DirtyFLRestaurant Inspection Data

RIVERSIDE JOHNNY'S

RIVERSIDE JOHNNY'S has 8 health inspections on file for its DAYTONA BEACH location, with an overall rating of 2.2/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

115 Main Street
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

3/12/2026· 1mo ago

Visit ID: 13649380

Met Inspection Standards

1 basic

  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook - From follow-up inspection 2026-03-12: **Time Extended**

3/11/2026· 1mo ago

Visit ID: 13581778

Follow-up Inspection Required

3 high, 3 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -basket used to dispense French fries, advised that utensils inside bulk food containers require handles to minimize potential cross contamination
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -cardboard used to line tabletop beneath cast iron equipment. Advised that liners for shelving/equipment must be cleanable and nonabsorbant
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook
  • 36-22-4:Basic - Floor area(s) covered with standing water. -underneath/behind stove on cook line
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -mop sink splitter
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -house made garlic sauce cooled down inside deep plastic lean container 44-49F -house made clam chowder 44-49F Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes, cheese, chowder, garlic sauce Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -blue cheese crumbles (48F-51F - Cold Holding); sliced cheese (50F - Cold Holding); raw chicken (45F - Cold Holding); sliced tomatoes (47F - Cold Holding) inside lowboy across from grill, callback inspection required next day to verify cold holding. Warning
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. -out front in server area/expo
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling inside deep plastic containers overnight.
  • 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. Corrected On-Site Warning

11/21/2025· 4mo ago

Visit ID: 10878460

Met Inspection Standards

1 high, 1 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents in dining area
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -cooks
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -small leak at faucet under table in back
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 52-54F, raw chicken 49-50F, sliced tomatoes 50F, cheese 49F inside top section of makeline cooler across from fryers , manager stated placed in less than 2 hours prior to inspection. Manager moved product into walk in cooler to rapidly cool down to 41F. -shredded lettuce 49F(cold holding) in bottom section of cooler on -rechecked at end of inspection 41-42F. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ice cream mix inside bar, manager discarded out of caution

4/18/2025· 12mo ago

Visit ID: 8996163

Met Inspection Standards

1 high, 3 int, 3 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. -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.

10/4/2024· 1y 6mo ago

Visit ID: 8761570

Met Inspection Standards

3 high, 3 int, 7 basic

  • 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

2/13/2024· 2y 2mo ago

Visit ID: 8539409

Met Inspection Standards

1 high, 2 int, 2 basic

  • 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.

10/31/2023· 2y 5mo ago

Visit ID: 8538921

Met Inspection Standards

1 high

  • 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**

10/30/2023· 2y 5mo ago

Visit ID: 8369077

Follow-up Inspection Required

3 high, 2 int, 7 basic

  • 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