Ketch
Last inspected: Apr 6, 2026
100
Score
Going back to 2022, Ketch has 12 inspections in the public record. The most recent report on file is from Apr 6, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have ticked up lately, averaging around four violations per visit versus roughly one violation earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
The city-wide average for Riviera Beach sits at 83, putting Ketch on the better side of that line. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
No violations found.
100
Mar 27, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
50
Dec 9, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 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
Food Received at Proper Temperature
FL-12
32
Apr 4, 2025
Routine - Food
No violations found.
100
Mar 20, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0); set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-13: **Time Extended** - From follow-up inspection 2025-03-20: **Time Extended**
22-57-6
86
Mar 13, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0); set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-13: **Time Extended**
22-57-6
86
Mar 12, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Sausage links liquid eggs ham sausage cheese **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (48F - Cold Holding); lobster (48F - Cold Holding); steak (48F - Cold Holding); crab (54F - Cold Holding); ham (54F - Cold Holding); cheddar (54F - Cold Holding); fish (54F - Cold Holding); in reach in cooler drawers on cook line. Unit turned off. Not prepped or portioned today. In unit less than four hours. Moved to walk in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0); set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** **Warning**
22-57-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Waitress picked up orange juice cap off floor and grabbed beverage without washing hands Dishwasher rinsing unclean dishes and then put away clean dishes without washing hands in between **Warning**
12A-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fish (49F - Cooling) at 11:00 am to 49F at 11:15 am since 8 am in standing reach in cooler end of cook line Covered on bottom shelf Placed in walk in and uncovered **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives in hand sink **Warning**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at prep area end of cook line **Warning**
40-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Fish on speed rack at room temperature **Warning**
06-01-5
41
Nov 22, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
41
Apr 16, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper over cooked octopus walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw grouper walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Air conditioning units attached to Hand sinks at end of cook line
31A-11-4
Basic - Utility lines are unnecessarily exposed. Missing ceiling tiles In dry storage area of kitchen
36-04-5
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers. **Corrected On-Site**
08B-39-4
61
Feb 7, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Drawers under cook line; cooked pasta (60F - Cold Holding). Operator stated not prepared or portioned today,being held in cooler overnight. See Stop Sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Drawers under cook line; cooked pasta (60F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
01B-02-5
Intermediate - Equipment drain line draining into handwash sink. At cook line; portable air conditioner drain line draining into hand wash sink. Operator removed. **Corrected On-Site**
31A-10-4
67
Jan 6, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
78
Sep 7, 2022
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At hallway left side double door stainless; raw salmon over ready to eat cut mushrooms and vegetables. Operator moved salmon below mushrooms and vegetables. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo cold well; cut melon (45°F - Cold Holding). Operator stated being held 2 hours, multiple gaps between pans, operator sealed gaps. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; sausage (94°F - Hot Holding). Operator stated being held 1 hour, moved to oven to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. At cook line; spray bottle containing cleaning chemical not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - Standing water in bottom of reach-in-cooler. At cook line lift top cooler; standing water in bottom. Operator removed water. **Corrected On-Site**
29-49-6
45
Frequently Asked Questions
When was Ketch last inspected?
The most recent health inspection at Ketch on file is from Apr 6, 2026. The public record contains 12 inspections in total.
What is the most common violation at Ketch?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Ketch.
How does Ketch compare to other restaurants in Riviera Beach?
Ketch most recently scored 100 out of 100, which is higher than the Riviera Beach average of 83.
Has Ketch's inspection record improved over time?
No. Recent inspections at Ketch have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Ketch 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 Ketch inspected?
Based on the inspection history on file, Ketch is inspected around three times per year on average.
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