RIVER DECK RESTAURANT
107 N RIVERSIDE DR
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Deep grout lines and broken tiles, kitchen **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
Food safety inspection conducted on 4/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/10/2025
High Priority
5
Intermediate
3
Basic
5
Total
13
Disposition: Follow-up Inspection Required
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 above reach in cooler **Corrected On-Site** **Warning**
- 14-11-5:Basic - Equipment in poor repair. Tongs plastic broken/peeling off, food stuck behind. Operator discarded, **Warning**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Deep grout lines and broken tiles, kitchen **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Cookline across from fryers **Warning**
- 10-08-5:Basic - Ice scoop handle in contact with ice. Indoor bar **Corrected On-Site** **Warning**
- 35A-02-7:High Priority - Live, small flying insects found in prep area. 3 in bag in the box soda area. **Repeat Violation** **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw grouper over pasteurized crab, walk in cooler **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
- 01B-13-4:High Priority - Stop Sale issued. 1 slice of cheese with hair visible on it in reach in cooler drawers. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Improperly iced creole sauce and Alfredo base 49F and 52F approximately 1 hr ago. Operator iced more fully. - Cole slaw 48F, diced tomatoes 45F, mango/tomato 44F, sliced tomato 45f, top left cookline plastic top cooler overnight. See stop sale for Cole slaw **Warning**
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Two cases, removed from original container, no tag. Others some marked, others not. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cookline **Corrected On-Site** **Warning**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. David **Warning**
Food safety inspection conducted on 4/10/2025 revealed 13 total violations (5 high priority, 3 intermediate, 5 basic).
Inspection on 11/7/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-07: **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : 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. Whitnee - expired 2/24 Fred employed more than 6 months no proof of training available **Warning** - From follow-up inspection 2024-11-07: Whitnee scheduled, Fred complied **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
7
Intermediate
5
Basic
8
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. In dish area, visibly soiled containers. **Corrective Action Taken** **Warning**
- 35A-03-4:Basic - Dead roaches on premises. 1 bottom cookline shelf 3 on the the tiki bar cabinets **Corrected On-Site** **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several **Corrected On-Site** **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of bag of sugar in dry storage **Corrected On-Site** **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under bag on the box soda, ice machine area **Warning**
- 52-11-4:Basic - Food offered in a way that misleads/misinforms the consumer. Establishment advertising wild caught salmon but selling farm raised. **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table shelf in dry storage **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live in back prep area 1 in the tiki bar 1 dead inside cookline drawer, on the track 1 dead on tray with sugar in dry storage **Warning**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Creole sauce made with cooked peppers and onions 10/27 **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice cream mix in the tiki bar cooler 44F. Operator moved to another cooler **Corrective Action Taken** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Wasp spray, 2 bottles of cleaner over bag in the box soda, storage closet in the tiki bar **Corrected On-Site** **Warning**
- 01A-05-4:High Priority - Unable to verify source of food product served at establishment. See Stop Sale. Rasta Jerky. Operator provided invoice with no license information/unable to locate on FDACs **Warning**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under handsink in dish area **Repeat Violation** **Warning**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm Quat, tiki bar. Corrected to 200 ppm quat **Corrected On-Site** **Warning**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
- 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. Turkey and sausage from Saturday **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato dicer Ice bin in the tiki bar and main bar soiled with black residue toward top of lip Light build up 2 of the soda guns in the tiki bar, 3 in the main bar **Corrective Action Taken** **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellow fin on coastal catch menu **Warning**
- 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. Whitnee - expired 2/24 Fred employed more than 6 months no proof of training available **Warning**
Food safety inspection conducted on 11/5/2024 revealed 20 total violations (7 high priority, 5 intermediate, 8 basic).