INTERCOASTAL CHICKEN AND SEAFOOD INC
1370 AVE E, Riviera Beach FL 33404 · 561-351-2178
Last inspected Mar 17, 2026 · 6 visits since October 2023
MAR 24
JUL 24
MAR 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/25. Operator renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk Stored properly
Dec 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority3 Intermediate2 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, rechecked 100ppm chlorine sanitizer.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator cracked raw shell eggs and then touched to go container. Operator did not was hands in between processes. Educated operator on proper handwashing procedures. Operator washed hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw fish, then removed glove and placed ready to eat food in to go container. Educated employee on proper handwashing procedures. Employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/25. Operator renewed license during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw shrimp removed from commercial packaging over ready to eat pie crust. Operator stored products properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: Cooked Chicken (122F hot holding); Cooked sausage (110F hot holding). Per operator out of temperature for approximately 1 hour. Operator turned up steam table to high setting; rechecked 165+ F.
Toxic substance/chemical improperly stored. Observed soap and bleach over sautee pans at storage rack. Operator stored chemicals properly.
Handwash sink not accessible for employee use at all times. Front counter: Hand wash sink access blocked by ice machine.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter area hand wash sink.
No soap provided at handwash sink. Front counter area hand wash sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper thawed in Reduce Oxygen Packaging at reach in cooler. Educated operator to remove from package for thawing. Operator removed from packaging.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine. Rechecked, 100ppm chlorine sanitizer.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and began using whisk with the same gloves.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (74F - Cold Holding); on counter. Out less than four hours. Discussed TPHC with operator. Placed back in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (69F - Cold Holding); on counter. Out less than four hours placed in cooler. Not prepped or portioned today.
Time/temperature control for safety food thawed in an improper manner. Pork at room temperature
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 1 can of corned beef hash dented
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. At front counter observed cashier move to kitchen and grab a slice of bread to put in customer order with bare hands, pointed out to operator who discarded slice bread and spoke to employee.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At stand up stainless steel door reach in cooler container of raw chicken stored over a container of raw lobster, operator rearranged to achieve proper storage.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Amanda Canady expired on 3/14/2024
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep table where bread is toasted employee bottled water present, operator discarded.
Food stored on floor. At dry storage area cases of beverage drinks and bottled water stored on floor, operator removed all items from floor.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At front counter hand washing sink, operator provided.
Current Hotel and Restaurant license not displayed.
Oct 23, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate3 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink; employee washed and rinsed utensils then placed to dry without sanitizing. Triple sink quaternary not set up. Explained proper sanitization.
Nonfood-grade containers used for food storage - direct contact with food. At grab and go drink cooler; non food grade blue 5 gallon buckets used to store juice. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At upright stainless; raw shell eggs stored over milk. Operator moved eggs below milk.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At Prep table; raw shell eggs (73°F - Cold Holding ((Ambient Air)). Operator stated being held on prep table less than 2 hours, moved to reach in cooler.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided reporting agreement.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee assigned to dishwasher is unaware of how to properly set up triple sink/wash, rinse and sanitize dishes. Explained proper procedures to Operator. Operator explained to employee.
Handwash sink not accessible for employee use at all times. At employee restroom; hand wash sink blocked by employee person items stored in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At employee bathroom hand wash sink; no paper towels. Operator provided paper towels.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Employee Reporting Agreement, Operator printed and employees read/signed.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on outside of hood over cook line/breading table soiled with accumulated grease/dust.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flour storage container; scoop handle laying in flour. Operator removed.
Wall soiled with accumulated grease, food debris, and/or dust. Blinds behind/over steam table/prep table has accumulated grease/dust.
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.