RICO CHINO ASIAN CUISINE 2

Name: RICO CHINO ASIAN CUISINE 2
Address: 1373 E OSCEOLA PKWY, KISSIMMEE, FL, 34744, US
Rating: 80.3

1373 E OSCEOLA PKWY, KISSIMMEE, FL 34744

License #5910954

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

RICO CHINO ASIAN CUISINE 2 in KISSIMMEE currently holds an InspectFL Health Score of 80.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 28 total violations — 7 critical, 4 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 21, 2026 included 3 critical violations, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[01B-07-4] Food with mold-like growth. See stop sale. One tomato in walk in cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation. 3 employees in kitchen working with no hair restraints
[14-05-4] Cardboard used to line food-contact shelves. In reach in freezer at end of cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on floor at end of cookline Fan covers in walk in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler underneath middle make table on cookline
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwashing sink out of paper towels Operator stocked
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent at front counter
[02D-01-5] Working containers of food removed from original container not identified by common name. Several bulk sugar containers on bottom shelf of dry storage
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Several reach in cooler and freezer interiors throughout kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over chopped deli ham and raw shrimp over sauce in reach in coolers underneath cookline make tables Raw chicken over rice, raw pork over broccoli and raw shrimp over soy sauce in walk in cooler
[33-31-5] Unnecessary items/unused equipment on the premises. Heat lamp next to steam table
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of soda cases next to kitchen entrance Pack of uno cards and migraine medicine inside of heat lamp tray next to steam table
[03F-02-5] 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 out for 30 minutes per operator. Operator added time marking

Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. On cookline
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cookline in front of grill
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment gaskets Fans next to cookline
[53A-05-6] 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/
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time control for fried chicken and rice without form filled out. Went over blank form with operator and instructed them on how to fill it out
[41-17-4] Spray bottle containing toxic substance not labeled. Floor cleaner next to three compartment sink
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Under make table on cookline
[08B-27-4] Food placed in soiled container/equipment. Cooked chicken placed in box used to ship raw chicken
[36-73-4] Floor soiled/has accumulation of debris. Behind cookline equipment Walk in cooler
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Lining pan of green onion in make table on cookline
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Container of sandwich meat belonging to employee in reach in cooler under make table Operator removed
[10-20-4] In-use tongs stored on equipment handle between uses. On bar between cart and grill
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Several places throughout
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over broccoli in walk in cooler

Community reaction

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Community pulse