THE RIVER OYSTER BAR Inspection – August 20, 2025

High Priority 1

#3High Priority09-01-4

High Priority – 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. Employee handling carrots with their hand, Employee discard the product a time of inspection, And put gloves. **Corrective Action Taken**

Corrective Action Taken

Intermediate 4

#4Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can open.

#5Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed step stool on top of employee handwashing sink.

#6Intermediate05-13-5

Intermediate – Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.

#7Intermediate05-10-4

Intermediate – Probe thermometer not used to ensure proper food temperatures.

Basic 2

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on top of the machine.

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

Florida Food Watch