RIVERSIDE CAFE

Name: RIVERSIDE CAFE
Address: 1 BEACHLAND BLVD, ORCHID, FL, 32963, US
Rating: 23.3

1 BEACHLAND BLVD, ORCHID, FL 32963

License #4100982

☕ Café/Breakfast ℹ️

23.3 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 15 findings · 4 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

RIVERSIDE CAFE in ORCHID currently holds an InspectFL Health Score of 23.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 106 total violations — 19 critical, 17 major, 70 minor.

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The latest inspection on April 20, 2026 shows 15 observation rows: 4 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

106

Coverage note

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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: Met Inspection Standards
[08B-17-4] Case of Unwashed fruits/vegetables stored over ready-to-eat food zucchini in walk in cooler Educated employee
[14-09-4] Cutting board has cut marks and is no longer cleanable. White cutting board in use next to wall in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean glasses at servers station
[08B-38-4] Food stored on floor. Fryer oil in dry storage
[33-19-4] Garbage on the ground and/or pad around dumpster. Dumpster Lid Open.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Coleslaw scoop in glass door cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease. Large fan in kitchen has dust
[35A-02-7] 1 Live, small flying insects found in kitchen. 2 live small flying insects observed at main bar. Advised employee and manager
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-2026
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid over oysters in walk in. Raw shelled eggs over lettuce. Employee moved to correct storage
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce and tomato sets on cooks line observed at 47f, employee added more ice. Employee states they are not kept on time and are supposed to be at 41f or below.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some tags do not have last date. Informed employee
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar have buildup. Can opener blade has old food debris
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came in

Disposition: Met Inspection Standards
[21-16-4] Clean linens stored on the floor.
[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. 1lb In the walk in cooler tuna barring label 10 lbs
[23-03-4] Gaskets on cooler drawers soiled.
[14-11-5] Torn gaskets on cook line cooler. Cooler drawers gaskets torn Cutting board on cook line worn and heavily grooved.
[02D-01-5] Working containers of food removed from original container not identified by common name. Potato seasoning.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm manager primed still 0 ppm checked again 100 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut lettuce in the cook line cooler. Par. Cooked lobster stuffed flounder over cooked pasta. In the reach in freezer raw fish over cake not hermetically sealed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish bearing label to remove from package upon thawing. Tuna in the walk in cooler barring label to remove from package upon thawing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce and tomato sets 50 F recommended to rapid chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions and peppers found at 102F recommended to reheat to 165F placed back on the grill
[01C-01-4] No tag on original container of raw, in-shell oysters. Manager found
[01C-03-4] Oyster tags not marked with last date served.

Disposition: Met Inspection Standards
[36-34-5] Ceiling vents soiled with accumulated mold-like substance in dining area.
[21-05-5] Cloth used as a food-contact surface. Cook used a cloth rag to wipe seasonings off cooked corned beef. Educated employee
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red Bull on cook line cutting board
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored with bread
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
[14-11-5] Equipment in poor repair. Gasket is torn on ice bin
[08B-38-4] Food stored on floor. Boxes of Hawaiian rolls on floor in dry storage
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in coleslaw container is touching coleslaw
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Dusty fans in kitchen 2. Gaskets on multiple coolers on cook line are soiled ins black residue 3. Hood filters are soiled in grease
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Box of clear togo cups on floor in dry storage
[29-03-4] Water draining onto floor surface. Condensation from AC vents are dripping onto floor in dining room. PIC stated that they have had an AC technician look at the problem and it is from the humidity coming into the dining room from outside.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce and tomato slices found in containers in ice at 50F.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan in sink
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager came in during inspection

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Above slicer table
[12B-02-4] Employee eating in a food preparation or other restricted area. Drink next to pitchers of iced tea
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[24-05-4] Ice buckets not stored inverted or in a protected manner.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[33-16-4] Open dumpster lid.
[23-01-4] Vending machine exterior soiled. Top of pick up pass has build up of dust
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength at bar reading 0ppm. Bartender remade and now reading 400ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. Shakers with spices on cooks line not labeled.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies observed in kitchen. Per supervisor on duty
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breaded shrimp (47f - Cold Holding); cooked pork ( 46F - Cold Holding); cooked chicken wings (55F - Cold Holding) slaw 46° cold holding Warning Rechecked chicken wings 51° cold holding,breaded shrimp 45° cold holding, cooked pork 45° cold holding slaw 45° cold holding
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Oyster tags
[31A-09-4] Handwash sink not accessible for employee use at all times. Pitcher in sink in server station
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.emailed manager written time plan
[53B-14-5] 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.

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