RICO CHINO ASIAN CUISINE
6125 S SEMORAN BLVD STE 107
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).