Rigo's Grill & Cantina
8209 W Beaver St Ste 200, Jacksonville, FL 32220 · Permanent Food Service · License 2614337
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 4 basic (2 repeats)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Operator adjusted machine, reran the cycle and tested at 50ppm chlorine.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pan of beans and pan of mashed potatoes in the walk-in cooler with no date marked. Operator states both prepared on Friday(today is Monday) and operator added date mark to both products.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with clear liquid under bar counter. Manager identified cont as rubbing alcohol and labeled the bottle.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Ripped tin foil used as a shelf liner on bottom shelf of table nest to the stove. Employee replaced with new tin foil.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Build up of lime scale observed in interior of dishmachine.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Chest reach-in freezer gasket on server line is soiled. Operator cleaned gasket during inspection. Levers that hold the containers on the shake machine have dried food debris. Employee cleaned shake machine during inspection.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floors under the fryers and grill/stove are soiled. Portable fan mounted to wall at dishmachine has dust.
Reporting only1
Code 46, Exits: Exit door locked.
For reporting purposes only. Back emergency exit where dry storage racks are has two latch-type locks from the inside that would prevent a person from quickly exiting in an emergency.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.