DirtyFLRestaurant Inspection Data

RIVERFRONT CAFE

With 7 documented inspections, RIVERFRONT CAFE in PORT ORANGE has achieved a 2.1/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 8 months ago · 7 reports on file

3300 South Peninsula Drive
Florida, 32127
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

8/1/2025· 8mo ago

Visit ID: 13472666

Met Inspection Standards

1 basic

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -broken floor tile - From follow-up inspection 2025-08-01: **Time Extended**

7/25/2025· 8mo ago

Visit ID: 10881133

Follow-up Inspection Required

3 high, 4 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -cookline
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -broken floor tile
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -top interior section of microwave on cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/cabinets in front area
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mushrooms (47F - Cold Holding); crab meat (45-46F - Cold Holding); ham (47F - Cold Holding); diced ham (47F-49 - Cold Holding); meatloaf (49F - Cold Holding); raw beef (51F - Cold Holding) inside cooler behind grill and in back storage area. Units heavily loaded restricting air circulation to bottom of units. Some tcs food up front is on ill advised side door location of household grade refrigerator. Advised to lessen load and monitor unit for stable internal temperatures of 41F or below. Next day callback inspection required to verify compliance.Warning Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. -single service butter Corrected On-Site

1/15/2025· 1y 3mo ago

Visit ID: 8837546

Met Inspection Standards

5 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -container without handle inside bulk sugar container
  • 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.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom rim below hood filters, grease dripping in some areas
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above cooked potatoes inside reach in cooler on cook line Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef stored above raw bacon
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washings hands with gloves on Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -fish fully thawed while inside vacuum sealed packaging
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheeses 44F, manager stated lid open during rush.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -server station hand sink

7/23/2024· 1y 8mo ago

Visit ID: 8733292

Met Inspection Standards

2 high, 1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -vent cover at window ac unit next to hand sink
  • 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. -coffee filters stored next to side of hand sink without splash guard
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server discarded soiled plates in dish pit prior to filling coffee without washing hands -server discarded soiled plate to dish station, wiped table with rag prior to serving food to next customer without washing hands -manager instructed employees **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter chips 79F in server area. Advised to place on time as public health controls for 4 hours. Manager placed on 4 hour time marking Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle on top of counter next to 2 compartment sink Corrected On-Site

2/9/2024· 2y 2mo ago

Visit ID: 8504949

Met Inspection Standards

2 high, 1 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -inside dry storage room
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on ceiling above beverage station
  • 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 on sever station table next to cups -cell phone on shelf next to styrofoam cups
  • 12A-02-4:High Priority - Server/employee handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server bussed soiled dishes/utensils from tables prior to handling bowls of butter for customer tables without washing hands. -employee handled soiled dishes at warewashing area handling clean dishes without washing hands
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service butter 51-70F in server area, some inside cooler in bowl, some removed from tables set near other items to be served to tables.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink.

9/21/2023· 2y 6mo ago

Visit ID: 8504588

Met Inspection Standards

2 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under cook line - From follow-up inspection 2023-09-21: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall/ceiling. -dry storage/meter room - From follow-up inspection 2023-09-21: **Time Extended**
  • 49-01-4:- From initial inspection : Flammables stored/debris present in front of meter. For reporting purposes only. -plastic chair, cardboard boxed food product in dry storage stacked in front of electrical boxes - From follow-up inspection 2023-09-21: **Time Extended**

9/20/2023· 2y 6mo ago

Visit ID: 8354820

Follow-up Inspection Required

4 high, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -inside bulk container on top of fridge in server area
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -1 tank unsecured inside dry storage
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cook line
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of shortening
  • 36-24-5:Basic - Hole in or other damage to wall/ceiling. -dry storage/meter room
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -decoration above soda dispenser/coffee machine. Dust build up
  • 42-03-5:Basic - Storage of booster seat in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -child seat stored on top of case of potato chips in drynstorage
  • 08B-12-5:Basic - Stored food not covered. -iced tea container in sever station
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -white substance in server area on top of fridge
  • 49-01-4:Flammables stored/debris present in front of meter. For reporting purposes only. -plastic chair, cardboard boxed food product in dry storage stacked in front of electrical boxes
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies around beverage station out in server area -1 fly on cook line landed on bread Warning
  • 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -raw ground beef stored above raw eggs Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -1 rodent dropping on top of electrical box inside meter room/dry storage room. -2 rodent droppings on floor next to/around water heater. Manager cleaned up during inspection. **Corrective Action Taken** Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -fly landed in open bread Warning