J C'S RIPTIDES
2576 Ridgewood Avenue
Florida, 32141
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/13/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Back of the floor behind cooking equipment Warning - From follow-up inspection 2025-03-13: **Time Extended**
- 28-24-4:Basic - - From initial inspection : Basic - Grease/food waste on the ground. Around recycle container and exterior clean out adjacent to dish room Warning - From follow-up inspection 2025-03-13: Grease and old food on the ground around clean out cap adjacent to dish room **Time Extended**
- 29-27-4:Basic - - From initial inspection : Basic - Outdoor mop sink/cleaning facility provided at establishment not curbed. Outdoor mop sink partially curbed Warning - From follow-up inspection 2025-03-13: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : 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/ Cheryl and Trish Warning - From follow-up inspection 2025-03-13: **Time Extended**
Food safety inspection conducted on 3/13/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 3/12/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On reach in cooler Corrected On-Site Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Back of the floor behind cooking equipment Warning
- 08B-38-4:Basic - Food stored on floor. Walk in cooler and walk in freezer Warning
- 28-24-4:Basic - Grease/food waste on the ground. Around recycle container and exterior clean out adjacent to dish room Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler Corrected On-Site Warning
- 29-27-4:Basic - Outdoor mop sink/cleaning facility provided at establishment not curbed. Outdoor mop sink partially curbed Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling cooked shrimp for cocktail Corrected On-Site Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 4 on top of dish machine. Operator removed and then cleaned and sanitized the area. Corrected On-Site Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets improperly iced 70F in the bar Warning
- 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/ Cheryl and Trish Warning
- 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. 1 employee Erin Warning
Food safety inspection conducted on 3/12/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 10/4/2024
High Priority
6
Intermediate
2
Basic
5
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. Bar ice machine
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. - Bar - walk in cooler
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean spatulas stored in container underneath AC that is dripping into container and filling with water. Employee removed to wash Corrected On-Site
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.employee restroom
- 08B-38-4:Basic - Food stored on floor. Plastic containers of oil in shed
- 03C-88-4:High Priority - Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Prime rib cooking from previous evening approximately 8:30 pm in oven set to 120F per operator. He stated it was turned up to current setting of 160F upon arrival approximately 2 hours earlier. Prime rib temping at 121F and 126F. See stop dale
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over bread and fries, cookline freezer
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw burgers over fish, walk in freezer
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 45F and 45F, mix with vegetables and shrimp 45F. Bottom of Sir Lawrence cooler overnight per operator
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
- 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. New employee with no food handler training
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear substance in the bar
Food safety inspection conducted on 10/4/2024 revealed 13 total violations (6 high priority, 2 intermediate, 5 basic).
Inspection on 1/31/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Across from ice machine Corrected On-Site
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Broken glass and loose trash Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 in the bar around wine bottles Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Plastic wrapped raw bacon over bread, cookline freezer Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained small cutting boards
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nicole
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Next to sham Repeat Violation
Food safety inspection conducted on 1/31/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 9/20/2023
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer
- 08B-38-4:Basic - Food stored on floor. Case of fish, walk in freezer
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 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. Approximately 10 ppm cl. Operator changed out chemical container and 50 ppm cl was reached. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee putting lemons on plates at expo window - Employee plating shrimp. Operator discussed with employee **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of raw fish over bread, cookline
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Seafood and batter mix 45F and 49F. Small reach in cooler. Operator discarded seafood batter. - server cooler butter 51F, discarded. Soup 44F. Key lime pie 45F. - improperly iced butter packets 51F, bar. Operator iced more fully.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Roast 91-116F in sham, cooked overnight and then turned down about 1.5 hours prior. Operator turned up to reheat
- 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. New employees with no food handler training
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - light buildup interior bar ice machine - stained cutting board, cookline
Food safety inspection conducted on 9/20/2023 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).