CAFE RIVIERA
116 8 AVE, ST.PETE BEACH, FL 33706
License #6218447
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CAFE RIVIERA in ST.PETE BEACH currently holds an InspectFL Health Score of 81.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 14, 2026. Across those visits, DBPR recorded 14 total findings; InspectFL has detailed violation rows for 12 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 14, 2026 shows 6 observation rows: 3 critical, 0 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Call Back - Complied
- [36-65-5] Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Establishment utilizing E27M3 Turbofan to cook raw pork (bacon) without adequate ventilation. Inspector recommended utilizing pre-cooked bacon to remain in compliance or the installation of an adequate hood system.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Closed employee drink stored with food meant to be served to the public. Employee relocated item.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs held at room temperature. Operator advised the establishment utilizes time to hold eggs, however written plans are incomplete and to not accurately reflect the practice. Operator added eggs to written plans.
- [12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Inspector observed employee touch apron and hat without removing gloves and washing hands before returning to work. Inspector discussed proper handwashing with operator.
- [21-10-4] Soiled dry wiping cloth in use. Stored on top of white reach-in freezer.
- [03F-02-5] 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. Raw shell eggs at the front counter missing time stamp when placed out of temperature. Operator advised items were placed at 8:00 am and properly documented.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
CAFE RIVIERA has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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