Rio Coco Cafe
3300 43 Ave Ste 4, Vero Beach, FL 32960 · Permanent Food Service · License 4105365
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 3 basic (2 repeats)-17
- Safety score83
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 29, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Heavy whipping cream 46f
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Heavy whipping cream (46°F - Cold Holding) in cooler overnight. Employee discarded Milk 47f Cold Holding. In cooler overnight
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Curry 48f cooling in reach in overnight in plastic container with lid. Manager discarded
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In small white reach in coolers in prep area.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In women's restroom on meeting room side
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Operator has form with city municipal signature, waiting on fire. Operator has increased seating from 60 to 110. Establishment is on city water and sewer.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.