Rio Restaurant & Lounge

6347 Philips Hwy, Jacksonville, FL 32216 · Permanent Food Service · License 2615960

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Nonfood-grade containers used for food storage - direct contact with food.High priority · 24 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
3 high priority (2 fixed on the spot), 9 intermediate (3 fixed on the spot, 1 repeat), 13 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-42
Extension granted on Oct 20
Counts in full until a follow-up finds the problems fixed
-3
Safety score55

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

25 violations found · Inspector came back once

Follow-up visitOct 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Food manager certification expired.
  Sincere Rodgers 6/8/26 servsafe, Anthony Jones 6/8/26 has same certificate number as Sincere 29276415, talked to him on phone about it, Antynique no longer here
  More time given
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
- 3 High priority
- 9 Intermediate
- 13 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  105f chicken in container on grill that is off, 130f rice in warmer, employee turned grill on, got them to 165f
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Sugar and rice in container that has blankets on label, storage shelf
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Dish soap by clean pans, cook line, also gloves for food under soap in storage area, employee moved soap
  Fixed on the spot
Intermediate9
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Explained to her
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Explained to her
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. For lamb chops, emailed and posted one
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked oxtails a couple of days ago, operator date it
  Fixed on the spotRepeat violation
- Code 05, Thermometers provided and accurate: Probe thermometer not within the intended measuring range of use.
  Has 100-400f , explained to oprator
- Code 11, Employee health: 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.
  Employee here have not done it, emailed agreement
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Emailed one
  Fixed on the spot
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. One manager here, Antynique states expired last month but doesn't have certification
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee here at bar and 3 for night shift here more than 2 months
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powdered in bulk container, storage shelf, employee stated it's sugar
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  On white powder and raw rice
  Equipment in poor repair.
  Gasket torn in upright cooler, cook line
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions.
  0ppm in bucket by cook line
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Shelves with old food build up in upright cooler, kitchen
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan is dusty in kitchen
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Fry pans on storage shelf by cook line, also plates in storage area
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Water damage by triple sink
  Repeat violation
  Ceiling tile missing.
  A couple by hood, cook line
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee purse on shelf above plastic utensils, employee moved it
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Co by ice bin at bar not secured
  No Heimlich maneuver/choking sign posted.
  Emailed one
  Fixed on the spot
  No copy of latest inspection report available.
  Couldn't find it
Official report, on the Florida DBPR website

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.