Rio Bravo
9513 NW 39 Ave, Gainesville, FL 32606 · Permanent Food Service · License 1103102
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection8 high priority (2 repeats), 2 intermediate (1 repeat), 9 basic (3 repeats); all violations together cost 70 at most-70
- Administrative complaint on Aug 25, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score10
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 2, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Dish machine temped at 155°F.
- First visitAug 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
fish (80°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
fish (80°F - Cold Holding) item in walk in cooler, walk in cooler not currently working. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over red sauce in reach in freezer. Raw fish over red sauce in reach in freezer. Raw chicken over raw beef.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee came from outside no hand wash then immediately started washing dishes at Three compartment sink.
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine temped at 147°F.
Repeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing at the end of splitter on the mop sink.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach on can opener on back prep table.
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Ant/roach spray over clean dishes.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with food. Stained cutting board on prep table.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bag in back Handwash sink.
Repeat violation
Basic9
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Missing over cooks line.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior oven soiled with grease. Fan guard soiled with dust in walk in cooler.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo boxes with food contact surface facing upwards on cooks line, operator flipped.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
In the middle of kitchen.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Handwash sink slow drain in dish area.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 5 dead in corner behind Three compartment sink.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under back Handwash sink in prep area.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Air vent soiled with dust over dish machine area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.