NEW RIVER CAFE & BAKERY
420 SE 6 AVE, Fort Lauderdale FL 33301 · 954-3775500
Last inspected Jul 23, 2026 · 11 visits since September 2023
NOV 24
MAR 25
NOV 25
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. 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
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026005557 | Nov 13, 2025 | Feb 26, 2026 | $400 |
Inspection history
11 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the pastry kitchen speed rack, butter (54F - Cold Holding). The butter was removed from the refrigerator less than 4 hours ago. The butter was not prepped or portioned today. The butter was returned to the refrigerator to chill and cold hold
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. The can opener was removed to be cleaned.
Spray bottle containing toxic substance not labeled. A spray bottle of general cleaner and a spray bottle of degreaser were not labeled. The employee labeled the spray bottles
Cove molding at floor/wall juncture broken/missing. In the dish room next to the triple sink, the cove molding is peeling away from the wall.
Show the remaining 1 finding ▾
Food stored on floor. In the dry storage room, plastic bottles of water were stored on the floor. The bottles were moved up.
Apr 9, 2026Inspection 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 ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. 2 door reach in by dish room - tres leches, date marked 3-31. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, put on gloves and began working with food without first washing hands. Reviewed proper hand washing and employee washed hands.
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.A
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All front counter cold holding unit gaskets.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of left reach in - cake room.
Nov 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Buildup of food debris/soil residue on equipment door and door handles - reach in freezer in pastry room.
Nov 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Front counter employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves and touched ready to eat sandwich. Reviewed proper hand washing and employee washed hands/out on new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Pastry reach in - raw pork bacon stored over ready to eat cooked vegetables. Operator stored all items properly.
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. Pastry - left unit 2 door - cooked steak and eggs (46-47F); cheese (45-46F); feta (47F); cooked eggs and bacon (46F); cooked chicken (48F); cooked vegetables (47-50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pastry - left unit 2 door - cooked steak and eggs (46-47F); cheese (45-46F); feta (47F); cooked eggs and bacon (46F); cooked chicken (48F); cooked vegetables (47-50F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by rolling carts. Operator removed.
Buildup of food debris/soil residue on equipment door and door handles - reach in freezer in pastry room.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket - front counter (Quaternary 0ppm). Operator made new solution. Quaternary 400ppm.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority3 Intermediate0 Basic
Show 8 findings ▾
Employee used cell phone, then put on gloves and began working with food - ready to eat desserts - without first washing hands. Second employee left workspace, changed tasks then returned to front counter, put on gloves and began working with food - ready to eat sandwiches- without first washing hands. Reviewed proper handwashing and employees properly washed hands.
Pantry - Raw smoked salmon stored over ready-to-eat apple mixture. Operator stored all items properly.
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. Front counter - glass unit - left unit - Italian with sliced ham (55F); caprice - mozzarella and cut tomatoes (59F); Mexican corn salad - cut lettuce, beans and rice (46-48F); Philly cheese (57F). Per operator all items held in unit overnight and not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - glass unit - left unit - cooked orzo/cut tomatoes (46F); Italian with sliced ham (55F); caprice - mozzarella and cut tomatoes (59F); Mexican corn salad - cut lettuce, beans and rice (46-48F); Philly cheese (57F). Per operator all items except cooked orzo/cut tomatoes held in unit overnight and not prepped or portioned today. Cooked orzo/cut tomatoes in unit less than 4 hours, operator moved to reach in to quick chill. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - hot box - front items, quiche (130F - Hot Holding). Per operator holding approximately 2 hours. Operator immediately moved items to oven to reheat.
Handwash sink not accessible for employee use at all times. Front counter hand sink blocked by rolling cart. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Prep room hand sink. Operator replaced.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. Tres leches mix -date marked 11-7-2024. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - Left glass display - sliced turkey - ambient cooling 2.5 hours at 9:30am (55-57F) at 10:05am 53F; cheese - ambient cooling 2.5 hours at 9:30am (58-59F) at 10:05am 59F. At this rate proper cooling will not occur. Operator moved items to reach in to expedite cooling.
Handwash sink used for purposes other than handwashing. Front counter hand sink used to rinse coffee grounds holder. Reviewed proper use of hand sinks.
No paper towels or mechanical hand drying device provided at handwash sink. Prep room. Operator replaced.
No soap provided at handwash sink. Prep room. Operator replaced.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep room - hand sink water 80F.
Ice buildup in reach-in freezer - prep room.
No handwashing sign provided at a hand sink used by food employees. Operator posted.
Nov 28, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Ice dumped in front counter hand sink.
No paper towels or mechanical hand drying device provided at handwash sink. Prep room hand sink. Operator replaced.
No soap provided at handwash sink. Prep room hand sink. Operator replaced.
Spray bottle containing toxic substance not labeled. Prep room. Operator labeled.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer - front counter glass top freezer. - prep area freezer #9 - ice buildup around condensing fan.
No handwashing sign provided at a hand sink used by food employees. Prep room hand sink. Operator posted.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm.
Oct 2, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - cold case - sliced turkey (64F) ambient cooling for 3 hours at 9:45am - at 10:10am 64-65F; mozzarella (55F) ambient cooling for 3 hours at 9:45am - at 10:10am 57F; cut tomatoes (54F) ambient cooling for 3 hours at 9:45am - at 10:10am 54F. At these rates proper cooling will not occur. Operator moved items to freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - case - quiche with shell egg (107-114F - Hot Holding); quiche with carton egg (121F - Hot Holding). Per operator hot holding for approximately 3 hours. Advised operator to immediately reheat to 165F or use Time as a Public Control. Operator reheated - 15 minutes later 167-168F.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 29, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg yolks stored over ready to eat pasteurized carton eggs in prep area reach in. Operator stored all items properly.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - cold case - sliced turkey (64F) ambient cooling for 3 hours at 9:45am - at 10:10am 64-65F; mozzarella (55F) ambient cooling for 3 hours at 9:45am - at 10:10am 57F; cut tomatoes (54F) ambient cooling for 3 hours at 9:45am - at 10:10am 54F. At these rates proper cooling will not occur. Operator moved items to freezer to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - case - quiche with shell egg (107-114F - Hot Holding); quiche with carton egg (121F - Hot Holding). Per operator hot holding for approximately 3 hours. Advised operator to immediately reheat to 165F or use Time as a Public Control. Operator reheated - 15 minutes later 167-168F.
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
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC - Dawn Anthony.
No hot running water at three-compartment sink. Water 83F
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. All but one employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees began filling out during inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 83F
Ice buildup in reach-in freezer - by circulating fan.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine - outside of the scoop holder. Operator stored properly.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go salads and parfait.
No hot running water at mop sink. Water 83F
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep areas - Sanitizer Buckets (Quaternary 0ppm). Operator made new solution for buckets. Quat 400ppm.
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.