RIVERSIDE MARKET PLANTATION
6900 CYPRESS RD, Plantation FL 33317 · 954-732-6359
Last inspected Mar 5, 2026 · 10 visits since December 2023
MAR 24
JAN 25
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Observed chef touching food with bare while plating food for service.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $150
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022011282 | Mar 8, 2022 | Jun 14, 2022 | $150 |
Inspection history
10 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed handwashing sink with a container of cooked chicken thawing in it. Operator removed item from handwashing sink.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at the bar. As per operator, chemical is degreaser. Operator properly labeled.
Carbon dioxide not adequately secured.
Floor areas covered with standing water in the walk in cooler and by the grills.
Show the remaining 1 finding ▾
Ice buildup in reach-in freezer.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat cookie dough in the walk in cooler. Operator stored properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker attached to the splitter in the kitchens mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener attached to the prep table soiled with food debris.
No soap provided at handwash sink. Observed no soap at handwashing sink in the kitchen. Operator provided soap.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemicals in the bar area. As per operator, chemical is Lysol. Operator properly labeled.
Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks in the kitchen not adequately secured.
Floor soiled/has accumulation of debris. Observed behind the grills in the kitchen the floor is soiled with food debris.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in the large white reach in freezer in the kitchen.
Jun 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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. Observed chef touching food with bare while plating food for service.
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. Observed: - in flip top cooler across from cook line, diced chicken (53F - Cold Holding). - in low boy cooler across from cook line, chicken wings (57F - Cold Holding); raw patties (58F - Cold Holding); #2 turkey slices (46F - Cold Holding); roast beef (47F - Cold Holding) - in low boy cooler behind flip top coolers, pulled pork (56F - Cold Holding); meat balls (58F - Cold Holding) - in reach-in cooler next to back exit door, chickpeas (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding), shredded mozzarella (53F - Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell egg stored in reach in cooler next to back exit at an ambient temperature of 53F. - in walk-in cooler chicken breast (49F - Cold Holding); chickpeas (60F - Cold Holding) Per operator, item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in flip top cooler across from cook line, diced chicken (53F - Cold Holding). - in low boy cooler across from cook line, chicken wings (57F - Cold Holding); raw patties (58F - Cold Holding); #2 turkey slices (46F - Cold Holding); roast beef (47F - Cold Holding) - in low boy cooler behind flip top coolers, pulled pork (56F - Cold Holding); meat balls (58F - Cold Holding) - in reach-in cooler next to back exit door, chickpeas (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding), shredded mozzarella (53F - Cold Holding) - in walk-in cooler chicken breast (49F - Cold Holding); chickpeas (60F - Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. See stop sale. -
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation of old food debris.
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. Observed no proof of training for Frumence Saint P. and Etandieu F.
Apr 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 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. Observed chef touching food with bare while plating food for service.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored next to ready to eat onions rings and potato tats in chest freezer. Chef educated about proper storage of raw and ready to eat items.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauce and cheese in reach-in cooler next to back exit door.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell egg stored in reach in cooler next to back exit at an ambient temperature of 53F. Per operator, item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale.
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. Observed: - in flip top cooler across from cook line, diced chicken (53F - Cold Holding). - in low boy cooler across from cook line, chicken wings (57F - Cold Holding); raw patties (58F - Cold Holding); #2 turkey slices (46F - Cold Holding); roast beef (47F - Cold Holding) - in low boy cooler behind flip top coolers, pulled pork (56F - Cold Holding); meat balls (58F - Cold Holding) - in reach-in cooler next to back exit door, chickpeas (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding), shredded mozzarella (53F - Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell egg stored in reach in cooler next to back exit at an ambient temperature of 53F. - in walk-in cooler chicken breast (49F - Cold Holding); chickpeas (60F - Cold Holding) Per operator, item was not prepared or portioned today. Item has been out of temperature for more than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in flip top cooler across from cook line, diced chicken (53F - Cold Holding). - in low boy cooler across from cook line, chicken wings (57F - Cold Holding); raw patties (58F - Cold Holding); #2 turkey slices (46F - Cold Holding); roast beef (47F - Cold Holding) - in low boy cooler behind flip top coolers, pulled pork (56F - Cold Holding); meat balls (58F - Cold Holding) - in reach-in cooler next to back exit door, chickpeas (48F - Cold Holding); chicken salad (48F - Cold Holding); tuna salad (47F - Cold Holding), shredded mozzarella (53F - Cold Holding) - in walk-in cooler chicken breast (49F - Cold Holding); chickpeas (60F - Cold Holding) Per operator, items were not prepared or portioned today. Items have been out of temperature for more than four hours. See stop sale. -
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation of old food debris.
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. Observed no proof of training for Frumence Saint P. and Etandieu F.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with an accumulation of black mold like debris at bar.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee rinsing, washing and then sanitizing utensils at three compartment sink. Manager educated about proper washing procedure.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth being used to hold food press on shelf above grill. Chef informed to change wiping cloth.
Apr 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at hand wash sink next to mop sink
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Jan 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over burgers Employee removed eggs and placed at the bottom
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/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at hand wash sink next to mop sink
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in refrigerator, raw shell eggs stored above cooked chicken wings. Operator relocated to walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed line coolers 42F, sliced ham, sliced Turkey, pico. Operator using ice bags to maintain temperature.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator had only expired QT test strips.
Walk-in cooler missing fan guard cover.
Food stored on floor. Observed in walk-in cooler, buckets of pickles, cut French fries, and Tahini stored directly on the floor. Operator corrected to shelves.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed cookies and baked goods at front counter without proper labeling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: 1. Buildup on walk-in cooler fans. 2. Wall mounted dicer, no longer in use. Clean food buildup or remove.
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed line flip top cooler holding burgers 45 F, cheese 45 F, sliced tomatoes 45 F. Operator placed ice bags on product and called for repair.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: 1. Slicer with buildup of dried food debris from multiple days. 2. Can opener with buildup of grease and metal shavings.
Equipment in poor repair. Observed multiple coolers in the kitchen with torn, not functional gaskets. 1. Dough cooler 2. Glass door cooler in rear of kitchen.
Exterior kitchen door has a gap at the threshold that opens to the outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line, utensils stored off heat at 82°F. Operator cleaned, sanitized and placed on heat source.
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.