Chino Rico & Rico Tea
Last inspected: Jan 27, 2026
64
Score
Going back to 2022, Chino Rico & Rico Tea has nine inspections in the public record. On Jan 27, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly 10 violations before.
“Equipment in poor repair” accounts for the largest share of issues, appearing two times across the record.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Adequate Handwashing Facilities Supplied and Accessible
FL-10
64
Sep 16, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
45
May 21, 2025
Routine - Food
No violations found.
100
May 19, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Live, small flying insects found 2 small, flying insects on screen on back exit door. Operator removed Corrected On-Site** **Corrected On-Site** **Warning**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over egg rolls in walk in freezer . **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tres leches kept overnight in small reach in cooler located at front counter. Raw chicken kept in walk in cooler overnight with temperature of 45F . Raw beef kept in walk in cooler overnight with temperature of 47F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items kept in reach in cooler located in cook line for less than 4 hrs : Garlic oil kept in cook line for less than 4 hrs with temperature of 90 will be discarded at the 4 hr marked. Cooked noodles 51F Cooked chicken 66F Cracked shell eggs 52F Cooked pork 50F Cooked shrimp 45F Cooked beef 65F Raw chicken kept overnight in walk in cooler with temperature of 45F Raw beef kept in walk in cooler overnight with temperature of 47F. Shell eggs kept in walk in cooler for less than 4 hrs with temperature of 48F. The items in reach in cooler were moved to reach in freezer . **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Scrubs in hand sink located in cook line **Corrected On-Site**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in cook line with temperature of 60F, walk in cooler with temperature of 50F, small cooler in front counter with temperature of 64F.
14-74-7
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Bucket of mayonnaise kept in walk in cooler floor . **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in cooler fans .
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice kept in water with temperature of 90F **Corrected On-Site**
10-07-4
Basic - Open dumpster lid.
33-16-4
35
Sep 13, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Cut Onions in the walk in cooler in a Walmart bag .
14-31-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.went over the plan with the operator .
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled.spray bottle near the front counter **Corrected On-Site**
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk front counter **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting board
22-02-4
Basic - Equipment in poor repair. Refrigerator in the kitchen does not work .
14-11-5
Basic - Food stored on floor. Case of water in the kitchen
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the ice machine
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.open bottle of water in the walk in cooler **Corrected On-Site**
12B-13-4
45
Dec 22, 2023
Food-Licensing Inspection
7 minor violations.
View 7 violations
Basic - Equipment in poor repair. Damaged gaskets reach in cooler beside prep table
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Also screen torn in back door
35B-01-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Light not functioning. 3 under hood fan
36-62-4
Basic - Standing water in floor drain/floor drain draining very slowly. Next to ice machine
29-19-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Worn, torn and/or soiled floors/carpeting. In walk in cooler
36-10-4
70
Dec 11, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
May 23, 2023
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
17
Dec 21, 2022
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm.
22-41-4
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. **Corrected On-Site**
03F-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Rice.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Clean utensils stored between equipment and prep table. Knives.
24-14-4
Basic - Ice scoop handle in contact with ice. Wait station.
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Non dairy creamer.
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi reach in cooler. **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Dishwasher racks soiled with food debris. Exterior of bulk food containers.
23-03-4
43
Frequently Asked Questions
When was Chino Rico & Rico Tea last inspected?
The most recent health inspection at Chino Rico & Rico Tea on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Chino Rico & Rico Tea?
Across the inspection record, “equipment in poor repair” has been cited two times, more than any other issue at Chino Rico & Rico Tea.
How does Chino Rico & Rico Tea compare to other restaurants in Kissimmee?
Chino Rico & Rico Tea most recently scored 64 out of 100, which is lower than the Kissimmee average of 78.
Has Chino Rico & Rico Tea's inspection record improved over time?
Yes. Recent inspections at Chino Rico & Rico Tea have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chino Rico & Rico Tea means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Chino Rico & Rico Tea inspected?
Based on the inspection history on file, Chino Rico & Rico Tea is inspected around three times per year on average.
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