RIVERSIDE BAR AND GRILL
2034 PIER DR, Ruskin FL 33570 · 813.531.3813
Last inspected Apr 29, 2026 · 7 visits since October 2023
MAR 24
NOV 24
MAY 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
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 cutting tomatoes with no bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022004070 | Dec 8, 2021 | Feb 18, 2022 | $160 |
Inspection history
7 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable. Cutting board at bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler.
Show the remaining 4 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting.
Equipment in poor repair. Dish machine tested 0 ppm chlorine, establishment not using dish machine at time of inspection. Discussed not using dish machine until it is working properly.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature. Employee started running cold water.
Dec 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm.
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 cutting tomatoes with no bare hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table in kitchen. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board of reach in cooler. Employee removed.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink tested 500+ quaternary ammonium, manager remade tested 400ppm quaternary ammonium.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook lines. Soda gun at bar.
Handwash sink not accessible for employee use at all times. Container in handwash sink. Multiple items blocking handwash sink on cook line.
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 two expired food handler certifications.
Carbon dioxide tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Exterior door has a gap at the threshold that opens to the outside. Back door.
In-use tongs stored on equipment door handle between uses. Tings on side of grill. Manager removed at time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. We5 wiping cloth on cutting board.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Cups in handwash sink at bar.
Carbon dioxide tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board, employee removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table. Employee removed at time of inspection.
Food stored on floor. Ice on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging on the side of grill. Employee removed at time of inspection.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 52 F in reach in cooler, employee placed to the bottom of reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board throughout kitchen.
Handwash sink not accessible for employee use at all times. Can opener at handwash sink, operator removed at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line. Operator replaced at time of inspection.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near register.
Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board, employee removed at time of inspection.
Food stored on floor. Food on floor in walk in freezer.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing sitting in 3 Compartment Sink, employee placed in cooler at time of inspection.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate11 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 46 F in reach in cooler.
Toxic substance/chemical improperly stored. Cleaner next to beverages, operator removed at time of inspection.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggs in reach in cooler not date marked, operator date marked at time of inspection.
Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Portion cups in sauce in reach in cooler.
Carbon dioxide tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near dish machine.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to cups.
Equipment in poor repair. Walk in freezer gasket torn.
Food stored on floor. Water on floor, operator removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at bar.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor at bar.
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.