Cafe Rio
Last inspected: Mar 27, 2026
64
Score
Cafe Rio has been inspected six times since 2024. Cafe Rio was last inspected on Mar 27, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around two violations each.
The pattern that stands out is “hand drying provision”, which has been cited four times.
Compared to other Gilbert restaurants (averaging 96), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine
1 critical violation. 3 major violations. 3 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness
(corrected on site)
Inspector notes: Observed sanitizer at 3 compartment sink had a concentration of 0ppm for quat ammonia. The bottle for the sanitizer at the 3 compartment sink was empty at time of inspection. PIC had an employee replace the empty bottle with a full bottle of sanitizer. A chemical sanitizer like quat ammonia, must have a concentration between 150-200ppm for sanitizing food contact surfaces
4-501.114(A-E)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no hand drying provisions at the hand wash sink near the 3 compartment sink. PIC had an employee re-stock hand wash sink with paper towels at time of inspection. Each handwashing sink must be provided with hand drying provisions at all times
6-301.12
Improper cooling methods used
(corrected on site)
Inspector notes: Observed guacamole (with tomatoes) with an internal temperature range of 50F-52F on the mobile and main prep lines. Per PIC, the guacamole was prepared less than two hours prior to the inspection and then put immediately into top portion of the prep table. Discussed with PIC, that food items must be cooled to 41F or below before moving to the line for serve. The prep table is not designed to cool food items, only to keep the food at proper cold holding temperature. The guacamole was moved to the blast chiller for rapid cooling time of inspection. Discussed proper cooling methods with the PIC. All items should be cooled in uncovered, shallow pans in the back reach-in refrigerator, by using an ice bath, or another effective means. Foods prepared from ingredients at room temperature must be cooled within 4 hours to 41°F or less
3-501.15(A)
Time used as public health control not properly documented
Inspector notes: Observed multiple food items (cooked chicken, cooked beef, cooked pork, cooked rice, and green salsa) on the mobile prep line with an internal temperature range of 113F-120F. Per employee, the hot food items are on time as a public health control, and have been on the line for less than 2 hours prior to the inspection. After reviewing the digital logs, it showed that the log was not filled out this morning. PIC had the employee reheat the cooked chicken cooked beef, cooked pork, and the green salsa to 165F before moving the items to the line; and also updated in the log. The cooked rice was discarded, and new rice was put on the line and updated in the log. A food establishment, when using time as a control, must follow their written procedure; and mark when a TCS food is taken out of temperature control and the temperature recorded
3-501.19(A1,B2,C2-3)
64
Oct 28, 2025
Routine
1 major violation. 1 minor violation.
View 2 violations
No hand drying provision at handwashing sink
Inspector notes: Observed no paper towels at the hand sink upon kitchen entry as well as the hand sink by the 3 compartment sink. PIC provided paper towels. ***1ST REPEAT VIOLATION
6-301.12
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed the black machine with black visible specks of bacterial growth along the inside walls. Inspector was able to wipe some off with an alcohol swab. Observed the same growth along the outside of the ice dispenser in the soda fountain. Please clean routinely to prevent contamination
4-602.11(E)
86
Jul 9, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed the paper towel dispenser at the front drive through area and women's restroom to not dispense paper towels at the time of inspection. The person in charge placed paper towels at the hand sinks. Ensure the paper towel dispenser is properly working
6-301.12
90
Mar 10, 2025
Routine
No violations found.
100
Nov 20, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed hand wash sink in back by 3 comp sink without towels. Discussed having all hand sinks stocked with soap and towels at all times. PIC filled dispenser with towels
6-301.12
90
Aug 15, 2024
Routine
2 critical violations. 2 major violations. 4 corrected on site.
View 4 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked bell peppers at 98*F in hot holding well. Peppers were in small pan above a bigger pan. Discussed proper hot holding temperatures of 135*F or above. PIC did not know how long peppers had been there. Had PIC discard peppers. See embargo
3-501.16(A)(1)
Hands not washed when required
(corrected on site)
Inspector notes: Observed multiple employees eating at a table when I walked in. Many of them returned to the kitchen and started working without washing their hands. Asked PIC to ask employees to wash their hands before doing anything else. Employees washed hands
2-301.14
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed hand sink by dish pit without soap in dispenser. Discussed having soap and towels at all hand sinks at all times. PIC will fill soap dispenser
6-301.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Observed 4 spray bottles with various liquids stored with chemicals without labels. Discussed having all chemicals labeled to prevent misuse and injury. PIC will label all bottles
7-102.11
61
Frequently Asked Questions
When was Cafe Rio last inspected?
The most recent health inspection at Cafe Rio on file is from Mar 27, 2026. The public record contains six inspections in total.
What is the most common violation at Cafe Rio?
Across the inspection record, “hand drying provision” has been cited four times, more than any other issue at Cafe Rio.
How does Cafe Rio compare to other restaurants in Gilbert?
Cafe Rio most recently scored 64 out of 100, which is lower than the Gilbert average of 96.
Has Cafe Rio's inspection record improved over time?
Results have been roughly steady. Inspections at Cafe Rio have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cafe Rio means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cafe Rio inspected?
Based on the inspection history on file, Cafe Rio is inspected around four times per year on average.
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