THE RIVER HOUSE
2373 PGA BLVD · PALM BEACH GARDENS · Palm Beach County · FL 33410
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 9
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (51-58F – Cooling) at 11:45am per operator product cooked yesterday food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; food stored to cool in big plastic container with tight lid; See stop sale
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishes into dish washing machine after employee removed cleaned and sanitized dishes and placed dishes on storage rack; discussed with operator; employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and adjusted hat before beginning to portion croutons; discussed with operator who had employee wash hands. **Corrected On-Site**
14-31-5High Priority – Nonfood-grade bags used in direct contact with food- garbage bags used in direct contact with prime rib while cooking in sous vide machine; educated; bags removed after cooking time expired; **Corrective Action Taken**
41-05-4High Priority – Pesticide/insecticide labeled for household use only present in establishment. On chemical shelf storage next to liquor storage room bottles of house hold fruit fly spray; advised operator spray not approved and to remove from establishment
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. In walk in freezer- food containers of raw hamburger meat not commercially packaged stored over French fries commercially packaged; operator reversed storage of products. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole meat roasts not reaching proper time/temperature cooking requirements. Prime rib cooked over night in Sous Vide machine – final cooking temperature 127-133; food not cooked to 130 F within 112 minutes or other required cooking temperatures for roast listed in food code. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (51-58F – Cooling) at 11:45am per operator product cooked yesterday food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; food stored to cool in big plastic container with tight lid; See stop sale
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler lobster bisque (54F – Cold Holding) per operator product not prepared or portioned today food left out of cooler for approximately 20 minutes; discussed with operator who moved to freezer to cool back down. **Corrective Action Taken**
03C-20-7High Priority – Whole meat roasts not reaching proper time/temperature cooking requirements. Prime rib cooked over night in Sous Vide machine – final cooking temperature 127-133; food not cooked to 130 F within 112 minutes or other required cooking temperatures for roast listed in food code. See Stop Sale
Basic 3
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above clean utensils; operator removed **Corrected On-Site** **Repeat Violation**
22-54-4Basic – Equipment and utensils rinsed after the application of the sanitizer solution- employee used cloth towel soaked in water to moisten wood sushi bowl container after being sanitized the night before; employee preparing the container for storing prepared sushi rice for four hour; Educated and operator returned sushi rice container to be properly cleaned and sanitized **Corrected On-Site**
14-06-4Basic – Wood food-contact surface not properly sealed- at Al prep areas at reach in coolers; advised to change or seal wood
Inspector observations synchronized from DBPR on September 20, 2026 12:00 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.