RIO COCO CAFE

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

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

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.

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

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

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

Basic - Current Hotel and Restaurant license not displayed.

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

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Repeat Violation

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/

Intermediate - Spray bottle containing toxic substance not labeled. Disinfectant not labeled

Basic - Bowl or other container with no handle used to dispense food. In rice bin. Employee removed Corrected On-Site

Basic - Single-service articles improperly stored. Drink holders stored on floor in back storage

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread in white upright

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

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Inside black refrigerator

Basic - Single-service articles improperly stored. Clear plastic cups stored on floor Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Handwash sink not accessible for employee use at all times. Dirty trays in kitchen sink Corrected On-Site

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/ Repeat Violation

Intermediate - 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. Printed a copy and explained what they need to do

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Unwrapped plastic spoons and forks not inverted Corrected On-Site

Basic - Single-service articles improperly stored. Plastic cups and paper towels stored on floor Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mix in dredge not labeled Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer reading 20+++. Advised to remake sanitizer, now reading 100ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over dressing. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 70° in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice found at 70° in cooler overnight

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing steak in standing water. Still frozen. Educated on proper thawing procedures. Moved to reach in cooler. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples at front counter. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Long board at cookline.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths on counter at front coffee area.