Cafe Rio Mexican
Last inspected: Apr 13, 2026
61
Score
Cafe Rio Mexican, located at 1939 E Baseline Rd in Gilbert, AZ, underwent a moderate risk inspection on April 13, 2026. This inspection identified two critical and two major violations related to handwashing sink operation, food separation, cross-contamination protection, and hot holding of time/temperature control for safety food. While this most recent inspection noted several violations, Cafe Rio Mexican has a historical pattern of mostly low-risk inspections across its five recorded evaluations.
5
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Routine
2 critical violations. 2 major violations. 3 corrected on site.
61
Sep 15, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
67
May 14, 2025
Routine
No violations found.
100
Jan 9, 2025
Routine
1 minor violation.
95
Sep 16, 2024
Routine
No violations found.
100
Violations — Apr 13, 2026 Inspection
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed a plastic bag with orange peels stored in the hand wash sink in front of the walk-in refrigerator. All hand wash sinks must be accessible at all times. PIC removed the plastic bag from the hand wash sink at time of inspection
5-205.11
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed washed and cut onion stored under raw shrimp at walk-in refrigerator. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. PIC moved the onion to vegetable shelf at time of inspection
3-302.11(A1-2)
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked rice, cooked beef, cooked chicken stored on the bench for catering with internal temperature between 110*F to 125*F. PIC stated the above food items were prepared less than one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Employee re-heated above food items to 165*F and put in the hot holding unit at time of inspection
3-501.16(A)(1)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed ambient temperature of side prep cooler measured with Min-Max thermometer at 50*F and TCS food stored in it with internal temperature measure between 50*F to 59*F. PIC moved the TCS food to walk-in refrigerator. Please have the unit repaired before re-inspection on 4/23/2026
4-301.11
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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