RIVER DECK RESTAURANT
107 N RIVERSIDE DR, New Smyrna Beach FL 32168 · 386-410-5820
Last inspected May 4, 2026 · 17 visits since July 2023
NOV 24
APR 25
NOV 25
MAR 26
MAY 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. 1 under cookline corrected on site; 3 on cookline gaskets unused drawers
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026016451 | Mar 2, 2026 | May 14, 2026 | $400 |
| 4--2023000685 | Dec 8, 2022 | May 16, 2023 | $500 |
| 4--2022050115 | Oct 6, 2022 | Feb 14, 2023 | $400 |
| 4--2022008386 | Feb 7, 2022 | May 12, 2022 | $400 |
Inspection history
17 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Live, small flying insects found 3 in prep area 1 in dish area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce Walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Spray bottle containing toxic substance not labeled.
Show the remaining 3 findings ▾
Clean utensils or equipment stored in dirty drawer or rack. In dish area
Dead roaches on premises. 1 in dish area
Old food stuck to clean dishware/utensils. On 1/3 pan Operator removed to wash again
Mar 3, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. - 10+ on the floor cookline - 1 on gasket, cookline corrected on site - 3 on the floor in prep are under sink
Mar 2, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Dead roaches on premises. - 10+ on the floor cookline - 1 on gasket, cookline corrected on site - 3 on the floor in prep are under sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior bottom bar cooler
Mar 2, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. 1 under cookline corrected on site; 3 on cookline gaskets unused drawers
Food-contact surface soiled with food debris, mold-like substance or slime. Interior top of ice bin in server station Inter ice bin and nozzle indoor bar
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Server area
Dead roaches on premises. - 10+ on the floor cookline - 1 on gasket, cookline corrected on site - 3 on the floor in prep are under sink
Grease on the ground outside back door. Side kitchen door near outdoor mop sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior bottom bar cooler
Old food stuck to clean dishware/utensils. Plastic 1/3 pans.
Wiping cloth sanitizing solution stored on the floor. cookline
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 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. Bartender cutting oranges and limes. Operator discarded
Live, small flying insects found. - in the main bar, 4 around the soda gun.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Diced tomatoes 49F, out and returned to cooler while stocking cookline. Rechecked 46-48f - Diced tomatoes 60F, cheese 50F. cooler just service. Checked 30 minutes later, both 48F.
Food-contact surface soiled with food debris, mold-like substance or slime. - Light buildup soda guns in tiki bar, main bar. Operator replacing soda guns at time of inspection - top back of ice bin, waitstation
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Bottom gasket hanging cookline drawer
Single-service articles improperly stored. Large aluminum pans on the floor in the storage area
Soda gun dripping syrup onto the floor, tiki bar. Soda syrup on the floor
Standing water in bottom of reach-in-cooler. Across from cookline ovens
Water leaking from pipe and/or faucet/handle. Handsink faucet
Apr 11, 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 ▾
Floor tiles missing and/or in disrepair. Deep grout lines and broken tiles, kitchen
Apr 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Live, small flying insects found in prep area. 3 in bag in the box soda area.
Raw animal food stored over or with unwashed produce. Raw grouper over pasteurized crab, walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Stop Sale issued. 1 slice of cheese with hair visible on it in reach in cooler drawers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Improperly iced creole sauce and Alfredo base 49F and 52F approximately 1 hr ago. Operator iced more fully. - Cole slaw 48F, diced tomatoes 45F, mango/tomato 44F, sliced tomato 45f, top left cookline plastic top cooler overnight. See stop sale for Cole slaw
Establishment not maintaining clam/mussel/oyster tags for 90 days. Two cases, removed from original container, no tag. Others some marked, others not.
No paper towels or mechanical hand drying device provided at handwash sink.cookline
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. David
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler
Equipment in poor repair. Tongs plastic broken/peeling off, food stuck behind. Operator discarded,
Floor tiles missing and/or in disrepair. Deep grout lines and broken tiles, kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Cookline across from fryers
Ice scoop handle in contact with ice. Indoor bar
Nov 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served.
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. Whitnee - expired 2/24 Fred employed more than 6 months no proof of training available
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority5 Intermediate8 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live in back prep area 1 in the tiki bar 1 dead inside cookline drawer, on the track 1 dead on tray with sugar in dry storage
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Creole sauce made with cooked peppers and onions 10/27
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice cream mix in the tiki bar cooler 44F. Operator moved to another cooler
Toxic substance/chemical improperly stored. Wasp spray, 2 bottles of cleaner over bag in the box soda, storage closet in the tiki bar
Unable to verify source of food product served at establishment. See Stop Sale. Rasta Jerky. Operator provided invoice with no license information/unable to locate on FDACs
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under handsink in dish area
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm Quat, tiki bar. Corrected to 200 ppm quat
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey and sausage from Saturday
Food-contact surface soiled with food debris, mold-like substance or slime. Tomato dicer Ice bin in the tiki bar and main bar soiled with black residue toward top of lip Light build up 2 of the soda guns in the tiki bar, 3 in the main bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellow fin on coastal catch menu
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. Whitnee - expired 2/24 Fred employed more than 6 months no proof of training available
Clean utensils or equipment stored in dirty drawer or rack. In dish area, visibly soiled containers.
Dead roaches on premises. 1 bottom cookline shelf 3 on the the tiki bar cabinets
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of bag of sugar in dry storage
Floor soiled/has accumulation of debris. Under bag on the box soda, ice machine area
Food offered in a way that misleads/misinforms the consumer. Establishment advertising wild caught salmon but selling farm raised.
No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table shelf in dry storage
Jun 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 in dish area, 1 in prep room
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. Cookline Bain Marie: Sour cream, shredded cheese, diced tomatoes, Cole slaw, cut lettuce 47-51F, sliced tomatoes 60F. Operator discarded items and called for service. See stop sale. In cooler approximately 5 hours per operator
Toxic substance/chemical improperly stored. - Gallon of bleach on soda box - insecticide spray over prep area
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dish area handsink where hose is attached
Clam/mussel/oyster tags not marked with last date served. Some not marked
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Loose debris in ice, indoor bar
Handwash sink used for purposes other than handwashing. Employee filled pitcher, cookline handsink
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. Ryan
Bowl or other container with no handle used to dispense food. Souffle cup in salt
Dead flies on premises. 3 in walk in cooler on shelving; approximately 10 on dry storage shelving
Standing water in bottom of reach-in-cooler. Cookline center cooler
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink outside walk in cooler and next to back door
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 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. - Bartender adding fruit to a drink. - cook cutting onions for sandwich Discussed with manager
Raw animal food stored over/not properly separated from ready-to-eat food. Grouper bites over sauce, cookline
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1/7 garlic wine
Warewashing sanitizing solution exceeding the maximum concentration allowed. In the indoor bar, 400 ppm quat. Brand requires 200 ppm quat. Corrected to 200 ppm
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. - knife on knife magnet visibly soiled. - light buildup inside soda gun in the tiki bar
Handwash sink used for purposes other than handwashing. - Used to dump sanitizer in the kitchen - holding a dump screen in the bar
Spray bottle containing toxic substance not labeled. Bleach water
Bowl or other container with no handle used to dispense food. In flour
Clean utensils or equipment stored in dirty drawer or rack. Plastic containers in visibly soiled standing water, dish area.
Dec 19, 2023□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 5, 2023Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Grease on the ground next to dumpster pad by lift station.
Inside/outside of dumpster not clean.
Missing drain plug at dumpster.
Jul 20, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
35A-02-6 Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 near the bag in the box soda. 2 on the cookline Priority: High Priority
53B-14-5 Observed: 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. 2 current employees Priority: Intermediate
Jul 19, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Alfredo 60F, sliced cheese 54F, garlic butter 46F. improperly iced. Operator iced more fully - drawer crab cake 62F, raw fish 62F, raw chicken 61F, sliced cheese 62F, 51F, 63F, ham 66F, several raw fish 49-54F, raw beef 61F, raw fish 61F. in drawers for up to 4.5 hours - no one on duty knows how long. See stop sale - ice cream mix out and returned to cooler 52F in the bar Priority: High Priority
35A-02-6 Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 near the bag in the box soda. 2 on the cookline Priority: High Priority
22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. - Cookline cutting board - ice bin in indoor bar, black buildup around ice scoop holder Priority: Intermediate
53B-14-5 Observed: 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. 2 current employees Priority: Intermediate
Jul 18, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority3 Intermediate6 Basic
Show 16 findings ▾
01B-02-5 Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Priority: High Priority
03A-02-5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Alfredo 60F, sliced cheese 54F, garlic butter 46F. improperly iced. Operator iced more fully - drawer crab cake 62F, raw fish 62F, raw chicken 61F, sliced cheese 62F, 51F, 63F, ham 66F, several raw fish 49-54F, raw beef 61F, raw fish 61F. in drawers for up to 4.5 hours - no one on duty knows how long. See stop sale - ice cream mix out and returned to cooler 52F in the bar Priority: High Priority
03B-01-6 Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 117-130F in warmer. Operator discarded Priority: High Priority
08A-05-6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked shredded chicken, cookline cooler Priority: High Priority
35A-02-6 Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 near the bag in the box soda. 2 on the cookline Priority: High Priority
35A-04-4 Observed: Rodent activity present as evidenced by rodent droppings found. 6 on the floor under bag in the box soda. 1 in waitstation area between tea urns. 1 on the rack next to the bag in the box soda Priority: High Priority
41-10-4 Observed: Toxic substance/chemical improperly stored. - Satin shine spray over cookline - gallon of chemical cleaner on top of bag in the box soda, tiki Priority: High Priority
22-02-4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. - Cookline cutting board - ice bin in indoor bar, black buildup around ice scoop holder Priority: Intermediate
31A-11-4 Observed: Handwash sink used for purposes other than handwashing. - Used to rinse towel, kitchen - used to hold sanitizer bucket. Tiki Priority: Intermediate
53B-14-5 Observed: 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. 2 current employees Priority: Intermediate
06-09-1 Observed: 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. Priority: Basic
08B-39-4 Observed: Raw fruits/vegetables not washed prior to preparation. Tomatoes Priority: Basic
12B-12-5 Observed: 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. Priority: Basic
14-01-5 Observed: Bowl or other container with no handle used to dispense food. In rice and flour Priority: Basic
35A-03-4 Observed: Dead roaches on premises. 1 in bar ice bin Priority: Basic
35A-06-4 Observed: Accumulation of dead flies. Multiple on the floor neat bag in the box soda area. 2 on dry storage items Priority: Basic
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.