RIVERSIDE CAFE

High Priority - 1 Live, small flying insects found in kitchen. 2 live small flying insects observed at main bar. Advised employee and manager

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2026

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid over oysters in walk in. Raw shelled eggs over lettuce. Employee moved to correct storage Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce and tomato sets on cooks line observed at 47f, employee added more ice. Employee states they are not kept on time and are supposed to be at 41f or below. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags do not have last date. Informed employee Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar have buildup. Can opener blade has old food debris

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came in Corrected On-Site

Basic - Case of Unwashed fruits/vegetables stored over ready-to-eat food zucchini in walk in cooler Educated employee

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in use next to wall in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean glasses at servers station

Basic - Food stored on floor. Fryer oil in dry storage

Basic - Garbage on the ground and/or pad around dumpster. Dumpster Lid Open.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Coleslaw scoop in glass door cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease. Large fan in kitchen has dust

High Priority - 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. 0 ppm manager primed still 0 ppm checked again 100 ppm

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut lettuce in the cook line cooler. Par. Cooked lobster stuffed flounder over cooked pasta. In the reach in freezer raw fish over cake not hermetically sealed. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish bearing label to remove from package upon thawing. Tuna in the walk in cooler barring label to remove from package upon thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce and tomato sets 50 F recommended to rapid chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions and peppers found at 102F recommended to reheat to 165F placed back on the grill

Intermediate - No tag on original container of raw, in-shell oysters. Manager found Corrected On-Site

Intermediate - Oyster tags not marked with last date served. Repeat Violation

Basic - Clean linens stored on the floor. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1lb In the walk in cooler tuna barring label 10 lbs

Basic - Gaskets on cooler drawers soiled. Repeat Violation

Basic - Torn gaskets on cook line cooler. Cooler drawers gaskets torn Cutting board on cook line worn and heavily grooved.

Basic - Working containers of food removed from original container not identified by common name. Potato seasoning. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1, 2025. Educated management

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked yellow rice found at 52f in walk in cooler. Rice in cooler for 1 hour. Advised to rapid chill . Chef moved to freezer. Follow up temperature at 41f. Cold holding Corrected On-Site Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags from Sunday not marked, manager added dates Corrected On-Site

Basic - Clean linens stored on floor. In dry storage Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Floors under liquor wells at small bar have old food and trash buildup

Basic - Food stored on floor. Hawaiian rolls in dry storage on floor Manager moved to shelf Corrected On-Site Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Next to beer cooler Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Storage racks in dish area are heavily rusted. Drainboard above 3 bay sink is rusted

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad cooler, cook line drawer gaskets are soiled. Multiple fans in kitchen are soiled in dust and grease. Shelving on cooks line soiled in dust and grease Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Expo cooler interior shelves and walls are covered in black like substance

Basic - Single-service articles improperly stored. Soufflé cups on floor at bar Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce and tomato slices found in containers in ice at 50F.

Intermediate - Handwash sink not accessible for employee use at all times. Pan in sink

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came in during inspection Corrected On-Site

Basic - Ceiling vents soiled with accumulated mold-like substance in dining area.

Basic - Cloth used as a food-contact surface. Cook used a cloth rag to wipe seasonings off cooked corned beef. Educated employee Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull on cook line cutting board

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored with bread

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station

Basic - Equipment in poor repair. Gasket is torn on ice bin Repeat Violation

Basic - Food stored on floor. Boxes of Hawaiian rolls on floor in dry storage Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in coleslaw container is touching coleslaw

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Dusty fans in kitchen 2. Gaskets on multiple coolers on cook line are soiled in's black residue 3. Hood filters are soiled in grease

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Box of clear togo cups on floor in dry storage Corrected On-Site Repeat Violation

Basic - Water draining onto floor surface. Condensation from AC vents are dripping onto floor in dining room. PIC stated that they have had an AC technician look at the problem and it is from the humidity coming into the dining room from outside.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs in container with pre packaged Mac and cheese in cook line reach in cooler. Corrected On-Site - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine.Top of dishwasher has debris - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi on speed rack in walk in cooler stating to remove before thawing. Fish is still frozen. Educated manager on process. - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on ice bin is falling off and torn - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor Observed Potatoes in pan being stored on floor in walk in cooler. - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Hood filters are heavily soiled in grease 2. Gaskets on Fryer reach in cooler and glass door cooler are soiled - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils dried with a towel/cloth. Dishwasher using wiping cloth to dry dishes. Advised manager who educated dishwasher. Corrective Action Taken - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Raw tuna in strainer in walk in cooler. - From follow-up inspection 2024-08-01: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Metal shelving in walk in cooler is heavily rusted. - From follow-up inspection 2024-08-01: Time Extended

Intermediate - Clam/mussel/oyster tags not marked with last date served. 1 tag from February Repeat Violation

Intermediate - 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. Sent copy to operator Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Katie, Janice Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top lip on outer opening Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Food debris glass door reach in cooler

Basic - Open dumpster lid. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags - From follow-up inspection 2023-10-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-10-17: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-10-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above slicer table - From follow-up inspection 2023-10-17: Time Extended

Basic - - From initial inspection : Basic - Ice buckets not stored inverted or in a protected manner. - From follow-up inspection 2023-10-17: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs/pooled eggs over rte foods in reach in cooler on cookline. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in drawer under flattop temped at 49 degrees. Operator had stocked drawers at 830, found at 1100. Suggested rapid chill, down to 43. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by walk in cooler, Interior of cookline unit has left over food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Bread pan was in hand washing sink. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Barten Kendall will check on next inspection

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Smoothie on top of frontline. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven handle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in back and wire rack shelves accumulated dust. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer reading"0". Primed 3 times, still no sanitizer dispensed

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink in server station, no hot water. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In cooks line lowboy and panko breadcrumbs "Corrected On-Site** Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach observed behind stove. Manager swept up. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind cooks line. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over prep table next to walk-in cooler. Corrected On-Site

Basic - Ice scoop handle in contact with ice. ** 2. Tongs on oven door handle.Corrected On-Site** Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind microwaves on east wall. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken breasts stored over raw oysters on sheet pan on speed rack in walk in cooler. Moved to properly store. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple wrapped cooked beef in walk in cooler over 24 hours with no date marks. All dated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line 3 door cooler, sliced cheese 47/48° stored above cold one and shredded cheese 49/50° with top of flip top cooler open. Manager placed cheese in walk in and replaced with cold product. Discussed using SS containers and keeping TCS products in contact with cold hold vessels. Manager will possibly add to time as a public health control for busy times. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well, black beans 109/112° and chicken 114/116° in pans double stacked in steam well at cook line. Manager heated to +165° to hot hold at +135°. Corrected On-Site Repeat Violation

Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Provided oyster advisory to manager. Printed and placed at bar and hostess station. Corrected On-Site

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk in cooler. Tag placed back with stock. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump-sink in prep kitchen front line. Ice in sink. Cleaned and sanitized. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at prep station. Paper towels provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottles on glass cleaner at bar. Labeled. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at wait station hand sink in dining room next to ice bin.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean equipment out side back door. Manager had employee run through dish machine wash and sanitize. Stored in clean location to dry. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in cooler floors, storeroom floors, bar area and kitchen all with soiled debris build up.

Basic - Food stored on floor. Containers of food on walk in floor. Moved to shelf. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At prep area near walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fans soiled. Front bar area for glass storage shelves soiled. Kitchen under prep shelves soiled. Hoods soiled. Repeat Violation

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled wiping cloths not in suitable container next to mop sink outside. Employee bagged during inspection. Corrected On-Site

Basic - Storage area not maintained clean and organized. Back area around mop sink is in disarray and garbage at railing area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall along breading station soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary ammonia.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour. Labeled. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male chef checked cell phone that was in his pocket resumed work no hand wash. Educated Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on line found at 101°. Recommended rapid reheat. Rechecked now at 146° Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty

Intermediate - Handwash sink used for purposes other than handwashing. Sink being used as a dump sink. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menus were marked, but have rubbed off. Hostess is correcting now. Corrected On-Site Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in Parmesan cheese Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Yeti cup on prep table.

Basic - Equipment in poor repair. Gaskets torn front lowboy and glass reach in

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door

Basic - Floor not cleaned when the least amount of food is exposed. Floors throughout kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with flour Ice scoop in contact with ice Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Shakers of spices Repeat Violation