RICO CHINO ASIAN CUISINE
6125 S SEMORAN BLVD STE 107
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
4
Intermediate
6
Basic
10
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in kitchen
- 12B-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
- 08B-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
- 08B-38-4:Basic - Food stored on floor. Bins of food on floor in walk in cooler Repeat Violation
- 10-01-5: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
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make tables Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout Operator removed Repeat Violation
- 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. cooked chicken (47F - Cold Holding); cooked pork rib's (50F - Cold Holding) from last night in walk in cooler. Stop Sale
- 14-86-1: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
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Bins of raw chicken over unwashed broccoli in walk in cooler
- 01B-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.
- 09-17-4: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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table
- 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/ Repeat Violation
- 53B-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
- 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. Nothing is date marked Repeat Violation
- 53B-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
Food safety inspection conducted on 3/6/2025 revealed 20 total violations (4 high priority, 6 intermediate, 10 basic).
Inspection on 8/15/2024
High Priority
1
Intermediate
2
Basic
11
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups used in rice and flour Corrected On-Site Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on the cookline
- 40-06-5: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
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Several of the employees doing prep
- 08B-38-4: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
- 10-01-5: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 sugar Corrected On-Site Repeat Violation
- 10-06-5: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
- 29-19-4:Basic - Standing water mop sink drain/floor drain draining very slowly.
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 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. Corrected On-Site Repeat Violation
- 03F-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 pork under microwave not time marked. Per operator for only 2 hours. They time marked.
- 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/ Repeat Violation
- 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. Nothing in restaurant is date marked
Food safety inspection conducted on 8/15/2024 revealed 14 total violations (1 high priority, 2 intermediate, 11 basic).
Inspection on 4/18/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4: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**
- 08B-38-4: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**
- 14-33-4: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**
- 08B-17-4: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**
- 42-01-4: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**
- 21-12-4: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**
- 02D-01-5: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**
- 08B-27-4: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**
- 02C-02-5: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**
Food safety inspection conducted on 4/18/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 2/5/2024
High Priority
1
Intermediate
2
Basic
10
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on handles of bucket of uncooked rice. Warning
- 40-06-5: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
- 08B-38-4:Basic - Food stored on floor. Bucket of pork in walk in cooler. Cases of water in kitchen. Warning
- 10-01-5: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 fries, tongs in bowl of cooked pork. Scoop in flour. Corrected On-Site Warning
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen Warning
- 08B-12-5: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-17-4: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
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour not labeled. Warning
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Lids covering prepped food in walk in cooler soiled. Repeat Violation Warning
- 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/ Repeat Violation Warning
- 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. Everything in walk in cooler not date marked. Repeat Violation Warning
Food safety inspection conducted on 2/5/2024 revealed 13 total violations (1 high priority, 2 intermediate, 10 basic).
Inspection on 12/22/2023
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in freezer and walk in cooler. - From follow-up inspection 2023-12-22: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-12-22: **Time Extended**
- 23-03-4:Basic - - From initial inspection : 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 - From follow-up inspection 2023-12-22: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler over uncovered cooked pork. - From follow-up inspection 2023-12-22: **Time Extended**
- 09-01-4:High Priority - - From initial inspection : 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. - From follow-up inspection 2023-12-22: **Time Extended**
- 08B-27-4:High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Chicken in walk in cooler. - From follow-up inspection 2023-12-22: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. By back door. - From follow-up inspection 2023-12-22: **Time Extended**
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in kitchen. - From follow-up inspection 2023-12-22: **Time Extended**
Food safety inspection conducted on 12/22/2023 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 10/23/2023
High Priority
3
Intermediate
7
Basic
10
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Sugar, rice, salt. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in freezer and walk in cooler.
- 08B-49-4: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
- 40-06-5: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
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 23-03-4: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
- 08B-12-5:Basic - Stored food not covered. Garlic in reach in cooler in kitchen. Pork and chicken in walk in. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler over uncovered cooked pork.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Make line. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Under microwave Corrected On-Site
- 09-01-4: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. Cutting cooked chicken with bare hands.
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Chicken in walk in cooler.
- 03A-02-5: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**
- 11-27-4: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
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. By back door.
- 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/ Repeat Violation Warning
- 11-26-1: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.
- 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. Tcs food is timed but no written time plan available. Gave them one to fill out. **Corrective Action Taken**
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in kitchen.
- 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. Walk in cooler.
Food safety inspection conducted on 10/23/2023 revealed 20 total violations (3 high priority, 7 intermediate, 10 basic).