RIVERSIDE SEAFOOD MKT
6501 N 40 ST
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
5
Intermediate
4
Basic
18
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Warning
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Build up of grease and food debris on outside of oven on cooksline Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Floor soiled/has accumulation of debris. Food on floors (crab legs) in walk-in-freezer and floors on cooksline Warning
- 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. Observed operator using thawed salmon in pre packaged bag without cutting to cook and store in reach-in-cooler on cooksline. 7 pieces. See stop sale. Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach in dry storage room on floor near door. Operator removed cleaned and sanitized area. Corrected On-Site Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on top shelf cooksline Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purse on cooksline handing near stove. Warning
- 08B-38-4:Basic - Food stored on floor. Food in buckets on floor in walk-in-freezer Warning
- 14-69-4:Basic - Ice buildup in walk-in freezer. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation Warning
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Heavily soiled. On cooksline Repeat Violation Warning
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment. Observed mop outside was removed. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in front kitchen area soiled. Hood filters soiled with dust and grease Repeat Violation Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in-cooler on cooksline Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed frozen raw calamari and frozen raw scallops over frozen french fries in tall reach-in-freezer near cooksline. Raw cucumber in same container as raw salmon that stop sale was issued. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed operator using thawed salmon in pre packaged bag without cutting to cook and store in reach-in-cooler on cooksline. 7 pieces. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood water and batter first temp (66 F - Cold holding), second temp 41-43 F; Cooked yellow rice 51 F, Raw shrimp 49 F, Operator placing cooked rice in walk-in-freezer and ice on raw shrimp and seafood batter. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked crab 129 F and cooked shrimp 109 F on cooksline line. Operator reheating on stove. **Corrective Action Taken** Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose in kitchen area 3 compartment sink Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on front kitchen line Repeat Violation Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink near 3 compartment sink Corrected On-Site Warning
- 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. Food stored in walk-in-cooler Warning
Food safety inspection conducted on 4/15/2025 revealed 27 total violations (5 high priority, 4 intermediate, 18 basic).
Inspection on 2/11/2025
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2025-02-11: **Time Extended**
- 51-13-4:Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2025-02-11: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2025-02-11: **Time Extended**
- 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Warning - From follow-up inspection 2025-02-11: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2025-02-11: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Warning - From follow-up inspection 2025-02-11: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-02-11: Admin Complaint
Food safety inspection conducted on 2/11/2025 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 12/9/2024
High Priority
1
Intermediate
6
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On stove door handles on cooksline Repeat Violation Warning
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Warning
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwave soiled. Warning
- 36-27-5:Basic - Oscillating fans on cooksline has accumulated dust. Floor area(s) covered with standing water. On cooksline Repeat Violation Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings on cooksline sitting at room temperature 71 F. Inspector sugggested using time as a public health control form Repeat Violation Warning
- 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. Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink near 3 compartment sink Warning
- 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. Walk-in-cooler Repeat Violation Warning
Food safety inspection conducted on 12/9/2024 revealed 15 total violations (1 high priority, 6 intermediate, 8 basic).
Inspection on 4/16/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-04-16: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment Warning - From follow-up inspection 2024-04-16: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2024-04-16: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooksline Warning - From follow-up inspection 2024-04-16: **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2024-04-16: **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2024-04-16: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler Repeat Violation Warning - From follow-up inspection 2024-04-16: **Time Extended**
Food safety inspection conducted on 4/16/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 4/9/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front kitchen area Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath cooking equipment Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooksline Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. On top shelf on cooksline Corrected On-Site Warning
- 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. Repeat Violation Warning
- 27-06-4:Intermediate - No hot water for entire establishment. Hand sinks 79 F; 78F; 3 compartment sink 80 F Warning
- 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. Walk-in-cooler Repeat Violation Warning
Food safety inspection conducted on 4/9/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 11/27/2023
High Priority
0
Intermediate
4
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooksline
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwave on cooksline
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance. Cutting boards and microwave on cooksline
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 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. Cooked pasta and sauce in walk-in-cooler Repeat Violation
Food safety inspection conducted on 11/27/2023 revealed 6 total violations (0 high priority, 4 intermediate, 2 basic).