RIVERWALK CAFE
201 SW ST LUCIE AVE, Stuart FL 34994 · 772.221.1511
Last inspected Jul 22, 2026 · 12 visits since October 2023
DEC 24
JAN 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw beef over raw fresh in reach in cooler at cook line. Operator stored items properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020851 | Jan 29, 2026 | Apr 23, 2026 | $400 |
| 2--2025004516 | Nov 13, 2024 | Feb 27, 2025 | $200 |
Inspection history
12 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At tall glass reach in cooler- Curry sauce 45F at 10:35 (cooking overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area - employee touched their face then engaged on food preparation without washing their hands - educated operator - employee washed their hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At tall glass reach in cooler- Curry sauce 45F at 10:35 (cooking overnight)- at current rate of cooling food did not reach to 41F within 6 hours- see stop sale.
Handwash sink used for purposes other than handwashing. At cookline handwash sink- spoon in handwash sink- operator removed.
Show the remaining 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler shredded cheese prepared 6 days ago not date marked - operator date marked.
Jan 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 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. At dishwashing area- employee handled dirty dishes than proceeded to handle clean dishes without washing their hands- educated operator - employee washed their hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler - raw chicken stored over raw shrimp- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At small reach in cooler near cookline- raw beef 46F- cold holding, marinated beef 46F- cold holding, raw scallops 46F- cold holding,- food not prepared or portioned today- food out of temperature for 1.5 hours - operator placed in freezer to quick chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 150ppm)- operator corrected to 100ppm
Clam/mussel/oyster tags not marked with last date served. Some tags missing last date served.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority3 Intermediate4 Basic
Show 15 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees used towel to wipe sweat from face then proceed to prepare food for order without changing gloves or washing their hands- educated operator - employee washed their hands.
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. At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands - educated operators- employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched their face then proceeded to handle food for order without washing their hands- educated operator - employee washed hands.
Nonfood-grade bags used in direct contact with food. At reach in freezer - non food grade to/go shopping bags used to store bread - operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler - raw scallops stored over spring mix operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cook line- scallops 55F- cold holding, spring mix 55F- cold holding - food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved to reach in freezer to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At small prep station ice well- Cut tomatoes 55F at 2:30 ( cooling since 10:30) chopped lettuce 55F at 2:30 ( cooling since 10:30)- food stored above ice bath- at current rate of cooling food did not reach to 41F within 4 hours- operator,placed ice bags on food to quick chill. At reach in cooler by cook line - Cut tomatoes 55F at 2:30 ( cooling since 10:30), chopped lettuce 55F at 2:30 ( cooling since 10:30 ) at current rate of cooling food did not reach to 41F within 4 hours- operator,placed ice bags on food to quick chill.
Toxic substance/chemical improperly stored. At bar area- chemical spray bottle stored over soda boxes- operator removed.
No paper towels or mechanical hand drying device provided at handwash sinks by cook line.
No soap provided at handwash sink- by cooking - operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At small reach in cooler by cook line - cooked pasta made Saturday not date marked - operator date marked.
Current Hotel and Restaurant license not displayed.
In-use knife/knives stored in cracks between pieces of equipment. Knife store in between two compartment sink and wall- operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored in water of 109F- overspreads removed.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled wiping clothes stored on prep counter throughout kitchen
Jan 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Observed bread in direct contact with Non food grade bags in stainless reach in freezer at storage hall way. Operator stored items properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna stored over ready to eat noodles, Raw Mussels stored over ready to eat tomatoes in reach in cooler at cook line. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw beef over raw fresh in reach in cooler at cook line. Operator stored items properly.
Handwash sink used for purposes other than handwashing. Observed plastic container inside hand washing sink at cook line. Operator removed. Observed ice dumped inside hand wash sink at bar. Operator removed.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator emailed proper documentation.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep counter at kitchen. Operator removed.
Dec 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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. Salmon (48F ) fried Grouper (53F); cold holding- per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon (48F ) fried Grouper (53F); cold holding- per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. raw beef Patties (51F) - cold holding- per operator, items removed from cooler and left out of temperature for 1 hour. Operator put items once ice bath to quick chill.
Toxic substance/chemical improperly stored. Observed body lotion stored over glass wine cups at bar. Operator removed.
Dead roaches on premises. Observed approximately 1 dead roach on floor of food storage hallway. Observed approximately 2 dead roaches on floor of front bar counter. Operator removed dead roaches, cleaned and sanitized area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on food prep table. Operator removed.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 7 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. Employee return from outside to begin work without washing hands. Advised operator of proper handwashing. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in low boy, Raw tuna stored over cut watermelon. Advised operator of proper storage. Operator stored correctly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer, Raw chicken, not commercially packaged, stored over raw pork. Advised operator of proper storage. Operator stored correctly.
Clam/mussel/oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water. Operator removed utensils.
Flammables stored near a source of ignition. For reporting purposes only. CO2 tank stored in room with hot water heater. Operator removed.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen cook line low boy, Raw tuna store over pico in low boy on cook line. Advised operator of proper food storage. Operator moved Tina to lower shelf.
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. At glass door reach in cooler, mashed potatoes (49F - Cold Holding); rice (47F - Cold Holding). Items not prepared or portioned today. Operator stated items held over night, See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler, mashed potatoes (49F - Cold Holding); rice (47F - Cold Holding). Items not prepared or portioned today. Operator stated items held over night, See stop sale.
Bowl or other container with no handle used to dispense food. Cup used as scoop in sugar bin and flour bin. Advised operator to use scoop with handle from dispensing product.
Food stored on floor. In dry storage area, box of bread stored on the floor. Operator moved bread to upper shelf.
Oct 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in freezer in back storage area soiled
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has butter on time marked but no written plan. Provided operator with plan.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomatoes and bruschetta operator put date
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease vents above stove area heavily soiled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee eating in a food preparation or other restricted area. Employee drink on prep table
Equipment in poor repair. Reach in cooler at far end of bar has torn gasket
No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line
Standing water in bottom of reach-in-cooler. In make table cooler on cook line by oven
Working containers of food removed from original container not identified by common name. Salt, Panko, flour
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
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. 00ppm. Dishwasher in kitchen. Advised operator to set up 3bay sink for sanitation
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Inside reach in freezer in back storage area soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine test strips for dish machine
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has butter on time marked but no written plan. Provided operator with plan.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomatoes and bruschetta operator put date
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease vents above stove area heavily soiled
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee eating in a food preparation or other restricted area. Employee drink on prep table
Equipment in poor repair. Reach in cooler at far end of bar has torn gasket
No handwashing sign provided at a hand sink used by food employees. At hand sink on cook line
Standing water in bottom of reach-in-cooler. In make table cooler on cook line by oven
Working containers of food removed from original container not identified by common name. Salt, Panko, flour
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.