Snak Shack
Last inspected: Feb 24, 2026
55
Score
Snak Shack appears in inspection records eight times, starting in 2022. On Feb 24, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to four violations per visit.
“Reach-in cooler interior/shelves have accumulation” comes up most often, recorded three times in the inspection record.
Snak Shack's latest score of 55 falls below the Riverview average of 69. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 pieces of ROP fish thawed prior to being removed from packaging.
01B-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 500+ ppm quat, employee remade tested 200 ppm quat. **Corrected On-Site**
41-27-4
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. Provided 1 food handler certificate with 3 employees.
53B-13-5
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. 2 pieces of ROP fish thawed prior to being removed from packaging.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on cutting board, removed at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.slow drain in hand wash sink.
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand wash sink.
29-11-4
55
Oct 29, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 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. Half and half in reach in cooler not date marked. **Repeat Violation**
02C-03-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.
22-16-4
Basic - Single-service articles improperly stored. Box of to go boxes on floor, manager removed at time of inspection. **Corrected On-Site**
25-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
78
Nov 13, 2024
Food-Licensing Inspection
No violations found.
100
Sep 3, 2024
Food-Licensing Inspection
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 53 F, cheese 49 F in reach in cooler. Advised operator to place items in reach in freezer. Priority: High Priority
03A-02-5
High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
50-08-7
High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed manager put on gloves to begin food prep without washing hands. Priority: High Priority
12A-07-5
Intermediate - Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open pack of hotdogs not date marked in reach in cooler. Priority: Intermediate
02C-03-5
Intermediate - Observed: 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. Sent to operator at time of inspection. **Corrected On-Site** Priority: Intermediate
11-27-4
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium. Priority: Intermediate
16-37-1
Basic - Observed: Floors not maintained smooth and durable. Floors not smooth and easily cleanable. Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Back door is unsealed wood. Priority: Basic
36-11-4
Basic - Observed: Food stored on floor. Oil on floor, operator removed at time of inspection. **Corrected On-Site** Priority: Basic
08B-38-4
Basic - Observed: Working containers of food removed from original container not identified by common name. Container of sugar not labeled. Priority: Basic
02D-01-5
Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Operator placed hand wash sign at time of inspection. **Corrected On-Site** Priority: Basic
31B-04-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Priority: Basic
23-03-4
Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler. Priority: Basic
12B-13-4
Basic - Observed: Bowl or other container with no handle used to dispense food. Bowl with no handle in fish fry. Priority: Basic
14-01-5
Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted above handwash sink. Priority: Basic
24-05-4
Basic - Observed: Silverware/utensils stored upright with the food-contact surface up. Utensils are food contact surface side up. Priority: Basic
24-18-4
30
Mar 20, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
86
Jul 19, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers in establishment.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers near grill and back door.
22-16-4
Basic - Stored food not covered. Raw beef and chicken in reach in cooler.
08B-12-5
Basic - Unclean building components, attachments or fixtures. Hood. **Repeat Violation**
36-50-4
Basic - Water draining onto floor surface under and in front of reach in freezer.
29-03-4
Basic - Buildup of food debris/soil residue on equipment door handles of reach in cooler near back door.
23-24-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen
22-08-4
58
May 2, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage 62 F, operator placed in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 40 live flies flying around the kitchen landing on prep tables, outside of container of rice and flour. **Warning**
35A-02-6
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. Provided one employee training certificate. **Warning**
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. Macaroni, chicken, pork, and beef in reach in cooler not date marked. **Warning**
02C-02-5
Basic - Single-service articles improperly stored. To go boxes on floor near handwash sink. **Warning**
25-05-4
Basic - Unclean building components, attachments or fixtures. Hood. **Warning**
36-50-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly trap covered in flies. **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Portion cup in peppers in reach in cooler. **Warning**
14-01-5
Basic - Floor not cleaned when the least amount of food is exposed. **Warning**
36-01-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door kept open. **Warning**
35B-05-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Operator labeled at time of inspection. **Corrected On-Site** **Warning**
02D-01-5
41
Dec 15, 2022
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. First aid kits over white refrigerator in kitchen next to fryer. Operator removed at time of inspection. **Corrected On-Site** **Warning**
41-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef in tall metal reach in cooler in kitchen. **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: shredded cheese 54 F, blue cheese crumbles 56 F, house made ranch 50 F, **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: shredded cheese 54 F, blue cheese crumbles 56 F, house made ranch 50 F, **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sausage in handwash sink. Operator removed at time of inspection. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replaced at time of inspection. **Corrected On-Site** **Warning**
31B-02-4
Basic - Equipment in poor repair. Outside refrigerator door broken. Door is held shut with piece of concrete. **Warning**
14-11-5
Basic - Food stored in a room/shed that is not fully enclosed. 2 refrigerators stored outside of establishment. **Repeat Violation** **Admin Complaint**
08B-43-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. **Repeat Violation** **Warning**
36-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers throughout kitchen. **Warning**
22-16-4
Basic - No handwashing sign provided at a hand sink used by food employees at handwash sink in kitchen. **Repeat Violation** **Warning**
31B-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on white refrigerator in kitchen. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottle next to food for establishment. Operator removed at time of inspection. **Corrected On-Site** **Warning**
08B-49-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. All reach in cooler throughout kitchen. **Warning**
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill,fryer and throughout kitchen. **Warning**
36-27-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling leaking above fryer. **Warning**
36-32-5
25
Frequently Asked Questions
When was Snak Shack last inspected?
The most recent health inspection at Snak Shack on file is from Feb 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Snak Shack?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited three times, more than any other issue at Snak Shack.
How does Snak Shack compare to other restaurants in Riverview?
Snak Shack most recently scored 55 out of 100, which is lower than the Riverview average of 69.
Has Snak Shack's inspection record improved over time?
Yes. Recent inspections at Snak Shack have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Snak Shack 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 Snak Shack inspected?
Based on the inspection history on file, Snak Shack is inspected around three times per year on average.
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