RIO BONITO GRILL
150 FOUNTAINS WAY STE 8
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of any manager certification on site for anyone. **Warning** - From follow-up inspection 2025-04-10: Per employees on site no one has proof of any training and operator is out of the country and not able to provide proof of training. Per phone call with operator they do not have any certifications. **Admin Complaint**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees in establishment. **Warning** - From follow-up inspection 2025-04-10: Per employees on site no one has proof of any training and operator is out of the country and not able to provide proof of training. Per phone call with operator they do not have any certifications. **Admin Complaint**
Food safety inspection conducted on 4/10/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 2/6/2025
High Priority
5
Intermediate
5
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Cooking oil and drink in plastic bottles in prep area. Case of water in back storage area.
- 08B-29-4:Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Bags of unwashed celery and lettuce stored over containers of cooked chicken and beans in standing reach in cooler in prep area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station by triple sink
- 25-05-4:Basic - Single-service articles improperly stored. Boxes of gloves and to go trays on floor in back storage area.
- 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. cooked beans (47F - Cooling over 6 hours) in very deep, covered, plastic container in standing reach in cooler in prep area, per employee beans where cooked yesterday without any additional preparation today.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked beans (47F - Cooling over 6 hours) in very deep, covered, plastic container in standing reach in cooler in prep area, per employee beans where cooked yesterday without any additional preparation today.
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. fried chicken (120F - Hot Holding) sitting in very shallow pan in front counter steam well, per employee items where placed there less then 1 hour ago. rice (89F - Hot Holding) sitting out on prep table in middle of kitchen, per employee rice is left to sit out until used to refill the front line buffet and rice cooked less then 1 hour ago.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad (44F - Cold Holding) in overfilled containers at front counter, per employee all items have been in there for less then 1 hour.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Multiple spray bottles of window cleaner, sanitizer,and all purpose cleaner stored on rack at front counter with wrapped utensils and napkins, chemicals removed. **Corrected On-Site**
- 11-27-4: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.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beans (47F - Cooling over 6 hours) in very deep, covered, plastic container in standing reach in cooler in prep area, per employee beans where cooked yesterday without any additional preparation today.
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of any manager certification on site for anyone. **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips of any kind available.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees in establishment. **Warning**
Food safety inspection conducted on 2/6/2025 revealed 14 total violations (5 high priority, 5 intermediate, 4 basic).
Inspection on 7/3/2024
High Priority
0
Intermediate
4
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at front counter area. At hand wash station on cook line.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No strips of any kind available
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At any hand wash station
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At any hand wash station
- 51-04-4:No child labor law poster. For reporting purposes only.
Food safety inspection conducted on 7/3/2024 revealed 7 total violations (0 high priority, 4 intermediate, 2 basic).