Grills Riverside
Last inspected: Jan 15, 2026
90
Score
Going back to 2022, Grills Riverside has 12 inspections in the public record. The latest inspection on file is from Jan 15, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 13 violations earlier on.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
The city-wide average for Melbourne sits at 84, putting Grills Riverside on the better side of that line. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with dust **Repeat Violation** - From follow-up inspection 2026-01-15: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Salad cooler door gasket is tearing - From follow-up inspection 2026-01-15: **Time Extended**
14-11-5
90
Jan 7, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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. There a cut in the chemical line to dish washer machine that prevents the chemical to flow in dish washer machine. Manager set 3 compartment sink to wash rinse and sanitize until dish washer machine is fix **Corrective Action Taken** **Warning**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside mop sink and hose Bibb next to outside server station needs vacuum breaker **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile soiled with dust **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Salad cooler door gasket is tearing
14-11-5
61
Aug 26, 2025
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sear tuna at salad station cooler was above RTE items. MOD remove seared tuna from above RTE **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whip butter ; (54F - Cold Holding)
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Multiple hose Bibb on property not having vacuum breakers installed
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by back door in kitchen was block and not accessible. MOD remove object that block off hand wash sink **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by back door in kitchen. MOD place paper towels at station. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Commercial process corn mix with dice tomatoes not labeled time or date it was prepared. MOD place time and date. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled spray bottle that is degreaser was not labeled degreaser. MOD label it spray bottle **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area ceiling is soiled with dust. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishwasher area store clean plates not inverted. MOD inverted the plates **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floors not constructed to be easily cleanable. In kitchen area area **Repeat Violation**
36-12-4
Basic - Food stored in a room/shed that is not fully enclosed. Cooking oil that was stored out back by mop sink. Was not fully enclosed.
08B-43-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Light not functioning. At hood vents in kitchen area
36-62-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are rusted **Repeat Violation**
14-17-4
Basic - Waste line missing at soda gun holster. Both soda gun at tiki bar
29-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled. MOD label sugar container **Corrected On-Site**
02D-01-5
26
Feb 18, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Oct 4, 2024
Routine - Food
4 critical violations. 3 major violations. 15 minor violations.
View 22 violations
High Priority - Dented cans of mandarin oranges present. See stop sale.
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seared tuna over cut lettuce and salad dressing. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For black hose in main prep room.
29-34-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary over 400 ppm manager dumped made fresh **Corrected On-Site**
41-15-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Seared tuna **Corrected On-Site**
02C-02-5
Intermediate - Can opener blade soiled. Several cook line cutting boards soiled.
22-02-4
Intermediate - No soap provided at handwash sink. Cook line
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used to scoop spices **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses stored under hand sink at the bar. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In main prep kitchen drinks stored on dry storage shelf above food. **Corrected On-Site** **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server station
24-08-4
Basic - Floors badly pitted causing water to lay in crevices.
36-12-4
Basic - Heat lamps soiled.
23-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Hood ventilation system inadequate as evidenced by heavy grease accumulation on walls/ceiling.
36-68-5
Basic - In-use wet wiping cloth/towel used under cutting board. Main prep area towels used under cutting boards. **Corrected On-Site**
21-04-4
Basic - Light not functioning on the cook line
36-62-4
Basic - Torn gasket on small sandwich cooler. Cutting boards on cook line badly grooved and stained.
14-11-5
Basic - Walls on cook line and ceiling heavily soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Water leaking from pipe under hand sink at salad area.
29-11-4
19
Mar 22, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
35
Nov 14, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair.Unsealed concrete with standing water in multiple areas throughout kitchen , slabs are a tripping hazard - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-11-14: **Time Extended**
36-51-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen area ceiling's vents are dust and soiled **Repeat Violation** - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-11-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Grease and dust accumulation on walls ceiling and electrical line throughout kitchen area **Repeat Violation** - From follow-up inspection 2023-09-15: **Time Extended** - From follow-up inspection 2023-11-14: **Time Extended**
36-50-4
86
Oct 26, 2023
Complaint Full
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 49F recommend to place in freezer **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 93F recommend to place on time plan
03B-01-6
Intermediate - Can opener blade soiled **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.bar **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Floor area(s) covered with standing water. On cook line
36-22-4
Basic - Floors not maintained smooth and durable. Floor on cook line worn and pitted causing water to lay in crevices
36-11-4
Basic - Hoods heavily soiled with grease
36-51-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
10-18-5
Basic - Romaine not washed prior to preparation.
08B-39-4
Basic - Shelving on cook line rusted. Cook line cutting board grooved.
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water and butter on cook line
02D-01-5
33
Sep 15, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : 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/ John Kammerer has a expire manager certification servsafe 12/13/2017-12/13/2022 - From follow-up inspection 2023-09-15: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-09-15: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair.Unsealed concrete with standing water in multiple areas throughout kitchen , slabs are a tripping hazard - From follow-up inspection 2023-09-15: **Time Extended**
36-51-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen area ceiling's vents are dust and soiled **Repeat Violation** - From follow-up inspection 2023-09-15: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces all have accumulated grease that is dripping on to cook surfaces **Repeat Violation** - From follow-up inspection 2023-09-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Grease and dust accumulation on walls ceiling and electrical line throughout kitchen area **Repeat Violation** - From follow-up inspection 2023-09-15: **Time Extended**
36-50-4
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Outside bar soda gun holster is missing a waste line - From follow-up inspection 2023-09-15: **Time Extended**
29-17-4
Basic - - From initial inspection : Basic - Water draining onto floor surface. Water from dish washing machine spilling out and spreading across floor to other drains - From follow-up inspection 2023-09-15: **Time Extended**
29-03-4
64
Sep 11, 2023
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
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. Dish washing machine sanitizer less then 50 ppm
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over Ready To Eat cook shrimp operator corrected **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler breakfast station across from grill top closes to dish area dice ham; (47F - Cold Holding); cook vegetables (47F - Cold Holding); crab meat (53F - Cold Holding); cooked shrimp (47F - Cold Holding); cook sausage (45F - Cold Holding) In flip top reach in cooler against wall pool eggs 49F **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Use as a dump sink at tiki' bar. Ice in well
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available for cook onions and green peppers
03F-10-5
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/ John Kammerer has a expire manager certification servsafe 12/13/2017-12/13/2022
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Outside bar area soda gun and holsters is soiled, soda gun holster near entrance of bar area need to be replace. Observed cutting boards on cook line are soiled to the point it need to replace **Repeat Violation**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook put on a hat **Corrected On-Site**
13-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine by the soda machine has mold like substance in the up right corner **Corrected On-Site**
22-20-5
Basic - Building components, attachments or fixtures in poor repair.Unsealed concrete with standing water in multiple areas throughout kitchen , slabs are a tripping hazard
36-51-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen area ceiling's vents are dust and soiled **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cook on cook line having personal drink items on prep table Operator corrected **Corrected On-Site**
12B-07-4
Basic - In-use tongs and ladels store in walk way observed employees brushing against them as they walk by Operator removed them and put them at dish area **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces all have accumulated grease that is dripping on to cook surfaces **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed walk in freezer crabs stored without covers **Corrected On-Site**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Grease and dust accumulation on walls ceiling and electrical line throughout kitchen area **Repeat Violation**
36-50-4
Basic - Waste line missing at soda gun holster. Outside bar soda gun holster is missing a waste line
29-17-4
Basic - Water draining onto floor surface. Water from dish washing machine spilling out and spreading across floor to other drains
29-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Well over 200ppm operator diluted to 50 ppm **Corrected On-Site**
21-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
22
Jan 18, 2023
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
11
Jul 5, 2022
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
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. Dish machine is registering 0ppm chlorine. Operator Will sanitize all w dishes using triple sink
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw beef over raw shrimp/fish and ready to eat foods. Operator reorganized to follow proper hierarchy **Corrected On-Site**
08A-20-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at dishwasher hangs below flood rim of the sink
29-37-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on hose bib in prep room
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles at soda machine have an accumulation of mold like substance. Operator cleaned **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test strips
16-37-1
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single service utensils for self service at yogurt station near front entrance are unwrapped with handles and contact surfaces intermingled. Operator removed **Corrected On-Site**
25-09-4
Basic - Unclean building components, attachments or fixtures. Ceiling tiles surrounding air vents in kitchen have an accumulation of dust **Repeat Violation**
36-50-4
Basic - Building components, attachments or fixtures in poor repair. Floors in kitchen have exposed concrete
36-51-4
Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tanks not secured. Operator tethered **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are grooved and no longer cleanable **Repeat Violation**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees engaging in food preparation in kitchen are not wearing hair restraints. Operator supplied hair nets **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Multiple torn gaskets on refrigerated equipment
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on floor throughout kitchen
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door. Operator moved **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in women's restroom
31B-04-4
27
Frequently Asked Questions
When was Grills Riverside last inspected?
The most recent health inspection at Grills Riverside on file is from Jan 15, 2026. The public record contains 12 inspections in total.
What is the most common violation at Grills Riverside?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Grills Riverside.
How does Grills Riverside compare to other restaurants in Melbourne?
Grills Riverside most recently scored 90 out of 100, which is higher than the Melbourne average of 84.
Has Grills Riverside's inspection record improved over time?
Yes. Recent inspections at Grills Riverside have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Grills Riverside means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Grills Riverside inspected?
Based on the inspection history on file, Grills Riverside is inspected around three times per year on average.
Nearby Restaurants