Inspection Report

Florida DBPR Inspection Report
Completed

RICO CHINO ASIAN CUISINE 2

1373 E OSCEOLA PKWY · KISSIMMEE · Osceola County · FL 34744

Restaurant history →

Inspection Summary

Inspection dateApril 16, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3403442
Visit number1
Inspection Visit ID8542127
DBPR license5910954

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
2 High Priority3 Intermediate7 Basic0 Critical0 Non-Critical12 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

12 full violation description(s) documented by the inspector during this visit.

High Priority 2

#8High Priority14-86-1

High Priority – Non-food grade paper/paper towel used as liner for food container. Cardboard box used to drain fried chicken.

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked steak (52-55F – Cold Holding) advised rapid chill to 41 or colder.

Intermediate 3

#10Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. TCS FOODS IN WALK IN COOLER TIGHTLY COVERED. Advised uncovered until temps reach 41 f or colder.

#11Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles portioned and individually packed need dated.

#12Intermediate16-43-4

Intermediate – Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use facility using quat test strips for chlorine.

Basic 7

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Top of chest freezer and handles of various

#2Basic36-06-4

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

#3Basic14-05-4

Basic – Cardboard used to line food-contact shelves. Top of chest freezer.

#4Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 70 f.

#5Basic08B-12-5

Basic – Stored food not covered. Cooked chicken on bottom shelf near handwash sink. Advised sneeze guard or similar to protect foods.

#6Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Cloths left laying on various items throughout kitchen.

Inspector observations synchronized from DBPR on October 7, 2026 2:15 PM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
2 observation(s)
Category 16 · Dishwashing facilities, test kits and gauges
1 observation(s)
Category 21 · Wiping cloths, linens and laundry facilities
1 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
1 observation(s)
Category 42 · Cleaning and maintenance equipment
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.