RIVERSIDE MARKET PLANTATION
6900 Cypress Road
Florida, 33317
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/19/2025
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 09-01-4:High Priority - - From initial inspection : 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. Observed chef touching food with bare while plating food for service. **Warning** - From follow-up inspection 2025-04-19: Observed chef touching ready to eat chicken with bare hands. Inspector educated chef about wearing glove when touching ready to eat food. **Admin Complaint**
- 01B-02-5:High Priority - - From initial inspection : 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. Observed: - in flip top cooler across from cook line, diced chicken (53F - Cold Holding). - in low boy cooler across from cook line, chicken wings (57F - Cold Holding); raw patties (58F - Cold Holding); #2 turkey slices (46F - Cold Holding); roast beef (47F - Cold Holding) - in low boy cooler behind flip top coolers, pulled pork (56F - Cold Holding); meat balls (58F - Cold Holding) - in reach-in cooler next to back exit door, chickpeas (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding), shredded mozzarella (53F - Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell egg stored in reach in cooler next to back exit at an ambient temperature of 53F. - in walk-in cooler chicken breast (49F - Cold Holding); chickpeas (60F - Cold Holding) Per operator, item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale. **Warning** - From follow-up inspection 2025-04-19: Observed; in low boy cooler across from cook line #2 turkey slices (53F - Cold Holding); roast beef (53F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. See stop sale.
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in flip top cooler across from cook line, diced chicken (53F - Cold Holding). - in low boy cooler across from cook line, chicken wings (57F - Cold Holding); raw patties (58F - Cold Holding); #2 turkey slices (46F - Cold Holding); roast beef (47F - Cold Holding) - in low boy cooler behind flip top coolers, pulled pork (56F - Cold Holding); meat balls (58F - Cold Holding) - in reach-in cooler next to back exit door, chickpeas (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding), shredded mozzarella (53F - Cold Holding) - in walk-in cooler chicken breast (49F - Cold Holding); chickpeas (60F - Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. See stop sale. - **Warning** - From follow-up inspection 2025-04-19: Observed; in low boy cooler across from cook line, chicken wings (43F - Cold Holding); raw patties (42F - Cold Holding); #2 turkey slices (53F - Cold Holding); roast beef (53F - Cold Holding) - in reach-in cooler next to back exit door; tuna salad (42F - Cold Holding) **Admin Complaint**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation of old food debris. **Warning** - From follow-up inspection 2025-04-19: Still observed. **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. Observed no proof of training for Frumence Saint P. and Etandieu F. **Warning** - From follow-up inspection 2025-04-19: Still observed. **Time Extended**
Food safety inspection conducted on 4/19/2025 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).
Inspection on 4/18/2025
High Priority
6
Intermediate
3
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with an accumulation of black mold like debris at bar. **Warning**
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee rinsing, washing and then sanitizing utensils at three compartment sink. Manager educated about proper washing procedure. **Warning**
- 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth being used to hold food press on shelf above grill. Chef informed to change wiping cloth. **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. Observed chef touching food with bare while plating food for service. **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored next to ready to eat onions rings and potato tats in chest freezer. Chef educated about proper storage of raw and ready to eat items. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauce and cheese in reach-in cooler next to back exit door. **Warning**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell egg stored in reach in cooler next to back exit at an ambient temperature of 53F. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale. **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. Observed: - in flip top cooler across from cook line, diced chicken (53F - Cold Holding). - in low boy cooler across from cook line, chicken wings (57F - Cold Holding); raw patties (58F - Cold Holding); #2 turkey slices (46F - Cold Holding); roast beef (47F - Cold Holding) - in low boy cooler behind flip top coolers, pulled pork (56F - Cold Holding); meat balls (58F - Cold Holding) - in reach-in cooler next to back exit door, chickpeas (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding), shredded mozzarella (53F - Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell egg stored in reach in cooler next to back exit at an ambient temperature of 53F. - in walk-in cooler chicken breast (49F - Cold Holding); chickpeas (60F - Cold Holding) Per operator, item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in flip top cooler across from cook line, diced chicken (53F - Cold Holding). - in low boy cooler across from cook line, chicken wings (57F - Cold Holding); raw patties (58F - Cold Holding); #2 turkey slices (46F - Cold Holding); roast beef (47F - Cold Holding) - in low boy cooler behind flip top coolers, pulled pork (56F - Cold Holding); meat balls (58F - Cold Holding) - in reach-in cooler next to back exit door, chickpeas (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding), shredded mozzarella (53F - Cold Holding) - in walk-in cooler chicken breast (49F - Cold Holding); chickpeas (60F - Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. See stop sale. - **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation of old food debris. **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. Observed no proof of training for Frumence Saint P. and Etandieu F. **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. **Warning**
Food safety inspection conducted on 4/18/2025 revealed 12 total violations (6 high priority, 3 intermediate, 3 basic).
Inspection on 4/18/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-13-5:Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. - From follow-up inspection 2025-04-18: Still observed. Inspector educated manager about proper washing procedure.
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at hand wash sink next to mop sink - From follow-up inspection 2025-04-18: Still observed. **Time Extended**
Food safety inspection conducted on 4/18/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/3/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over burgers Employee removed eggs and placed at the bottom **Corrected On-Site** **Repeat Violation**
- 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/
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at hand wash sink next to mop sink
Food safety inspection conducted on 1/3/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).