LAS OLAS CO – RIVERSIDE HOTEL
620 E LAS OLAS BLVD · FORT LAUDERDALE · Broward County · FL 33301
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-02-4High Priority – Dish Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher – main (Temperature 134F). **Warning**
09-01-4High 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. Cook picked up cooked bacon with bare hands for order. Reviewed proper procedures with operator. **Warning**
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper – ceviche. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over Cole slaw in cookline drawers. Pantry – raw shell egg yolks stored over butter. Operator stored all items properly. **Corrected On-Site** **Warning**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cookline – ambient air temp 87F. Operator moved to reach in to quick chill. . **Corrective Action Taken** **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Prep area – #7 – cut melon – ambient cooling 1 hour at 10am (50-54F – Cooling) at 10:35am 50-53F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill. **Corrective Action Taken** **Warning**
Intermediate 4
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. **Corrected On-Site** **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Main bar soda gun. **Repeat Violation** **Warning**
03G-50-1Intermediate – 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 fish. **Warning**
01C-03-4Intermediate – Some Clam/mussel/oyster tags not marked with last date served. **Warning**
Basic 1
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. **Warning**
Inspector observations synchronized from DBPR on October 21, 2026 1:06 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.