RIVER HOUSE
2373 PGA BLVD, Palm Beach Gardens FL 33410 · 615-292-0188
Last inspected Apr 16, 2026 · 8 visits since September 2023
FEB 24
JUL 24
DEC 24
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Nonfood-grade bags used in direct contact with food- garbage bags used in direct contact with prime rib while cooking in sous vide machine; educated; bags removed after cooking time expired;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026043030 | Apr 16, 2026 | Jul 20, 2026 | $1,200 |
| 2--2025069750 | Aug 21, 2025 | Oct 8, 2025 | $400 |
| 2--2023055741 | Sep 19, 2023 | Oct 24, 2023 | $800 |
| 2--2023021533 | Mar 22, 2023 | May 3, 2023 | $200 |
Inspection history
8 visits, newest first
Apr 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority3 Intermediate0 Basic
What the inspector wrote — 9 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm) ran machine multiple times retest Dishwasher (Chlorine 100ppm)
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and adjusted eye glasses and after without washing hands handled clean and sanitized plate, discussed with operator, employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged tray of raw shrimp stored directly above non commercially packaged tray of dough balls, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored directly above imitation krab meat, discussed with operator who corrected storage of products.
Show the remaining 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line cooked ribs (45F - Cold Holding) per chef product not portioned or prepared today and held in cooler for approximately 1 hour, chef removed product and placed in walk in to chill.
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. See stop sale. At cook line melted butter no time mark, discussed with operator who time marked product.
Clams/mussels/oysters tag removed from original container prior to container being emptied. In walk in cooler no tag with oysters, discussed with operator who grabbed tag from office and placed with oysters.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment only has 1 week of oyster tags, per operator employee accidentally threw away old tags.
Handwash sink used for purposes other than handwashing. Hand washing sink at cook line used to store dishes and sauce mop, discussed with operator who removed items.
Aug 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top of cooked pasta at cooler at prep area; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab meat (47F - Cold Holding); rice (52F - Cold Holding); in cooler drawers at cook line; food not prepared or portioned today; food out of temperature for 2 hours; food placed in ice;
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 - artichokes and sushi rice; time marked 2 pm
Whole meat roast hot held at less than 130 degrees Fahrenheit. prime rib (119F - Hot Holding)in hot holding box at cook line; operator turned the hot box to 155 F
Dec 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 9 high priority.
9 High priority0 Intermediate3 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (51-58F - Cooling) at 11:45am per operator product cooked yesterday food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; food stored to cool in big plastic container with tight lid; See stop sale
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded dirty dishes into dish washing machine after employee removed cleaned and sanitized dishes and placed dishes on storage rack; discussed with operator; employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and adjusted hat before beginning to portion croutons; discussed with operator who had employee wash hands.
Nonfood-grade bags used in direct contact with food- garbage bags used in direct contact with prime rib while cooking in sous vide machine; educated; bags removed after cooking time expired;
Pesticide/insecticide labeled for household use only present in establishment. On chemical shelf storage next to liquor storage room bottles of house hold fruit fly spray; advised operator spray not approved and to remove from establishment
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer- food containers of raw hamburger meat not commercially packaged stored over French fries commercially packaged; operator reversed storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Whole meat roasts not reaching proper time/temperature cooking requirements. Prime rib cooked over night in Sous Vide machine - final cooking temperature 127-133; food not cooked to 130 F within 112 minutes or other required cooking temperatures for roast listed in food code. See Stop Sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lobster bisque (51-58F - Cooling) at 11:45am per operator product cooked yesterday food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours; food stored to cool in big plastic container with tight lid; See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler lobster bisque (54F - Cold Holding) per operator product not prepared or portioned today food left out of cooler for approximately 20 minutes; discussed with operator who moved to freezer to cool back down.
Whole meat roasts not reaching proper time/temperature cooking requirements. Prime rib cooked over night in Sous Vide machine - final cooking temperature 127-133; food not cooked to 130 F within 112 minutes or other required cooking temperatures for roast listed in food code. See Stop Sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored above clean utensils; operator removed
Equipment and utensils rinsed after the application of the sanitizer solution- employee used cloth towel soaked in water to moisten wood sushi bowl container after being sanitized the night before; employee preparing the container for storing prepared sushi rice for four hour; Educated and operator returned sushi rice container to be properly cleaned and sanitized
Wood food-contact surface not properly sealed- at Al prep areas at reach in coolers; advised to change or seal wood
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage pale to move out of the way; he touched clean food containers without changing gloves and washing hands; operator educated; employee washed hands and changed gloves
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table at cook line; Removed
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. / Establishment so is vide sea bass; See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. / Establishment so is vide sea bass; See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. meat loaf (128-145F - Hot Holding); Lemon butter (121F - Hot Holding) in hot boxes at cook line; foods out of temperature for approximately 30 minutes; hot boxes not on/ set up below 135 F Operator returned to stove to be reheated to 165 F;
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/ Walk-in in during inspection
No paper towels or mechanical hand drying device provided at handwash sink at cook line; operator provided
No written procedures available for use of time as a public health control to hold time/temperature control for safety food- missing pages on the form; emailed new form;
Oct 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in walk-in cooler; operator stored properly
Sep 26, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
5 High priority1 Intermediate4 Basic
Show 10 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 scratched buttocks placing bare hand inside the pants; immediately touched clean and sanitized glasses to store on the shelf at the bar without washing hands; manager educated employee and employee washed hands before returning to work;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in walk-in cooler; operator stored properly
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes au gratin (50F - Cold Holding) cooked chicken (47F - Cold Holding); in cold holding drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; foods moved to walk-in freezer to quick chill;
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water provided at handwash sink at cook line;
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.- at servers area;
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table at cook line; Removed
Wiping cloth sanitizing solution stored on the floor- throughout the kitchen Operator stored properly
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 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 scratched buttocks placing bare hand inside the pants; immediately touched clean and sanitized glasses to store on the shelf at the bar without washing hands; manager educated employee and employee washed hands before returning to work;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in walk-in cooler; operator stored properly
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Worcestershire butter prepared on 8/26 in walk cooler; food marked more than 7 days. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes au gratin (50F - Cold Holding) cooked chicken (47F - Cold Holding); in cold holding drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; foods moved to walk-in freezer to quick chill;
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water provided at handwash sink at cook line;
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.- at servers area;
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table at cook line; Removed
Wiping cloth sanitizing solution stored on the floor- throughout the kitchen Operator stored properly
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.