RIVERSIDE JOHNNY’S Inspection – April 18, 2025

High Priority 1

#4High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked mushrooms/onions 98-105F, inside tabletop warmer across from grill

Intermediate 3

#5Intermediate13-06-4

Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping/portioning food in expo area

#6Intermediate02A-01-5

Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -raw oysters offered on special menu board. Provided written consumer advisory during inspection, manager hung up at entrance **Corrected On-Site**

Corrected On-Site

#7Intermediate01C-03-4

Intermediate – oyster tags not marked with last date served.

Basic 3

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on top of base for can opener at end of prep table **Corrected On-Site**

Corrected On-Site

#2Basic36-22-4

Basic – Floor area(s) covered with standing water. -in back, near mop sink, water heater

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust on ice machine air filter exterior -backsplash/lower adea of hood filters behind cookline equipment

Florida Food Watch