The River House
Last inspected: Apr 16, 2026
30
Score
The River House appears in inspection records 14 times, starting in 2022. On Apr 16, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly three violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
That's lower than the typical Palm Beach Gardens restaurant, which scores around 81. This restaurant has more on its record than most do.
14
Inspections
6
Critical latest
3
Major latest
0
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
6 critical violations. 3 major violations.
View 9 violations
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) ran machine multiple times retest Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and adjusted eye glasses and after without washing hands handled clean and sanitized plate, discussed with operator, employee washed hands. **Corrected On-Site**
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged tray of raw shrimp stored directly above non commercially packaged tray of dough balls, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored directly above imitation krab meat, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line cooked ribs (45F - Cold Holding) per chef product not portioned or prepared today and held in cooler for approximately 1 hour, chef removed product and placed in walk in to chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At cook line melted butter no time mark, discussed with operator who time marked product. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at cook line used to store dishes and sauce mop, discussed with operator who removed items. **Corrected On-Site**
31A-11-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. In walk in cooler no tag with oysters, discussed with operator who grabbed tag from office and placed with oysters. **Corrected On-Site**
01C-10-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment only has 1 week of oyster tags, per operator employee accidentally threw away old tags.
01C-02-4
30
Aug 21, 2025
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
55
Dec 11, 2024
Routine - Food
9 critical violations. 3 minor violations.
View 12 violations
High Priority - Nonfood-grade bags used in direct contact with food- garbage bags used in direct contact with prime rib while cooking in sous vide machine; educated; bags removed after cooking time expired; **Corrective Action Taken**
14-31-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (51-58F - Cooling) at 11:45am per operator product cooked yesterday food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; food stored to cool in big plastic container with tight lid; See stop sale
03D-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishes into dish washing machine after employee removed cleaned and sanitized dishes and placed dishes on storage rack; discussed with operator; employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and adjusted hat before beginning to portion croutons; discussed with operator who had employee wash hands. **Corrected On-Site**
12A-25-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. On chemical shelf storage next to liquor storage room bottles of house hold fruit fly spray; advised operator spray not approved and to remove from establishment
41-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer- food containers of raw hamburger meat not commercially packaged stored over French fries commercially packaged; operator reversed storage of products. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole meat roasts not reaching proper time/temperature cooking requirements. Prime rib cooked over night in Sous Vide machine - final cooking temperature 127-133; food not cooked to 130 F within 112 minutes or other required cooking temperatures for roast listed in food code. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (51-58F - Cooling) at 11:45am per operator product cooked yesterday food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; food stored to cool in big plastic container with tight lid; See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler lobster bisque (54F - Cold Holding) per operator product not prepared or portioned today food left out of cooler for approximately 20 minutes; discussed with operator who moved to freezer to cool back down. **Corrective Action Taken**
03A-02-5
High Priority - Whole meat roasts not reaching proper time/temperature cooking requirements. Prime rib cooked over night in Sous Vide machine - final cooking temperature 127-133; food not cooked to 130 F within 112 minutes or other required cooking temperatures for roast listed in food code. See Stop Sale
03C-20-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above clean utensils; operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils rinsed after the application of the sanitizer solution- employee used cloth towel soaked in water to moisten wood sushi bowl container after being sanitized the night before; employee preparing the container for storing prepared sushi rice for four hour; Educated and operator returned sushi rice container to be properly cleaned and sanitized **Corrected On-Site**
22-54-4
Basic - Wood food-contact surface not properly sealed- at Al prep areas at reach in coolers; advised to change or seal wood
14-06-4
22
Jul 18, 2024
Routine - Food
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
82
Feb 20, 2024
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. / Establishment so is vide sea bass ; See stop sale.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. / Establishment so is vide sea bass ; See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meat loaf (128-145F - Hot Holding); Lemon butter (121F - Hot Holding) in hot boxes at cook line; foods out of temperature for approximately 30 minutes; hot boxes not on/ set up below 135 F Operator returned to stove to be reheated to 165 F;
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food- missing pages on the form; emailed new form; **Corrected On-Site**
03F-10-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line ; operator provided **Corrected On-Site**
31B-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Walk-in in during inspection **Corrected On-Site**
53A-05-6
47
Oct 18, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in walk-in cooler; operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-26: **Time Extended** - From follow-up inspection 2023-10-18: Raw beef tenderloin stored above cooked beef Stored properly **Admin Complaint**
08A-05-6
86
Sep 26, 2023
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched buttocks placing bare hand inside the pants; immediately touched clean and sanitized glasses to store on the shelf at the bar without washing hands ; manager educated employee and employee washed hands before returning to work; **Corrected On-Site** - From follow-up inspection 2023-09-26: **Time Extended**
12A-10-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in walk-in cooler; operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-26: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale. - From follow-up inspection 2023-09-26: **Time Extended**
02C-01-5
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. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale. - From follow-up inspection 2023-09-26: **Time Extended**
01B-24-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes au gratin (50F - Cold Holding) cooked chicken (47F - Cold Holding); in cold holding drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; foods moved to walk-in freezer to quick chill; **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-26: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water provided at handwash sink at cook line; - From follow-up inspection 2023-09-26: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-09-26: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table at cook line; Removed **Corrected On-Site** - From follow-up inspection 2023-09-26: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor- throughout the kitchen Operator stored properly **Corrected On-Site** - From follow-up inspection 2023-09-26: **Time Extended**
21-38-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.- at servers area; - From follow-up inspection 2023-09-26: **Time Extended**
22-20-5
35
Sep 19, 2023
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes au gratin (50F - Cold Holding) cooked chicken (47F - Cold Holding); in cold holding drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; foods moved to walk-in freezer to quick chill; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched buttocks placing bare hand inside the pants; immediately touched clean and sanitized glasses to store on the shelf at the bar without washing hands ; manager educated employee and employee washed hands before returning to work; **Corrected On-Site**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in walk-in cooler; operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale.
01B-24-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water provided at handwash sink at cook line;
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.- at servers area;
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table at cook line; Removed **Corrected On-Site**
12B-07-4
Basic - Wiping cloth sanitizing solution stored on the floor- throughout the kitchen Operator stored properly **Corrected On-Site**
21-38-4
35
Jun 20, 2023
Complaint Full
No violations found.
100
Jun 19, 2023
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
41
May 24, 2023
Complaint Full
No violations found.
100
May 22, 2023
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fourth man drawers - cooked cauliflower (49F - Cold Holding); sliced chicken (51F - Cold Holding) not portioned or prepared today operator states removed from walk in cooler under 4 hours - operator moved to freezer for quick chill. Operator contacted technician. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - raw burgers (48F ) 11:35 cooling since 10:30 3 hours to reach 41F recheck 25mins 48F - product held in top unit of make table - operator moved to freezer for quick chill. **Corrective Action Taken** **Warning**
03D-15-4
Basic - Stored food not covered. Boston lettuce walk in cooler - operator covered. **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
74
Mar 23, 2023
Routine - Food
No violations found.
100
Aug 30, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The River House last inspected?
The most recent health inspection at The River House on file is from Apr 16, 2026. The public record contains 14 inspections in total.
What is the most common violation at The River House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at The River House.
How does The River House compare to other restaurants in Palm Beach Gardens?
The River House most recently scored 30 out of 100, which is lower than the Palm Beach Gardens average of 81.
Has The River House's inspection record improved over time?
No. Recent inspections at The River House have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at The River House 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 The River House inspected?
Based on the inspection history on file, The River House is inspected around four times per year on average.
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