ELI'S RIVER PARK CAFE
2774 NE 102 AVE RD, Silver Springs FL 34488 · 352.625.1120
Last inspected Apr 24, 2026 · 8 visits since October 2023
APR 24
NOV 24
JUN 25
NOV 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 18 points off where it started.
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 via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in freezer near back door, portioned bags with raw pork stored above opened case of churros, employee moved.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw sausage stored on shelves above table with cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pooled eggs 48F, per employee eggs pulled from walk-in cooler around 7:00am.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the cook line, dairy no date,raked, per employee item was opened 4/22/26.
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. Handwash sink at the front server counter used to dumped drinks.
Well water testing report/documentation is not available upon request. No current well water report available
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the storage room with mold like substance.
Bowl or other container with no handle used to dispense food. Bowl no handle inside sugar container and grits container, employee moved all.
Floor soiled/has accumulation of debris. Kitchen floor soiled with food debris and grease build up behind grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment heavily soiled with grease build up (sides old stove and grill, shelf above grill)
Old labels stuck to food containers after cleaning. Cleaned stacked container at the prep room with old stickers.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers at the cook line soiled with food residue, also interior of microwave soiled.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee started wearing gloves after being at the dining area, o hand washed occurred, inspector instructed wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw links and raw beef stored above container of ham and corned beef has, employee stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the server r area, milk no date,raked unable to determine when was opened
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter area, butter packets 65F, per employee butter moved from refrigeration at 7:00am, Operator filled time as public health control form and butter will be discarded at 11:00am.
Time/temperature control for safety food re-served to customers. At the front counter area, observed plate with a total of four butter packets where there were closed and one was opened, per employee, left over butter packets saved for next customer for a maximum of four hours. Stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the server area, milk no date marked, per employee on site unable to determine when was open (Stop sale). At the cook line, cooked pork and heavy cream no date marked, employee dated 11/10/25.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
Carbon dioxide/helium tanks not adequately secured. At the server area, CO2 tank not secured, employee secured.
Current Hotel and Restaurant license not displayed. Not available at inspection time, Operator provided a digital copy during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep table, employee moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the server area, employee jacket on top of bag with single service, employee moved the jacket. Also at the cook line, keys and cellphone on prep table, employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and shelves throughout kitchen soiled with food debris and grease. Walk-in cooler shelves soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled, also interior of microwave
Jun 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed: the shredded cheddar in the walk-in cooler, no verifiable date, offensive odor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: Flip top; cubed ham (46F - Cold Holding); shredded cheese mix (49F - Cold Holding); shredded cheddar (45F - Cold Holding) ALSO, Black stand up in kitchen; Beef (44F - Cold Holding); hash (44F - Cold Holding); slab ham (53F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed: no back flow device on the outside faucet.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: the laundry/mop sink lacks a back flow device.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed: shredded cheddar in the walk-in cooler, date scratched out. ALSO, mixed shredded cheese, no date. Dates added.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: in the white freezer in dry storage, food spills. ALSO, the soda nozzles have an accumulation of debris on them. These were removed for cleaning.
Handwash sink used for purposes other than handwashing. Observed: ice in the front line hand wash sink. This was then melted.
Carbon dioxide/helium tanks not adequately secured. Observed: the co2 tank in dry storage is not secured. This was then chained.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: the black stand up refrigerator has multiple items over 41°. The slab ham had been left out. This was place in the freezer and dropped 11° in 13 minutes. The cook line flip top has multiple items over 41°. All time/temperature control for safety was moved to a freezer and then cooler after dropping below 41°. A tech was called to service the reach-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee drink on a prep table in the kitchen.
No Heimlich maneuver/choking sign posted. Observed: lack of a posted choking sign. One will be emailed.
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves wiped hand on apron and rub their back then handled dish, touched Ready-To-Eat bacon and tomatoes
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Waist support belt stored on dry goods storage area above pancake mix
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two by four bare wood behind prep sink not sealed
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face multiple times with gloves hands then continued to cook without washing hands and changing gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee wiped table with sanitizer then continued to cook without washing hands.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hamm opened two days ago with no date mark in reach in cooler on cookline. Milk opened Sunday with no date mark. Dates added.
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 via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave oven soiled with food debris. Interior of oven soiled with food debris. Interior of reach in cooler on cookline soiled with food debris.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time being used for eggs, potatoes, sausage and butter packets. Provided Time as a Public Health Control (TPHC) forms during this inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in sugar and in flour. Both were removed.
Old labels stuck to food containers after cleaning. Old label on pan of ham.
Stored food not covered. Filters of ground coffee on counter with no overhead protection. Manager covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Containers of unwashed berries on shelf over minced garlic on cookline. Moved during this inspection.
Working containers of food removed from original container not identified by common name. Flour in kitchen with no label. Sugar in kitchen with no label.
Oct 18, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Change of ownership, establishment opened and operating to the public at inspection time.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At the dry storage area, raw beef stored above opened bag of fish and shrimp, Employee moved.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, potato soup made today at 120F, Manager repeated to 168F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Bowl or other container with no handle used to dispense food. Bowl no handle inside coleslaw container, manager removed the bowl.
Carbon dioxide/helium tanks not adequately secured. At the dry storage area, manager secured.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.