RIVERWALK PIZZERIA & BREW PUB
1070 S VOLUSIA AVE, Orange City FL 32763 · 386 218 3042
Last inspected Jul 27, 2026 · 10 visits since August 2023
AUG 24
FEB 25
AUG 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Refrigerated cook line drawers noodles (43-46F - Cold Holding),3 hours. Operator relocated -kitchen make table unit sliced ham (46F - Cold Holding); less than 4 hours. Stacked above fill line., operator reduced amount.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table fresh garlic in butter (117F - Hot Holding)/30 minutes. Operator instructed to reheat.
No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Soap placed at bar hand sink, by brewery.
Show the remaining 2 findings ▾
No conspicuously located ambient air temperature thermometer in holding unit at salad station. Operator placed thermometer
No handwashing sign provided at a hand sink used by food employees.Operator placed sign at bar hand sinks,
Feb 9, 2026□ 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 ▾
Records/documents for required employee training do not contain all of the required information. Missing Trainer certificate number
Feb 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 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. 10 PPM Chlorine
Medicine not labeled properly. Bottle is Vaseline store Vaseline kitchen low boy unit at pizza station. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. refrigerated drawers; raw chicken (52F - Cold Holding); noodles (38F - Cold Holding); raw burgers (50F-Cold Holding), less than 4 hours. Operator placed ice.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced cheesecake at front line low boy unit, portioned 48 hours ago, not date marked.
Records/documents for required employee training do not contain all of the required information. Missing Trainer certificate number
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor area(s) covered with standing water, in front of office door. Operator removed.
Food employee with no hair restraint while engaging in food preparation. Employee placed hair net on.
No conspicuously located ambient air temperature thermometer in pizza station cold holding unit. Operator placed thermometer.
Open dumpster lid. Operator closed lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Slurpy stored in walk in freezer. Operator relocated.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cheese sauce in walk in cooler, cooling from overnight. Operator instructed to discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days ago iPad bar low boy unit. Operator updated.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled with grime.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ana 7- 31-2025
Water softener salt (food) stored in a location that is not clean and dry., stored on outside storage area floor.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line refrigerated drawers Raw chicken 47F, placed overnight. Operator instructed to discard.
Chlorine and Quat chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with dirt.
Ceiling tile missing, in dining room area.
Employee bathroom door in poor repair.
Ice scoop handle in contact with ice.
No Heimlich maneuver/choking sign posted. Provided operator.
Open dumpster lid.
Water leaking from pipe, under dish machine.
Oct 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tile shows damage or is in disrepair.
Aug 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 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. Food employee handled pizza with bare hands, after being removed from oven. Educated operator.
Nonfood-grade bags used in direct contact with food. Shopping bags used to stored bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline refrigerated drawers pasta (44-45F - Cold Holding);less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic in oil 109F stored on top of pizza grill, less than 4 hours. operator instructed to reheat.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days ago at bar, not date marked.
No plan review submitted and approved - bar area expanded, coolers and hand sink. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar added with a hand wash sink, ice bins and refrigerated units, added.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair.
Ice buildup in walk-in freezer.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler spaghetti (72F - Cooling)/5 hours;Operator placed in walk in freezer.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker wiped hands on nose and did not wash hands, but continued to handle food,, without washing hands, Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers chicken wings (45-47F - Cold Holding)/3 hours. Operator placed ice.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet and outside hose bibb,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wings in walk in cooler prepared 24 hours ago,not date marked
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Food worker at pizza station drinking from an open cup. Educated operator.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at bar hand sink used by food employees.
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry.
Oct 27, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing.food worker at cookline wiped hands on dirty apron. Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert station Mascarpone 48F /3 hours, operator placed in walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausages in salad station, prepared 6 days ago not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. License is not on site.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened energizer drink stored on shelf above food preparation table.
Equipment in poor repair. Torn gasket in dessert station low boy unit.
Food employee with no hair restraint while engaging in food preparation.
Ice buildup in dessert station low boy unit and walk in freezer.
Soiled dry wiping cloth in use.
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station make table Shredded cheese 67F for 3 hours. Operator placed in walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table Meatballs 132F/2 hours, operator instructed to reheat.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. -slicer guard soiled with food debris, -soda dispenser soiled with grime,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna prepared 24 hours ago in walk in cooler not date marked l
Bowl or other container with no handle used to dispense food. Souflee cup used to dispense feta, at kitchen make line.
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Vap and cell phone stored in kitchen.
Food stored on walk in cooler and walk in freezer floor. Boxes of fries and sauces.
Kitchen ceiling tiles missing.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is soiled with grease by fryers -sides of fryers, soiled with grease and food debris
Open dumpster lid.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.