DirtyFLRestaurant Inspection Data

NEW RIVER CAFE & BAKERY

420 SE 6 AVE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10725726

  • 12A-16-4:High Priority - Employee used cell phone, then put on gloves and began working with food - ready to eat desserts - without first washing hands. Second employee left workspace, changed tasks then returned to front counter, put on gloves and began working with food - ready to eat sandwiches- without first washing hands. Reviewed proper handwashing and employees properly washed hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Pantry - Raw smoked salmon stored over ready-to-eat apple mixture. Operator stored all items properly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - glass unit - left unit - Italian with sliced ham (55F); caprice - mozzarella and cut tomatoes (59F); Mexican corn salad - cut lettuce, beans and rice (46-48F); Philly cheese (57F). Per operator all items held in unit overnight and not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - glass unit - left unit - cooked orzo/cut tomatoes (46F); Italian with sliced ham (55F); caprice - mozzarella and cut tomatoes (59F); Mexican corn salad - cut lettuce, beans and rice (46-48F); Philly cheese (57F). Per operator all items except cooked orzo/cut tomatoes held in unit overnight and not prepped or portioned today. Cooked orzo/cut tomatoes in unit less than 4 hours, operator moved to reach in to quick chill. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - hot box - front items, quiche (130F - Hot Holding). Per operator holding approximately 2 hours. Operator immediately moved items to oven to reheat. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by rolling cart. Operator removed. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep room hand sink. Operator replaced. Corrected On-Site Repeat Violation 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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10799386

  • N/A:No Violations Were Observed

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8734848

  • 14-69-4:Basic - Ice buildup in reach-in freezer - prep room. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Operator posted. Corrected On-Site Repeat Violation
  • 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. Tres leches mix -date marked 11-7-2024. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - Left glass display - sliced turkey - ambient cooling 2.5 hours at 9:30am (55-57F) at 10:05am 53F; cheese - ambient cooling 2.5 hours at 9:30am (58-59F) at 10:05am 59F. At this rate proper cooling will not occur. Operator moved items to reach in to expedite cooling. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink used to rinse coffee grounds holder. Reviewed proper use of hand sinks. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep room. Operator replaced. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Prep room. Operator replaced. Corrected On-Site Repeat Violation
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep room - hand sink water 80F.

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8514667

  • N/A:No Violations Were Observed

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8356611

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-69-4:Basic - Ice buildup in reach-in freezer - front counter glass top freezer. - prep area freezer #9 - ice buildup around condensing fan.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Prep room hand sink. Operator posted. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in front counter hand sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep room hand sink. Operator replaced. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Prep room hand sink. Operator replaced. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Prep room. Operator labeled. Corrected On-Site

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8513148

  • 03D-06-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - cold case - sliced turkey (64F) ambient cooling for 3 hours at 9:45am - at 10:10am 64-65F; mozzarella (55F) ambient cooling for 3 hours at 9:45am - at 10:10am 57F; cut tomatoes (54F) ambient cooling for 3 hours at 9:45am - at 10:10am 54F. At these rates proper cooling will not occur. Operator moved items to freezer to quick chill. **Corrective Action Taken** Warning - From follow-up inspection 2023-10-02: Front counter - cold case - sliced turkey (61F), sliced tomatoes 61F - ambient cooling for 2 hours at 9:50am. Operator moved items to back reach in to quick chill. At 10:10am sliced turkey 60-61F, sliced tomatoes 57-58F. Reviewed proper cooling procedures. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - case - quiche with shell egg (107-114F - Hot Holding); quiche with carton egg (121F - Hot Holding). Per operator hot holding for approximately 3 hours. Advised operator to immediately reheat to 165F or use Time as a Public Control. Operator reheated - 15 minutes later 167-168F. Corrected On-Site Warning - From follow-up inspection 2023-10-02: Front counter - case - quiche with shell egg (109-115- Hot Holding) per operator holding for 3 hours. Operator immediately reheated. Second temperature 165-170F. Admin Complaint Corrected On-Site
  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-10-02: Observed same. **Time Extended**

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8511945

  • 14-69-4:Basic - Ice buildup in reach-in freezer - by circulating fan. Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine - outside of the scoop holder. Operator stored properly. Corrected On-Site Warning
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go salads and parfait. Warning
  • 27-10-4:Basic - No hot running water at mop sink. Water 83F Repeat Violation Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep areas - Sanitizer Buckets (Quaternary 0ppm). Operator made new solution for buckets. Quat 400ppm. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg yolks stored over ready to eat pasteurized carton eggs in prep area reach in. Operator stored all items properly. Corrected On-Site Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - cold case - sliced turkey (64F) ambient cooling for 3 hours at 9:45am - at 10:10am 64-65F; mozzarella (55F) ambient cooling for 3 hours at 9:45am - at 10:10am 57F; cut tomatoes (54F) ambient cooling for 3 hours at 9:45am - at 10:10am 54F. At these rates proper cooling will not occur. Operator moved items to freezer to quick chill. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - case - quiche with shell egg (107-114F - Hot Holding); quiche with carton egg (121F - Hot Holding). Per operator hot holding for approximately 3 hours. Advised operator to immediately reheat to 165F or use Time as a Public Control. Operator reheated - 15 minutes later 167-168F. Corrected On-Site Warning
  • 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. Provided handout to operator Corrected On-Site Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Dawn Anthony. Warning
  • 27-06-4:Intermediate - No hot running water at three-compartment sink. Water 83F Repeat Violation 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. All but one employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees began filling out during inspection. **Corrective Action Taken** Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 83F Repeat Violation Warning