RICO CHINO ASIAN CUISINE

Name: RICO CHINO ASIAN CUISINE
Address: 6125 S SEMORAN BLVD STE 107, ORLANDO, FL, 32822, US
Rating: 63.7

6125 S SEMORAN BLVD STE 107, ORLANDO, FL 32822

License #5811937

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

63.7 Grade F / 100

Failing Health Score

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Quick take

RICO CHINO ASIAN CUISINE in ORLANDO currently holds an InspectFL Health Score of 63.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 12, 2026. Across those visits, inspectors documented 33 total violations — 8 critical, 10 major, 15 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.

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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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items lacking date marking.
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup in container of seasoning Operator removed
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. By tub of cooked ribs
[41-07-4] Container of medicine improperly stored. Container of medicine on shelf over microwave cookline Operator removed
[53B-13-5] 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. Issuing for Juan, Brian and Layda
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep side of kitchen. Operator has replaced cookline side
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bucket of mayonnaise ketchup in reach in cooler Operator removed
[31A-09-4] Handwash sink not accessible for employee use at all times. An with water in hand wash sink entrance to kitchen Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler Gaskets make tables
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting broccoli with bare hands Operator had employee wash hands and put on gloves
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board under microwave Make table
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Last 2 employees. Gave operator form
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Bucket of broccoli Employee washed

Administrative complaint recommended
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking water from open container on cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pork (47F - Cold Holding) per operator from last night in walk in cooker
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (47F - Cold Holding) per operator from last night in walk in cooler
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing pans of raw chicken at room temperature
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife and fork in between make table and dump sink Operator removed
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[21-05-5] Cloth used as a food-contact surface. Knife in make table on wet wiping cloth Operator removed
[09-17-4] 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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave
[08B-38-4] Food stored on floor. Case of water and cases of bottled soda on floor by kitchen door Pan of raw chicken on floor in walk in cooler Boxes of oil on floor in kitchen
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. April 1, 2025
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board under microwave and make table Shelf in kitchen where cooked food is stored to cool soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table soiled Outside of microwave
[14-31-5] Nonfood-grade bags used in direct contact with food. Wontons in grocery bag in chest freezer by kitchen door
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing in restaurant is date marked
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked shrimp in walk in cooler
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen
[53B-14-5] 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. All except Alex are expired

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