J C's Riptides
Last inspected: Mar 19, 2026
47
Score
J C's Riptides has been inspected nine times since 2022. The most recent visit was on Mar 19, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 10 violations to closer to five violations per visit over the last few inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
The city-wide average sits at 80, which J C's Riptides' 47 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Proper Sanitizer Contact Time and Concentration
FL-33
47
Oct 15, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Plumbing Installed; Proper Backflow Devices
FL-28
61
Mar 13, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cheryl and Trish **Warning** - From follow-up inspection 2025-03-13: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Back of the floor behind cooking equipment **Warning** - From follow-up inspection 2025-03-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Grease/food waste on the ground. Around recycle container and exterior clean out adjacent to dish room **Warning** - From follow-up inspection 2025-03-13: Grease and old food on the ground around clean out cap adjacent to dish room **Time Extended**
28-24-4
Basic - - From initial inspection : Basic - Outdoor mop sink/cleaning facility provided at establishment not curbed. Outdoor mop sink partially curbed **Warning** - From follow-up inspection 2025-03-13: **Time Extended**
29-27-4
78
Mar 12, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets improperly iced 70F in the bar **Warning**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 4 on top of dish machine. Operator removed and then cleaned and sanitized the area. **Corrected On-Site** **Admin Complaint**
35A-04-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling cooked shrimp for cocktail **Corrected On-Site** **Warning**
09-01-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cheryl and Trish **Warning**
53A-03-7
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. 1 employee Erin **Warning**
11-26-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler **Corrected On-Site** **Warning**
05-09-4
Basic - Outdoor mop sink/cleaning facility provided at establishment not curbed. Outdoor mop sink partially curbed **Warning**
29-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On reach in cooler **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Back of the floor behind cooking equipment **Warning**
36-73-4
Basic - Food stored on floor. Walk in cooler and walk in freezer **Warning**
08B-38-4
Basic - Grease/food waste on the ground. Around recycle container and exterior clean out adjacent to dish room **Warning**
28-24-4
39
Oct 4, 2024
Routine - Food
6 critical violations. 2 major violations. 5 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw burgers over fish, walk in freezer
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 45F and 45F, mix with vegetables and shrimp 45F. Bottom of Sir Lawrence cooler overnight per operator
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
29-34-4
High Priority - Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Prime rib cooking from previous evening approximately 8:30 pm in oven set to 120F per operator. He stated it was turned up to current setting of 160F upon arrival approximately 2 hours earlier. Prime rib temping at 121F and 126F. See stop dale
03C-88-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over bread and fries, cookline freezer
08A-02-6
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. New employee with no food handler training
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Clear substance in the bar
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice machine
22-20-5
Basic - Food stored on floor. Plastic containers of oil in shed
08B-38-4
Basic - Covered waste receptacle not provided in women's bathroom.employee restroom
32-12-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean spatulas stored in container underneath AC that is dripping into container and filling with water. Employee removed to wash **Corrected On-Site**
24-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. - Bar - walk in cooler
51-11-4
26
Jan 31, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 in the bar around wine bottles **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Plastic wrapped raw bacon over bread, cookline freezer **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained small cutting boards
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nicole
53B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Next to sham **Repeat Violation**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Across from ice machine **Corrected On-Site**
51-11-4
Basic - Garbage on the ground and/or pad around dumpster. Broken glass and loose trash **Repeat Violation**
33-19-4
50
Sep 20, 2023
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee putting lemons on plates at expo window - Employee plating shrimp. Operator discussed with employee **Corrective Action Taken**
09-01-4
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. Approximately 10 ppm cl. Operator changed out chemical container and 50 ppm cl was reached. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Roast 91-116F in sham, cooked overnight and then turned down about 1.5 hours prior. Operator turned up to reheat
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Seafood and batter mix 45F and 49F. Small reach in cooler. Operator discarded seafood batter. - server cooler butter 51F, discarded. Soup 44F. Key lime pie 45F. - improperly iced butter packets 51F, bar. Operator iced more fully.
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of raw fish over bread, cookline
08A-02-6
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. New employees with no food handler training
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - light buildup interior bar ice machine - stained cutting board, cookline
22-02-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer
36-73-4
Basic - Food stored on floor. Case of fish, walk in freezer
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
33
May 9, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies around the ice bin in the bar
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open bag of frozen raw shrimp over fries, white cookline freezer **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Frigidaire cooler, sour cream 48F, provolone 50F, blue cheese 52F. Overnight. See stop sale
03A-02-5
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.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked prime rib on tray in walk in cooler; cooked ribs
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Various items sitting out at room temp to thaw **Corrected On-Site**
06-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline drawers
05-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to cutting board where employee is deveining shrimp **Corrected On-Site**
12B-07-4
Basic - Dead roaches on premises.2 in the cabinet under wine cooler **Corrected On-Site**
35A-03-4
33
Oct 26, 2022
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
30
Frequently Asked Questions
When was J C's Riptides last inspected?
The most recent health inspection at J C's Riptides on file is from Mar 19, 2026. The public record contains nine inspections in total.
What is the most common violation at J C's Riptides?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at J C's Riptides.
How does J C's Riptides compare to other restaurants in Edgewater?
J C's Riptides most recently scored 47 out of 100, which is lower than the Edgewater average of 80.
Has J C's Riptides' inspection record improved over time?
Yes. Recent inspections at J C's Riptides have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at J C's Riptides 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 J C's Riptides inspected?
Based on the inspection history on file, J C's Riptides is inspected around three times per year on average.
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