ST JOHN’S RIVER GRILLE Inspection – January 21, 2026

High Priority 3

#8High Priority35A-02-7

High Priority – Live, small flying insects found 4- bees at outside bar,

#9High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Stop Sale

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table stacked containers of Cole slaw (43-55F – Hot Holding), placed above fill line. from overnight . Operator instructed to discard and to reduce amount of. Kitchen make table unit cream (55F – Cold Holding);lip,aced overnight. Placed above fill line. Operator instructed to discard , **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#11Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 7

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic08B-38-4

Basic – Food stored on floor. Boxes of fish stored on walk in freezer floor. Operator relocated. . **Corrected On-Site**

Corrected On-Site

#3Basic14-69-4

Basic – Ice buildup on walk-in freezer door,

#4Basic51-18-6

Basic – No copy of latest inspection report available.

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease .

#6Basic29-49-6

Basic – Standing water in bottom of cook line make table unit. .

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Corrected On-Site

Florida Food Watch