THE RIVER HOUSE
2373 PGA Boulevard
Florida, 33410
Palm Beach County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection Date: 12/11/2024
Inspection #: Visit ID: 8833013
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above clean utensils; operator removed Corrected On-Site Repeat Violation
- 22-54-4:Basic - Equipment and utensils rinsed after the application of the sanitizer solution- employee used cloth towel soaked in water to moisten wood sushi bowl container after being sanitized the night before; employee preparing the container for storing prepared sushi rice for four hour; Educated and operator returned sushi rice container to be properly cleaned and sanitized Corrected On-Site
- 14-06-4:Basic - Wood food-contact surface not properly sealed- at Al prep areas at reach in coolers; advised to change or seal wood
- 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. lobster bisque (51-58F - Cooling) at 11:45am per operator product cooked yesterday food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; food stored to cool in big plastic container with tight lid; See stop sale
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishes into dish washing machine after employee removed cleaned and sanitized dishes and placed dishes on storage rack; discussed with operator; employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and adjusted hat before beginning to portion croutons; discussed with operator who had employee wash hands. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food- garbage bags used in direct contact with prime rib while cooking in sous vide machine; educated; bags removed after cooking time expired; **Corrective Action Taken**
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. On chemical shelf storage next to liquor storage room bottles of house hold fruit fly spray; advised operator spray not approved and to remove from establishment
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer- food containers of raw hamburger meat not commercially packaged stored over French fries commercially packaged; operator reversed storage of products. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole meat roasts not reaching proper time/temperature cooking requirements. Prime rib cooked over night in Sous Vide machine - final cooking temperature 127-133; food not cooked to 130 F within 112 minutes or other required cooking temperatures for roast listed in food code. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (51-58F - Cooling) at 11:45am per operator product cooked yesterday food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; food stored to cool in big plastic container with tight lid; See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler lobster bisque (54F - Cold Holding) per operator product not prepared or portioned today food left out of cooler for approximately 20 minutes; discussed with operator who moved to freezer to cool back down. **Corrective Action Taken**
- 03C-20-7:High Priority - Whole meat roasts not reaching proper time/temperature cooking requirements. Prime rib cooked over night in Sous Vide machine - final cooking temperature 127-133; food not cooked to 130 F within 112 minutes or other required cooking temperatures for roast listed in food code. See Stop Sale
Inspection Date: 7/18/2024
Inspection #: Visit ID: 8731809
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table at cook line; Removed Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage pale to move out of the way; he touched clean food containers without changing gloves and washing hands; operator educated ; employee washed hands and changed gloves Corrected On-Site
Inspection Date: 2/20/2024
Inspection #: Visit ID: 8503857
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. / Establishment so is vide sea bass ; See stop sale.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. / Establishment so is vide sea bass ; See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meat loaf (128-145F - Hot Holding); Lemon butter (121F - Hot Holding) in hot boxes at cook line; foods out of temperature for approximately 30 minutes; hot boxes not on/ set up below 135 F Operator returned to stove to be reheated to 165 F;
- 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/ Walk-in in during inspection Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line ; operator provided Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food- missing pages on the form; emailed new form; Corrected On-Site
Inspection Date: 10/18/2023
Inspection #: Visit ID: 8509032
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-09-26: **Time Extended** - From follow-up inspection 2023-10-18: Raw beef tenderloin stored above cooked beef Stored properly Admin Complaint
Inspection Date: 9/26/2023
Inspection #: Visit ID: 8503504
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.- at servers area; - From follow-up inspection 2023-09-26: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-09-26: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table at cook line; Removed Corrected On-Site - From follow-up inspection 2023-09-26: **Time Extended**
- 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor- throughout the kitchen Operator stored properly Corrected On-Site - From follow-up inspection 2023-09-26: **Time Extended**
- 12A-10-4:High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched buttocks placing bare hand inside the pants; immediately touched clean and sanitized glasses to store on the shelf at the bar without washing hands ; manager educated employee and employee washed hands before returning to work; Corrected On-Site - From follow-up inspection 2023-09-26: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2023-09-26: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale. - From follow-up inspection 2023-09-26: **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale. - From follow-up inspection 2023-09-26: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes au gratin (50F - Cold Holding) cooked chicken (47F - Cold Holding); in cold holding drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; foods moved to walk-in freezer to quick chill; **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-09-26: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water provided at handwash sink at cook line; - From follow-up inspection 2023-09-26: **Time Extended**
Inspection Date: 9/19/2023
Inspection #: Visit ID: 8353149
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.- at servers area;
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table at cook line; Removed Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor- throughout the kitchen Operator stored properly Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched buttocks placing bare hand inside the pants; immediately touched clean and sanitized glasses to store on the shelf at the bar without washing hands ; manager educated employee and employee washed hands before returning to work; Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation Admin Complaint
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale.
- 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. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes au gratin (50F - Cold Holding) cooked chicken (47F - Cold Holding); in cold holding drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; foods moved to walk-in freezer to quick chill; **Corrective Action Taken** Repeat Violation Admin Complaint
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water provided at handwash sink at cook line;