River and Fort
Last inspected: Dec 10, 2025
100
Score
River and Fort appears in inspection records 14 times, starting in 2022. On Dec 10, 2025, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up six times.
The city-wide average for St. Augustine sits at 81, putting River and Fort on the better side of that line. Overall, the inspection record reads well.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
No violations found.
100
Dec 4, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed short ribs (54F - Cold Holding); purple mashed (48F - Cold Holding) in walk-in cooler with hot food cooling on pans. Person in charge pulled hot food away from already cooled food. Observed raw fish, shrimp, beef burger, steaks x 3 (49-50F - Cold Holding) in drawers on cook line. Person in charge had employees pull all food and placed in walk-in cooler. All food in drawers for less than 1 hour per person in charge. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed French onion soup placed into deep 22 qt plastic container, covered and then placed on floor of walk-in cooler. Observed pans of hot food stored on top of food made on a previous day.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade on can opener soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station near dish machine blocked with tray and dishes. Person in charge unblocked hand washing station. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean food containers stacked with visible moisture. Person in charge placed container in ware washing to be rewashed. **Corrective Action Taken**
24-08-4
Basic - Food stored on floor. Observed several plastic containers filled with food stored on floor of walk-in cooler due to no room on shelves. Person in charge stated due to holiday season capacity walk-in cooler space is limited. Observed multiple cardboard cases of food on floor of walk-in freezer.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler on cook line soiled with food debris.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels tucked to clean food containers.
16-46-4
52
Jun 10, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Live, small flying insects found Observed two live flying insects in kitchen.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork ribs (48F - Cold Holding) by door of walk-in cooler. Person in charge placed ice bags on pork. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened previous day missing date. Person in charge added date mark. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with black marks.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station by dish machine blocked with tray. **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottle filled with green liquid missing label. Person in charge added label. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles in cornmeal and seafood breading. Person in charge removed handles from food. **Corrected On-Site**
10-01-5
Basic - Floors not maintained smooth and durable. Observed kitchen floor peeling in ware washing section and on cook line.
36-11-4
45
Jan 6, 2025
Routine - Food
No violations found.
100
Nov 5, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed hand washing station removed on cook line across from middle stairs. **Warning** - From follow-up inspection 2024-11-05: Establishment needs more time for plan review. **Time Extended**
51-16-7
90
Nov 1, 2024
Routine - Food
6 critical violations. 4 major violations. 5 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. mashed potatoes 1130 (94F - Cooling) 1323; (93F - Cooling) 1331. Tightly packed into 1/3 pan and covered in walk-in cooler next to door. 5 1/3 pans short ribs 1200 (105-110F - Cooling) 1500
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers: steak (53F - Cold Holding); ground burger (52F - Cold Holding); fish (53F - Cold Holding) main cook line: cooked pasta (44F - Cold Holding); salmon (45F - Cold Holding); scallops (44F - Cold Holding) Observed shrimp (45F - Cold Holding); house cooked sliced beef in bags on ice (68F - Cold Holding) All cook line coolers over stuff above chill line, left open during busy lunch rush, and no ice has been used. All product out for 3 hours or less per person in charge. Person in charge had staff place bags of ice on products, reduce product below chill line, and half portion the products left in ice. Observed steak (46F - Cold Holding); chicken (47F - Cold Holding); pasta (44F - Cold Holding); pork (48F - Cold Holding) in walk-in cooler, door left open during order intake for less than two hours per person in charge. Observed walk-in cooler at ambient 54F at start of inspection and drop down to 33F by end of inspection.
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs above raw fish, oysters, lobster meat person in charge placed eggs on bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed mashed potatoes 1130 (94F - Cooling) 1323; (93F - Cooling) 1331 in walk-in cooler. See stop sale. Observed 5 1/3 pans short ribs 1200 (105-110F - Cooling) 1500
03D-01-5
High Priority - Pesticide-emitting strip present in food prep area. Observed three pesticide emitting strips hanging up on second floor bar wall. Discussed with person in charge.
41-24-4
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. Observed second floor bar dishwasher at 10ppm chlorine. Person in charge primed machine and retested at 100ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags missing last date sold. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at ware washing area blocked by pans. Person in charge had staff unblock sink. Observed hand washing station inside roof top Lounge kitchen blocked by equipment. **Corrective Action Taken** **Repeat Violation**
31A-09-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed hand washing station removed on cook line across from middle stairs. **Warning**
51-16-7
Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles filled with blue and yellow liquid on second floor missing common name labels. Person in charge had staff add labels.
41-17-4
Basic - Employee chewing gum/ eating candy while preparing food or while in a food prep/food storage/warewashing area. Observed staff member with lollipop in mouth while ware washing at triple sink. Staff member through away candy after seeing inspector. **Corrected On-Site**
12B-09-5
Basic - Equipment in poor repair. Observed walk-in cooler gasket in disrepair. Person in charge state they have ordered new gaskets. **Corrective Action Taken**
14-11-5
Basic - Food stored on floor. Observed multiple cardboard cases of food on floor in walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in cooler doors soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean stacked food containers.
16-46-4
21
Feb 16, 2024
Complaint Full
No violations found.
100
Feb 14, 2024
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables (118F - Hot Holding) on front well sitting above water line. Person in charge had employees start reheating. **Corrective Action Taken**
03B-01-6
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. Observed prep employee bare hand poke finger in cooked onions in walk-in cooler. Discussed with employee. No visible contamination observed. Employees hands visibly clean.
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live flying insects in upstairs bar area. **Warning**
35A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags within 30 days missing last sold date. Discussed with person in charge.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station at dish washing area blocked by cleaning equipment and trays. Discussed with person in charge. Person in charge unblocked hand washing station. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed house made slaw and chicken on sticks missing date marks. Person in charge had employee add date marks. **Corrected On-Site**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler and walk-in cooler with gaskets soiled black/green mold like substance. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Observed food in plastic tubs on floor in walk-in cooler. Observed cases of food on floor in walk-in freezer. Discussed with person in charge.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cigarettes and keys above heating unit on cook line. Person in charge removed items from food area. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks above clean equipment in dish area. Person in charge removed drinks from restricted area. **Corrected On-Site** **Repeat Violation**
12B-02-4
Basic - Stored food not covered. Observed short ribs uncovered in walk-in cooler. Discussed with person in charge.
08B-12-5
37
Oct 25, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed multiple racks of dishes proceed through dish machine while dish machine tested 0ppm chlorine. Person in charge reran dishes after machine was fixed. **Corrected On-Site**
22-45-4
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. Observed dish machine at 0ppm chlorine. Service tech arrived during inspection. Retested at 100ppm chlorine. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line coolers stained with food debris. Observed food debris handing off French fry cutter on wall by prep table.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station next to cook line blocked by metal board and used for prep. Discussed with person in charge. Observed hand washing station in dish washing area blocked by pan. **Repeat Violation**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks, without covers, on cook line coolers and prep tables. Discussed with person in charge. Person in charge removed all drinks. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone charger and sunglasses on cook line flip-top cooler cutting board. Discussed with person in charge and they removed personal items off cook line. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Ice bucket/shovel stored on floor between uses. Observed two ice buckets on floor in dry storage area. Person in charge placed buckets in dish area. **Corrected On-Site**
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop inside pizza flour. Employee removed handle from four. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in 70F water. Person in charge placed utensils in dish area. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler gaskets on cook line soiled with black/green mold like substance and food debris. Observed walk-in cooler gaskets soiled with black/green mold like substance.
23-03-4
45
May 30, 2023
Complaint Partial
No violations found.
100
Mar 24, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station on cook line blocked by cutting board. Person in charge removed cutting board. **Corrected On-Site**
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above salad flip-top cooler. Employee removed phone. **Corrected On-Site**
40-06-5
86
Mar 10, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Food stored on floor. Bagged Ice on floor in walk-in freezer.
08B-38-4
Basic - Ice scoop handle in contact with ice. Ice scoop in handle on two story bars ice bin. Person in charge removed handle from ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixing machine soiled with food debris. Gaskets on multiple coolers in kitchen soiled with food debris. Soda gun on upstairs soiled with food debris. Soda fountain at outside wait station soiled with black/green mold like substance on backsplash.
23-03-4
86
Aug 2, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked green beans (61F - Cold Holding), risotto (58F - Cold Holding) cooked the night before and placed in walk-in cooler. Didn't reach 41F within 6hrs. See stop sale. **Warning** - From follow-up inspection 2022-08-02:
01B-02-5
86
Aug 1, 2022
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb by front entrance and y-splitter on no chemicals side at mop sink missing vacuum breakers. Discussed with person in charge. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) house made herb butter (58F - Cold Holding), cubed butter (61F - Cold Holding) on top of ice. Person in charge had employee place in walk-in cooler to cool. Discussed with person in charge using ice baths for cold holding requires the container to be submerged in ice. 2) single glass door reach in cooler: Butter milk (50F - Cold Holding); half and half (45F - Cold Holding); milk (51F - Cold Holding) items have been pulled out through out preparations for dinner. 3) cooked green beans (61F - Cold Holding), risotto (58F - Cold Holding) cooked the night before and placed in walk-in cooler. Didn't reach 41F within 6hrs. See stop sale. **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked green beans (61F - Cold Holding), risotto (58F - Cold Holding) cooked the night before and placed in walk-in cooler. Didn't reach 41F within 6hrs. See stop sale. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen beef stored over frozen corn in opened packages. Person in charge started having employee place raw beef on bottom shelf. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked green beans (61F - Cold Holding), risotto (58F - Cold Holding) cooked the night before and placed in walk-in cooler. Didn't reach 41F within 6hrs. See stop sale. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large quantities of food prepared for dinner was left in walk-in cooler stacked with tightly fitting lids. Discussed with operator and chef the parameters for cooling. Discussed better ways to ensure cooked items get cooled meeting then parameters. Person in charge had employee start putting items in ice baths. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make line heavily stained with black food debris. Discussed with person in charge.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles, one near mop sink and one near tea urns not labeled. Person in charge dumped bottles.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above dishes and cook line soiled with dust,grease.
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.handles in bulk food containers in prep area. Person in charge removed handles from food. **Corrected On-Site**
10-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Upstairs unisex bath rooms do not provide covered waste receptacle. **Repeat Violation**
32-12-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes on cook line not inverted. Discussed with person in charge. **Repeat Violation**
24-05-4
29
Frequently Asked Questions
When was River and Fort last inspected?
The most recent health inspection at River and Fort on file is from Dec 10, 2025. The public record contains 14 inspections in total.
What is the most common violation at River and Fort?
Across the inspection record, “handwash sink not accessible for employee use” has been cited six times, more than any other issue at River and Fort.
How does River and Fort compare to other restaurants in St. Augustine?
River and Fort most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has River and Fort's inspection record improved over time?
Results have been roughly steady. Inspections at River and Fort have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at River and Fort 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 River and Fort inspected?
Based on the inspection history on file, River and Fort is inspected around four times per year on average.
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