RIVER OYSTER BAR
33 SE 7TH ST STE 100, Miami FL 33131 · 3055225215
Last inspected Nov 4, 2025 · 7 visits since February 2024
JUN 24
JAN 25
APR 25
AUG 25
NOV 25
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
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. Provided operator with the Vomiting and Diarrhea clean up form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops 46 f rech in cooler. Cook please ice bags on top of the product.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener soiled.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Show the remaining 4 findings ▾
Ceiling tile missing. Next to a three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee Personal belongings on top of food preparation, Table kitchen area.
In-use tongs stored on equipment door handle between uses.
Wet mop not stored in a manner to allow the mop to dry.
Aug 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 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 handling carrots with their hand, Employee discard the product a time of inspection, And put gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can open.
Handwash sink used for purposes other than handwashing. Observed step stool on top of employee handwashing sink.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on top of the machine.
In-use tongs stored on equipment door handle between uses.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 47 f pico de gallo 44 f cheese 51 f Kitchen line in front of grill. Chef place ice on the products of temperature.
Accumulation of debris inside warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Food stored on floor. Observed cases of liquor on kitchen floor.
Stored food not covered. Observed most food cook food in the walk-in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Shrimp being thrown in standing water.
Wet mop not stored in a manner to allow the mop to dry.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Observed some employee training expired 2022.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dispenser in disrepair at kitchen entrance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed some grooved cutting boards at cook line.
Food stored on floor. Observed plastic container with fish inside stored on floor at walk in cooler.
Single-service articles improperly stored. Observed single service cases stored on floor by office.
Jun 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Solid kitchen can opener.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Most raw fish not identify on the menu as raw.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees book bags
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Soup Chef J.P.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Presetting of unwrapped silverware and/or tableware outdoors.
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine at 100 F. Operator will call company to repair.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat items in Walk in cooler. Operator removed and stored correctly.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Employee was educated and washed hands correctly.
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. Provided operator with the Vomiting and Diarrhea clean up form
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Soup Chef J.P.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with the Food Reporting Agreement, not all employees were able to sign by completion of inspection. Operator will have all others sign by next routine inspection.
Bowl or other container with no handle used to dispense food. Employee scooping ice at bar with no handle mixer. Operator educated employee.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Equipment and utensils not properly air-dried - wet nesting at triple sink.
Presetting of unwrapped silverware and/or tableware outdoors.
Silverware/utensils dried with a towel/cloth: operators stopped and rewashed.
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.