DirtyFLRestaurant Inspection Data

RIVIERA CO CLUB REST

RIVIERA CO CLUB REST maintains a 2.2/5 food safety rating based on 9 health department inspections in ORMOND BCH. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 9 reports on file

500 CALLE GRANDE AVE

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 9 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13667427

Met Inspection Standards

3 int, 5 basic

  • 22-20-5:Basic - Accumulation of mold-like substance in the interior of the ice machine.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease/food debris under cooking equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -heavy grease buildup on side of stove.
  • 22-16-4:Basic - Reach-in cooler interior (cook line reach in cooler) has accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris behind toasters at cookline line.
  • 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. -opened package of hot dogs in reach in cooler not dated.
  • 01C-03-4:Intermediate - Oyster tags not marked with last date served. Corrected On-Site
  • 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. -operator posted sign. Corrected On-Site

1/26/2026· 2mo ago

Visit ID: 13480182

Met Inspection Standards

2 high, 2 int, 4 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris at end of cookline.
  • 22-20-5:Basic - Ice machine interior soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris at cookline.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -containers with flour/breading in prep area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded potatoes at cookline at 79°f. Out of cooler 1.5 hours. Operator moved back to cooler.
  • 05-05-4:Intermediate - Ambient air thermometer in true brand cooler not accurate within plus or minus 3 degrees Fahrenheit. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in bar area.

8/4/2025· 8mo ago

Visit ID: 13479995

Met Inspection Standards
  • N/A:No Violations Were Observed

8/1/2025· 8mo ago

Visit ID: 10889104

Follow-up Inspection Required

3 high, 4 basic

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of grease under equipment. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -pancake batter not labeled. Corrected On-Site Warning
  • 35A-02-7:High Priority - 1 Live, small flying insects found in kitchen. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -prepared salads at 52°f and hard boiled eggs at 50°f in white refrigerator. Both items in refrigerator overnight. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -taco meat 45°f, ham 44°f, sour cream 44°f, ground beef 44°f. Operator stated temperature of walk in cooler at 7:00 am was 36°f. -white refrigerator: prepared salads with cut tomato and cut lettuce at 52°f, hard boiled eggs at 50°f Warning

1/28/2025· 1y 2mo ago

Visit ID: 8830534

Met Inspection Standards

1 high, 2 int, 3 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris at cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of sugar not labeled.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 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. -deli meat in walk in cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

7/17/2024· 1y 9mo ago

Visit ID: 8830029

Met Inspection Standards
  • N/A:No Violations Were Observed

7/16/2024· 1y 9mo ago

Visit ID: 8789360

Follow-up Inspection Required

3 high, 2 int, 5 basic

  • 40-06-5:Basic - Employee glasses on prep table. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -case of takeout containers on floor in storage area. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ground beef and pulled pork at 48°f in silver refrigerator. In cooler overnight. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham 45°f, ground beef 45°f, cut tomatoes 45°f, hard boiled eggs 44°f in cook line reach in cooler. -ground beef and pulled pork at 48°f in silver refrigerator. In cooler overnight. Repeat Violation 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. 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. Warning

2/23/2024· 2y 1mo ago

Visit ID: 8495376

Met Inspection Standards

3 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 08A-20-5:High Priority - Raw chicken over raw fish in reach in cooler. Corrected On-Site
  • 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. Feta cheese at 49°f in refrigerator door. In cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese at 49°f in refrigerator door. In cooler overnight. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in bar. Corrected On-Site

9/8/2023· 2y 7mo ago

Visit ID: 8342280

Met Inspection Standards

4 high, 1 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 25-05-4:Basic - Single-service articles improperly stored. Case of cups in dry storage area.
  • 36-27-5:Basic - Wall soiled with accumulated grease at end of cookline.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled clean plates without washing hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced ham at 50°f in true brand cooler (glass doors). In cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Egg mix at 47°f in top area of reach in cooler. Advised operator to place egg mix in a container below the fill line. -sliced ham at 50°f and sausage at 46°f in glass front cooler.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bib at utility sink.
  • 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/