THE GRILLE AT RIVERVIEW

Name: THE GRILLE AT RIVERVIEW
Address: 101 FLAGLER AVE, NEW SMYRNA BCH, FL, 32169, US
Rating: 0

101 FLAGLER AVE, NEW SMYRNA BCH, FL 32169

License #7403361

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

June 23, 2026 · 1 finding · 0 critical

Routine - Food (follow-up)

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Quick take

THE GRILLE AT RIVERVIEW in NEW SMYRNA BCH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 21 times from Florida DBPR, with the most recent inspection on June 23, 2026. Across those visits, inspectors documented 219 total violations — 88 critical, 48 major, 83 minor.

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The latest inspection on June 23, 2026 shows 1 observation row, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

219

Coverage note

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THE GRILLE AT RIVERVIEW 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: Call Back - Complied
[36-22-4] Floor area(s) covered with standing water. Meat walk in cooler

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. 1 on chemical, containers under dish machine
[36-22-4] Floor area(s) covered with standing water. Meat walk in cooler
[08B-52-4] Food stored under dripping water. Condensation dripping onto covered containers in salad cooler. Manager moved to another area
[35A-12-4] Mosquitoes breeding in standing water. Side of building in unused mop bucket
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside steam table
[29-11-4] Water leaking from pipe and/or faucet/handle. Back handsink
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef soup 50F in the middle Chowder 51F in the middle cooling from previous day in 22 qt containers overnight Prime rib 47F in the middle in covered full pan cooling overnight
[35A-02-7] Live, small flying insects found Approximately 15 in riverside wait station
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. creme brÃ»lée 6/13; pepper aioli 6/13; Snail butter 6/14
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 on the floor cookline.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 in dry storage room
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken 45-47F bottom of upright true cooler end of cookline near ice machine - cookline double cooler across from drawers: butter 48F, crab 54F, out for approximately 1 hour while cooler was serviced just prior to inspection. Items were moved to walk in cooler while unit recovers temp - cheese cubes 54F overnight in riverside bar cooler - cooler to the right of the handsink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun tiki bar Water nozzle tiki bar Soda gun indoor bar
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom
[31B-03-4] No soap provided at handwash sink. Back handsink in dish area

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. - sauce bottles in soiled bin
[36-73-4] Floor soiled/has accumulation of debris. - below cooking equipment
[36-11-4] Floors not maintained smooth and durable. - walk in cooler floor rusted
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - exterior of ice bucket - portable circular fans - hood filters - exterior of flat grill - cutting board used as table top below flat grill in side prep area
[16-46-4] Old labels stuck to food containers after cleaning.
[25-32-4] Reuse of single-service or single-use articles. - paper food trays from previous day. Operator discarded
[29-03-4] Water draining onto floor surface. - from handsink in riverside bar. Bartender reconnected drains and was still draining on the to the ground under three compartment sink
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - sanitizer bucket on the line 0 ppm quat - sanitizer spray bottles in the deck bar 0 ppm quat. Both corrected to 200 ppm quat.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 cans of tomatoes
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - cooked meatloaf stored below raw hamburgers - raw sausage over ham, walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. House made Herbed garlic oil made 01/09; pasta salad made 01/14. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[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. - boneless chicken breast 47-48F, in upright reach in cooler across from over overnight - pico (46F - Cold Holding); shredded cheese (47F); house made horseradish sauce (44F); pasta salad (50F); roasted peppers (54F); in table top unit overnight. - 1/2 n 1/2, 47-48F, riverside bar server station cooler - blue cheese olives, 47F, riverside bar cooler All overnight.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - mashed potatoes, 111F, in warmer that had not reached ambient air temperature of at least 135F, less than 30 minutes. Corrective action taken: product taken to cookline to reheat
[29-34-4] Vacuum breaker missing at hose spigot. - near side exit door in kitchen
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Several tags marked with service date prior to harvest date
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. On the line with mussels for service, not attached to the original bag in walk in cooler
[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. Half and half in the bar cooler from Friday
[03G-43-2] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. - conducting reduced oxygen packaging of fish that is not frozen
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Robert
[22-02-4] Food-contact surface soiled with food debris or residue. - soda machine nozzles at the server station on the deck - ice machine interior
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - grouper and salmon sealed in reduced oxygen packaging without freezing prior to sealing - raw meats vacuum sealed, held longer than 48 hours
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. - water filters at outside ice machine installed 07/28/2023
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hot water shut off at riverside bar handsink

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarette pack in pantry prep area
[14-11-5] Equipment in poor repair. Utensil for sifting flour rusted and broken
[33-19-4] Garbage on the ground and/or pad around dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of mixer head corrected on site - hood filters
[41-24-4] Pesticide-emitting strip present in food prep/storage area. Dichloros fly strip in dry storage above uncovered food
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cracked shell eggs over soup walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Demi 8/26 Pulled pork 9/1 Stuffed mushrooms 8/31
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 in the deck area waitstation on shelf with coffee cups. Area outside and cannot be closed up. Advised to remove all clean glassware overnight. Currently covered with linens overnight per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49F bottom of upright cooler less than an hour. Operator iced. On ice, just stocked, pasta salad, cut tomatoes, shredded cheese up to 53F. Operator iced more fully. Banana fosters sauce made with cream 58F on the counter. Operator returned to refrigeration - in deck bar, blue cheese 48F in cooler actively being worked on. Door removed to replace hinges. Operator moved blue cheese
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 77F Hollandaise 97F
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag stored on the line with mussels, not with original bag in walk in cooler
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Robert, Peggy, Danielle
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in freezer gaskets soiled with slime - Interior salamander - interior deck bar top back ice bin
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuum sealing raw beef over 48 hours

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of machine, dust and black residue from hood
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pot on bottom prep table with old food debris, due to container not being inverted
[24-06-4] Clean utensils or equipment stored in dirty container - dish area, utensils stored in container with dead roach - pantry, 1/3 pan of utensils in visibly soiled container
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Around mixer guard repeat violation - outdoor walk in cooler door and plastic flaps
[25-05-4] Single-service articles improperly stored. Open bag of save a days stored in outdoor shed on shelving with roach droppings
[29-49-6] Standing water in bottom of reach-in-cooler. Under counter cooler next to steam table
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Black residue/mold like buildup dish area
[29-11-4] Water leaking from pipe and/or faucet/handle. Under dish area handsink
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vegetable beef soup 57F cooling from previous day in covered plastic container, walk in cooler
[35A-02-7] Live, small flying insects found. - 2 in dry storage room - approximately 10-15 in the outdoor deck waitstation - 1 in indoor bar - 1 in waitstation near front door
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Label states thunnus spp. served for undercooked ahi tuna
[41-24-4] Pesticide-emitting strip present in food prep area. Dichlorvos emitting strip - above prep table - dry storage - bar
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake 1/30 Shrimp and cream cheese 1/27
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Dead fly in dry rice storage container
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - Slicer blade guard - pantry reach in freezer gaskets - interior top deck waitstation ice bin

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Server area of deck. Both ice bins, soda nozzles light buildup
[16-15-4] Accumulation of debris on drainboards or equivalent. Main dish area
[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. Grouper Tuna
[08B-38-4] Food stored on floor. Can of v8 in upstairs storage room
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Deck server area cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside of mixer guard
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline small under counter cooler Pantry main salad cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Black residue, dish area
[01B-07-4] Cheese with mold-like growth. See stop sale. Approximately 8 oz piece of cheese in walk in cooler, wrapped in plastic
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked previous day, put into shallow pans, covered and stacked in walk in cooler 45F in the middle.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dry storage approximately 8 2 in small wait station near front door
[41-24-4] Pesticide-emitting strip present in food storage area. Dichlorvos strips
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw meats over bacon, upright true cooler across from oven - left true cooler pantry area raw fish over deli meat
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pineapple rice 10/15 Cream brulee 10/16 Turkey 10/5
[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. - Raw breaded chicken 47F, calamari 44F, bottom of upright cooler near ice machine overnight - pork chops and raw chicken 46F, bottom of upright cooler across from oven on cookline - True cooler, left side, pantry area chicken and pork 45F bottom shelf - small cooler in server area of deck holding half and half at 45F overnight
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Main dish area
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lillian

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of machine
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. - Squeeze bottles and lids stored in visibly soiled containers, dish area - chill sticks on the floor in walk in cooler - fork and chopsticks in soiled container, small waitstation
[35A-03-4] Dead roaches on premises. 1 on box in dry storage
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In front reach in cooler
[08B-38-4] Food stored on floor. Vegetable stock walk in cooler Plastic container of salt dry storage
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Loose soil on equipment, bottom prep table shelf across from walk in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Small cookline reach in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Handsink in dish area leaks under the sink when water is running
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt dry storage
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 17 qt french onion 44F overnight in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Upright cooler on cookline: raw seafood over bread, raw steak and ground beef over onions
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Dijon cream 6/1 Beer cheese 6/3 Snail butter 6/3
[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. - Garlic herb oil 61F. On cookline less than an hour. Operator iced - in reach in cooler with breaker off approximately 2 hours: turkey, ham, cheese, cream 47-49F. Operator moved items to freezer to recover temp - overnight in deck bar cooler: half and half 57F, ice cream mix 59F, blue cheese olives 53F. See stop sale - half and half 44F in small waitstation cooler. Operator turned down temp setting - single service butters 74F in pantry area overnight. See stop sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Burre blanc 117F, made 2 hours prior and stored in steam table. Operator added time mark
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Behind exterior walk in cooler
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alex expired January 2024
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade heavily soiled - Slicer blade guard heavily soiled - interior ice bins in deck bar waitstation soiled with visible mold like buildup

Disposition: Warning Issued
[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. Tuna
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with Togo containers, waitstation
[14-11-5] Equipment in poor repair. Gasket hanging, prime rib sham
[51-18-6] No copy of latest inspection report available.
[29-49-6] Standing water in bottom of reach-in-cooler. Under counter cookline cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Handsink dish area
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock pats of ground beef over bar drinks in white freezer inside walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced cheese
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham 1/28; bbq chicken 2/7 imperial mix 2/7, port Demi 2/2. Beer cheese, 1/31, wasabi cream 1/28
[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. Chicken 48F, sliced cheese 47F, upright True cooler across from ovens overnight. Chicken 50F, chicken 49F, cooked potatoes 51f, calamari 44F. Upright True cooler near ice machine overnight, see stop sale Whipped butter 73F left out overnight Bottom shelf of upright true cooler in pantry area - middle cooler - chicken salad 45F Half and half over night in deck waitstation 47F
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish area
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some marked; some not.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer gaskets cookline
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage; corn from Sunday

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses in pantry area on equipment
[33-19-4] Garbage on the ground and/or pad around dumpster.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Dish area
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 50F in the middle, beer cheese 46F in the middle both cooling overnight in walk in cooler
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook adding salt to fries with bare hand
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ziplock bag of raw ground beef over vegetables, reach in freezer inside of walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Dijon cream 9/29, Shepards pie 10/2, sushi rice 9/30, veg stock 9/25, sauerkraut 8/30, beer cheese 9/27, marinara 10/2, goat cheese 8/25: snail butter 9/20, slaw mix 9/29, foster mix with butter 9/26
[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. - Pico 60F, shredded cheese 56F, improperly iced. -asparagus on ice with screen between pan and product up to 65F. Expo area - vegetable broth 60F, scampi butter 60f, egg wash 70F, improperly iced approximately 2 hours - stuffed chicken 53F, chicken wings 54F, bottom of upright True cooler on cookline near ice machine overnight, see stop sale - fresh garlic in oil 80F approximately 2 hours. Operator iced. - raw beef 42-47F, pasta 45F, green beans 46F, front of cookline drawers - bottom shelf of true cooler across from oven holding raw chicken 48F overnight - bread pudding 47F, cheese cake 47F, cheese cake 52F, bottom shelving on left side true cooler in pantry area
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes 129F in the middle heating approximately 2 hours. Operator removed to reheat
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes 119F sitting on shelf above stove 30 minutes. Operator removed to reheat Burre blanc 105-130F in steam table double boiler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish area
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. some marked, some not
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[31B-03-4] No soap provided at handwash sink. Indoor bar