SINGER OCEANFRONT RESORT
3700 N OCEAN DR, Riviera Beach FL 33404
Last inspected Jun 25, 2026 · 12 visits since February 2024
NOV 24
MAR 25
DEC 25
MAR 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw grouper walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025032392 | Mar 12, 2025 | May 6, 2025 | $400 |
| 2--2025007355 | Nov 22, 2024 | Feb 19, 2025 | $200 |
| 2--2021004382 | Dec 15, 2020 | Feb 16, 2021 | $200 |
Inspection history
12 visits, newest first
Jun 25, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 24, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (55F - Cold Holding); sliced cheese (44F - Cold Holding); fish (48F - Cold Holding); chicken (50F - Cold Holding); in drawers under the grill; as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice and moved to walk-in cooler; hummus (44F - Cold Holding);in pantry cooler; food double panned; food not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice; seaweed salad (45F - Cold Holding);in cooler #3 as per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; food placed in ice;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (129F - Hot Holding); cooked onions (119F - Hot Holding); in the steam table; food out of temperature for approximately 2 hours; food double panned; food placed on the stove to be reheated to 165 F or above;
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Administrative 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 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Three compartment sink set up with quaternary at 200 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over hollandaise sauce on the speed rack in cooler on the hallway; stored properly
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- Expo line - butter and cream cheese; marked;
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oysters tags not marked with last date served. Educated
Standing water in bottom of reach-in-cooler- at cook line
Dec 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed at dry storage: Cream of coconut, refried beans dented to seam of can. Operator removed from circulation.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs, removed gloves and rinsed hands with no soap, put on new gloves and then plated ready to eat food. Educated employee to wash hands after cracking eggs. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler outside of kitchen by employee break room: raw bacon over Ready to Eat Canadian bacon. Educated operator on safe storage practices.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler: Raw chicken over raw beef in speed rack. Raw ground beef same pan as raw steak. Educated operator on proper food storage practices.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler: Cooked Pumpkin purée 11/13, Aji Amarillo sauce (cooked peppers) 11/21
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line in the oven: clarified butter (81F - Hot Holding) Per operator out of temperature for approximately 1 hour. Advised operator to reheat to 165+F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in walk in cooler: Canned black eyed peas opened 12/5 not date marked. Advised operator to date product.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Pan of raw oysters at walk in cooler, no tag present. Operator provided invoice for oysters. Educated operator on proper shellfish tag procedures.
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 various customer self service take out TCS foods missing production address at market area. Educated operator on minimum labeling requirements.
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0); set up Triple Sink (Quaternary 200ppm)
Mar 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0); set up Triple Sink (Quaternary 200ppm)
Mar 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 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. Waitress picked up orange juice cap off floor and grabbed beverage without washing hands Dishwasher rinsing unclean dishes and then put away clean dishes without washing hands in between
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0); set up Triple Sink (Quaternary 200ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (48F - Cold Holding); lobster (48F - Cold Holding); steak (48F - Cold Holding); crab (54F - Cold Holding); ham (54F - Cold Holding); cheddar (54F - Cold Holding); fish (54F - Cold Holding); in reach in cooler drawers on cook line. Unit turned off. Not prepped or portioned today. In unit less than four hours. Moved to walk in cooler
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Sausage links liquid eggs ham sausage cheese
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fish (49F - Cooling) at 11:00 am to 49F at 11:15 am since 8 am in standing reach in cooler end of cook line Covered on bottom shelf Placed in walk in and uncovered
Handwash sink used for purposes other than handwashing. Knives in hand sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at prep area end of cook line
Time/temperature control for safety food thawed in an improper manner. Fish on speed rack at room temperature
Nov 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooler 3 - truffle cream (51F - Cold Holding) operator states held overnight and more than 6 hours - see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooler 2 - cooked sausage (100F - Cooling) 12:40pm heat cooling since 10:00am see stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw fish over cooked chicken wings - operator moved chicken wings.
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 70 degrees Fahrenheit within 2 hours. cooler 2 - cooked sausage (100F - Cooling) 12:40pm heat cooling since 10:00am see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooler 3 - truffle cream (51F - Cold Holding) operator states held overnight and more than 6 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grab and go - turkey brioche (48F - Cold Holding); grilled chicken Cesar (48F - Cold Holding) held in display under 2 hours - operator moved to walk in cooler.
Handwash sink used for purposes other than handwashing. At market - pan found inside hand sink - operator removed.
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. Grab and go prepared food lacking proper information.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper over cooked octopus walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw grouper walk in cooler
Handwash sink used for purposes other than handwashing. Air conditioning units attached to Hand sinks at end of cook line
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers.
Utility lines are unnecessarily exposed. Missing ceiling tiles In dry storage area of kitchen
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 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. At Drawers under cook line; cooked pasta (60F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Drawers under cook line; cooked pasta (60F - Cold Holding). Operator stated not prepared or portioned today,being held in cooler overnight. See Stop Sale.
Equipment drain line draining into handwash sink. At cook line; portable air conditioner drain line draining into hand wash sink. Operator removed.
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.