RICO CHINO ASIAN CUISINE 2
1373 East Osceola Parkway
Kissimmee, Florida, 34744
Osceola County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make tables at cooks line
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Two liter coke stored in ice at ice machine.Operator discarded soda bottle and ice Corrected On-Site
- 12B-07-4:Basic - Employee plate with a sandwich on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees engaged in food prep with no hair net or hat
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife and cleaver stored between make table and lid at cooks line Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan at cooks line Top part of warmer where cooked chicken is stored has dust build up
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen chicken stored over raw beef at reach in freezer by ice machine
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8oz of ice in ice machine because soda bottle was placed on ice
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has fried chicken on time plan but has not completed time plan paperwork
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in clear spray bottle not labeled at front counter Corrected On-Site
Food safety inspection conducted on 3/24/2025 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 9/6/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking at cooks line Observed employee eating at prep area where he had stopped prepping to eat
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes and bag stored on bottom shelf of prep table in kitchen area
- 08B-25-4:Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle to the right of exit door
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In use tong stored on cart by wok station Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Plantains in bucket on bottom shelf of prep table at cooks line has no lid
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in white container not labeled by prep area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk-in cooler
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written time plan for fried chicken and rice. Emailed operator time plan **Corrective Action Taken**
Food safety inspection conducted on 9/6/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 4/16/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Top of chest freezer and handles of various
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Top of chest freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 70 f.
- 08B-12-5:Basic - Stored food not covered. Cooked chicken on bottom shelf near handwash sink. Advised sneeze guard or similar to protect foods.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths left laying on various items throughout kitchen.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cardboard box used to drain fried chicken.
- 03A-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.
- 03D-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.
- 02C-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.
- 16-43-4: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.
Food safety inspection conducted on 4/16/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 11/1/2023
High Priority
3
Intermediate
5
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop flour Corrected On-Site Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk reach in cooler Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-38-4:Basic - Food stored on floor. Soy sauce walk in cooler Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site
- 03D-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. Rice. 12 cups. Walk in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 12 cups walk in cooler from 9 am yesterday. Was covered and 70f cooling over 6 hours
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 70f cold holding over 6 hours old walk in cooler
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice cooled covered in walk in cooler Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine gave some strips and took picture educated **Corrective Action Taken**
- 53A-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/
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork. Cooked chicken. Cooked shrimp. Cooked rice walk in cooler
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
Food safety inspection conducted on 11/1/2023 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).
Inspection on 8/7/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).