Las Olas Co - Riverside Hotel
Last inspected: Jan 28, 2026
64
Score
Las Olas Co - Riverside Hotel has been inspected 10 times since 2022. The newest entry in the record is dated Jan 28, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about eight violations before that.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded six times.
By comparison, the average Fort Lauderdale facility scores 80, putting Las Olas Co - Riverside Hotel on the weaker side. Nothing in the record is alarming, but there's room to improve.
10
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 28, 2026
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Next to the dish area, bottles of sanitizer stored over 1/2 sheet pans. The chemicals were removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken stored over cut tomatoes. The chicken was moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. In the two bins of granola on the cold side, small plastic to go containers stored inside the bin and used to dispense the food. The containers were removed **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. In the Pastry Kitchen, the reach in cooler handles have build up.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. At the middle of the bar.
51-11-4
64
Nov 14, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - chorizo (45-48F); cut tomatoes (45-48F). Per operator items held in unit approximately 1 hour. No items prepped or portioned today. Operator moved items to reach in to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Server handled soiled dishes and then picked up clean glasses without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-02-4
High Priority - Pantry Prep area - 3 door unit - Raw shucked oysters stored over ready-to-eat pepperoni and hot sauce. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw commutated beef stored over raw whole muscle beef. Operator stored all items properly. **Corrected On-Site**
08A-20-5
Intermediate - Container of raw pre-shucked oysters does not have a proper label. Operator retrieved label and placed with product. **Corrected On-Site**
01C-04-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items on All Day Dining menu. Reviewed menu updating. Operator updated menus during inspection. **Corrected On-Site** **Repeat Violation**
02B-01-5
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.
53B-14-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Insect control device installed over food preparation area - over drink station in expo area. Operator removed during inspection. **Corrected On-Site**
35B-02-4
Basic - In-use ice scoop stored in visibly soiled container between uses - shaved ice machine by cookline. Operator removed to clean. **Corrected On-Site**
10-12-5
Basic - Dessert area - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned. **Corrected On-Site**
22-08-4
33
Feb 14, 2025
Routine - Food
No violations found.
100
Feb 13, 2025
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Employee drank at prep station and then engaged in food preparation - touching containers of ready to eat food - without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-05-4
High Priority - Cookline - right flip top - Raw beef and raw sausage stored over ready-to-eat mayonnaise. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - chorizo (49-50F); cooked shrimp (49-50F). Per operator items placed in unit approximately 1.5 hours ago. Items not prepped or portioned today. Operator moved items to freezer to quick chill. Prep area - right flip top - cream cheese (45-50F), diced tomatoes (45-50F). Per operator items placed in unit approximately 1 hour ago. Item not prepped or portioned today Observed item in double pan. Operator moved to reach in to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee entered kitchen, put on gloves and began working with food - touching ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main bar - left soda gun visibly soiled. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Expo hand sink blocked by plastic tray. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu. Smoked salmon on lunch and brunch menus. Operator began updating menus during inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
02B-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Expo hand sink. Operator posted. **Corrected On-Site** **Warning**
31B-04-4
35
Nov 25, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Food Properly Stored/Protected
FL-48
43
Nov 28, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked wings in cookline drawer unit. Raw oysters stored over ready to eat potatoes in cookline high/low unit. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main - Dishwasher (Temperature 117F), chlorine 0ppm. **Repeat Violation** **Admin Complaint**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Soda nozzles in employee dining. - Main bar soda gun. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation**
22-02-4
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. **Corrected On-Site**
11-26-1
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Operator posted proper advisory until menus are updated. **Corrected On-Site**
02A-02-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. main bar left unit (Chlorine - per operator, out of order). Service was called.
16-55-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above main dish machine.
36-32-5
Basic - Buildup of food debris/soil residue on equipment door handles. All cold holding units throughout kitchen and storage areas.
23-24-4
47
Sep 27, 2023
Routine - Food
No violations found.
100
Sep 26, 2023
Routine - Food
7 critical violations. 4 major violations. 1 minor violation.
View 12 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Prep area - #7 - cut melon - ambient cooling 1 hour at 10am (50-54F - Cooling) at 10:35am 50-53F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cookline - ambient air temp 87F. Operator moved to reach in to quick chill. . **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over Cole slaw in cookline drawers. Pantry - raw shell egg yolks stored over butter. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper - ceviche. **Warning**
01D-01-5
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. Cook picked up cooked bacon with bare hands for order. Reviewed proper procedures with operator. **Warning**
09-01-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main (Temperature 134F). **Warning**
22-49-4
High Priority - Dish Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-02-4
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 handout to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Main bar soda gun. **Repeat Violation** **Warning**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP fish. **Warning**
03G-50-1
Intermediate - Some Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
22
May 1, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with health reporting requirements and form. **Corrective Action Taken**
11-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- shell eggs- 69F (10:15-11:00). Manager Placed eggs in cooler. Recheck 11:30-43F. Cold hold drawers- Cobra 47F, salmon 47F, ground beef 50F, crab cake 47F, shrimp 52F. ( 10:30-11:30 ).Manager had employee place ice on all items. Recheck - cobra 41F, ground beef 40F, crab cake 40F, shrimp 39F, salmon 39F. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board heavily soiled not in use. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink in kitchen.
31B-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors unsealed on cook line, ware washing area, in front of walk in cooler and dry storage.
36-02-5
Basic - Cloth used as a food-contact surface in the wait station.
21-05-5
Basic - Stored food not covered. Chicken wings and potato soup stored in walk in cooler uncovered. Manager covered food items. **Corrected On-Site**
08B-12-5
Basic - Light shield damaged/in disrepair. Light shield missing at ice machine room. Maintenance replaced light shield during inspection. **Corrected On-Site**
38-01-4
Basic - Hole in or other damage to wall near hand sink and back of kitchen.
36-24-5
Basic - Floors not maintained smooth and durable on cook line and ware washing area.
36-11-4
Basic - Floor area(s) covered with standing water to the left of entry to walk in cooler.
36-22-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line / make bar.
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
32
Aug 16, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over fruit in pastry reach in. Operator stored all items properly. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Dishwasher - left side bar - out of order. Per operator service call has been placed. **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Holding unit - soup (116-123F - Hot Holding). Per operator holding for approximately an hour at 10:20am. Operator immediately reheated - at 10:30am 165F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline flip top cutting boards. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan and food debris in hand sink by main dish machine. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. **Corrected On-Site**
12B-07-4
50
Frequently Asked Questions
When was Las Olas Co - Riverside Hotel last inspected?
The most recent health inspection at Las Olas Co - Riverside Hotel on file is from Jan 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Las Olas Co - Riverside Hotel?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at Las Olas Co - Riverside Hotel.
How does Las Olas Co - Riverside Hotel compare to other restaurants in Fort Lauderdale?
Las Olas Co - Riverside Hotel most recently scored 64 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Las Olas Co - Riverside Hotel's inspection record improved over time?
Yes. Recent inspections at Las Olas Co - Riverside Hotel have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Las Olas Co - Riverside Hotel means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Las Olas Co - Riverside Hotel inspected?
Based on the inspection history on file, Las Olas Co - Riverside Hotel is inspected around three times per year on average.
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