LAS OLAS CO - RIVERSIDE HOTEL
620 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954-467-0671
Last inspected Jul 23, 2026 · 10 visits since September 2023
FEB 25
NOV 25
JAN 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 handout to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006154 | Nov 14, 2025 | Apr 27, 2026 | $400 |
| 2--2022013710 | Feb 18, 2022 | Apr 12, 2022 | $400 |
| 2--2019061839 | Dec 2, 2019 | Jan 3, 2020 | $200 |
Inspection history
10 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No handwashing sign provided at a hand sink used by food employees. At the dish washer hand sink.
May 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At the salad station. Paper towels were supplied
Buildup of food debris/soil residue on equipment door handles. In the pastry kitchen, on the reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the cook line, an employee cellphone was stored next to the bread on top of the flip top cooler. The phone was removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the grill station. The utensils were removed to the dish area.
Portable fire extinguisher gauge in red zone. For reporting purposes only. At the salad station
Jan 28, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken stored over cut tomatoes. The chicken was moved.
Toxic substance/chemical improperly stored. Next to the dish area, bottles of sanitizer stored over 1/2 sheet pans. The chemicals were removed.
Bowl or other container with no handle used to dispense food. In the two bins of granola on the cold side, small plastic to go containers stored inside the bin and used to dispense the food. The containers were removed
Buildup of food debris/soil residue on equipment door handles. In the Pastry Kitchen, the reach in cooler handles have build up.
Carbon dioxide/helium tanks not adequately secured. At the middle of the bar.
Nov 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 12 findings ▾
Pantry Prep area - 3 door unit - Raw shucked oysters stored over ready-to-eat pepperoni and hot sauce. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw commutated beef stored over raw whole muscle beef. Operator stored all items properly.
Server handled soiled dishes and then picked up clean glasses without washing hands. Reviewed proper hand washing and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - chorizo (45-48F); cut tomatoes (45-48F). Per operator items held in unit approximately 1 hour. No items prepped or portioned today. Operator moved items to reach in to quick chill.
Container of raw pre-shucked oysters does not have a proper label. Operator retrieved label and placed with product.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items on All Day Dining menu. Reviewed menu updating. Operator updated menus during inspection.
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.
Dessert area - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned.
In-use ice scoop stored in visibly soiled container between uses - shaved ice machine by cookline. Operator removed to clean.
Insect control device installed over food preparation area - over drink station in expo area. Operator removed during inspection.
Old labels stuck to food containers after cleaning.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 10 findings ▾
Cookline - right flip top - Raw beef and raw sausage stored over ready-to-eat mayonnaise. Operator stored all items properly.
Employee drank at prep station and then engaged in food preparation - touching containers of ready to eat food - without washing hands. Reviewed proper hand washing and employee washed hands.
Employee entered kitchen, put on gloves and began working with food - touching ready to eat food without first washing hands. Reviewed proper hand washing and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - right flip top - chorizo (49-50F); cooked shrimp (49-50F). Per operator items placed in unit approximately 1.5 hours ago. Items not prepped or portioned today. Operator moved items to freezer to quick chill. Prep area - right flip top - cream cheese (45-50F), diced tomatoes (45-50F). Per operator items placed in unit approximately 1 hour ago. Item not prepped or portioned today Observed item in double pan. Operator moved to reach in to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Main bar - left soda gun visibly soiled. Operator cleaned during inspection.
Handwash sink not accessible for employee use at all times. Expo hand sink blocked by plastic tray. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on breakfast menu. Smoked salmon on lunch and brunch menus. Operator began updating menus during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink. Operator replaced.
No handwashing sign provided at a hand sink used by food employees. Expo hand sink. Operator posted.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cook line drawers - raw chicken stored over raw ground beef. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged (ROP) 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. Cooklone drawers - per operator items were removed from freezer yesterday and thawed overnight. Reviewed proper procedures. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - right flip top - sour cream (55-58F); hard boiled eggs (55F). Per operator items placed in unit approximately 2 hours ago. Observed items in double pan. Operator moved to reach in to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun in Golden Lion bar. Operator cleaned during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menus. Operator began updating during inspection.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Provided to operator and operator posted.
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. Cooklone drawers - per operator items were removed from freezer yesterday and thawed overnight. Reviewed proper procedures. See stop sale.
Waste line missing at soda gun holster. Right main bar soda gun.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Nov 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main - Dishwasher (Temperature 117F), chlorine 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked wings in cookline drawer unit. Raw oysters stored over ready to eat potatoes in cookline high/low unit. Operator stored all items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. - Soda nozzles in employee dining. - Main bar soda gun. Operator cleaned during inspection.
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 without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Operator posted proper advisory until menus are updated.
Buildup of food debris/soil residue on equipment door handles. All cold holding units throughout kitchen and storage areas.
Ceiling/ceiling tile shows damage or is in disrepair. Above main dish machine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. main bar left unit (Chlorine - per operator, out of order). Service was called.
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority4 Intermediate1 Basic
Show 12 findings ▾
Dish Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - main (Temperature 134F).
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. Cook picked up cooked bacon with bare hands for order. Reviewed proper procedures with operator.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper - ceviche.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over Cole slaw in cookline drawers. Pantry - raw shell egg yolks stored over butter. Operator stored all items properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Cookline - ambient air temp 87F. Operator moved to reach in to quick chill..
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Prep area - #7 - cut melon - ambient cooling 1 hour at 10am (50-54F - Cooling) at 10:35am 50-53F. At this rate proper cooling will not occur. Operator moved item to walk in to quick chill.
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 handout to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Main bar soda gun.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment ROP fish.
Some Clam/mussel/oyster tags not marked with last date served.
Accumulation of debris on exterior of warewashing machine.
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.