RIVERSIDE CATERING & MARKET
104 N ORANGE ST, New Smyrna Beach FL 32168 · 386.409.5588
Last inspected May 21, 2026 · 9 visits since October 2023
FEB 24
OCT 24
MAR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Shredded mozzarella
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Broth 45F, bottom of True cooler overnight. Operator discarded. - butter packets returned to kitchen following an event 62F. operator discarded.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Approximately 10F off
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stephen
Opened employee beverage container in a cold holding unit with food to be served to customers. Top of cooler
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stephen
Mar 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef tenderloins 47F, in fridge for less than 4 hours. Bottom shelf of upright true cooler Fish, shrimp 47F middle cooler Roasted tomatoes 46F, chicken broth 48F, half and half 47F. Right cooler
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stephen
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef tenderloins 47F, in fridge for less than 4 hours. Bottom shelf of upright true cooler Fish, shrimp 47F middle cooler Roasted tomatoes 46F, chicken broth 48F, half and half 47F. Right cooler
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stephen
Handwash sink not accessible for employee use at all times. Used to hold pan
Raw fruits/vegetables not washed prior to preparation. Asparagus. Discussed with employee
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Butternut squash soup cooling overnight 47F at the edge to 49F in the middle. Cooling in large pot, bottom of True cooler
Raw animal food stored in same container as ready-to-eat food. Visibly undercooked shrimp mixed with cooked shrimp. Operator discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded chicken over cut lettuce.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Stephen
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Only available bleach is for laundry and household use
Spray bottle containing toxic substance not labeled.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Food with mold-like growth. See stop sale. Shredded mozzarella
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Shredded cheese
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. uncovered drink on coffee table next to prep
Single-service articles improperly stored. Bag of containers on the floor in the hallway
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk dressing brought to an event in refrigerated bag and then stored in refrigerator during event 56F
Single-service articles improperly stored. Cases on the floor in the hallway
Oct 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buttermilk dressing brought to an event in refrigerated bag and then stored in refrigerator during event 56F
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Cold smoked salmon and Benedict's.
Single-service articles improperly stored. Cases on the floor in the hallway
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.