RIVER CLUB

Name: RIVER CLUB
Address: 1 INDEPENDENT DR, SUITE 3500, JACKSONVILLE, FL, 32202, US
Rating: 65.9

1 INDEPENDENT DR, SUITE 3500, JACKSONVILLE, FL 32202

License #2607010

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

65.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

RIVER CLUB in JACKSONVILLE currently holds an InspectFL Health Score of 65.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 31 total violations — 6 critical, 6 major, 19 minor.

How to read this page

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.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 4, 2026 shows 15 observation rows: 2 critical, 4 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Undercooking salmon now, provider emails letter
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Salad prep cooler with rust on shelves
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents with black build up in walk in cooler, employee cleaned them
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf by dish machine, manger inverted them
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in banquet server area upstairs, manager brought some
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Manager hanged it
[41-10-4] Toxic substance/chemical improperly stored. Cleaners by to go containers, shelf on counter by hand sink at front cook line, manager moved it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard,
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm by cook line, employee made new solution, 300 ppm
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked potatoes taken out on Saturday, employee labeled them
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Bags with clean linens on floor by back cook line, manager placed the, on shelf
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow and blue, by dish machine, employee wrote cleaners
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Unwrapping foods at buffet, fake nails, explained to her and she got gloves
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk container, upstairs banquet server area, manager labeled it sugar
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On salad station, placed in sanitizer

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers on shelf above raw potatoes in upright cooler at front cook line, employee rearranged
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook mixing grits at cook line doesnt have beard guard
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with green build up in produce walk in cooler, also dust on vent in bakery walk in cooler
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Tile dusty above storage shelf at back prep area by prep sink
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage room, packet of lids open, mop sink room
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, back cook line area
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter and on prep sink faucet at front cook line,
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in bakery area is soiled
[06-09-1] 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. Raw fish, employee punctured them, explained new rule for January
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 cooks cooking without hair restraint, back cook line
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custard made on Saturday in 2 different walk in coolers, milk in bakery walk in cooler, employee dated them
[51-11-4] Carbon dioxide/helium tanks not adequately secured. One at bar not secured
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf by dish machine, also on shelf in upstairs little server room
[41-07-4] Container of medicine improperly stored. Omelrazole on shelf above prep table, back prep area by slicer, employee moved it to bottom shelf
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburgers on shelf above raw fish in upright cooler at front cook line, employee rearranged
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Green build up around nozzles, server area

Community reaction

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Community pulse