Rio Coco Cafe
Last inspected: Feb 12, 2026
86
Score
Across the available record, Rio Coco Cafe has nine inspections on file, the first dated 2022. Inspectors last stopped by on Feb 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Vero Beach restaurant scores 77. There isn't much in the file that would give a customer pause.
9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation.
View 1 violation
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**
03A-02-5
86
Aug 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-08-29: **Time Extended**
50-09-4
95
Aug 27, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
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**
03A-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
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale.
01B-02-5
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.
14-74-7
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In tall stainless steel cooler
05-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
55
Mar 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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.
02C-02-5
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**
10-01-5
86
Sep 19, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
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**
01B-24-5
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**
02C-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
70
Feb 21, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
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**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Repeat Violation**
01B-13-4
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/
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Disinfectant not labeled
41-17-4
Basic - Single-service articles improperly stored. Drink holders stored on floor in back storage
25-05-4
Basic - Bowl or other container with no handle used to dispense food. In rice bin. Employee removed **Corrected On-Site**
14-01-5
55
Oct 10, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread in white upright
08A-05-6
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
01B-24-5
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
02C-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Inside black refrigerator
08B-49-4
Basic - Single-service articles improperly stored. Clear plastic cups stored on floor **Repeat Violation**
25-05-4
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
29-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
52
Mar 15, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Dirty trays in kitchen sink **Corrected On-Site**
31A-09-4
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**
53A-05-6
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
11-26-1
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
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**
02D-01-5
Basic - Single-service articles improperly stored. Plastic cups and paper towels stored on floor **Corrected On-Site**
25-05-4
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**
40-06-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Unwrapped plastic spoons and forks not inverted **Corrected On-Site**
24-18-4
58
Aug 2, 2022
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over dressing. **Corrected On-Site**
08A-05-6
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**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice found at 70° in cooler overnight
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 70° in cooler overnight
01B-02-5
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
37
Frequently Asked Questions
When was Rio Coco Cafe last inspected?
The most recent health inspection at Rio Coco Cafe on file is from Feb 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Rio Coco Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Rio Coco Cafe.
How does Rio Coco Cafe compare to other restaurants in Vero Beach?
Rio Coco Cafe most recently scored 86 out of 100, which is higher than the Vero Beach average of 77.
Has Rio Coco Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Rio Coco Cafe have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rio Coco Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Rio Coco Cafe inspected?
Based on the inspection history on file, Rio Coco Cafe is inspected around three times per year on average.
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