Intercoastal Chicken and Seafood
Last inspected: Mar 17, 2026
86
Score
Going back to 2022, Intercoastal Chicken and Seafood has eight inspections in the public record. Intercoastal Chicken and Seafood was last inspected on Mar 17, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing two times across the record.
The city-wide average for Riviera Beach sits at 83, putting Intercoastal Chicken and Seafood on the better side of that line. Overall, the inspection record reads well.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk Stored properly **Corrected On-Site**
08A-05-6
86
Dec 2, 2025
Routine - Food
7 critical violations. 3 major violations. 2 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: Cooked Chicken (122F hot holding); Cooked sausage (110F hot holding). Per operator out of temperature for approximately 1 hour. Operator turned up steam table to high setting; rechecked 165+ F. **Corrected On-Site**
03B-01-6
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, rechecked 100ppm chlorine sanitizer. **Corrected On-Site**
22-42-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator cracked raw shell eggs and then touched to go container. Operator did not was hands in between processes. Educated operator on proper handwashing procedures. Operator washed hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw fish, then removed glove and placed ready to eat food in to go container. Educated employee on proper handwashing procedures. Employee washed hands. **Corrective Action Taken**
12A-12-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/25. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw shrimp removed from commercial packaging over ready to eat pie crust. Operator stored products properly. **Corrected On-Site**
08A-02-6
High Priority - Toxic substance/chemical improperly stored. Observed soap and bleach over sautee pans at storage rack. Operator stored chemicals properly. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter: Hand wash sink access blocked by ice machine.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter area hand wash sink.
31B-02-4
Intermediate - No soap provided at handwash sink. Front counter area hand wash sink.
31B-03-4
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. Grouper thawed in Reduce Oxygen Packaging at reach in cooler. Educated operator to remove from package for thawing. Operator removed from packaging. **Corrected On-Site**
06-09-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine. Rechecked, 100ppm chlorine sanitizer. **Corrected On-Site**
21-07-4
23
Mar 20, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and began using whisk with the same gloves.
12A-27-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (74F - Cold Holding); on counter. Out less than four hours. Discussed TPHC with operator. Placed back in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (69F - Cold Holding); on counter. Out less than four hours placed in cooler. Not prepped or portioned today.
03A-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pork at room temperature
06-01-5
61
Jul 17, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
52
Mar 22, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Oct 23, 2023
Complaint Full
4 critical violations. 6 major violations. 3 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed and rinsed utensils then placed to dry without sanitizing. Triple sink quaternary not set up. Explained proper sanitization.
22-45-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At grab and go drink cooler; non food grade blue 5 gallon buckets used to store juice. Operator removed. **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At upright stainless; raw shell eggs stored over milk. Operator moved eggs below milk. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Prep table; raw shell eggs (73°F - Cold Holding ((Ambient Air)). Operator stated being held on prep table less than 2 hours, moved to reach in cooler. **Corrective Action Taken**
03A-03-5
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee assigned to dishwasher is unaware of how to properly set up triple sink/wash, rinse and sanitize dishes. Explained proper procedures to Operator. Operator explained to employee. **Corrected On-Site**
53B-15-4
Intermediate - Handwash sink not accessible for employee use at all times. At employee restroom; hand wash sink blocked by employee person items stored in sink. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At employee bathroom hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
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. Provided Employee Reporting Agreement, Operator printed and employees read/signed. **Corrected On-Site**
11-26-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided reporting agreement. **Corrected On-Site**
11-07-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on outside of hood over cook line/breading table soiled with accumulated grease/dust.
36-34-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flour storage container; scoop handle laying in flour. Operator removed. **Corrected On-Site**
10-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Blinds behind/over steam table/prep table has accumulated grease/dust.
36-27-5
26
Feb 20, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. Provided Cleanup of Vomiting and Diarrheal Events Handout. **Corrected On-Site**
11-27-4
Intermediate - No soap provided at handwash sink. At front line hand wash sink; no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. At flour storage container; bowl used to dispense. Operator removed. **Corrected On-Site**
14-01-5
78
Aug 29, 2022
Routine - Food
3 critical violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; no vacuum breaker.
29-42-4
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. At kitchen sanitizer bucket; chlorine 200ppm. Operator diluted to chlorine 100ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Batter table; buttermilk (70°F - Cold Holding). Operator stated being held less than 4 hours, moved to reach in cooler. At Flip top cooler ; sour cream (67°F - Cold Holding), item being held on top of make line pans. Operator stated being held less than 4 hours, moved to reach in cooler. **Corrective Action Taken**
03A-02-5
64
Frequently Asked Questions
When was Intercoastal Chicken and Seafood last inspected?
The most recent health inspection at Intercoastal Chicken and Seafood on file is from Mar 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Intercoastal Chicken and Seafood?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Intercoastal Chicken and Seafood.
How does Intercoastal Chicken and Seafood compare to other restaurants in Riviera Beach?
Intercoastal Chicken and Seafood most recently scored 86 out of 100, which is higher than the Riviera Beach average of 83.
Has Intercoastal Chicken and Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at Intercoastal Chicken and Seafood have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Intercoastal Chicken and Seafood 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 Intercoastal Chicken and Seafood inspected?
Based on the inspection history on file, Intercoastal Chicken and Seafood is inspected around two times per year on average.
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