RICK’S ON THE RIVER Inspection – August 3, 2026

High Priority 2

#4High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw steaks and raw beef burgers in reach-in cooler at cook line. Operator moved raw chicken to bottom shelf at time of inspection. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of shucked oyster 46 F stored in walk-in cooler. Operator states that shucked oysters was stored at bar less than 30 minutes, employee moved to walk-in cooler a few minutes ago.

Intermediate 2

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained stored on reach-in coolers at cook line.

#7Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink has no running hot water provided at three-compartments sink area. Running water temped 72F.

Basic 3

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. On reach-in coolers at cook line.

#2Basic08B-47-4

Basic – Food not stored at least 6 inches off of the floor. A few cases of strawberry purées stored on floor at dry food storage area. Operator moved to shelves. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan guards soiled with accumulation of dust debris.

Florida Food Watch