RIVERWALK
1200 5 AVE S BLDG 3, Naples FL 34102 · 239-263-2734
Last inspected Aug 7, 2026 · 11 visits since August 2023
JAN 25
APR 25
AUG 25
MAR 26
JUL 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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 →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026030176 | Mar 3, 2026 | May 19, 2026 | $200 |
Inspection history
11 visits, newest first
Aug 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine testing at 0ppm. Operated set up correct three comp sink to sanitize. Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw fish on cook line. Operator moved for proper storage Priority: High Priority
Observed: Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed sanitizer in three comp sink testing above 500ppm. Operator adjusted to 200ppm for proper strength. Priority: High Priority
Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water reaching only 106F. Operator turned heat on to warm water to proper temperature. Priority: Basic
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed sanitizer at three comp sink testing above 400ppm. Operator drained and added water, now testing at 300ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line cut tomatoes (48F - Cold Holding); crab salad (47F - Cold Holding); butter (48F - Cold Holding); coleslaw (47F - Cold Holding). Operator stated product in cooler for 1.5 hours. Operator placed on ice and in another cooler for quick cooling. Observed in Walk-in cooler gumbo (45F - Cold Holding); raw fish (47F - Cold Holding); butter (45F - Cold Holding); dressing with milk (46F - Cold Holding); cooked chicken wings (45F - Cold Holding). Repeat from 8/12/2025.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Observed bags of mussels and clams commingled in Walk-in cooler. Educated operator on proper storage and operator fixed storage.. Repeat from 8/12/2025.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup, mashed potatoes and cooked rice prepared yesterday and not date marked. Operator provided date.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items on cook line. Operator moved for proper storage.
Aug 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then touch clean without washing hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed multiple bags/box of oysters, each with different tag, removed from original containers and commingled in large pan.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); cheese (47F - Cold Holding); butter (45F - Cold Holding); raw shrimp (50F - Cold Holding); raw fish (46F - Cold Holding) on cook line coolers. Operator stated less than 2 hours, operator placed item on ice.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. Observed multiple bags/box of oysters, each with different tag, removed from original containers and commingled in large pan.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle scoops in flour and coconut touching product. Operator removed scoops for proper storage.
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in cooler at cook line; raw burger patties stored over raw fish. Operator removed raw burger patties to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Soda gun soiled with food debris.
Accumulation of debris inside ware-washing machine. Dishmachine interior soiled with mold like substance at bar.
Cutting board has cut marks and is no longer cleanable at cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food at cook line.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 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 ▾
Non-food grade paper/paper towel used as liner for food container. Observed non food grade doily in. Direct contact with cheese. Operator removed doily for proper storage.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartar, raw oysters and raw mussels on menu not marked with related consumer advisory.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed tags not available for 123 oysters, 73 clams and 45 mussels. Operator discarded product
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks and lunches in cook line cooler and beer cooler over food for guests. Operator moved for proper storage.
Apr 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. In the under counter reach in cooler across from the dishwasher there are three 3 pound sides of thawed salmon that is marked "remove from film before thawing" fully thawed still inside the reduced oxygen packaging. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler at the entrance to the cook line and the cooler on the wire rack next to the make table, cut tomatoes (46F - Cold Holding); hard boiled eggs (47F - Cold Holding); tomato sauce (46F - Cold Holding) In the drawer cooler under the deep fryers Fish (47F - Cold Holding); Poultry (46F - Cold Holding); ground beef (46F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. There is a black buildup on the can opener blade.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. There is a heavy accumulation of dead insects in the lighted glue trap over the can storage.
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. In the under counter reach in cooler across from the dishwasher there are three 3 pound sides of thawed salmon that is marked "remove from film before thawing" fully thawed still inside the reduced oxygen packaging. See stop sale.
Employee eating in a food preparation or other restricted area. There is a employee eating french fries in the dish washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel, not stored in sanitizer solution between the salad dressing cooler and the soup steam table in the servers area.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook place on gloves without washing hands. Informed cook to wash hands before placing gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over cook shrimp in the reach in cooler next to the prep sink. Operator placed the raw salmon under the cooked shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp 44°F(Cold Holding), cut tomatoes 45°F(Cold Holding) and cheese 45°F(Cold Holding) in the reach in cooler near the wire shelf. Operator placed items on ice and will have the unit looked at.
Food-contact surface soiled with food debris, mold-like substance or slime on the green slicer on the shelf above the ware washing station and the can opener on the prep table across from the ware washing station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp, cooked wings, cooked white rice and cooked bean in the walk in cooler with no date mark. Informed operator and cook that anything held over 24hours need to be date marked.
Buildup of food debris/soil residue on equipment door handles on all the reach in coolers in the kitchen.
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 in the walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils on the prep table in front of the walk in cooler.
Equipment and utensils not properly air-dried - wet nesting on dishes on the prep table under the deli slicer.
In-use knife/knives stored in cracks between pieces of equipment on the cook line and at the reach in cooler near the slicer.
Interior of oven/microwave has accumulation of black substance/grease/food debris at the servers station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on multiple reach in units gaskets.
Silverware/utensils stored upright with the food-contact surface up at the severs station.
Stored multiple foods cooked rice, cooked wings not covered in the walk in cooler from the evening before.
Wet wiping cloth not stored in sanitizing solution between uses on the cook line and the prep tables in the kitchen.
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.