Rico Chino Asian Cuisine 2

1373 E Osceola Pkwy, Kissimmee, FL 34744 · Permanent Food Service · License 5910954

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Jul 14, 2026

What drove the grade

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.High priority, repeat · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 complaint inspection
3 high priority (no follow-up needed, 2 repeats), 1 intermediate, 9 basic (6 repeats); basic violations cost 12 at most
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul142026

Complaint inspection

13 violations found

First visitJul 14, 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.
13 violations found:
- 3 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: 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.
  Fried chicken and fried rice on cookline Per operator, items have been out of temperature controls for 2 hours
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over onion and broccoli in walk in cooler Pooled eggs over diced ham in reach in cooler underneath cookline make table
  Repeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Tire foam protectant on shelf over cookline make tables
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on prep table at end of cookline
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Several soy sauce buckets throughout kitchen
  Repeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  Sandwich meat and cheese inside reach in cooler underneath make table on cookline Operator removed
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoop in cup of 81°F water next to rice cooker
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Duct tape on gasket on reach in cooler under cookline make table Broken handle on same cooler
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Underneath cutting board at end of cookline Operator removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in coolers underneath cookline make tables
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine next to three compartment sink
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Several fans and shelving units throughout facility Hood vents over cookline
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cell phone, keys on shelf over cookline make table
  Repeat violation
Official report, on the Florida DBPR website

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.