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Licensee
Name: CHINO RICO License Number: SEA5910517
Rank: Seating License Expiration Date: 04/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1315 N JOHN YOUNG PKWY
KISSIMMEE, FL 34741

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/19/2019 Met Inspection Standards
During This Visit
More information about inspections.
4 3 4
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On top of MSG container.
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. In flat grill handle. **Corrected On-Site** **Repeat Violation**
21-04-4    Basic - In-use wet towel used under cutting board. **Corrected On-Site**
36-72-4    Basic - Walk-in cooler floor soiled.
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice at 10:57am since yesterday (70°F/65°F; 68°F/56°F - Cooling) in walk in cooler.
01B-37-4    High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked rice at 10:57am since yesterday (70°F/65°F; 68°F/56°F - Cooling) in walk in cooler.
08A-08-4    High Priority - Raw animal food stored in same container as ready-to-eat food. Raw Pooled eggs inside broccoli container. On top area of preparation cooler. **Corrected On-Site**
08A-22-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs inside raw shrimp container. **Corrected On-Site**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tofu in walk in cooler. **Corrected On-Site**
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked rice in walk in cooler.
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice in walk in cooler.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395