RICO CHINO ASIAN CUISINE
6125 S SEMORAN BLVD STE 107, ORLANDO, FL 32822
License #5811937
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Failing Health Score
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RICO CHINO ASIAN CUISINE in ORLANDO currently holds an InspectFL Health Score of 62 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 13, 2026. Across those visits, inspectors documented 22 total violations — 6 critical, 4 major, 12 minor.
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What stands out in this inspection history
The latest inspection on July 13, 2026 shows 22 observation rows: 6 critical, 4 major, and 12 minor.
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What do locals think?
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Would you eat here?
RICO CHINO ASIAN CUISINE has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried rice from last night 65F
- [09-01-4] 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. Employee cutting carrots with bare hands for storage. Had employee wash hands and put on gloves and rewash carrots.
- [13-03-4] Employee with no hair restraint while engaging in food preparation. 2 male employees in kitchen
- [14-38-4] Food storage container/container lid cracked or broken. Container fried chicken by burner grill broken
- [21-23-4] Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Metal scrubber used to scrub woks cook line. Operator discarded
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board throughout
- [29-11-4] Water leaking from pipe and/or faucet/handle. Dump sink on cook line leaks from drain
- [31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink across from walk in freezer Has empty cans in it Operator removed
- [41-07-4] Container of medicine improperly stored. On shelf over make table Operator removed
- [02D-01-5] Working containers of food removed from original container not identified by common name. Bin of flour under prep table
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of energy drink in pan top of make table on cook line Operator removed
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cook line
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried rice from last night 65F
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives in between dump sink and prep table
- [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 and the time removed from temperature control cannot be determined. Butter on cook line not time marked for 1.5 hours. Operator time marked
- [11-26-1] 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. Missing for last 3 hires, within past month
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Both
- [02C-02-5] 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
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On make table Operator put in sanitizer bucket
- [36-22-4] Floor area(s) covered with standing water. Under dump sink on cook line
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Bottom of all prep tables. Lined with white plastic all soiled
- [41-10-4] Toxic substance/chemical improperly stored. Bottle of degreaser on bottom shelf of prep table with bags of flour Operator removed
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