Inspection Report

Florida DBPR Inspection Report
Completed

RICO CHINO ASIAN CUISINE

6125 S SEMORAN BLVD STE 107 · ORLANDO · Orange County · FL 32822

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Inspection Summary

Inspection dateMarch 6, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3494101
Visit number1
Inspection Visit ID8861344
DBPR license5811937

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority6 Intermediate10 Basic0 Critical0 Non-Critical20 Total
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All DBPR Inspector Observations

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

High Priority 4

#11High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (47F – Cold Holding); cooked pork rib's (50F – Cold Holding) from last night in walk in cooler. Stop Sale

Stop Sale
#12High Priority14-86-1

High Priority – Non-food grade paper/paper towel used as liner for food container. Paper towel under green onion Several items in the freezer stored in white to go plastic bags

#13High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Bins of raw chicken over unwashed broccoli in walk in cooler

#14High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (47F – Cold Holding); cooked pork rib's (50F – Cold Holding) from last night in walk in cooler.

Stop Sale

Intermediate 6

#15Intermediate09-17-4

Intermediate – Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee peeling shrimp with bare hands. Operator had employee wash hands and put on gloves Instructed operator that shrimp touched with bare hands needed to be cooked immediately.

#16Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table

#17Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation**

Repeat Violation
#18Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan

#19Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked **Repeat Violation**

Repeat Violation
#20Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jose and Jemerlin

Basic 10

#1Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen

#2Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair. Water damage in kitchen

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table Operator removed

#4Basic08B-49-4

Basic – Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler Operator put in separate bin **Corrected On-Site**

Corrected On-Site
#5Basic08B-38-4

Basic – Food stored on floor. Bins of food on floor in walk in cooler **Repeat Violation**

Repeat Violation
#6Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in cooked chicken Operator removed **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#7Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Make tables **Repeat Violation**

Repeat Violation
#8Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface. Make table

#9Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

#10Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Several throughout Operator removed **Repeat Violation**

Repeat Violation

Inspector observations synchronized from DBPR on September 13, 2026 1:10 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 8 · Food protection and cross-contamination
3 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
3 observation(s)
Category 21 · Wiping cloths, linens and laundry facilities
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
2 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
2 observation(s)
Category 53 · Food manager certification / employee training verification
3 observation(s)

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