Currents Riverview Bistro
Last inspected: Feb 9, 2026
25
Score
Public records show nine inspections at Currents Riverview Bistro stretching back to 2022. The newest entry in the record is dated Feb 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around 12 violations to closer to 14 violations per visit.
When inspectors have written things up, “commercially processed ready-to-eat” has been the most frequent reason, cited four times.
Restaurants in Jacksonville average 74, so Currents Riverview Bistro trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
4
Major latest
6
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
25
Aug 29, 2025
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
21
Feb 21, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
32
Sep 23, 2024
Routine - Food
4 major violations. 12 minor violations.
View 16 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket **Repeat Violation**
22-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs opened on Friday, drawer unit, employee wrote date on **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - 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 **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at front cook line, employee moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Food storage container/container lid cracked or broken. Lid is cracked for bulk sugar
14-38-4
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. Employee puncture them **Corrected On-Site**
06-09-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls, employee inverted them **Corrected On-Site**
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen **Repeat Violation**
36-34-5
Basic - Stored food not covered. Cooked pork 40f in walk in cooler, employee covered them **Corrected On-Site**
08B-12-5
Basic - Single-service articles not stored inverted or protected from contamination. To go trays not inverted on storage shelf **Repeat Violation**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer by front cook line, also fan in back prep area by triple sink
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - In-use ice scoop stored on soiled surface between uses. Blue container, employee took it to triple sink to be washed **Corrective Action Taken**
10-12-5
Basic - Food stored on floor. Box with raw chicken in walk in freezer, employee placed it on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. One in office/storage **Repeat Violation**
51-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line, front counter, employee discarded it **Corrected On-Site** **Repeat Violation**
21-12-4
37
Mar 5, 2024
Routine - Food
No violations found.
100
Mar 1, 2024
Routine - Food
5 critical violations. 8 major violations. 6 minor violations.
View 19 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. 2/14 mashed potatoes, discarded by employees, 1/4 cup, walk in cooler,
01B-24-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm in triple sink, added more tablets, 300 ppm **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f hamburgers in gravy, reheated by employee 165f, warmer at 135f front cooking line, **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-50f corn beef hash, sausage, hot dogs, cooked mushrooms, sour cream, in drawer unit at 48f per my probe thermometer, 60f butter on prep table, wrote time, explained time as public health control , **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 47f shelled eggs in drawer unit **Warning**
03A-03-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened a couple of days ago, walk in cooler **Repeat Violation**
02C-03-5
Intermediate - 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 **Repeat Violation**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 47f cut tomatoes cooling in cooler at 47f employee wrote time on **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket, ice machine too **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling pitcher in hand sink, front counter cook line, explained and she stopped **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at prep area, front counter, and by cook line in kitchen, mgr placed one **Corrected On-Site** **Repeat Violation**
31B-02-4
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. 2 cards expired in December 2023, employee stated she has a new card and it's somewhere in office, could not find it
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. In office **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, sanitizer, rinse, explained to her and she did it properly **Corrected On-Site**
16-13-5
Basic - Food stored on floor. Oil jug
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. To go trays in storage area not inverted
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter cook line **Repeat Violation**
21-12-4
16
Sep 22, 2023
Routine - Food
3 critical violations. 7 major violations. 11 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f half and half in open display cooler, employee pushed it to back area **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shelled eggs on shelf above liquid egg in walk in cooler, employee rearranged **Corrected On-Site**
08A-08-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked egg then grabbed bag of bread and opened it, I stopped her to explain, she washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days ago, employee wrote date on **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - 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 **Corrected On-Site**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Christopher expired in 2022
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in it, hand sink at front counter, employee removed it **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by oven and hand sink by triple sink, kitchen area, operator placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sneeze gird is backwards and consume pr advisory is not visible, employee moved sneeze guard **Corrected On-Site**
02B-02-5
Basic - Bowl or other container with no handle used to dispense food. On sugar, employee removed it **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In office area **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, kitchen area, employee moved them **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, she got one **Corrected On-Site**
13-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cookies for grab and go by cash register, employee moved them **Corrected On-Site**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer by cook line, front counter, also shelves in walk in cooler **Repeat Violation**
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. In kitchen, employee discarded it **Corrected On-Site**
21-11-4
Basic - Single-service articles improperly stored. Box of to go containers in storage area, employee placed them on shelf **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Beef bullion 40f, walk in cooler, employee covered it **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms on shelf above washed lettuce, walk in cooler, employee rearranged **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line, front counter, also on prep table in kitchen, employee discarded them **Corrected On-Site**
21-12-4
18
May 12, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f half and half in cooler at front counter, open cooler/plastic shield open, employee placed daily in another cooler, 50f pooled/mixed raw eggs at front counter, employee added them to the 4 hr procedure and wrote time **Corrective Action Taken**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then grabbed toast with same gloves, explained to her, she washed hands and discarded toast **Corrected On-Site**
12A-27-4
High Priority - Displayed food not properly protected from contamination. Apples by cash register, employee stated they were washed and placed there (no sign), employee moved them to buffet area behind sneeze guard **Corrected On-Site**
08B-02-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened a couple of days ago, employee wrote time on **Corrected On-Site**
02C-03-5
Intermediate - 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 **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink p, employee placed one **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Fryer basket at front counter cook line
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in drawer unit, front counter cook line, shelves in walk in cooler
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go trays not inverted, and some lids in pack on floor, employee rearranged **Corrected On-Site**
25-06-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. By cash register
25-09-4
Basic - In-use ice scoop stored on soiled surface between uses. Blue container p, mgr placed them by triple sink to be washed **Corrective Action Taken**
10-12-5
Basic - Food stored on floor. Boxes of food in walk in freezer **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep counter, front counter cook line, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, front counter cook line, employee moved it **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrup rack
51-11-4
27
Oct 25, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
70
Frequently Asked Questions
When was Currents Riverview Bistro last inspected?
The most recent health inspection at Currents Riverview Bistro on file is from Feb 9, 2026. The public record contains nine inspections in total.
What is the most common violation at Currents Riverview Bistro?
Across the inspection record, “commercially processed ready-to-eat” has been cited four times, more than any other issue at Currents Riverview Bistro.
How does Currents Riverview Bistro compare to other restaurants in Jacksonville?
Currents Riverview Bistro most recently scored 25 out of 100, which is lower than the Jacksonville average of 74.
Has Currents Riverview Bistro's inspection record improved over time?
No. Recent inspections at Currents Riverview Bistro have averaged around 14 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Currents Riverview Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Currents Riverview Bistro inspected?
Based on the inspection history on file, Currents Riverview Bistro is inspected around three times per year on average.
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