RIVER AND FORT
12 AVENIDA MENENDEZ, Saint Augustine FL 32084 · 904-239-8073
Last inspected Jul 27, 2026 · 13 visits since October 2023
NOV 24
JUN 25
DEC 25
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed two live flying insects in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Cloth under cheese slices. Paper towel under thyme. Person in charge discarded both items.
Stop Sale issued due to food not being in a wholesome, sound condition. Thyme and cheese lined with non food grade paper towels.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese 59F. In cooler overnight. butter/garlic rolls 49F Cheese and rolls above fill line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Cheese 58F. butter/garlic rolls 49F Cheese and rolls were above fill line.
Show the remaining 10 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, 1/2&1/2 not dated. Person in charge dated yesterday.
Bowl or other container with no handle used to dispense food. Scoop does not have a handle in seafood breader Person in charge removed scoop.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair mixer. Person in charge removed duct tape.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table. Person in charge removed.
Food stored on floor. Beef base on floor. Person in charge picked up beef base.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach in freezer has ice buildup.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in cornstarch. Person in charge removed.
Stored food not covered. In reach in freezer ice cream needs to be covered. Person in charge covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen and prep areas there is unsealed concrete.
Wiping cloth sanitizing solution stored on the floor. Several sanitizer buckets on floor. Person in charge picked up sanitizer buckets.
Jul 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2026Call Back - Extension given, pendingRoutine Inspection
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 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. Employees have not been trained since 6.8.25. New hires not trained.
May 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 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. In downstairs bar; dishwasher tests at 0ppm.
Live, small flying insects found At upstairs bar; 20 flying insects flying around near soda nozzles and drains.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sitting out; butter 75F, chimichurri 79F In pantry; lemon butter rolls 58F, green tomatoes 58F; ( - Cold Holding) All above fill line. Above fill line; Sauté; butter 51F, pasta 54F, crab legs 51F, rice, mushroom risotto 55F, cheese 55F, sautéed mushrooms 48F, lobster 57F. In walk in cooler #2; shrimp 47F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting out; butter 75F, chimichurri 79F In pantry; lemon butter rolls 58F, green tomatoes 58F; ( - Cold Holding) All above fill line. Sitting out. short ribs 48F; ( - Cold Holding) Person in charge placed in walk in cooler. Above fill line; Sauté; butter 51F, pasta 54F, crab legs 51F, rice, mushroom risotto 55F, cheese 55F, sautéed mushrooms 48F, lobster 57F. In walk in cooler #2; shrimp 47F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at kitchen mop sink.
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. Employees have not been trained since 6.8.25. New hires not trained.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pantry; Roasted beets, tomatoes, slaw, parmigiana not dated. In grill; all sauces not dated.
Employee food on a food preparation table or over/next to clean equipment/utensils. Candy bars in walk in cooler #1, person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Clean cambros in dish area are wet nesting.
Food stored on floor. In walk in coolers and freezer; packages of food on floor.
Ice bucket/shovel stored on not upside down between uses. At kitchen ice machine. Ice buckets not upside down.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in ice. Person in charge removed ice scoop.
No handwashing sign provided at a hand sink used by food employees. Missing at downstairs bar;
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In grill; gaskets are soiled. Drawers in bar upstairs are soiled.
Stored food not covered. Ice cream freezer; ice cream not covered. Person in charge covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor throughout kitchen is showing signs of unsealed concrete.
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed short ribs (54F - Cold Holding); purple mashed (48F - Cold Holding) in walk-in cooler with hot food cooling on pans. Person in charge pulled hot food away from already cooled food. Observed raw fish, shrimp, beef burger, steaks x 3 (49-50F - Cold Holding) in drawers on cook line. Person in charge had employees pull all food and placed in walk-in cooler. All food in drawers for less than 1 hour per person in charge.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed French onion soup placed into deep 22 qt plastic container, covered and then placed on floor of walk-in cooler. Observed pans of hot food stored on top of food made on a previous day.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade on can opener soiled.
Handwash sink not accessible for employee use at all times. Observed hand washing station near dish machine blocked with tray and dishes. Person in charge unblocked hand washing station.
Equipment and utensils not properly air-dried - wet nesting. Observed clean food containers stacked with visible moisture. Person in charge placed container in ware washing to be rewashed.
Food stored on floor. Observed several plastic containers filled with food stored on floor of walk-in cooler due to no room on shelves. Person in charge stated due to holiday season capacity walk-in cooler space is limited. Observed multiple cardboard cases of food on floor of walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler on cook line soiled with food debris.
Old labels stuck to food containers after cleaning. Observed old labels tucked to clean food containers.
Jun 10, 2025Inspection 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 ▾
Live, small flying insects found Observed two live flying insects in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork ribs (48F - Cold Holding) by door of walk-in cooler. Person in charge placed ice bags on pork.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened previous day missing date. Person in charge added date mark.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with black marks.
Handwash sink not accessible for employee use at all times. Observed hand washing station by dish machine blocked with tray.
Spray bottle containing toxic substance not labeled. Observed chemical spray bottle filled with green liquid missing label. Person in charge added label.
Floors not maintained smooth and durable. Observed kitchen floor peeling in ware washing section and on cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles in cornmeal and seafood breading. Person in charge removed handles from food.
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2024Call Back - Extension given, pendingRoutine Inspection
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 plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed hand washing station removed on cook line across from middle stairs.
Nov 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority4 Intermediate5 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed mashed potatoes 1130 (94F - Cooling) 1323; (93F - Cooling) 1331 in walk-in cooler. See stop sale. Observed 5 1/3 pans short ribs 1200 (105-110F - Cooling) 1500
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. mashed potatoes 1130 (94F - Cooling) 1323; (93F - Cooling) 1331. Tightly packed into 1/3 pan and covered in walk-in cooler next to door. 5 1/3 pans short ribs 1200 (105-110F - Cooling) 1500
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. Observed second floor bar dishwasher at 10ppm chlorine. Person in charge primed machine and retested at 100ppm chlorine.
Pesticide-emitting strip present in food prep area. Observed three pesticide emitting strips hanging up on second floor bar wall. Discussed with person in charge.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs above raw fish, oysters, lobster meat person in charge placed eggs on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers: steak (53F - Cold Holding); ground burger (52F - Cold Holding); fish (53F - Cold Holding) main cook line: cooked pasta (44F - Cold Holding); salmon (45F - Cold Holding); scallops (44F - Cold Holding) Observed shrimp (45F - Cold Holding); house cooked sliced beef in bags on ice (68F - Cold Holding) All cook line coolers over stuff above chill line, left open during busy lunch rush, and no ice has been used. All product out for 3 hours or less per person in charge. Person in charge had staff place bags of ice on products, reduce product below chill line, and half portion the products left in ice. Observed steak (46F - Cold Holding); chicken (47F - Cold Holding); pasta (44F - Cold Holding); pork (48F - Cold Holding) in walk-in cooler, door left open during order intake for less than two hours per person in charge. Observed walk-in cooler at ambient 54F at start of inspection and drop down to 33F by end of inspection.
Clam/mussel/oyster tags not marked with last date served. Observed some tags missing last date sold.
Handwash sink not accessible for employee use at all times. Observed hand washing station at ware washing area blocked by pans. Person in charge had staff unblock sink. Observed hand washing station inside roof top Lounge kitchen blocked by equipment.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Observed hand washing station removed on cook line across from middle stairs.
Spray bottle containing toxic substance not labeled. Observed two spray bottles filled with blue and yellow liquid on second floor missing common name labels. Person in charge had staff add labels.
Employee chewing gum/ eating candy while preparing food or while in a food prep/food storage/warewashing area. Observed staff member with lollipop in mouth while ware washing at triple sink. Staff member through away candy after seeing inspector.
Equipment in poor repair. Observed walk-in cooler gasket in disrepair. Person in charge state they have ordered new gaskets.
Food stored on floor. Observed multiple cardboard cases of food on floor in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in cooler doors soiled.
Old labels stuck to food containers after cleaning. Observed old labels on clean stacked food containers.
Feb 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 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. Observed prep employee bare hand poke finger in cooked onions in walk-in cooler. Discussed with employee. No visible contamination observed. Employees hands visibly clean.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live flying insects in upstairs bar area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked vegetables (118F - Hot Holding) on front well sitting above water line. Person in charge had employees start reheating.
Clam/mussel/oyster tags not marked with last date served. Observed multiple tags within 30 days missing last sold date. Discussed with person in charge.
Handwash sink not accessible for employee use at all times. Observed hand washing station at dish washing area blocked by cleaning equipment and trays. Discussed with person in charge. Person in charge unblocked hand washing station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed house made slaw and chicken on sticks missing date marks. Person in charge had employee add date marks.
Employee eating in a food preparation or other restricted area. Observed employee drinks above clean equipment in dish area. Person in charge removed drinks from restricted area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cigarettes and keys above heating unit on cook line. Person in charge removed items from food area.
Food stored on floor. Observed food in plastic tubs on floor in walk-in cooler. Observed cases of food on floor in walk-in freezer. Discussed with person in charge.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler and walk-in cooler with gaskets soiled black/green mold like substance.
Stored food not covered. Observed short ribs uncovered in walk-in cooler. Discussed with person in charge.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 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. Observed dish machine at 0ppm chlorine. Service tech arrived during inspection. Retested at 100ppm chlorine.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed multiple racks of dishes proceed through dish machine while dish machine tested 0ppm chlorine. Person in charge reran dishes after machine was fixed.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line coolers stained with food debris. Observed food debris handing off French fry cutter on wall by prep table.
Handwash sink not accessible for employee use at all times. Observed hand washing station next to cook line blocked by metal board and used for prep. Discussed with person in charge. Observed hand washing station in dish washing area blocked by pan.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks, without covers, on cook line coolers and prep tables. Discussed with person in charge. Person in charge removed all drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone charger and sunglasses on cook line flip-top cooler cutting board. Discussed with person in charge and they removed personal items off cook line.
Ice bucket/shovel stored on floor between uses. Observed two ice buckets on floor in dry storage area. Person in charge placed buckets in dish area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop inside pizza flour. Employee removed handle from four.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple utensils in 70F water. Person in charge placed utensils in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler gaskets on cook line soiled with black/green mold like substance and food debris. Observed walk-in cooler gaskets soiled with black/green mold like substance.
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.