees working without hair restraint.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard on counter on cooks line.
Repeat violation
Equipment in poor repair.
Gaskets on all coolers.
Duct tape used to repair nonfood-contact surface.
Multiple areas throughout restaurant fixed with duct tape.
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Leaking pipe at handwashing sink on cooks line.
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap at exit door near women's restroom.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles in disrepair through facility.
Repeat violation
Floor soiled/has accumulation of debris.
Behind wok.
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.