Riviera Co Club Rest
Last inspected: Apr 7, 2026
58
Score
The health department has logged 11 inspections at Riviera Co Club Rest, the earliest from 2022. The most recent visit was on Apr 7, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
When inspectors have written things up, “ice buildup in reach-in freezer” has been the most frequent reason, cited four times.
Restaurants in Ormond Beach average 79, so Riviera Co Club Rest trails the local norm. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 7, 2026
Complaint Full
3 major violations. 5 minor violations.
View 8 violations
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. -operator posted sign. **Corrected On-Site**
02A-01-5
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 package of hot dogs in reach in cooler not dated.
02C-03-5
Intermediate - Oyster tags not marked with last date served. **Corrected On-Site**
01C-03-4
Basic - Floor soiled/has accumulation of debris. -grease/food debris under cooking equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -heavy grease buildup on side of stove.
23-03-4
Basic - Reach-in cooler interior (cook line reach in cooler) has accumulation of soil residues.
22-16-4
Basic - Accumulation of mold-like substance in the interior of the ice machine.
22-20-5
Basic - Wall soiled with accumulated grease, food debris behind toasters at cookline line.
36-27-5
58
Jan 26, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Aug 4, 2025
Routine - Food
No violations found.
100
Aug 1, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Hot and Cold Holding Temperatures
FL-21
52
Jan 28, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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. -deli meat in walk in cooler.
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. -container of sugar not labeled.
02D-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris at cook line.
36-27-5
61
Jul 17, 2024
Routine - Food
No violations found.
100
Jul 16, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham 45°f, ground beef 45°f, cut tomatoes 45°f, hard boiled eggs 44°f in cook line reach in cooler. -ground beef and pulled pork at 48°f in silver refrigerator. In cooler overnight. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ground beef and pulled pork at 48°f in silver refrigerator. In cooler overnight. **Repeat Violation** **Warning**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Basic - Employee glasses on prep table. **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site** **Warning**
05-09-4
Basic - Single-service articles improperly stored. -case of takeout containers on floor in storage area. **Warning**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
41
Feb 23, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw chicken over raw fish in reach in cooler. **Corrected On-Site**
08A-20-5
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. Feta cheese at 49°f in refrigerator door. In cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese at 49°f in refrigerator door. In cooler overnight. **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink in bar. **Corrected On-Site**
31B-03-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Repeat Violation**
06-09-1
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
45
Sep 8, 2023
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
37
Jan 31, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
28-14-5
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. **Corrected On-Site**
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped tomato at 48°f in top area of reach in cooler. Advised operator to place container below fill line.
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
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.
12B-12-5
Basic - Ice buildup in chest freezer.
14-69-4
Basic - Interior of chest freezer lid in disrepair/has exposed insulation.
14-36-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
33
Sep 22, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 102°f at cookline. Operator put back on grill. **Corrective Action Taken**
03B-01-6
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site**
05-05-4
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. Ham in walk in cooler. **Corrected On-Site**
02C-03-5
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
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Ice buildup in cheese freezer.
14-69-4
58
Frequently Asked Questions
When was Riviera Co Club Rest last inspected?
The most recent health inspection at Riviera Co Club Rest on file is from Apr 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at Riviera Co Club Rest?
Across the inspection record, “ice buildup in reach-in freezer” has been cited four times, more than any other issue at Riviera Co Club Rest.
How does Riviera Co Club Rest compare to other restaurants in Ormond Beach?
Riviera Co Club Rest most recently scored 58 out of 100, which is lower than the Ormond Beach average of 79.
Has Riviera Co Club Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Riviera Co Club Rest have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Riviera Co Club Rest 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 Riviera Co Club Rest inspected?
Based on the inspection history on file, Riviera Co Club Rest is inspected around three times per year on average.
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