RENEGADES ON THE RIVER
1171 CR 309, Crescent City FL 32112 · 9047422388
Last inspected Jul 23, 2026 · 21 visits since October 2023
JUL 25
AUG 25
SEP 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in kitchen. Operator killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019022698 | Apr 2, 2019 | May 22, 2019 | $400 |
| 5--2019006801 | Feb 7, 2019 | Mar 5, 2019 | $400 |
Inspection history
21 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter on table (77F - Hot Holding) on table in pizza kitchen. Discussed time control with person in charge and provided paper work.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed missing test strips for chlorine dish machine.
Cove molding at floor/wall juncture broken/missing. Observed two spots in kitchen where cove molding tile is missing.
Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair paper towel dispenser in kitchen and gaskets on pizza reach in cooler.
Show the remaining 3 findings ▾
Equipment in poor repair. Observed gaskets on multiple reach in coolers torn.
Utensils in poor condition. Observed cutting board on flip-top cooler melted. Observed two plastic containers with melted sides.
Warewashing conducted in outdoor area. Observed triple sink set up in open air bar. Discuss with person in charge and they drained triple sink. Open air bar uses single service primarily and will send bar utensils to main kitchen too wash and sanitize.
Jun 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found Observed 6 live flying insects in kitchen, 3 on dining room floor and 25 live at outside bar area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from grill station sliced cheese (62F - Cold Holding); shredded cheese (59F - Cold Holding); cut purple cabbage (55F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table unit green beans (121F - Hot Holding); Mac n cheese (119F - Hot Holding); beef and peas (110F - Hot Holding)
May 20, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects found Observed 6 live flying insects in kitchen, 3 on dining room floor and 25 live at outside bar area
Roach activity present as evidenced by live roaches found. Observed 6 live roaches, 2 in dry storage, 2 behind reach in cooler on cookline, and 2 on dining room floor. Operator was able to kill 3 on-site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from grill station sliced cheese (62F - Cold Holding); shredded cheese (59F - Cold Holding); cut purple cabbage (55F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table unit green beans (121F - Hot Holding); Mac n cheese (119F - Hot Holding); beef and peas (110F - Hot Holding)
Handwash sink used for purposes other than handwashing. Steel wool in hand wash sink near cookline. Operator removed.
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid substance over triple sink area not labeled. Operator labeled sanitizer.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled with debris.
Cove molding at floor/wall juncture broken/missing. Multiple cove molding around kitchen area in disrepair.
Dead roaches on premises. 22 dead roaches observed 11 in dry storage, 5 in kitchen, 4 under bar station, 2 behind cooler in pizza station room. Operator had employee to start cleaning up dead.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board reach in cooler on cookline. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter cover on cookline soiled with dust and grease build up.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves at stand up unit headed towards bar soiled with food build up.
Oct 2, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Cups behind bar wet nesting.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler behind inside bar.
Sep 25, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects found Observed two live flying insects in kitchen not landing on food.
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements not followed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from grill sliced cheese (46F - Cold Holding); steak (47F - Cold Holding); hot dogs (47F - Cold Holding)
Handwash sink not accessible for employee use at all times. Hand wash sink in back storage room blocked by soda bibs.
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. Fully thawed raw salmon in vacuum sealed packaging bearing indicator label for thawing requirements not followed.
Equipment and utensils not properly air-dried - wet nesting. Cups behind bar wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cookline soiled. Walk in cooler shelve soiled. Reach in cooler gaskets soiled.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler behind inside bar.
Sep 11, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 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. Dish machine sanitizer 0ppm. Operator changed sanitizer and primed 100ppm.
Live, small flying insects found Observed 3 live flying insects in kitchen and 21 behind inside bar.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in kitchen. Operator killed and discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from grill station sliced cheese (45F - Cold Holding)
Dead roaches on premises. Observed 2 dead roaches under shelving in dry storage room. Operator cleaned and discarded.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting near soda machine wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in kitchen. Walk in cooler shelves soiled.
Aug 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees due to office being locked and owner having key.
Jul 16, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6/1/25.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced ham in walk in cooler dated 7/6.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On salad bar reach in cooler flip top and kitchen flip top cooler boiled eggs (66F - Cold Holding); pasta salad (55F - Cold Holding); shredded cheese (54F - Cold Holding) sliced cheese (57F - Cold Holding); shredded cheese (52F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose Bibb mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled in kitchen. Operator gave to dishwasher.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees due to office being locked and owner having key.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
Bowl or other container with no handle used to dispense food. No handle scoop for shredded cheese at pizza station. Operator discarded.
Employee with no hair restraint while engaging in food preparation. Employee preparing food no hair restraint. Employee put on hat.
Equipment and utensils not properly air-dried - wet nesting. Cups at front counter wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
Standing water in bottom of reach-in-cooler. Standing water in reach in coolers at outside bar area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Operator placed in sanitation bucket.
Apr 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
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. In the walk in freezer, plastic wrapped raw beef scraps stored over packaged raw shrimp. Operator rearranged storage.
Roach activity present as evidenced by live roaches found. Observed one live roach on wall under prep line of pizza station.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler; fish dip (54F - Cold Holding) per operator removed and left on counter unsure when put back in walk in cooler, operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers; fish fingers (48F - Cold Holding); shrimp (49F - Cold Holding) per employee placed in recently and lid left open, operator added ice bags to product at conclusion of inspection in temperature range. In the walk in cooler; fish dip (54F - Cold Holding) per operator removed and left on counter unsure when put back in walk in cooler, operator discarded.
Toxic substance/chemical improperly stored. Chemical spray bottle of Lysol stored on prep table with tea dispenser. Employee relocated the Lysol.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with build up of rust at base and debris on the blade.
Handwash sink used for purposes other than handwashing. Hand wash sink at inside and outside bar used as dump sink as evident by bottle caps and ice in sinks. Discussed with employees.
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. Two food handling certificates for currently employed food handlers expired.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents of kitchen area have dust accumulation.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on pizza prep line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage, employees bag stored over bin of crackers.
Employee with no beard guard/restraint while engaging in food preparation. Employee working with food on the cook line missing beard guard.
Equipment and utensils not properly air-dried - wet nesting. On shelf of ware washing area, clean metal containers stacked while wet.
Ice scoop handle in contact with ice. At inside bar, ice scoop handle in contact with ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food debris at the back of the microwave on the pass through window counter. Employee began to clean.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line cooler door gasket with debris build up.
Nov 22, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. Observed one live roach under reach in cooler in prep area of kitchen. Operator removed roach and discarded.
Dead roaches on premises. Observed one dead roach under shelf in storeroom. Operator cleaned up dead roach.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority2 Intermediate7 Basic
Show 16 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Rice in hot holding at 121F. Person in charge began reheating on stovetop.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In bar area 10 live flying insects. 3 live flying insect in kitchen. 2 live flying insects in pizza area. Manager started cleaning area behind bar
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler on speed rack, ground beef over intact meat. Reach in cooler in kitchen close to front bar, raw steak stored over cheese sauce. Manager moved all items to correct shelf.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black beans in walk in cooler dated 9-17-2024. Manager removed black beans
Stop Sale issued due to food not being in a wholesome, sound condition. 2 pans of Mahi in walk in cooler not cut open. 1 pan of tuna in walk in cooler not cut open. In storage room in kitchen, one can of pimento peppers dented.
Toxic substance/chemical improperly stored. A couple of bottles of chemicals on floor behind bar. Manager removed chemicals Several spray bottles with chemical cleaner on bottom shelf in kitchen stored next to food products by reach in cooler Manager removed all bottles
Vermin excrement and/or droppings present. Observed lizard droppings on window seal in front room across from pizza station Manager cleaned up the droppings
Handwash sink not accessible for employee use at all times. Hand wash sink in storage room in hallway to the kitchen blocked by 2 empty boxes. Also hand sink had a pan with a scoop inside the sink
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at outside bar.
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. Tuna and Mahi in walk in cooler thawed with instructions to remove from package with no oxygen introduced.
Floor soiled/has accumulation of debris. Floors in walk in freezer located in the kitchen have debris buildup. Observed dust buildup on several ceiling tiles in kitchen and in pizza prep area.
Food stored on floor. One container of oil stored on floor in back storeroom outside the kitchen. Manager moved container of oil.
Ice bucket/shovel stored on floor between uses. 2 ice buckets stored on floor in outside storage room behind kitchen. Manager moved ice buckets off of floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in walk in freezer located outside in back area of parking lot.
Single-service articles improperly stored. At outside bar a box of single service silverware stored on floor. Employee moved single- service items off of the floor. A box of styrofoam cups on floor in outside storage room behind kitchen. Manger moved box off of floor.
Water leaking from pipe and/or faucet/handle. Hand wash sink by dish room is leaking water from pipes under sink
Apr 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over potatoes in reach in cooler. Person in charge moved steak to bottom shelf.
Roach activity present as evidenced by live roaches found. Observed 1 live roach under dishmachine. Person in charge disposed of.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cart; cooked ground beef 46F, Mac n cheese 47F, cheese sauce 48F, black beans 50F, mashed potatoes 50F; ( - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cart; cooked ground beef 46F, Mac n cheese 47F, cheese sauce 48F, black beans 50F, mashed potatoes 50F; ( - Cold Holding). Time could not be determined.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on garlic butter. Person in charge time stamped.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar have mold like substance. Person in charge cleaned nozzles.
Dead roaches on premises. Observed 1 dead roach in dry storage area under soda boxes. Person in charge disposed of.
Food stored on floor. Bag of onions on walk in cooler floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Soufflé Cup used to bbq sauce. Handle in sugar. Person in charge removed soufflé cup and handle.
Single-service articles not stored inverted or protected from contamination. Person in charge inverted.
Standing water in bottom of reach-in-cooler. In bottom of reach in cooler. Person in charge had wiped dry.
Oct 13, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 flying insects under dump sink in inside bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make top sausage, cheese, ricotta at 49-53F. Person in charge states has been in and out of unit. Not out of temperature longer than 4 hours per person in charge. In salad bar pasta, ranch, tomato, Krab 47-53F. Person in charge states has been in unit to rotate product. States has not been out of temperature longer than 4 hours. Person in charge will remove excess product from coolers. Called for service during inspection. In kitchen cinnamon butter at 78F. Person in charge discarded.
Oct 9, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority5 Intermediate2 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 flying insects under dump sink in inside bar.
Raw animal food stored over/not properly separated from ready-to-eat food. In single door reach in cooler raw beef stored over prepped corn and ready to eat sausage. Also at cookline drawers, raw beef stored over cheese curds. Also, in walk in cooler raw beef stored over cooked potatoes. Also, raw fish stored over hot dogs. Person in charge moved all products to correct location.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whipped cinnamon butter out on counter for more than 4 hours per person in charge at 78F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In pizza make top sausage, cheese, ricotta at 49-53F. Person in charge states has been in and out of unit. Not out of temperature longer than 4 hours per person in charge. In salad bar pasta, ranch, tomato, Krab 47-53F. Person in charge states has been in unit to rotate product. States has not been out of temperature longer than 4 hours. Person in charge will remove excess product from coolers. Called for service during inspection. In kitchen cinnamon butter at 78F. Person in charge discarded.
Toxic substance/chemical improperly stored. Chemical spray bottles stored on prep table, over clean dishware at dishmachine. Person in charge moved to appropriate location.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb outside back door with hose attached.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth bucket at 500+ppm. Person in charge remade to 200ppm.
Clam/mussel/oyster tags not marked with last date served. Several oyster tags not date marked with date last served.
Handwash sink not accessible for employee use at all times. Hand wash sink blocked by table with single service items in room with large ice machine. Person in charge moved items during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl on menu served undercooked with no disclosure on menu.
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 is vacuum sealing cooked, then cooled pork and freezing, holding longer than 48 hours in packaging.
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. One employee on duty working longer than 60 days with no proof of training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in outdoor bar with mold like substance buildup on back wall of unit. Also, soda nozzles with debris buildup at outside bar.
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. Multiple different pans of fish in walk in cooler and in drawers at cookline thawed with no oxygen introduced. Person in charge cut package during inspection.
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.