RIVERSIDE SEAFOOD MKT
6501 N 40 ST, Tampa FL 33610 · 813-630-0940
Last inspected Apr 30, 2026 · 9 visits since November 2023
APR 24
DEC 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 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. Walk-in cooler: cooked noodle 44 F, raw chicken 45 F. Operator opened walk-in freezer door to cool down walk-in cooler. Re temped: cooked noodle 40 F, raw chicken 41 F.
Handwash sink not accessible for employee use at all times. Handwash sink at front counter blocked by refrigerator. Employee moved refrigerator aside and get access to utilize handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink. At front service counter. Provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of cooked noodles not date marked in walk-in cooler.
Show the remaining 4 findings ▾
Spray bottle containing toxic substance not labeled. Multiple spray bottle with various colored liquid at prep table next to cash register.
Dead roaches on premises. 1 dead roach n floor at front service counter. Operator discarded, cleaned and sanitized the floor at time of inspection.
In-use tongs stored on equipment door handle between uses. 2 tongs hanging on oven handle at cook line. Removed.
Wet mop not stored in a manner to allow the mop to dry.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board stored in kitchen at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food items in walk in cooler not labeled at time of inspection.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored in kitchen at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers and freezers handles are soiled at time of inspection n
Food stored on floor. Observed fryer oil on floor of dry storage at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in bulk bread crumbs and rice at time of inspection.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket at time of inspection.
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food stored in walk-in-cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Floor soiled/has accumulation of debris. Food on floors (crab legs) in walk-in-freezer and floors on cooksline
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. Observed drink on top shelf cooksline
Food stored on floor. Food in buckets on floor in walk-in-freezer
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses.
Interior of microwave has accumulation of black substance/grease/food debris. Heavily soiled. On cooksline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in front kitchen area soiled. Hood filters soiled with dust and grease
Standing water in bottom of reach-in-cooler. Reach-in-cooler on cooksline
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 5 high priority.
5 High priority4 Intermediate18 Basic
Show 27 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed frozen raw calamari and frozen raw scallops over frozen french fries in tall reach-in-freezer near cooksline. Raw cucumber in same container as raw salmon that stop sale was issued.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed operator using thawed salmon in pre packaged bag without cutting to cook and store in reach-in-cooler on cooksline. 7 pieces. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood water and batter first temp (66 F - Cold holding), second temp 41-43 F; Cooked yellow rice 51 F, Raw shrimp 49 F, Operator placing cooked rice in walk-in-freezer and ice on raw shrimp and seafood batter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked crab 129 F and cooked shrimp 109 F on cooksline line. Operator reheating on stove.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose in kitchen area 3 compartment sink
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on front kitchen line
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Hand sink near 3 compartment sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food stored in walk-in-cooler
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Buildup of food debris/soil residue on equipment door handles. Build up of grease and food debris on outside of oven on cooksline
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Floor soiled/has accumulation of debris. Food on floors (crab legs) in walk-in-freezer and floors on cooksline
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed operator using thawed salmon in pre packaged bag without cutting to cook and store in reach-in-cooler on cooksline. 7 pieces. See stop sale.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 1 dead roach in dry storage room on floor near door. Operator removed cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on top shelf cooksline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purse on cooksline handing near stove.
Food stored on floor. Food in buckets on floor in walk-in-freezer
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses.
Interior of microwave has accumulation of black substance/grease/food debris. Heavily soiled. On cooksline
No mop sink or curbed cleaning facility provided at establishment. Observed mop outside was removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink in front kitchen area soiled. Hood filters soiled with dust and grease
Standing water in bottom of reach-in-cooler. Reach-in-cooler on cooksline
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable.
No Heimlich maneuver/choking sign posted.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority6 Intermediate8 Basic
Show 15 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings on cooksline sitting at room temperature 71 F. Inspector sugggested using time as a public health control form
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No soap provided at handwash sink. Hand sink near 3 compartment sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses. On stove door handles on cooksline
Interior of microwave has accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwave soiled.
Oscillating fans on cooksline has accumulated dust. Floor area(s) covered with standing water. On cooksline
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor.
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Underneath cooking equipment
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses. Cooksline
Apr 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Toxic substance/chemical improperly stored. On top shelf on cooksline
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.
No hot water for entire establishment. Hand sinks 79 F; 78F; 3 compartment sink 80 F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in-cooler
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. Front kitchen area
Floor soiled/has accumulation of debris. Underneath cooking equipment
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses. Cooksline
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance. Cutting boards and microwave on cooksline
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and sauce in walk-in-cooler
Cutting board has cut marks and is no longer cleanable. Cutting boards on cooksline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of microwave on cooksline
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.