RIVERSIDE BAR AND GRILL
2034 PIER DR
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tings on side of grill. Manager removed at time of inspection. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. We5 wiping cloth on cutting board.
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink tested 500+ quaternary ammonium, manager remade tested 400ppm quaternary ammonium. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook lines. Soda gun at bar.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container in handwash sink. Multiple items blocking handwash sink on cook line. Repeat Violation
- 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. Observed two expired food handler certifications.
Food safety inspection conducted on 5/1/2025 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 11/22/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board, employee removed at time of inspection. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table. Employee removed at time of inspection. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Ice on floor in walk in freezer. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on the side of grill. Employee removed at time of inspection. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cups in handwash sink at bar. Repeat Violation
Food safety inspection conducted on 11/22/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 3/7/2024
High Priority
1
Intermediate
4
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near register. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board, employee removed at time of inspection. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Food on floor in walk in freezer. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing sitting in 3 Compartment Sink, employee placed in cooler at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 52 F in reach in cooler, employee placed to the bottom of reach in cooler. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board throughout kitchen. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Can opener at handwash sink, operator removed at time of inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line. Operator replaced at time of inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Repeat Violation
Food safety inspection conducted on 3/7/2024 revealed 10 total violations (1 high priority, 4 intermediate, 5 basic).
Inspection on 10/20/2023
High Priority
2
Intermediate
4
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cups in sauce in reach in cooler.
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near dish machine. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to cups.
- 14-11-5:Basic - Equipment in poor repair. Walk in freezer gasket torn.
- 08B-38-4:Basic - Food stored on floor. Water on floor, operator removed at time of inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at bar.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at bar.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 46 F in reach in cooler.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner next to beverages, operator removed at time of inspection. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggs in reach in cooler not date marked, operator date marked at time of inspection. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at bar.
Food safety inspection conducted on 10/20/2023 revealed 17 total violations (2 high priority, 4 intermediate, 11 basic).