DirtyFLRestaurant Inspection Data

RIO COCO CAFE

Food safety records indicate RIO COCO CAFE in VERO BEACH has 7 inspections with a 2.5/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 7 reports on file

1412 21 ST

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13506195

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (53F - Cold Holding); cooked rice (54F - Cold Holding) Above the chill line for approximately 1 hour. Moved to bottom of cooler to rapid chill. Advised to keep in bottom portion of cooler to maintain at 41f. **Corrective Action Taken**

8/29/2025· 6mo ago

Visit ID: 13505682

Met Inspection Standards

1 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-08-29: **Time Extended**

8/27/2025· 6mo ago

Visit ID: 10907699

Follow-up Inspection Required

3 high, 3 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. #1- ambient 44F #2- ambient 73f.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In tall stainless steel cooler
  • 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. ginger veggie soup (46F - Cooling) overnight
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. #1-Butter 44f. Cold holding.; broccoli cheese soup (44F - Cold Holding) In cooler #2. Raw shelled eggs ambient 73 Warning

3/11/2025· 1y ago

Visit ID: 8894214

Met Inspection Standards

1 int, 1 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in bulk rice bin. Corrected On-Site
  • 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. Soup in black reach in made Saturday.

9/19/2024· 1y 5mo ago

Visit ID: 8733593

Met Inspection Standards

2 high, 1 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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. Hard boiled eggs in reach in cooler date marked 9-10. Asian slaw marked 9/3. Today is 9/19. Repeat Violation
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Repeat Violation

2/21/2024· 2y ago

Visit ID: 8522088

Met Inspection Standards

2 high, 2 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice bin. Employee removed Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Drink holders stored on floor in back storage
  • 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. Asian coleslaw marked 2/10, today is 2/21. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Repeat Violation
  • 53A-05-6:Intermediate - 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/
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Disinfectant not labeled

10/10/2023· 2y 5mo ago

Visit ID: 8355182

Met Inspection Standards

3 high, 4 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Inside black refrigerator
  • 25-05-4:Basic - Single-service articles improperly stored. Clear plastic cups stored on floor Repeat Violation
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Staff said grease trap may need to be cleaned out
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread in white upright
  • 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. Asian slaw marked 9/27 and today is 10/10
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Asian slaw marked 9/27 and today is 10/10