DirtyFLRestaurant Inspection Data

THE RIVER CLUB AT WATERLEFE

Based on 7 health inspections, THE RIVER CLUB AT WATERLEFE in BRADENTON has earned a 3.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 7 reports on file

995 FISH HOOK COVE

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 7 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13565826

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee phone no glasses stored on the cook line. Operator removed it. Corrected On-Site Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a pair of knives stored in between the cook line. Operator removed them. Corrected On-Site Warning
  • 03G-27-5:High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed souls vide cooked and stored pork date marked more than 7 days. Operator willingly disposed of the product. **Corrective Action Taken** Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed souls vide cooked and stored pork date marked more than 7 days. Operator willingly disposed of the product. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device available for their high temp dish machine. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator souls vide cooking and cooling pork and holding it for more than 48hrs without an approved HACCP plan. Emailed and reviewed the paperwork and 48hr rule with the operator. Warning

11/10/2025· 5mo ago

Visit ID: 13565552

Met Inspection Standards

1 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Several cases of food stored on the floor in the walk in freezer. Employee placed the items on a shelf. Corrected On-Site Warning - From follow-up inspection 2025-11-10: **Time Extended**

10/31/2025· 5mo ago

Visit ID: 10873424

Follow-up Inspection Required

5 high, 1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Several cases of food stored on the floor in the walk in freezer. Employee placed the items on a shelf. Corrected On-Site Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Corned beef stored in the walk in cooler with a date mark of 10/11. Chef discarded the beef. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 cans of refried beans dented at the seams. Chef discarded the cans. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled the trash can then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken** Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer reading 149F at plate level, Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corned beef stored in the walk in cooler with a date mark of 10/11. Chef discarded the beef. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open blade soiled. Chef removed and sanitized the can opener. Corrected On-Site Warning

3/7/2025· 1y 1mo ago

Visit ID: 8882490

Met Inspection Standards

1 int

  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed two unlabeled spray bottles with yellow liquid in them. Chef labeled. Corrected On-Site

9/6/2024· 1y 7mo ago

Visit ID: 8724484

Met Inspection Standards

1 int

  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips on site.

3/7/2024· 2y 1mo ago

Visit ID: 8500228

Met Inspection Standards

1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink slimy substance interior of right ice machine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with yellow liquid in it. Chef labeled bottle. Corrected On-Site

9/14/2023· 2y 7mo ago

Visit ID: 8345928

Met Inspection Standards

1 int

  • 53B-14-5: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. Observed one food handler expired.