J C'S RIPTIDES
2576 S RIDGEWOOD AVENUE, Edgewater FL 32141 · 386 423 1171
Last inspected Mar 19, 2026 · 7 visits since September 2023
JAN 24
OCT 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 in the bar around wine bottles
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025035992 | Mar 12, 2025 | Jun 18, 2025 | $200 |
Inspection history
7 visits, newest first
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over salad dressing, walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom right upright cooler: raw chicken 44f and 46f. Operator moved to sheet pans and placed in the walk in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard - Soda nozzle for soda machine at the end of the bar - Light buildup interior bar ice machine
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.
Show the remaining 5 findings ▾
Carbon dioxide/helium tanks not adequately secured. In walk in cooler
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Chewing gum while deveining shrimp
Food stored on floor. Walk in freezer
Raw fruits/vegetables not washed prior to preparation. Heads of lettuce
Storage area not maintained clean and organized. Where freezers are stored
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.raw breaded shrimp over hamburger buns.
Wastewater running out of clean out outside building adjacent to dish machine/employee restroom. Operator tightened cap.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer blade guard Soda gun nozzle bar
Ice buildup in reach-in freezer and/or walk-in freezer. Whirlpool freezer in combo unit
Storage area not maintained clean and organized. Shed
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cheryl and Trish
Floor soiled/has accumulation of debris. Back of the floor behind cooking equipment
Grease/food waste on the ground. Around recycle container and exterior clean out adjacent to dish room
Outdoor mop sink/cleaning facility provided at establishment not curbed. Outdoor mop sink partially curbed
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
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. Handling cooked shrimp for cocktail
Rodent activity present as evidenced by rodent droppings found. 4 on top of dish machine. Operator removed and then cleaned and sanitized the area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets improperly iced 70F in the bar
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Cheryl and Trish
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. 1 employee Erin
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On reach in cooler
Floor soiled/has accumulation of debris. Back of the floor behind cooking equipment
Food stored on floor. Walk in cooler and walk in freezer
Grease/food waste on the ground. Around recycle container and exterior clean out adjacent to dish room
No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler
Outdoor mop sink/cleaning facility provided at establishment not curbed. Outdoor mop sink partially curbed
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Prime rib cooking from previous evening approximately 8:30 pm in oven set to 120F per operator. He stated it was turned up to current setting of 160F upon arrival approximately 2 hours earlier. Prime rib temping at 121F and 126F. See stop dale
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over bread and fries, cookline freezer
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. Raw burgers over fish, walk in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 45F and 45F, mix with vegetables and shrimp 45F. Bottom of Sir Lawrence cooler overnight per operator
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
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. New employee with no food handler training
Spray bottle containing toxic substance not labeled. Clear substance in the bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice machine
Carbon dioxide/helium tanks not adequately secured. - Bar - walk in cooler
Cleaned and sanitized equipment or utensils not properly stored. Clean spatulas stored in container underneath AC that is dripping into container and filling with water. Employee removed to wash
Covered waste receptacle not provided in women's bathroom.employee restroom
Food stored on floor. Plastic containers of oil in shed
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 in the bar around wine bottles
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Plastic wrapped raw bacon over bread, cookline freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Stained small cutting boards
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nicole
Spray bottle containing toxic substance not labeled. Next to sham
Carbon dioxide/helium tanks not adequately secured. Across from ice machine
Garbage on the ground and/or pad around dumpster. Broken glass and loose trash
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Approximately 10 ppm cl. Operator changed out chemical container and 50 ppm cl was reached.
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. - employee putting lemons on plates at expo window - Employee plating shrimp. Operator discussed with employee
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of raw fish over bread, cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Seafood and batter mix 45F and 49F. Small reach in cooler. Operator discarded seafood batter. - server cooler butter 51F, discarded. Soup 44F. Key lime pie 45F. - improperly iced butter packets 51F, bar. Operator iced more fully.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Roast 91-116F in sham, cooked overnight and then turned down about 1.5 hours prior. Operator turned up to reheat
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. New employees with no food handler training
Food-contact surface soiled with food debris, mold-like substance or slime. - light buildup interior bar ice machine - stained cutting board, cookline
Floor soiled/has accumulation of debris. Walk in freezer
Food stored on floor. Case of fish, walk in freezer
Garbage on the ground and/or pad around dumpster.
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.