Rico Chino Asian Cuisine
Last inspected: Feb 12, 2026
16
Score
Rico Chino Asian Cuisine has been inspected 10 times since 2022. The most recent report on file is from Feb 12, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around 12 violations to closer to 19 violations.
The most common issue across all inspections has been “ready-to-eat”, showing up six times.
The city-wide average sits at 79, which Rico Chino Asian Cuisine's 16 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
6
Critical latest
5
Major latest
9
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
6 critical violations. 5 major violations. 9 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored. Container of medicine on shelf over microwave cookline Operator removed **Corrected On-Site**
41-07-4
High Priority - 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 **Corrected On-Site** **Repeat Violation**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and salmon in white upright freezer over ready to eat frozen products. Operator switched **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over case of plantain in walk in cooler. Operator moved plantains **Corrected On-Site**
08A-04-5
High Priority - 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 **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Pans of raw chicken over pans of raw pork in walk in cooler.
08A-20-5
Intermediate - 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 **Repeat Violation**
11-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board under microwave Make table **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. An with water in hand wash sink entrance to kitchen Operator removed **Corrected On-Site**
31A-09-4
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. Issuing for Juan, Brian and Layda **Repeat Violation**
53B-13-5
Intermediate - 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. **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in container of seasoning Operator removed **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep side of kitchen. Operator has replaced cookline side **Corrective Action Taken** **Repeat Violation**
36-37-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler Gaskets make tables **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Bucket of broccoli Employee washed
08B-39-4
Basic - Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues. Throughout
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table **Repeat Violation**
14-33-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. By tub of cooked ribs **Repeat Violation**
21-12-4
16
Jul 8, 2025
Routine - Food
6 critical violations. 6 major violations. 12 minor violations.
View 24 violations
High Priority - Nonfood-grade bags used in direct contact with food. Wontons in grocery bag in chest freezer by kitchen door **Repeat Violation**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. April 1, 2025 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked shrimp in walk in cooler **Repeat Violation**
08A-05-6
High Priority - 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 **Repeat Violation**
01B-02-5
High Priority - 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
03A-02-5
High Priority - 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 and the time removed from temperature control cannot be determined. Cooked ribs Bins of chicken
03F-02-5
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. **Repeat Violation**
09-17-4
Intermediate - 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
22-02-4
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**
53A-05-6
Intermediate - 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. **Corrective Action Taken**
11-26-1
Intermediate - 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 **Repeat Violation**
02C-02-5
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. All except Alex are expired **Repeat Violation**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bin of fried pork bottom of make table operator removed **Corrected On-Site**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen **Repeat Violation**
36-37-5
Basic - Cloth used as a food-contact surface. Knife in make table on wet wiping cloth Operator removed **Corrected On-Site**
21-05-5
Basic - Employee eating in a food preparation or other restricted area. Employee drinking water from open container on cook line
12B-02-4
Basic - 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 **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife and fork in between make table and dump sink Operator removed **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table soiled Outside of microwave
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table **Repeat Violation**
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pans of raw chicken at room temperature
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout kitchen **Repeat Violation**
21-12-4
12
Mar 6, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
18
Aug 15, 2024
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - 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 and the time removed from temperature control cannot be determined. Cooked pork under microwave not time marked. Per operator for only 2 hours. They time marked.
03F-02-5
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**
53A-05-6
Intermediate - 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
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Bowl or other container with no handle used to dispense food. Cups used in rice and flour **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating on the cookline
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of make table. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Several of the employees doing prep
13-03-4
Basic - Food stored on floor. Bins of meat on floor in prep area Boxes of food and bins of food on floor in walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
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 sugar **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for chicken on cookline **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - Standing water mop sink drain/floor drain draining very slowly.
29-19-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
41
Apr 18, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Lids covering prepped food in walk in cooler soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
08B-27-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything in walk in cooler not date marked. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on handles of bucket of uncooked rice. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Food stored on floor. Bucket of pork in walk in cooler. Cases of water in kitchen. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage, peppers, lettuce in walk in cooler over peeled onions, cooked shrimp, uncovered raw chicken. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
02D-01-5
55
Feb 5, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Food placed in soiled container/equipment. Lids covering prepped food in walk in cooler soiled. **Repeat Violation** **Warning**
08B-27-4
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** **Warning**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything in walk in cooler not date marked. **Repeat Violation** **Warning**
02C-02-5
Basic - Buildup of food debris/soil residue on handles of bucket of uncooked rice. **Warning**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on top of to go boxes, cell phones on top of shelf next to microwave over makeline. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Food stored on floor. Bucket of pork in walk in cooler. Cases of water in kitchen. **Warning**
08B-38-4
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 fries, tongs in bowl of cooked pork. Scoop in flour. **Corrected On-Site** **Warning**
10-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen **Warning**
14-33-4
Basic - Stored food not covered. In walk in cooler. Peeled onions, cooked shrimp, raw chicken wi gs, Marinated chicken, cut broccoli, cut carrots. **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage, peppers, lettuce in walk in cooler over peeled onions, cooked shrimp, uncovered raw chicken. **Repeat Violation** **Warning**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. **Warning**
02D-01-5
43
Dec 22, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
50
Oct 23, 2023
Routine - Food
3 critical violations. 7 major violations. 10 minor violations.
View 20 violations
High Priority - 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. Cutting cooked chicken with bare hands.
09-01-4
High Priority - Food placed in soiled container/equipment. Chicken in walk in cooler.
08B-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork ribs 48F per operator only 2 hours. Put in cooler to chill. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a copy they can post. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. By back door.
31A-11-4
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** **Warning**
53A-05-6
Intermediate - 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. Gave operator one and had fill out.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Tcs food is timed but no written time plan available. Gave them one to fill out. **Corrective Action Taken**
03F-10-5
Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in kitchen.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
02C-02-5
Basic - Stored food not covered. Garlic in reach in cooler in kitchen. Pork and chicken in walk in. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler over uncovered cooked pork.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Make line. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Sugar, rice, salt. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in freezer and walk in cooler.
23-24-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle of coke and uncovered container of tea in reach in cooler in make line. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over make line. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Under microwave **Corrected On-Site**
21-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood. Hand sink in back of kitchen by ice machine soiled. **Repeat Violation**
23-03-4
19
Jun 7, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
47
Dec 27, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times./ pressure washer machine back area
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit./ check all
05-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ cook line
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food stored on floor./ oil kitchen area
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board./ prep area
21-04-4
64
Frequently Asked Questions
When was Rico Chino Asian Cuisine last inspected?
The most recent health inspection at Rico Chino Asian Cuisine on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Rico Chino Asian Cuisine?
Across the inspection record, “ready-to-eat” has been cited six times, more than any other issue at Rico Chino Asian Cuisine.
How does Rico Chino Asian Cuisine compare to other restaurants in Orlando?
Rico Chino Asian Cuisine most recently scored 16 out of 100, which is lower than the Orlando average of 79.
Has Rico Chino Asian Cuisine's inspection record improved over time?
No. Recent inspections at Rico Chino Asian Cuisine have averaged around 19 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Rico Chino Asian Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rico Chino Asian Cuisine inspected?
Based on the inspection history on file, Rico Chino Asian Cuisine is inspected around three times per year on average.
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