RIVER CLUB
1 INDEPENDENT DR, Jacksonville FL 32202 · 904-354-1178
Last inspected May 4, 2026 · 7 visits since December 2023
APR 24
NOV 24
APR 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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 grabbed bread, explained to her and she got gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Undercooking salmon now, provider emails letter
Toxic substance/chemical improperly stored. Cleaners by to go containers, shelf on counter by hand sink at front cook line, manager moved it
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Unwrapping foods at buffet, fake nails, explained to her and she got gloves
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in banquet server area upstairs, manager brought some
Show the remaining 11 findings ▾
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked potatoes taken out on Saturday, employee labeled them
Spray bottle containing toxic substance not labeled. Yellow and blue, by dish machine, employee wrote cleaners
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage shelf by dish machine, manger inverted them
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents with black build up in walk in cooler, employee cleaned them
Reach-in cooler shelves with rust that has pitted the surface. Salad prep cooler with rust on shelves
Wet mop not stored in a manner to allow the mop to dry. Manager hanged it
Wet wiping cloth not stored in sanitizing solution between uses. On salad station, placed in sanitizer
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm by cook line, employee made new solution, 300 ppm
Wiping cloth sanitizing solution stored on the floor. Bags with clean linens on floor by back cook line, manager placed the, on shelf
Working containers of food removed from original container not identified by common name. White powder in bulk container, upstairs banquet server area, manager labeled it sugar
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Container of medicine improperly stored. Omelrazole on shelf above prep table, back prep area by slicer, employee moved it to bottom shelf
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburgers on shelf above raw potatoes in upright cooler at front cook line, employee rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburgers on shelf above raw fish in upright cooler at front cook line, employee rearranged
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On open side of splitter and on prep sink faucet at front cook line,
Food-contact surface soiled with food debris, mold-like substance or slime. Green build up around nozzles, server area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Custard made on Saturday in 2 different walk in coolers, milk in bakery walk in cooler, employee dated them
Carbon dioxide/helium tanks not adequately secured. One at bar not secured
Ceiling/ceiling tile shows damage or is in disrepair. Tile dusty above storage shelf at back prep area by prep sink
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf by dish machine, also on shelf in upstairs little server room
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. Raw fish, employee punctured them, explained new rule for January
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, back cook line area
Employee with no beard guard/restraint while engaging in food preparation. Cook mixing grits at cook line doesn't have beard guard
Employee with no hair restraint while engaging in food preparation. 2 cooks cooking without hair restraint, back cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in bakery area is soiled
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage room, packet of lids open, mop sink room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf with green build up in produce walk in cooler, also dust on vent in bakery walk in cooler
Apr 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 1 high priority.
1 High priority3 Intermediate13 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked veggies on ice, employee placed bag of ice on top, got to 40f, manager has 4 hrs procedure, talked about adding them there
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Canned peas opened 2 days ago, custard made here yesterday morning, manager, wrote dates on
Handwash sink used for purposes other than handwashing. Got towel wet, explained to him and he stopped
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in upstairs banquet kitchen, manager placed some
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates in storage, manager inverted the top one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to food on prep cooler, employee placed on bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack touching clean plates, employee moved it from server area
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods,
Employee with no hair restraint while engaging in food preparation. Working with open foods, he got a hat
Floor soiled/has accumulation of debris. By grease trap next to cook line
Light shield for lights in food preparation, food storage or warewashing area missing end caps. By pastry area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of grease trap and garbage disposable
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by cook line
Reach-in cooler shelves with rust that has pitted the surface. Upright cooler in banquet kitchen
Reuse of single-service or single-use articles. Placed washed strawberries on same container they came in dirty, explained to him
Stored food not covered. Sauce, manager covered it, walk in cooler
Wet mop not stored in a manner to allow the mop to dry. Manager hanged them
Portable fire extinguisher gauge in red zone. For reporting purposes only. Pastry area
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 3 high priority.
3 High priority6 Intermediate14 Basic
Show 24 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched ear then got bowl with food, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs on shelf above bread and fruits in pastry walk in cooler, raw fish on shelf above rice bowls in reach in freezer, employee rearranged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f pasta by warmer, explained time as public health control, manager wrote time on
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and around nozzles
Handwash sink used for purposes other than handwashing. Glass in hand sink at bar, removed by employee
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line by fryers, employee placed some
Spray bottle containing toxic substance not labeled. Sanitizer by prep sink, and bleak by triple sink, per manager
Carbon dioxide/helium tanks not adequately secured. By server area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, manager inverted them
Cloth used as a food-contact surface. Removed
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. Raw tuna, employee puncured it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Employee moved it
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
Employee with no hair restraint while engaging in food preparation. Working with open foods, got one,
Light shield for lights in food preparation, food storage or warewashing area missing end caps. By triple sink
No handwashing sign provided at a hand sink used by food employees. Hand sink by cook line next to prep sink, employee placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent in produce walk in cooler,
Reach-in cooler shelves with rust that has pitted the surface. Prep cooler
Water leaking from pipe and/or faucet/handle. Base of handle in prep sink by cook line
Wet wiping cloth not stored in sanitizing solution between uses. Pastry area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, he didn't realize the line was not pulling sanitizer, 300 ppm now
Portable fire extinguisher gauge in red zone. For reporting purposes only. Pastry kitchen area
May 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above carrots in rack, for cooking, employee moved them
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter, half and half, milk
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f butter, half and half, milk in upright cooler by prep area near dish washing room, overnight, manager discarded them
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by dish machine
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin
Handwash sink not accessible for employee use at all times. With chair and cart, upstairs banquet room, manager moved them
Handwash sink used for purposes other than handwashing. Filling container with water, hand sink at cook line
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. Raw tuna, employee punctured them
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above prep area, employee discarded it
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Employee with no hair restraint while engaging in food preparation. Cook cooking, put a hat on
Light shield for lights in food preparation, food storage or warewashing area missing end caps. By triple sink in cook line area
Reach-in cooler shelves with rust that has pitted the surface. Upright cooler in banquet room
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink in back prep area not draining at all, in between triple sink and prep sink another hand sink is close by
Water leaking from pipe and/or faucet/handle. Faucet in prep sink at bakery area
Portable fire extinguisher gauge in red zone. For reporting purposes only. At bakery area
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking with oil in one one burner and it's not under hood
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
6 High priority7 Intermediate13 Basic
Show 26 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. Employee grabbed bread, explained to her and she got gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Seared raw tuna on shelf above bread, upright cooler, pre area, employee rearranged
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f fries and cooked asparagus, mgr stated is under time but no procedure available and no time, employee write time on
Toxic substance/chemical improperly stored. Cleaner by clean plates in dish washing area, employee moved it
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On main splitter and has to be on red side hose side
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, retest strip very dark green, cook line, employee diluted it to 300 ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chick peas open on Monday morning, employee wrote date on
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. Emailed one
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Emailed it
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and around nozzles, server area by kitchen
Handwash sink not accessible for employee use at all times. With tray, hand sink by cook line, employee moved it
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Employee labeled them part cooked
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on crates, storage area
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. Employee punctured them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean dishes in dish washing area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board, employee moved it
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Employee with no hair restraint while engaging in food preparation. Portioning open foods, prep area, got a hat
Food stored on floor. Salt in bags for softener, in chemical/mop sink room
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By triple sink
No Heimlich maneuver/choking sign posted. Emailed one
No handwashing sign provided at a hand sink used by food employees. Hand sink by prep area, mgr placed one
Reach-in cooler shelves with rust that has pitted the surface. In upright cooler in banquet kitchen upstairs
Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. 65f raw fish, employee iced them down, less than 4hrs
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.