RIO BRAVO MEXICAN RESTAURANT GULF BREEZE INC
Health inspection records show RIO BRAVO MEXICAN RESTAURANT GULF BREEZE INC in GULF BREEZE has 8 inspections with a food safety rating of 3.2/5. Recent inspections indicate some food safety concerns.
Last inspection: 4 months ago · 8 reports on file
3755 GULF BREEZE PKWY UNITS I, J, H
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 8 health inspection reports
All Inspection Reports
10/30/2025· 4mo ago
Visit ID: 13544691
Met Inspection Standards1 high, 2 int, 2 basic
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Multiple containers food items in both walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.
9/25/2025· 5mo ago
Visit ID: 10873989
Met Inspection Standards1 int, 1 basic
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler. Operator placed date marked on items. Corrected On-Site
3/24/2025· 11mo ago
Visit ID: 8883829
Met Inspection Standards2 basic
10/7/2024· 1y 5mo ago
Visit ID: 8883438
Met Inspection Standards- N/A:No Violations Were Observed
9/9/2024· 1y 6mo ago
Visit ID: 8732705
Follow-up Inspection Required1 high, 1 int, 2 basic
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Seasons bins underneath table.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of steak over box produce. Operator removed item. Corrected On-Site
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing station in kitchen adjacent to upright oven. Two compartment sink put in place of hand washing station. Warning
3/12/2024· 2y ago
Visit ID: 8527356
Met Inspection Standards3 high, 2 int, 2 basic
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar bin on cook line.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso 56/55/67/63f inside walk in cooler.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pre cook fish inside walk in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Queso 56/55/67/63f inside walk in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers in kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple items inside hand washing station at bar.
10/18/2023· 2y 4mo ago
Visit ID: 8527103
Met Inspection Standards- N/A:No Violations Were Observed
10/16/2023· 2y 4mo ago
Visit ID: 8388495
Follow-up Inspection Required5 high, 2 int, 6 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Inside sugar bin in front kitchen.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in cooler in back kitchen next to side door.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef inside pot thawing at room temperature.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container next to hand washing station front kitchen.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items inside walk in cooler.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Temperature for the following items inside upright reach in cooler back kitchen. All items held over night. Black beans 67f,
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperature for the following items inside upright reach in cooler back kitchen. All items held over night. Black beans 67f. The following items held over night, items held inside walk in cooler: queso 51f, beef 54f, black beans 52f, chicken 49f, Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bug fogger stored on shelf with ready to eat items, in back kitchen.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53B-01-5: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