River Landing Bistro
Last inspected: Apr 22, 2026
70
Score
Going back to 2023, River Landing Bistro has eight inspections in the public record. River Landing Bistro was last inspected on Apr 22, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged six times.
The city-wide average sits at 82, which River Landing Bistro's 70 doesn't quite reach. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No soap provided at handwash sink. No soap at back handwash sink. Manager replaced. **Corrected On-Site** **Repeat Violation**
31B-03-4
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. Milk with no date mark in front reach-in cooler and unknown open date. Manager discarded. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substances on ice machine deflector plate. Reach-in cooler cutting boards soiled with mold-like substances on ice. **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Ice buildup in reach-in freezer.
14-11-5
70
Sep 26, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Onion soup dated 9-17. Manager voluntarily discarded. **Corrective Action Taken**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substances. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. No soap at back hand wash sink. Manager replaced. **Corrected On-Site**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved. **Repeat Violation**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Manager removed for cleaning. **Corrective Action Taken**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with mold-like substances. Hood filters soiled with grease accumulation.
23-03-4
Basic - Utensils in poor condition. Spatula handle on grill melted. Manager discarded. **Corrective Action Taken** **Repeat Violation**
14-12-4
58
Jan 29, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substance. Microwave interior soiled with old food debris and grease accumulation.
22-02-4
Basic - Utensils in poor condition. Cracked handle on spatula.
14-12-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Cutting board grooved. Ice buildup in reach-in freezer. **Repeat Violation**
14-10-4
82
Aug 23, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substance. Underside of prep shelf soiled with old food debris.
22-02-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Cutting board grooved. Ice buildup in reach-in freezer.
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation.
23-03-4
82
Mar 27, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
58
Dec 6, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
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. Milk opened four days prior per manager not dated. Manager dated. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with mold-like substance. Microwave interior soiled with grease and food accumulation. **Repeat Violation**
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. One employee with no Food Handler Certificate.
53B-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted or protected.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on food shelves over prep tables. Manager removed. **Corrected On-Site** **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. Employee phone and glasses on food shelf over prep/cooking area. Manager removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Cutting board grooved. Ice buildup in reach-in freezer.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cappuccino backsplash soiled with food debris. **Repeat Violation**
23-03-4
58
May 24, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
45
Mar 3, 2023
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up fallen receipt from floor and proceeded to prepare food. Inspector stopped employee who then began to change gloves without first washing her hands. Inspector had her wash hands and then don clean gloves. **Corrected On-Site**
12A-07-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up fallen receipt from the floor and proceeded to prepare food. Inspector stopped employee, had her wash hands, and change gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice next to grill 122F, placed there 30 minutes prior. Manager turned up the heat. Retested at 147F. **Corrected On-Site**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach-in cooler cooked two days prior and not date marked. Manger added correct date to container. **Corrected On-Site**
02C-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. Opened gallon of milk in front counter refrigerator with no date mark. Date opened unknown. Employee voluntarily discarded. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach-in cooler cutting board stained with mold-like substance. Can opener blade soiled with old food accumulation.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking hand wash sink next to dish washer. Manager moved out of the way. **Corrected On-Site**
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No test kit for quat three compartment sink. Inspector supplied test strips and manger placed order for kit. **Corrected On-Site**
16-32-5
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. No documentation on site. Emailed Food Employee Reporting Agreement. Manager printed and had each on-duty employee sign and date. **Corrective Action Taken**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grill vent hood and filters soiled with grease accumulation. Upper plate around nozzles of cappuccino machine soiled with old food debris or mold-like substance.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee beverage in front counter refrigerator mixed with food to be served to customers. Manager removed. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Boxes of single-service sauce cups and toothpicks stored on floor under front counter. Manager moved to proper shelving.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use in bucket next to mop sink.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on cutting board of reach-in cooler. Manager removed and placed in sani bucket. **Corrected On-Site**
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide tanks in hallway not secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen soiled with dust, rust, and grease accumulation.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on upper shelf next to grill over prep table. Manager discarded. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Cases of food on floor of walk-in cooler. Container of cooking oil in dry storage area on floor. Manger moved all to proper shelves. **Corrected On-Site**
08B-38-4
22
Frequently Asked Questions
When was River Landing Bistro last inspected?
The most recent health inspection at River Landing Bistro on file is from Apr 22, 2026. The public record contains eight inspections in total.
What is the most common violation at River Landing Bistro?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at River Landing Bistro.
How does River Landing Bistro compare to other restaurants in Live Oak?
River Landing Bistro most recently scored 70 out of 100, which is lower than the Live Oak average of 82.
Has River Landing Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at River Landing Bistro have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at River Landing Bistro 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 River Landing Bistro inspected?
Based on the inspection history on file, River Landing Bistro is inspected around three times per year on average.
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