Riverside Liquors
Last inspected: Dec 22, 2025
70
Score
Inspectors have visited Riverside Liquors 11 times, with records going back to 2022. The newest entry in the record is dated Dec 22, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded seven times.
That's lower than the typical Jacksonville restaurant, which scores around 74. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles.
36-34-5
Basic - Equipment in poor repair. Torn gasket on clear door cooler.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle is scoop touching Sugar, manager properly stored scoop. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board.
21-04-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation exposed on double door flip top cooler.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on hood filters
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with black debris at triple sink.
36-27-5
70
Aug 14, 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. bacon wrapped chorizo stuffed dates (60F - Cold Holding) overfilled in work top cooler. Manager removed top portion and placed them in a cooler to cool. Food item was placed in cooler for approximately 1 hour. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans stored in the Walk in cooler not date marked. Manager date marked bean. **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage Stored on counter With clean dishes. Manager discarded beverage. **Corrected On-Site**
12B-07-4
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 of scoop touching sugar, manager properly stored scoop. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled on reach in cooler. Fan cover are dusty in the walk in cooler. **Repeat Violation**
23-03-4
67
Jun 2, 2025
Routine - Food
No violations found.
100
Mar 28, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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. No employee training provided **Warning**
53B-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table when not in use
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Clear food container used to Flour
14-01-5
Basic - Equipment in poor repair. Torn gasket on flip top cooler **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers are dusty in the walk in cooler **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with black debris at triple sink
36-27-5
70
Oct 30, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled blue chemical spray bottle stored in black bin in bar area
41-17-4
Basic - Cloth used as a food-contact surface. White wiping cloth stored over Scallops in walk in cooler
21-05-5
Basic - Equipment in poor repair. Torn gasket on reach in cooler on Cooks line **Repeat Violation**
14-11-5
Basic - Hole in or other damage to wall. Hole on wall at top Near prep table
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Gasket on white reach in freezer
23-03-4
74
Apr 22, 2024
Routine - Food
No violations found.
100
Apr 16, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (55F - Cold Holding); cooked shrimp (56F - Cold Holding); cheese (47F - Cold Holding); blue cheese (49F - Cold Holding); cut lettuce (48F - Cold Holding) food items were placed in the flip top cooler 1 hour ago. Employee moved all items to working upright cooler **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Equipment in poor repair. Torn gasket on flip top cooler **Repeat Violation**
14-11-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation showing on Flip top cooler
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on walk in cooler fan covers **Repeat Violation**
23-03-4
74
Dec 20, 2023
Routine - Food
No violations found.
100
Dec 4, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen beef stored with seafood, manager properly stored food items **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter chunks (59F - Cold Holding) Food item was stored on top of prep table with seasonings. Spoke with manager about using time as public health control for food safety. scallops (59F - Cold Holding); stuffed peppers (69-70F - Cold Holding); beef (57F - Cold Holding); shredded white cheese (59F - Cold Holding); cooked potato (60F - Cold Holding); pimento cheese (56F - Cold Holding) food items were placed in the reach in cooler at 1:30pm stocked from the walk in cooler. Time is 2:30pm. Manager put food items in the walk in cooler to cool. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container of brown powdery substance, employee labeled container Raw sugar **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles and vent in the dry storage area **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of water and a open beverage, employee discarded beverages **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Torn gasket on flip top reach in cooler **Repeat Violation**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 77F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on walk in cooler Fan covers
23-03-4
55
Apr 4, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef in ziplock bag on shelf above raw prime rib (bulk) in upright freezer, mgr rearranged **Corrected On-Site**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Part cooked salmon, mgr wrote it down **Corrected On-Site**
02D-11-5
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Emailed one for part cooked salmon, mgr states they fully cook it on second cook
03C-90-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Victor Joudi and Daniel Van Gundi took test on 3-13-18
53A-03-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Food splatter, kitchen **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table and by server area, one opened drink on prep table at back, all discarded **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Gasket torn in prep unit by grill **Repeat Violation**
14-11-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door in prep unit is missing panel
14-36-5
47
Nov 8, 2022
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed knives only, explained to her
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink, mgr killed it **Corrected On-Site**
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Pimento cheese dated on 11-1, mgr discarded 1/4 cup **Corrected On-Site**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f butter on table, employee wrote time on, explained time as public health control, **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mgr placed it on **Corrected On-Site**
29-42-4
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/. Kandice here fir a year
53A-04-6
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
05-14-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked asparagus in the early afternoon yesterday mgr wrote date on **Corrected On-Site**
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 75f both temperatures for cooked Brussels sprouts on rack in kitchen, ambient temperature at 75f, employee placed them in walk in cooler **Corrective Action Taken**
03D-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Food splatter in kitchen **Repeat Violation**
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lid for prep unit by cook line, employee placed it on shelf **Corrected On-Site** **Repeat Violation**
24-26-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink in server area, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting bread
13-04-4
Basic - Equipment in poor repair. Gasket in prep unit by wall **Repeat Violation**
14-11-5
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Mgr changed it **Corrected On-Site**
21-11-4
Basic - Single-service articles improperly stored. Box with to go cups on floor, storage/prep area
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server area **Repeat Violation**
21-12-4
21
Frequently Asked Questions
When was Riverside Liquors last inspected?
The most recent health inspection at Riverside Liquors on file is from Dec 22, 2025. The public record contains 11 inspections in total.
What is the most common violation at Riverside Liquors?
Across the inspection record, “equipment in poor repair” has been cited seven times, more than any other issue at Riverside Liquors.
How does Riverside Liquors compare to other restaurants in Jacksonville?
Riverside Liquors most recently scored 70 out of 100, which is lower than the Jacksonville average of 74.
Has Riverside Liquors' inspection record improved over time?
Results have been roughly steady. Inspections at Riverside Liquors have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Riverside Liquors 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 Riverside Liquors inspected?
Based on the inspection history on file, Riverside Liquors is inspected around four times per year on average.
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