The Grille at Riverview
Last inspected: Jan 29, 2026
74
Score
Inspectors have visited The Grille at Riverview 23 times, with records going back to 2022. The newest entry in the record is dated Jan 29, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly seven violations earlier in the record.
The most common issue across all inspections has been “ready-to-eat”, showing up 10 times.
The Grille at Riverview's latest score is in line with the New Smyrna Beach average of 72. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
23
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Robert **Repeat Violation** **Warning** - From follow-up inspection 2026-01-26: **Time Extended** - From follow-up inspection 2026-01-29: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags marked with service date prior to harvest date **Warning** - From follow-up inspection 2026-01-26: **Time Extended** - From follow-up inspection 2026-01-29: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2026-01-26: company contracted to clean tiles. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2026-01-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - walk in cooler floor rusted **Warning** - From follow-up inspection 2026-01-26: **Time Extended** - From follow-up inspection 2026-01-29: **Time Extended**
36-11-4
74
Jan 26, 2026
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. 2 cans of tomatoes **Warning** - From follow-up inspection 2026-01-26: 1 can roasted peppers. Operator removed for credit. **Time Extended** **Corrective Action Taken**
01B-01-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - boneless chicken breast 47-48F, in upright reach in cooler across from over overnight - pico (46F - Cold Holding); shredded cheese (47F); house made horseradish sauce (44F); pasta salad (50F); roasted peppers (54F); in table top unit overnight. - 1/2 n 1/2, 47-48F, riverside bar server station cooler - blue cheese olives, 47F, riverside bar cooler All overnight. **Warning** - From follow-up inspection 2026-01-26: In countertop cooler, cole slaw 37F, lettuce 43F, shredded cheese 48f, cream tarter 49F. items on ice. No tcs in bar coolers. No tcs on the bottom shelf of upright cooler. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - mashed potatoes, 111F, in warmer that had not reached ambient air temperature of at least 135F, less than 30 minutes. Corrective action taken: product taken to cookline to reheat **Corrective Action Taken** **Warning** - From follow-up inspection 2026-01-26: Marsala made with stock concentrate 130F, after stirring 139F. Advised to reheat to 165F to hot hold at 135F or above. Rice 131F in the sham. **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags marked with service date prior to harvest date **Warning** - From follow-up inspection 2026-01-26: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Robert **Repeat Violation** **Warning** - From follow-up inspection 2026-01-26: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. - water filters at outside ice machine installed 07/28/2023 **Warning** - From follow-up inspection 2026-01-26: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2026-01-26: company contracted to clean tiles. **Time Extended** **Corrective Action Taken**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cooking equipment **Warning** - From follow-up inspection 2026-01-26: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. - walk in cooler floor rusted **Warning** - From follow-up inspection 2026-01-26: **Time Extended**
36-11-4
41
Jan 22, 2026
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
7
Sep 12, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49F bottom of upright cooler less than an hour. Operator iced. On ice, just stocked, pasta salad, cut tomatoes, shredded cheese up to 53F. Operator iced more fully. Banana fosters sauce made with cream 58F on the counter. Operator returned to refrigeration - in deck bar, blue cheese 48F in cooler actively being worked on. Door removed to replace hinges. Operator moved blue cheese **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-11: No tcs in deck bar. Items on ice 37-42F Upright cooler marinated chicken 49F, raw steak 45F, fish 41F **Admin Complaint** - From follow-up inspection 2025-09-12: Upright cooler burgers 41F. Sliced cheese 45F. On cutting board for 5 minutes for an order prior to inspection per cook. Cooler mostly empty, employee cleaning shelving. Banana foster with cream sauce 72F in pantry area on the counter **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2025-09-11: **Time Extended** - From follow-up inspection 2025-09-12: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Robert, Peggy, Danielle **Warning** - From follow-up inspection 2025-09-11: In progress **Time Extended** - From follow-up inspection 2025-09-12: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer head corrected on site - hood filters **Warning** - From follow-up inspection 2025-09-11: Hood filters **Time Extended** - From follow-up inspection 2025-09-12: **Time Extended**
23-03-4
67
Sep 11, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49F bottom of upright cooler less than an hour. Operator iced. On ice, just stocked, pasta salad, cut tomatoes, shredded cheese up to 53F. Operator iced more fully. Banana fosters sauce made with cream 58F on the counter. Operator returned to refrigeration - in deck bar, blue cheese 48F in cooler actively being worked on. Door removed to replace hinges. Operator moved blue cheese **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-11: No tcs in deck bar. Items on ice 37-42F Upright cooler marinated chicken 49F, raw steak 45F, fish 41F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2025-09-11: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Robert, Peggy, Danielle **Warning** - From follow-up inspection 2025-09-11: In progress **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in freezer gaskets soiled with slime - Interior salamander - interior deck bar top back ice bin **Warning** - From follow-up inspection 2025-09-11: ice bin **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer head corrected on site - hood filters **Warning** - From follow-up inspection 2025-09-11: Hood filters **Time Extended**
23-03-4
61
Sep 10, 2025
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
20
Jun 2, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scampi butter bottom left under counter cooler 44-45F on cookline. **Warning** - From follow-up inspection 2025-06-02: Scampi butter 43F, tomatoes 44F **Time Extended**
03A-02-5
86
May 30, 2025
Routine - Food
7 critical violations. 2 major violations. 4 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Queso 60F in the middle in covered plastic 5 gallon container overnight. **Warning**
03D-02-5
High Priority - Live, small flying insects found 3 in dry storage 3 under kitchen 3 compartment sink 2 in the server area on the deck **Repeat Violation** **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over whipped cream walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ice cream mix 5/20; steak butter 5/20 **Repeat Violation** **Warning**
01B-24-5
High Priority - Roach activity present as evidenced by live roaches found. 1 on the floor cookline **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scampi butter bottom left under counter cooler 44-45F on cookline. **Warning**
03A-02-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.mussels **Warning**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle indoor bar **Warning**
22-02-4
Basic - Equipment in poor repair. Sharpener for slicer chipped/cracked/peeling plastic **Warning**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Employees restroom **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior doors of outdoor bar cooler 3rd basin of outdoor bar three compartments sink Around mixer head pantry Fan covers produce walk in cooler **Warning**
23-03-4
Basic - Water dripping onto floor surface. From water filter behind steamer **Warning**
29-03-4
23
Feb 10, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found. - 2 in dry storage room - approximately 10-15 in the outdoor deck waitstation - 1 in indoor bar - 1 in waitstation near front door **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-07: 1 in dry storage **Time Extended** - From follow-up inspection 2025-02-10: 1 in dry storage **Time Extended**
35A-02-7
86
Feb 7, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vegetable beef soup 57F cooling from previous day in covered plastic container, walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-02-07: Rice cooling in covered stacked pans 45-50F overnight **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects found. - 2 in dry storage room - approximately 10-15 in the outdoor deck waitstation - 1 in indoor bar - 1 in waitstation near front door **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-07: 1 in dry storage **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Label states thunnus spp. served for undercooked ahi tuna **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
01D-01-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-07: **Admin Complaint**
01B-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Around mixer guard repeat violation - outdoor walk in cooler door and plastic flaps **Warning** - From follow-up inspection 2025-02-07: Mixer guard partially cleaned. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Under counter cooler next to steam table **Repeat Violation** **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under dish area handsink **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
29-11-4
47
Feb 6, 2025
Routine - Food
7 critical violations. 1 major violation. 8 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vegetable beef soup 57F cooling from previous day in covered plastic container, walk in cooler **Repeat Violation** **Warning**
03D-02-5
High Priority - Live, small flying insects found. - 2 in dry storage room - approximately 10-15 in the outdoor deck waitstation - 1 in indoor bar - 1 in waitstation near front door **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Label states thunnus spp. served for undercooked ahi tuna **Warning**
01D-01-5
High Priority - Pesticide-emitting strip present in food prep area. Dichlorvos emitting strip - above prep table - dry storage - bar **Corrected On-Site** **Repeat Violation** **Warning**
41-24-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake 1/30 Shrimp and cream cheese 1/27 **Repeat Violation** **Warning**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dead fly in dry rice storage container **Admin Complaint**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - Slicer blade guard - pantry reach in freezer gaskets - interior top deck waitstation ice bin **Corrective Action Taken** **Warning**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine, dust and black residue from hood **Warning**
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pot on bottom prep table with old food debris, due to container not being inverted **Corrected On-Site** **Warning**
24-05-4
Basic - Clean utensils or equipment stored in dirty container - dish area, utensils stored in container with dead roach - pantry, 1/3 pan of utensils in visibly soiled container **Corrective Action Taken** **Warning**
24-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Around mixer guard repeat violation - outdoor walk in cooler door and plastic flaps **Warning**
23-03-4
Basic - Single-service articles improperly stored. Open bag of save a days stored in outdoor shed on shelving with roach droppings **Corrected On-Site** **Warning**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Under counter cooler next to steam table **Repeat Violation** **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black residue/mold like buildup dish area **Repeat Violation** **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Under dish area handsink **Warning**
29-11-4
21
Oct 25, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dry storage approximately 8 2 in small wait station near front door **Warning** - From follow-up inspection 2024-10-25: 1 fly in waitstation. **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Pesticide-emitting strip present in food storage area. Dichlorvos strips **Warning** - From follow-up inspection 2024-10-25: **Time Extended**
41-24-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw breaded chicken 47F, calamari 44F, bottom of upright cooler near ice machine overnight - pork chops and raw chicken 46F, bottom of upright cooler across from oven on cookline - True cooler, left side, pantry area chicken and pork 45F bottom shelf - small cooler in server area of deck holding half and half at 45F overnight **Repeat Violation** **Warning** - From follow-up inspection 2024-10-25: Pork and ahi 38F Bottom shelves calamari 38F, prime rib 43F Half and half in deck server cooler 45F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lillian **Warning** - From follow-up inspection 2024-10-25: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Server area of deck. Both ice bins, soda nozzles light buildup **Warning** - From follow-up inspection 2024-10-25: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of mixer guard **Warning** - From follow-up inspection 2024-10-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Cookline small under counter cooler Pantry main salad cooler **Repeat Violation** **Warning** - From follow-up inspection 2024-10-25: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black residue, dish area **Warning** - From follow-up inspection 2024-10-25: **Time Extended**
36-27-5
47
Oct 24, 2024
Routine - Food
8 critical violations. 3 major violations. 8 minor violations.
View 19 violations
High Priority - Cheese with mold-like growth. See stop sale. Approximately 8 oz piece of cheese in walk in cooler, wrapped in plastic **Warning**
01B-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked previous day, put into shallow pans, covered and stacked in walk in cooler 45F in the middle. **Repeat Violation** **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dry storage approximately 8 2 in small wait station near front door **Warning**
35A-02-6
High Priority - Pesticide-emitting strip present in food storage area. Dichlorvos strips **Warning**
41-24-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw meats over bacon, upright true cooler across from oven - left true cooler pantry area raw fish over deli meat **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pineapple rice 10/15 Cream brulee 10/16 Turkey 10/5 **Repeat Violation** **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw breaded chicken 47F, calamari 44F, bottom of upright cooler near ice machine overnight - pork chops and raw chicken 46F, bottom of upright cooler across from oven on cookline - True cooler, left side, pantry area chicken and pork 45F bottom shelf - small cooler in server area of deck holding half and half at 45F overnight **Repeat Violation** **Warning**
03A-02-5
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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main dish area **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lillian **Warning**
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Server area of deck. Both ice bins, soda nozzles light buildup **Warning**
22-20-5
Basic - Accumulation of debris on drainboards or equivalent. Main dish area **Warning**
16-15-4
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. Grouper Tuna **Warning**
06-09-1
Basic - Food stored on floor. Can of v8 in upstairs storage room **Warning**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Deck server area cooler **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of mixer guard **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Cookline small under counter cooler Pantry main salad cooler **Repeat Violation** **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black residue, dish area **Warning**
36-27-5
15
Jun 14, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Dijon cream 6/1 Beer cheese 6/3 Snail butter 6/3 **Repeat Violation** - From follow-up inspection 2024-06-14: Clam chowder 6/7 Imperial mix 6/5 **Time Extended**
01B-24-5
Intermediate - - From initial inspection : 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/ Alex expired January 2024 - From follow-up inspection 2024-06-14: no food handler training - employee not a manager and has expired CFM **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade heavily soiled - Slicer blade guard heavily soiled - interior ice bins in deck bar waitstation soiled with visible mold like buildup **Corrected On-Site** - From follow-up inspection 2024-06-14: Can opener corrected on site Slicer soiled **Time Extended** **Corrective Action Taken**
22-02-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler - From follow-up inspection 2024-06-14: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Small cookline reach in cooler **Repeat Violation** - From follow-up inspection 2024-06-14: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handsink in dish area leaks under the sink when water is running **Repeat Violation** - From follow-up inspection 2024-06-14: **Time Extended**
29-11-4
61
Jun 11, 2024
Routine - Food
7 critical violations. 2 major violations. 10 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 17 qt french onion 44F overnight in walk in cooler
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upright cooler on cookline: raw seafood over bread, raw steak and ground beef over onions **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Dijon cream 6/1 Beer cheese 6/3 Snail butter 6/3 **Repeat Violation**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Garlic herb oil 61F. On cookline less than an hour. Operator iced - in reach in cooler with breaker off approximately 2 hours: turkey, ham, cheese, cream 47-49F. Operator moved items to freezer to recover temp - overnight in deck bar cooler: half and half 57F, ice cream mix 59F, blue cheese olives 53F. See stop sale - half and half 44F in small waitstation cooler. Operator turned down temp setting - single service butters 74F in pantry area overnight. See stop sale
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Burre blanc 117F, made 2 hours prior and stored in steam table. Operator added time mark **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Behind exterior walk in cooler **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade heavily soiled - Slicer blade guard heavily soiled - interior ice bins in deck bar waitstation soiled with visible mold like buildup **Corrected On-Site**
22-02-4
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/ Alex expired January 2024
53A-03-7
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine
16-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. - Squeeze bottles and lids stored in visibly soiled containers, dish area - chill sticks on the floor in walk in cooler - fork and chopsticks in soiled container, small waitstation **Corrected On-Site**
24-07-4
Basic - Dead roaches on premises. 1 on box in dry storage **Corrected On-Site**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In front reach in cooler **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Vegetable stock walk in cooler Plastic container of salt dry storage **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Loose soil on equipment, bottom prep table shelf across from walk in cooler **Corrected On-Site**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Small cookline reach in cooler **Repeat Violation**
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Handsink in dish area leaks under the sink when water is running **Repeat Violation**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Salt dry storage **Corrected On-Site**
02D-01-5
17
Feb 15, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock pats of ground beef over bar drinks in white freezer inside walk in cooler **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48F, sliced cheese 47F, upright True cooler across from ovens overnight. Chicken 50F, chicken 49F, cooked potatoes 51f, calamari 44F. Upright True cooler near ice machine overnight, see stop sale Whipped butter 73F left out overnight Bottom shelf of upright true cooler in pantry area - middle cooler - chicken salad 45F Half and half over night in deck waitstation 47F **Warning** - From follow-up inspection 2024-02-15: Butter in 10L container out overnight 69-70F Blue cheese olives 53F overnight in deck cooler. Ham and turkey 44-45F, bottom of pantry cooler less than 2 hours. Operator discarded No tcs in upright coolers on cookline . Scheduled to be serviced. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish area **Repeat Violation** **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked; some not. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer gaskets cookline **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with Togo containers, waitstation **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket hanging, prime rib sham **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Under counter cookline cooler **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handsink dish area **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
29-11-4
37
Feb 14, 2024
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock pats of ground beef over bar drinks in white freezer inside walk in cooler **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced cheese **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham 1/28; bbq chicken 2/7 imperial mix 2/7, port Demi 2/2. Beer cheese, 1/31, wasabi cream 1/28 **Repeat Violation** **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 48F, sliced cheese 47F, upright True cooler across from ovens overnight. Chicken 50F, chicken 49F, cooked potatoes 51f, calamari 44F. Upright True cooler near ice machine overnight, see stop sale Whipped butter 73F left out overnight Bottom shelf of upright true cooler in pantry area - middle cooler - chicken salad 45F Half and half over night in deck waitstation 47F **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish area **Repeat Violation** **Warning**
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked; some not. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer gaskets cookline **Warning**
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. Sausage; corn from Sunday **Warning**
02C-02-5
Basic - Standing water in bottom of reach-in-cooler. Under counter cookline cooler **Warning**
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Handsink dish area **Warning**
29-11-4
Basic - Equipment in poor repair. Gasket hanging, prime rib sham **Warning**
14-11-5
Basic - No copy of latest inspection report available. **Warning**
51-18-6
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. Tuna **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with Togo containers, waitstation **Warning**
40-06-5
22
Oct 12, 2023
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 50F in the middle, beer cheese 46F in the middle both cooling overnight in walk in cooler **Warning** - From follow-up inspection 2023-10-12: Rice 39F cooling from previous day. Ambient cooling scampi butter 47F in the middle, cooling from previous day in walk in cooler in large plastic covered container. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock bag of raw ground beef over vegetables, reach in freezer inside of walk in cooler **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Dijon cream 9/29, Shepards pie 10/2, sushi rice 9/30, veg stock 9/25, sauerkraut 8/30, beer cheese 9/27, marinara 10/2, goat cheese 8/25: snail butter 9/20, slaw mix 9/29, foster mix with butter 9/26 **Repeat Violation** **Warning** - From follow-up inspection 2023-10-12: Roasted garlic cream sauce 10/2 **Admin Complaint**
01B-24-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-12: **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish area **Repeat Violation** **Warning** - From follow-up inspection 2023-10-12: on order **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Indoor bar **Warning** - From follow-up inspection 2023-10-12: On order **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. some marked, some not **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Dish area **Warning** - From follow-up inspection 2023-10-12: **Time Extended**
31B-04-4
35
Oct 11, 2023
Routine - Food
9 critical violations. 3 major violations. 3 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 50F in the middle, beer cheese 46F in the middle both cooling overnight in walk in cooler **Warning**
03D-02-5
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. Cook adding salt to fries with bare hand **Warning**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock bag of raw ground beef over vegetables, reach in freezer inside of walk in cooler **Warning**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Dijon cream 9/29, Shepards pie 10/2, sushi rice 9/30, veg stock 9/25, sauerkraut 8/30, beer cheese 9/27, marinara 10/2, goat cheese 8/25: snail butter 9/20, slaw mix 9/29, foster mix with butter 9/26 **Repeat Violation** **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pico 60F, shredded cheese 56F, improperly iced. -asparagus on ice with screen between pan and product up to 65F. Expo area - vegetable broth 60F, scampi butter 60f, egg wash 70F, improperly iced approximately 2 hours - stuffed chicken 53F, chicken wings 54F, bottom of upright True cooler on cookline near ice machine overnight, see stop sale - fresh garlic in oil 80F approximately 2 hours. Operator iced. - raw beef 42-47F, pasta 45F, green beans 46F, front of cookline drawers - bottom shelf of true cooler across from oven holding raw chicken 48F overnight - bread pudding 47F, cheese cake 47F, cheese cake 52F, bottom shelving on left side true cooler in pantry area **Repeat Violation** **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. Mashed potatoes 129F in the middle heating approximately 2 hours. Operator removed to reheat **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 119F sitting on shelf above stove 30 minutes. Operator removed to reheat Burre blanc 105-130F in steam table double boiler **Repeat Violation** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish area **Repeat Violation** **Warning**
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. some marked, some not **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. Indoor bar **Warning**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses in pantry area on equipment **Warning**
40-06-5
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dish area **Warning**
31B-04-4
17
May 17, 2023
Complaint Full
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
41
May 16, 2023
Complaint Full
10 critical violations. 1 major violation. 11 minor violations.
View 22 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 in waitstation near front door **Warning**
35A-02-6
High Priority - Pesticide-emitting strip present in food prep/storage area. Dichlorvos emitting strip in dry storage near uncovered container of flour **Warning**
41-24-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted garlic 5/7, queso 5/8, chicken stuffing 5/5, sushi rice 5/8, shrimp imperial 5/8, sliced Turkey 5/8 **Repeat Violation** **Warning**
01B-24-5
High Priority - Roach excrement and/or droppings present. In storage shed with unused equipment and oil containers **Warning**
35A-23-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pork 52F, shrimp 52F, chicken 47F , chicken 45F. Upright cooler on cookline near ice machine overnight, see stop sale - chicken 48F, rack of lamb 49F, pork 45F, beef 44f, upright true cooler on cookline across from ovens overnight, see stop sale. - butter in freezer walk in cooler 45F **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw ground beef as low as 42F at the edge up to 49F in the middle. In large plastic covered containers under shelving in the produce walk in cooler. See stop sale **Warning**
03D-06-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Soup reheating for approximately 2 hours 15 minutes 119-143F. Operator stirred and removed to reheat rapidly **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 86F burblanc 120F. Operator time marked **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish area **Warning**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener blade Soda gun nozzles Indoor bar **Warning**
22-02-4
Basic - Toilet full and does not flush. Employee restroom **Warning**
29-02-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Dish area **Warning**
24-06-4
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. **Warning**
06-09-1
Basic - Dead roaches on premises. 1 above three compartment sink in prep area **Warning**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating while doing prep, pantry area. **Corrected On-Site** **Warning**
12B-02-4
Basic - Floor tiles missing and/or in disrepair. Cookline **Repeat Violation** **Warning**
36-17-5
Basic - Food stored on floor. - Cans on the floor under shelving dry storage room - ground beef containers on the floor under shelving **Warning**
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat. Corrected to 200 ppm quat **Warning**
21-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Freezer walk in cooler **Repeat Violation** **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Meat walk in cooler shelving **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline under counter cooler **Warning**
14-33-4
12
Mar 27, 2023
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some not marked at all. One marked with date received. **Warning** - From follow-up inspection 2023-03-24: **Time Extended** - From follow-up inspection 2023-03-27: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - corner of dish area - under shelving in hallway waitstation west side of cookline **Warning** - From follow-up inspection 2023-03-24: -dry storage room **Time Extended** - From follow-up inspection 2023-03-27: Improvement but still soiled. **Time Extended** **Corrective Action Taken**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Deep grout lines throughout kitchen **Warning** - From follow-up inspection 2023-03-24: Manager provided estimate for repairs **Time Extended** **Corrective Action Taken** - From follow-up inspection 2023-03-27: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Shelf under flattop in pantry area - can opener area of prep hallway - lids to flour and breading jn dry storage - meat cooler fan covers **Warning** - From follow-up inspection 2023-03-24: **Time Extended** - From follow-up inspection 2023-03-27: Fan covers walk in cooler **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Cookline undercounter cooler **Repeat Violation** **Warning** - From follow-up inspection 2023-03-24: **Time Extended** - From follow-up inspection 2023-03-27: **Time Extended**
14-33-4
74
Aug 18, 2022
Complaint Full
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 in dry storage area **Warning**
35A-02-6
High Priority - Pesticide-emitting strip present in food prep area. -1 in dry storage area **Warning**
41-24-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -djon cream marked 7/30 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -double sided reach in stand up cooler: sour cream 55F, milk 55F, cheese 51F **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles soiled **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -seared ahi tuna **Warning**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer spray bottle in outdoor bar area, operator labeled **Corrected On-Site** **Warning**
41-17-4
Basic - Standing water in bottom of reach-in-cooler. -middle reach in cooler **Warning**
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Worn, torn and/or soiled floors. - wine cooler **Warning**
36-10-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on shelf above prep table -employee beverages on dish drying rack, operator relocated **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -square plastic containers on dish drying rack **Corrected On-Site** **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. -light accumulation of grease and food debris underneath cookline **Warning**
36-73-4
Basic - Ice scoop handle in contact with ice. -outdoor bar, operator corrected **Corrected On-Site** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - walk in cooler door **Warning**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -walk in cooler shelves -exterior of glass reach in cooler doors soiled -exterior storage shed shelves have an accumulation of debris **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -middle reach in cooler **Warning**
14-33-4
22
Frequently Asked Questions
When was The Grille at Riverview last inspected?
The most recent health inspection at The Grille at Riverview on file is from Jan 29, 2026. The public record contains 23 inspections in total.
What is the most common violation at The Grille at Riverview?
Across the inspection record, “ready-to-eat” has been cited 10 times, more than any other issue at The Grille at Riverview.
How does The Grille at Riverview compare to other restaurants in New Smyrna Beach?
The Grille at Riverview most recently scored 74 out of 100, which is about the same as the New Smyrna Beach average of 72.
Has The Grille at Riverview's inspection record improved over time?
No. Recent inspections at The Grille at Riverview have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Grille at Riverview 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 The Grille at Riverview inspected?
Based on the inspection history on file, The Grille at Riverview is inspected around seven times per year on average.
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