RIO BRAVO
5030 BAYOU BLVD, Pensacola FL 32503 · 850-479-7351
Last inspected Aug 14, 2025 · 10 visits since September 2023
5 inspections trending down, 18 points off where it started.
Raw sewage on ground of establishment. Observed sewage on ground from two locations. 1st location: sewage actively leaking on ground from drain underneath old loading dock behind building leading to storm drain. 2nd location: underneath steps directly behind back door of establishment draining into overflow parking lot.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2025046744 | Jun 4, 2025 | Jul 17, 2025 | $800 |
Inspection history
10 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46/47/48f, Item held over 4hrs Operator voluntarily discarded item.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink. Hand washing station at entrance of kitchen.
Show the remaining 3 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items inside walk in cooler. Overplayed date mark on items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table,operator removed item.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed item.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee pick up trash off the ground and did not change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held less than 4hrs inside reach in cooler underneath flat top grill. shrimp 46f, beef 46f,
Floor not cleaned when the least amount of food is exposed. Cook line in kitchen.
Food not stored at least 6 inches off of the floor. Boxed items inside walk in freezer.
A return visit. The problems from the previous inspection had been dealt with.
Ordered shut on the spot. 1 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
Show 1 finding ▾
Raw sewage on ground of establishment. Observed sewage on ground from two locations. 1st location: sewage actively leaking on ground from drain underneath old loading dock behind building leading to storm drain. 2nd location: underneath steps directly behind back door of establishment draining into overflow parking lot.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temperatures for the following items Items held more than four hours in reach in cooler on cook line. Beef 57f, Pork 57f, pico 51f, fried rice 48f, diced tomatoes 48f Operator voluntarily discarded items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items inside walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave.
Working containers of food removed from original container not identified by common name. Ingredient bins in kitchen.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Items stored inside hand washing stations at bar. Operator removed items.
Building components, attachments or fixtures in poor repair. Walk in freezer door latch.
Carbon dioxide/helium tanks not adequately secured.
Working containers of food removed from original container not identified by common name. Seasoning bin in back kitchen.
A return visit. The problems from the previous inspection had been dealt with.
Ordered shut on the spot. 4 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
Show 4 findings ▾
Raw sewage on the ground of the establishment. OBSERVED: RAW SEWAGE ON THE GROUND OF THE ESTABLISHMENT. UPON COMPLAINT INSPECTION OBSERVED SEWAGE FLOWING ONTO THE GROUND FROM THE SEWAGE LINE LOCATED UNDERNEATH THE DECK BEHIND THE WHITE GATE OF THE REAR BUILDING. DURING THE INSPECTION, THE SEWAGE LINE CAP WAS OFF. THE OPERATOR PUT THE CAP BACK ON, THE OPERATOR STATED THAT THE EXPOSED SEWAGE LINE GOES TO THE KITCHEN DISH MACHINE. ALSO DURING THE COMPLAINT INSPECTION INSTRUCTED OPERATOR TO RUN THE DISH MACHINE, DURING THE CYCLE OF THE DISH MACHINE OBSERVED SEWAGE OVERFLOWING FROM THE DRAIN LINE ONTO THE FLOOR. THE DRAIN LINE IS ADJACENT TO THE COOK LINE IN THE KITCHEN.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee preparing food after eating with same gloves on. Observed employee pick food off the ground and continue to prepare food.
Employee eating in a food preparation or other restricted area. Observed employee eating on cook line.
Employee with no hair restraint while engaging in food preparation. Employee s on cook line with no hair restraint.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Employee rinsing food mixer in hand washing station.
Bowl or other container with no handle used to dispense food. Inside containers in back kitchen.
Carbon dioxide/helium tanks not adequately secured.
Working containers of food removed from original container not identified by common name. Containers in back kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.