Rivertail
Last inspected: Jan 8, 2026
29
Score
Rivertail has been inspected eight times since 2023. On Jan 8, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around four violations per visit versus roughly two violations earlier in the record.
Restaurants in Fort Lauderdale average 80, so Rivertail trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
4
Major latest
2
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
2 critical violations. 4 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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
29
Apr 11, 2025
Routine - Food
No violations found.
100
Apr 10, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Heat strip did not turn black on both high temp dishwasher. Operator set up 5tee compartment sink to wash rinse and sanitize. **Corrective Action Taken** **Warning**
22-57-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temp dish machine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink by salad and server station. Operator supplied paper towels. **Corrected On-Site** **Warning**
31B-02-4
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. Supplied oyster consumer advisory to operator to post. **Warning**
02A-01-4
64
Feb 20, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
70
May 14, 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. Cookline cutting boards.
22-02-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Oyster area flip top - scoop handle touching ceviche mixture and scoop handle touching fish dip. Operator stored properly. **Corrected On-Site**
10-06-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
82
Mar 16, 2024
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Mar 15, 2024
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area. See stop sale. **Warning**
01B-02-5
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 (Chlorine 0ppm). Operator set up triple sink. Chlorine 100ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Prep area - raw fish stored over ready to eat lettuce. **Warning**
08A-13-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Fish thawing in raw bar/pantry area hand sink. Operator removed item. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, salmon and ceviche dishes. Operator began updating menus during inspection. **Corrective Action Taken** **Warning**
02B-01-5
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 raw chicken and raw fish. Provided Special Process Guidance handout to operator. **Warning**
03G-50-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area. **Warning**
14-74-7
35
Jan 25, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
58
Frequently Asked Questions
When was Rivertail last inspected?
The most recent health inspection at Rivertail on file is from Jan 8, 2026. The public record contains eight inspections in total.
How does Rivertail compare to other restaurants in Fort Lauderdale?
Rivertail most recently scored 29 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Rivertail's inspection record improved over time?
No. Recent inspections at Rivertail have averaged around four violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Rivertail means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rivertail inspected?
Based on the inspection history on file, Rivertail is inspected around three times per year on average.
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