ELI'S RIVER PARK CAFE

Name: ELI'S RIVER PARK CAFE
Address: 2774 NE 102 AVE RD, SILVER SPRINGS, FL, 34488, US
Rating: 62.7

2774 NE 102 AVE RD, SILVER SPRINGS, FL 34488

License #5202395

☕ Café/Breakfast ℹ️

62.7 Grade F / 100

Failing Health Score

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Latest inspection

April 24, 2026 · 12 findings · 3 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

ELI'S RIVER PARK CAFE in SILVER SPRINGS currently holds an InspectFL Health Score of 62.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 24, 2026. Across those visits, inspectors documented 58 total violations — 18 critical, 12 major, 28 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 19, 2025

The latest inspection on April 24, 2026 shows 12 observation rows: 3 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

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ELI'S RIVER PARK CAFE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned stacked container at the prep room with old stickers.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the storage room with mold like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside sugar container and grits container, employee moved all.
[36-73-4] Floor soiled/has accumulation of debris. Kitchen floor soiled with food debris and grease build up behind grill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment heavily soiled with grease build up (sides old stove and grill, shelf above grill)
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line soiled with food residue, also interior of microwave soiled.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in freezer near back door, portioned bags with raw pork stored above opened case of churros, employee moved.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw sausage stored on shelves above table with cooked chicken.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pooled eggs 48F, per employee eggs pulled from walk-in cooler around 7:00am.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, dairy no date ,raked, per employee item was opened 4/22/26.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the front server counter used to dumped drinks.
[27-02-4] Well water testing report/documentation is not available upon request. No current well water report available

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At the server area, CO2 tank not secured, employee secured.
[50-09-4] Current Hotel and Restaurant license not displayed. Not available at inspection time, Operator provided a digital copy during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table, employee moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server area, employee jacket on top of bag with single service, employee moved the jacket. Also at the cook line, keys and cellphone on prep table, employee moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and shelves throughout kitchen soiled with food debris and grease. Walk-in cooler shelves soiled with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled, also interior of microwave
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee started wearing gloves after being at the dining area, o hand washed occurred, inspector instructed wash hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw links and raw beef stored above container of ham and corned beef has, employee stored properly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the server r area, milk no date ,raked unable to determine when was opened
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter area, butter packets 65F, per employee butter moved from refrigeration at 7:00am, Operator filled time as public health control form and butter will be discarded at 11:00am.
[07-08-5] Time/temperature control for safety food re-served to customers. At the front counter area, observed plate with a total of four butter packets where there were closed and one was opened, per employee, left over butter packets saved for next customer for a maximum of four hours. Stop sale.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the server area, milk no date marked, per employee on site unable to determine when was open (Stop sale). At the cook line, cooked pork and heavy cream no date marked, employee dated 11/10/25.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tank in dry storage is not secured. This was then chained.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: the black stand up refrigerator has multiple items over 41°. The slab ham had been left out. This was place in the freezer and dropped 11° in 13 minutes. The cook line flip top has multiple items over 41°. All time/temperature control for safety was moved to a freezer and then cooler after dropping below 41°. A tech was called to service the reach-in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee drink on a prep table in the kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed: lack of a posted choking sign. One will be emailed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed: the shredded cheddar in the walk-in cooler, no verifiable date, offensive odor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: Flip top ; cubed ham (46F - Cold Holding); shredded cheese mix (49F - Cold Holding); shredded cheddar (45F - Cold Holding) ALSO, Black stand up in kitchen ; Beef (44F - Cold Holding); hash (44F - Cold Holding); slab ham (53F - Cold Holding)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed: no back flow device on the outside faucet.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: the laundry/mop sink lacks a back flow device.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed: shredded cheddar in the walk-in cooler, date scratched out. ALSO, mixed shredded cheese, no date. Dates added.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed: in the white freezer in dry storage, food spills. ALSO, the soda nozzles have an accumulation of debris on them. These were removed for cleaning.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed: ice in the front line hand wash sink. This was then melted.

Disposition: Met Inspection Standards
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in sugar and in flour. Both were removed.
[16-46-4] Old labels stuck to food containers after cleaning. Old label on pan of ham.
[08B-12-5] Stored food not covered. Filters of ground coffee on counter with no overhead protection. Manager covered.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Containers of unwashed berries on shelf over minced garlic on cookline. Moved during this inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour in kitchen with no label. Sugar in kitchen with no label.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face multiple times with gloves hands then continued to cook without washing hands and changing gloves.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee wiped table with sanitizer then continued to cook without washing hands.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hamm opened two days ago with no date mark in reach in cooler on cookline. Milk opened Sunday with no date mark. Dates added.
[11-27-4] 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. Provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave oven soiled with food debris. Interior of oven soiled with food debris. Interior of reach in cooler on cookline soiled with food debris.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time being used for eggs, potatoes, sausage and butter packets. Provided Time as a Public Health Control (TPHC) forms during this inspection.