RILEYS CONEY HOUSE
2132 South Atlantic Avenue
Florida, 32118
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 1/13/2025
High Priority
10
Intermediate
6
Basic
17
Total
33
Disposition: Met Inspection Standards
Inspection Details:
- 16-10-4:Basic - Abrasives and detergents not removed during the rinse process. -employee rinsed sanitized equipment using detergent hose on wash side of 3 compartment sink
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink substance on bottom of plastic splash guard inside ice bin
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -large holes in ceiling tiles in multiple areas inside kitchen, prep/storage areas
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 13-04-4:Basic - Employee/manager with no beard guard/restraint while engaging in food preparation. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -some grease on floor in back beneath shelving against wall
- 36-11-4:Basic - Floors not maintained smooth and durable. -area under hand sink by front counter
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -soda bib in box, on flor near rack
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris on guard behind slicer -shelving below slicer
- 25-32-4:Basic - Reuse of single-service or single-use articles. -reuse of thin plastic food grade container(clams) for macaroni and cheese
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.
- 32-23-4:Basic - urinal not flushing/functioning properly. -out of order
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee briefly touched raw beed prior to plating ready to eat food for customers.
- 12A-28-4:High Priority - Employee touched soiled towel/equipment and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -server handled soiled dishes at 3 compartment sink, wiped hands on dry cloth prior to bringing plated food to customer without washing hands
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -mechanical slicer
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0ppm, manager replaced sanitizer Corrected On-Site
- 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -raw poultry inside bulk container touching pan of raw beef Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry stored above raw bacon inside walk in cooler Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -vacuum sealed steaks thawed at room temperature, outside portions at 46-47F -portioned lunch meats 57F from extended thawing during prep. -advised to thaw inside refrigerator ahead of time to maintain 41F or below at end of thawing. Operator may use cold running water to thaw food if unable to use refrigeration.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked hot dogs 106-128F inside steamwell up front, manager stated less than 30 minutes. Reheated for hot holding **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -wd40 on shelf above microwave -pvc cement stored on top of soda bins on rack in back Corrected On-Site
- 53A-03-7: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/ -dave
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -seasoning shaker on cook line
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -next to 3 compartment sink
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned food inside soufflé cups inside stand up freezer in back without date mark -cooked pasta inside walk in cooler
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -pink chemical unlabeled in dining area
- 03C-94-4:Intermediate - non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process.
Food safety inspection conducted on 1/13/2025 revealed 33 total violations (10 high priority, 6 intermediate, 17 basic).
Inspection on 7/31/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/31/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/27/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-07-27: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Dry storage racks with rust that has pitted the surface. - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-07-27: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-07-27: **Time Extended**
- 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-07-27: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters above fryers - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-07-27: **Time Extended**
- 32-23-4:Basic - - From initial inspection : Basic - Toilet/urinal not flushing/functioning properly. -urinal out of order - From follow-up inspection 2024-07-26: **Time Extended** - From follow-up inspection 2024-07-27: **Time Extended**
Food safety inspection conducted on 7/27/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 7/26/2024
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2024-07-26: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Dry storage racks with rust that has pitted the surface. - From follow-up inspection 2024-07-26: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-07-26: **Time Extended**
- 33-23-4:Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2024-07-26: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters above fryers - From follow-up inspection 2024-07-26: **Time Extended**
- 32-23-4:Basic - - From initial inspection : Basic - Toilet/urinal not flushing/functioning properly. -urinal out of order - From follow-up inspection 2024-07-26: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -potato salad Warning - From follow-up inspection 2024-07-26: Cut lettuce, cut tomatoes, sliced cheese, raw poultry, raw fish **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (46F - Cold Holding); sliced cheese (44F - Cold Holding); bleu cheese crumbles (45F - Cold Holding); shreddedncheese (47F - Cold Holding)coleslaw (45-46F - Cold Holding) see stop sale on product left inside overnight. Warning - From follow-up inspection 2024-07-26: Sliced cheese 50F, hot dogs 44-45F, ham 45F, ham 45F, cooked shrimp 45F, cut tomatoes 45F, bleu cheese crumbles 48F, baked beans 40F, coleslaw 41F, sliced cheese 44F, raw poultry 46F. Raw fish 48F all cold holding Person in charge called for immediate service**Time Extended** **Time Extended**
Food safety inspection conducted on 7/26/2024 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 7/25/2024
High Priority
6
Intermediate
1
Basic
11
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 14-33-4:Basic - Dry storage racks with rust that has pitted the surface.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -mop sink area at baseboards
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil in back
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
- 10-08-5:Basic - Ice scoop handle in contact with ice.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters above fryers
- 16-05-4:Basic - Sanitizing solution not maintained clean.
- 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. -urinal out of order
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -brown gravy, 1 can
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw chicken at batter station, changed gloves prior to donning new gloves to handle cooked food. Advised of requirement to wash hands before donning new gloves, and to use utensils where necessary
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0-100ppm . Manager had employee replace Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry stored above raw bacon inside walk in cooler, manager corrected Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -potato salad Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (46F - Cold Holding); sliced cheese (44F - Cold Holding); bleu cheese crumbles (45F - Cold Holding); shreddedncheese (47F - Cold Holding)coleslaw (45-46F - Cold Holding) see stop sale on product left inside overnight. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Food safety inspection conducted on 7/25/2024 revealed 18 total violations (6 high priority, 1 intermediate, 11 basic).
Inspection on 12/12/2023
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-12-12: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Air vent above door soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in warewashing area - From follow-up inspection 2023-12-12: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2023-12-12: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -racks in warewashing area - From follow-up inspection 2023-12-12: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-12-12: **Time Extended**
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -next to ice machine - From follow-up inspection 2023-12-12: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-12-12: **Time Extended**
Food safety inspection conducted on 12/12/2023 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 12/11/2023
High Priority
6
Intermediate
6
Basic
11
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.
- 35A-06-4:Basic - Accumulation of dead or trapped insects other pests, in control devices. Warning
- 36-34-5:Basic - Air vent above door soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in warewashing area
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -server, drinking from energy's drink can, placed on countertop next to silverware
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 36-24-5:Basic - Hole in or other damage to wall. -gaps in wall near prep table in back
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -up front
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -racks in warewashing area
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -in dining area
- 12A-16-4:High Priority - Employee began working with food without first washing hands. -employee entered kitchen from out back, went to cooler and touched clean equipment/box of gloves without washing hands
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on shelving above prep table containing chowder in crock pot, and food thawing in bins, 1 live roach on soiled cardboard box on same shelving. Warning
- 35A-23-4:High Priority - Roach excrement and/or droppings present. -bottom shelf of prep table in back prep area Warning
- 03E-04-5:High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. -chowder used for backup. 109F. Manager stated reheating and stirring. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -ash trays stacked next to ketchup squeeze bottles in back on rack.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 600ppm quat in bucket out front
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -next to ice machine
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 35F when calibrated to ice point during inspection
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pasta
Food safety inspection conducted on 12/11/2023 revealed 23 total violations (6 high priority, 6 intermediate, 11 basic).
Inspection on 7/7/2023
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -above walk in
- 29-18-4:Basic - Drain cover(s) missing. -near walk in
- 35B-01-4:Basic - Exterior door has a small gap at the threshold on the upper left side that opens to the outside.
- 35B-07-4:Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. -back door
- 35B-03-4:Basic - Outer openings not protected with functioning self-closing doors.
Food safety inspection conducted on 7/7/2023 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).