Rico Chino Asian Cuisine 2
Last inspected: Jan 21, 2026
25
Score
Across the available record, Rico Chino Asian Cuisine 2 has nine inspections on file, the first dated 2023. On Jan 21, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around 12 violations each.
Across the inspection history, “food being cooled by nonapproved method as evidenced” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 78, which Rico Chino Asian Cuisine 2's 25 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
9
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
25
Jul 9, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
23
Mar 24, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
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
01B-13-4
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
08A-17-6
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
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in clear spray bottle not labeled at front counter **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. On make tables at cooks line
14-09-4
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-14-4
Basic - Employee plate with a sandwich on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees engaged in food prep with no hair net or hat
13-03-4
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**
10-17-4
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
23-03-4
45
Sep 6, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk-in cooler
08A-05-6
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**
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen
14-09-4
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
12B-02-4
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
40-06-5
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
08B-25-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle to the right of exit door
33-23-4
Basic - In-use tongs stored on equipment door handle between uses. In use tong stored on cart by wok station **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Plantains in bucket on bottom shelf of prep table at cooks line has no lid
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Flour in white container not labeled by prep area
02D-01-5
52
Apr 16, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cardboard box used to drain fried chicken.
14-86-1
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.
03A-02-5
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.
03D-15-4
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.
02C-02-5
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.
16-43-4
Basic - Buildup of food debris/soil residue on equipment door handles. Top of chest freezer and handles of various
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Cardboard used to line food-contact shelves. Top of chest freezer.
14-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 70 f.
10-07-4
Basic - Stored food not covered. Cooked chicken on bottom shelf near handwash sink. Advised sneeze guard or similar to protect foods.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths left laying on various items throughout kitchen.
21-12-4
39
Nov 1, 2023
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
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
03D-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
01B-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
03A-02-5
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**
03D-15-4
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**
16-37-1
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/
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. Cooked pork. Cooked chicken. Cooked shrimp. Cooked rice walk in cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop flour **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Food stored on floor. Soy sauce walk in cooler **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Current Hotel and Restaurant license not displayed. Current **Corrected On-Site**
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk reach in cooler **Corrected On-Site**
08B-49-4
27
Aug 7, 2023
Routine - Food
No violations found.
100
Jun 7, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over produce etc. **Warning**
08A-20-5
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. Several new employees. **Warning**
53B-13-5
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. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Facility cooling tightly covered. Advised leaving uncovered and shallow pan to help cool. **Warning**
03D-15-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
45
Mar 17, 2023
Food-Licensing Inspection
5 major violations. 1 minor violation.
View 6 violations
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sink at back of facility used as dump sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline.
31B-02-4
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.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline
27-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
58
Frequently Asked Questions
When was Rico Chino Asian Cuisine 2 last inspected?
The most recent health inspection at Rico Chino Asian Cuisine 2 on file is from Jan 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Rico Chino Asian Cuisine 2?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited three times, more than any other issue at Rico Chino Asian Cuisine 2.
How does Rico Chino Asian Cuisine 2 compare to other restaurants in Kissimmee?
Rico Chino Asian Cuisine 2 most recently scored 25 out of 100, which is lower than the Kissimmee average of 78.
Has Rico Chino Asian Cuisine 2's inspection record improved over time?
Results have been roughly steady. Inspections at Rico Chino Asian Cuisine 2 have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Rico Chino Asian Cuisine 2 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 2 inspected?
Based on the inspection history on file, Rico Chino Asian Cuisine 2 is inspected around three times per year on average.
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