RIVERSIDE JOHNNY'S
115 Main Street
Daytona Beach, Florida, 32118
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on top of base for can opener at end of prep table Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. -in back, near mop sink, water heater
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust on ice machine air filter exterior -backsplash/lower adea of hood filters behind cookline equipment
- 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 mushrooms/onions 98-105F, inside tabletop warmer across from grill
- 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping/portioning food in expo area
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -raw oysters offered on special menu board. Provided written consumer advisory during inspection, manager hung up at entrance Corrected On-Site
- 01C-03-4:Intermediate - oyster tags not marked with last date served.
Food safety inspection conducted on 4/18/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 10/4/2024
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior of ice machine, upper portion -ice chute in server area out front
- 36-22-4:Basic - Floor area(s) covered with standing water.
- 36-73-4:Basic - Floor soiled/has accumulation of grease/debris. -slick floors on cook line
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -sink near batter station
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air filter on ice machine
- 33-16-4:Basic - Open dumpster lid. Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment is less than one inch. -drain line buried into floor drain below dish machine
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -reheated rice 110-115F inside heavily loaded lexans in server area, more than 2 hours per employee. Reheated to 165F Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -oven cleaner spray can of top of ice machine Corrected On-Site
- 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. -ice cream mix in bar
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in unlabeled spray bottle hanging on rack in back storage area next to mop sink
Food safety inspection conducted on 10/4/2024 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).
Inspection on 2/13/2024
High Priority
1
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-11-5:Basic - Equipment in poor repair. -walk in freezer gaskets
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup 106F, less than 1 hour inside tabletop warmer out front in server station. Reheated to 165 Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by cutting board resting over basin Corrected On-Site
- 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. -ranch at top shelf of walk in cooler
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -fire exit located on north end near entrance to kitchen blocked by stacked stools. Advised person in charge to clear obstructions to fire exits at beginning of shift.
Food safety inspection conducted on 2/13/2024 revealed 6 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 10/31/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -exterior hose bib near main entrance to restaurant on wall - From follow-up inspection 2023-10-31: **Time Extended**
Food safety inspection conducted on 10/31/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/30/2023
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -top surface of ice machine
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bottom cases in freezer from delivery on floor
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk flour container, touching food. Manager corrected Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -food trays on cook line
- 25-17-4:Basic - Single-service articles stored on a soiled surface. -warmer up front
- 22-41-4: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. -0ppm(testing 3 times) chlorine Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -exterior hose bib near main entrance to restaurant on wall
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -3 compartment sink, quat registering over 500ppm. Advised to use germicidal bleach with concentration between 50-100ppm until service technician can assist with equipment on wall and dish machine Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -consumer advisory only located on individual lunch menu, 1/2 burger on dinner menu is allowed undercooked per manager. provided consumer advisory via email and manager posted during inspection. Stated new menus Corrected On-Site
- 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. -cut leafy greens, cut tomatoes. Manager added date Corrected On-Site
Food safety inspection conducted on 10/30/2023 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).