Riverside Johnny's
Last inspected: Mar 12, 2026
95
Score
Across the available record, Riverside Johnny's has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly eight violations before.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
The city-wide average for Daytona Beach sits at 71, putting Riverside Johnny's on the better side of that line. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook - From follow-up inspection 2026-03-12: **Time Extended**
13-04-4
95
Mar 11, 2026
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -house made garlic sauce cooled down inside deep plastic lean container 44-49F -house made clam chowder 44-49F **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes, cheese, chowder, garlic sauce **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -blue cheese crumbles (48F-51F - Cold Holding); sliced cheese (50F - Cold Holding); raw chicken (45F - Cold Holding); sliced tomatoes (47F - Cold Holding) inside lowboy across from grill, callback inspection required next day to verify cold holding. **Warning**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. -out front in server area/expo
31A-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling inside deep plastic containers overnight.
03D-15-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02A-01-5
Basic - Water leaking from pipe and/or faucet/handle. -mop sink splitter
29-11-4
Basic - Bowl or other container with no handle used to dispense food. -basket used to dispense French fries, advised that utensils inside bulk food containers require handles to minimize potential cross contamination
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. -cardboard used to line tabletop beneath cast iron equipment. Advised that liners for shelving/equipment must be cleanable and nonabsorbant
14-45-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook
13-04-4
Basic - Floor area(s) covered with standing water. -underneath/behind stove on cook line
36-22-4
37
Nov 21, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 52-54F, raw chicken 49-50F, sliced tomatoes 50F, cheese 49F inside top section of makeline cooler across from fryers , manager stated placed in less than 2 hours prior to inspection. Manager moved product into walk in cooler to rapidly cool down to 41F. -shredded lettuce 49F(cold holding) in bottom section of cooler on -rechecked at end of inspection 41-42F. **Corrected On-Site**
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. -ice cream mix inside bar, manager discarded out of caution
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents in dining area
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. -cooks
13-04-4
Basic - Water leaking from pipe and/or faucet/handle. -small leak at faucet under table in back
29-11-4
67
Apr 18, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked mushrooms/onions 98-105F, inside tabletop warmer across from grill
03B-01-6
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping/portioning food in expo area
13-06-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -raw oysters offered on special menu board. Provided written consumer advisory during inspection, manager hung up at entrance **Corrected On-Site**
02A-01-5
Intermediate - oyster tags not marked with last date served.
01C-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on top of base for can opener at end of prep table **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. -in back, near mop sink, water heater
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust on ice machine air filter exterior -backsplash/lower adea of hood filters behind cookline equipment
23-03-4
55
Oct 4, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. -oven cleaner spray can of top of ice machine **Corrected On-Site**
41-10-4
High Priority - Air gap between water supply inlet and flood rim of equipment is less than one inch. -drain line buried into floor drain below dish machine
29-44-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -reheated rice 110-115F inside heavily loaded lexans in server area, more than 2 hours per employee. Reheated to 165F **Corrected On-Site**
03B-01-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ice cream mix in bar
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in unlabeled spray bottle hanging on rack in back storage area next to mop sink
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior of ice machine, upper portion -ice chute in server area out front
22-20-5
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Floor soiled/has accumulation of grease/debris. -slick floors on cook line
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. -sink near batter station
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air filter on ice machine
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
33
Feb 13, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup 106F, less than 1 hour inside tabletop warmer out front in server station. Reheated to 165 **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by cutting board resting over basin **Corrected On-Site**
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. -ranch at top shelf of walk in cooler
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment in poor repair. -walk in freezer gaskets
14-11-5
64
Oct 31, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -exterior hose bib near main entrance to restaurant on wall - From follow-up inspection 2023-10-31: **Time Extended**
29-34-4
86
Oct 30, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
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. -0ppm(testing 3 times) chlorine **Warning**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -exterior hose bib near main entrance to restaurant on wall
29-34-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -3 compartment sink, quat registering over 500ppm. Advised to use germicidal bleach with concentration between 50-100ppm until service technician can assist with equipment on wall and dish machine **Warning**
41-18-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut leafy greens, cut tomatoes. Manager added date **Corrected On-Site**
02C-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -consumer advisory only located on individual lunch menu, 1/2 burger on dinner menu is allowed undercooked per manager. provided consumer advisory via email and manager posted during inspection. Stated new menus **Corrected On-Site**
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -top surface of ice machine
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food not stored at least 6 inches off of the floor. -bottom cases in freezer from delivery on floor
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk flour container, touching food. Manager corrected **Corrected On-Site**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. -food trays on cook line
25-06-4
Basic - Single-service articles stored on a soiled surface. -warmer up front
25-17-4
37
Jun 20, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
64
Mar 23, 2023
Food-Licensing Inspection
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Air gap between water supply inlet and flood rim of equipment is less than one inch. -dish machine
29-44-4
Basic - Building components, attachments or fixtures in poor repair. -ventilation from hood across from ice machine
36-51-4
Basic - Ceiling tile missing. -in back around water heater utility lines
36-36-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor.
08B-38-4
70
Sep 16, 2022
Routine - Food
10 critical violations. 5 major violations. 4 minor violations.
View 19 violations
High Priority - Container of medicine improperly stored. -bottle of acetaminophen stored above meatballs **Warning**
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-16-4
High Priority - Employee touched face and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook on line **Warning**
12A-10-4
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. -employee handled celery with bare hands **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies on container of sugar in back of prep area -1 live fly around prep sink in back **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored above pan of celery **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk 75F , manager stated 3 hours. Advised to use time as public health control **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked meatballs 131F after 3 hours inside crock pot, manager reheated. Crock pots are improper equipment for reheating dense food. **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. -commercial processed canned cheese 117F, manager reheated to 165F **Corrective Action Taken** **Warning**
03E-04-5
High Priority - Toxic substance/chemical improperly stored. -bottle of degreaser next to hot dog warmer on prep table -bottles of chemicals stored hanging on hand sink in bar **Warning**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-04-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates stored below dry goods **Warning**
24-05-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside sugar bulk container **Warning**
10-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0ppm **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. -sugar **Warning**
02D-01-5
11
Frequently Asked Questions
When was Riverside Johnny's last inspected?
The most recent health inspection at Riverside Johnny's on file is from Mar 12, 2026. The public record contains 11 inspections in total.
What is the most common violation at Riverside Johnny's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Riverside Johnny's.
How does Riverside Johnny's compare to other restaurants in Daytona Beach?
Riverside Johnny's most recently scored 95 out of 100, which is higher than the Daytona Beach average of 71.
Has Riverside Johnny's inspection record improved over time?
Yes. Recent inspections at Riverside Johnny's have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Riverside Johnny's 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 Riverside Johnny's inspected?
Based on the inspection history on file, Riverside Johnny's is inspected around three times per year on average.
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