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Licensee
Name:
RIVERTAIL
License Number:
SEA1621254
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
305 S ANDREWS AVE STE 123 FORT LAUDERDALE, FL 33301
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/15/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
4
1
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Walk in cooler - cooked wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area. **Warning**
High Priority - 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.
Dishwasher (Chlorine 0ppm). Operator set up triple sink. Chlorine 100ppm. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Prep area - raw fish stored over ready to eat lettuce. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Walk in cooler - cooked wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area. See stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Walk in cooler - cooked wings (45-48F); cooked pasta (44-45F); cooked potatoes (44F); cheese sauce (44F). All items held in unit overnight - over 6 hours. No items prepped or portioned today. Observed 2 fans not working and ice accumulation at condensing area. See stop sale. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Fish thawing in raw bar/pantry area hand sink. Operator removed item. **Corrected On-Site** **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Tuna, salmon and ceviche dishes. Operator began updating menus during inspection. **Corrective Action Taken** **Warning**
Intermediate - 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.
Establishment ROP raw chicken and raw fish. Provided Special Process Guidance handout to operator. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
