RICO CHINO ASIAN CUISINE 2

Name: RICO CHINO ASIAN CUISINE 2
Address: 1373 E OSCEOLA PKWY, KISSIMMEE, FL, 34744, US
Rating: 76

1373 E OSCEOLA PKWY, KISSIMMEE, FL 34744

License #5910954

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

RICO CHINO ASIAN CUISINE 2 in KISSIMMEE currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, inspectors documented 34 total violations — 9 critical, 5 major, 20 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 21, 2026 shows 18 observation rows: 4 critical, 2 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. 3 employees in kitchen working with no hair restraints
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler underneath middle make table on cookline
[33-31-5] Unnecessary items/unused equipment on the premises. Heat lamp next to steam table
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent at front counter
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of soda cases next to kitchen entrance Pack of uno cards and migraine medicine inside of heat lamp tray next to steam table
[02D-01-5] Working containers of food removed from original container not identified by common name. Several bulk sugar containers on bottom shelf of dry storage
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice maker next to white reach in freezer in kitchen
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out time plan paperwork during inspection
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on floor at end of cookline Fan covers in walk in cooler
[14-11-5] Equipment in poor repair. Several torn equipment gaskets
[01B-07-4] Food with mold-like growth. See stop sale. One tomato in walk in cooler
[08B-27-4] Food placed in soiled container/equipment. Cooked chicken being placed in cardboard boxes that were originally used to receive raw chicken
[08B-38-4] Food stored on floor. Soy sauce buckets at end of cookline Several food cases in walk in cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwashing sink out of paper towels Operator stocked
[03F-02-5] 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. Fried chicken and fried rice out for 30 minutes per operator. Operator added time marking
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over chopped deli ham and raw shrimp over sauce in reach in coolers underneath cookline make tables Raw chicken over rice, raw pork over broccoli and raw shrimp over soy sauce in walk in cooler
[14-05-4] Cardboard used to line food-contact shelves. In reach in freezer at end of cookline
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Several reach in cooler and freezer interiors throughout kitchen

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment handle between uses. On bar between cart and grill
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cookline in front of grill
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Several places throughout
[53A-05-6] 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/
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Under make table on cookline
[14-09-4] Cutting board has cut marks and is no longer cleanable. On cookline
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator using time control for fried chicken and rice without form filled out. Went over blank form with operator and instructed them on how to fill it out
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment gaskets Fans next to cookline
[41-17-4] Spray bottle containing toxic substance not labeled. Floor cleaner next to three compartment sink
[08B-27-4] Food placed in soiled container/equipment. Cooked chicken placed in box used to ship raw chicken
[36-73-4] Floor soiled/has accumulation of debris. Behind cookline equipment Walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over broccoli in walk in cooler
[41-07-4] Container of medicine improperly stored. Aspirin and aloe vera in not functioning hot holding unit next to steam well Operator removed
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Lining pan of green onion in make table on cookline
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Container of sandwich meat belonging to employee in reach in cooler under make table Operator removed

Community reaction

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Community pulse