TWO DRUNKEN GOATS
2509 OCEAN AVE, Riviera Beach FL 33404 · 5614940201
Last inspected Jul 9, 2026 · 10 visits since January 2024
AUG 24
JUN 25
NOV 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found - Approximately 2 flying insect observed on cook line (1) landed on mixing bowl at cook line, 2 on prep line area, 1 at bar, 2 by dish machine. Flying insects seen buzzing around not landing on food contact surfaces. Advised operator to kill and remove flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,280
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029661 | Feb 25, 2026 | May 27, 2026 | $200 |
| 2--2022048999 | Oct 4, 2022 | Nov 8, 2022 | $400 |
| 2--2019032372 | Jun 6, 2019 | Jul 31, 2019 | $200 |
| 2--2019029769 | Apr 16, 2019 | Jul 11, 2019 | $480 |
Inspection history
10 visits, newest first
Jul 9, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen multiple ceiling tiles have accumulation of dust debris, discussed with operator to clean and sanitize.
Floor soiled/has accumulation of debris. At cook line floor heavily soiled with accumulation of food and grease debris, discussed with operator to clean and sanitize area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On top of low boy cooler under flat top fryer heavy accumulation of grease and food residues, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. At cook line heavy accumulation of food and grease splatter on wall, discussed with operator to clean and sanitize.
Jul 8, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can with hand and after without washing hands employee began to mix ingredients into coleslaw, discussed with operator employee washed hands.
Live, small flying insects found In kitchen approximately 1 small live fly on clean frying pan on dish storage rack. In kitchen approximately 1 small live fly on date marking labels. In kitchen approximately 3 small live flies on trash can. In kitchen approximately 3 small live flies on prep table with coleslaw being prepared. In kitchen approximately 6 small live flies on mop head and wall. At cook line approximately 3 small live flies on cloth on cutting board. Discussed with operator to eliminate all flying insects and clean and Sanitize areas.
Presence of insects, rodents, or other pests. At cook line approximately 1 large dead beetle on top of heat rack, discussed with operator to clean and sanitize area.
No soap provided at handwash sink. Hand washing sink at entrance to cook line no soap provided, discussed with operator provide hand washing soap at all hand washing sinks.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In kitchen Accumulation of approximately 300 dead flys on 4 sticky glue traps hanging above floor at prep line. Discussed with operator to discard glue traps.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen multiple ceiling tiles have accumulation of dust debris, discussed with operator to clean and sanitize.
Dead roaches on premises. Approximately 1 dead roach in women's bathroom in sink vanity. Approximately 2 dead roaches at front counter near T-shirt case. Discussed with operator to clean and sanitize areas.
Floor soiled/has accumulation of debris. At cook line floor heavily soiled with accumulation of food and grease debris, discussed with operator to clean and sanitize area.
Insect control device used to electrocute or stun insects not designed to retain insect within the device. Operator using electric fly swatter to kill flies device not designed to retain insect within device, discussed with operator to stop use of fly swatter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On top of low boy cooler under flat top fryer heavy accumulation of grease and food residues, discussed with operator to clean and sanitize.
Objectionable odors in bathroom or other areas of the establishment. Men's bathroom has objectionable odor, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. At cook line heavy accumulation of food and grease splatter on wall, discussed with operator to clean and sanitize.
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands very quickly after touching raw burgers and putting gloves on; employee rubbed hands less than 10 seconds; educated and advised to wash hands again;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter milk (52F - Cold Holding)in ice bath at frying station; food not prepared or portioned today; ice bath not properly set up; not enough ice to cover the food line of the container; operator added ice; food out of temperature for approximately 1 hour;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (112F - Hot Holding);in steam table at cook line; food out of temperature for approximately 1 hour; food not stirred; returned to be reheated to 165 F;
Food-contact surface soiled with food debris, mold-like substance - cutting boards at cook line;
No soap provided at handwash sink at cook line; advised to provide
Accumulation of black/green mold-like substance in the interior of the ice machine/bin- by dishwasher
Bowls used to dispense flour at cook line; removed
Clean utensils or equipment stored in rusty rack by dishwasher
Nov 18, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects found - Approximately 2 flying insect observed on cook line (1) landed on mixing bowl at cook line, 2 on prep line area, 1 at bar, 2 by dish machine. Flying insects seen buzzing around not landing on food contact surfaces. Advised operator to kill and remove flying insects.
No soap provided at handwash sink. Hand wash sink by front counter by entrance to restaurant. Operator provided soap.
Nov 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 5 Cans Tomato juice rusted at seam of cans on top and bottom of cans.
Live, small flying insects found - Approximately 2 flying insect observed on cook line (1) landed on mixing bowl at cook line, 2 on prep line area, 1 at bar, 2 by dish machine. Flying insects seen buzzing around not landing on food contact surfaces. Advised operator to kill and remove flying insects.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp opened from commercial packaging over French fries at chest freezer. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: buttermilk dredge (45F - Cold Holding); Chipotle in adobo mayo (67F - Cold Holding); horseradish cream with sour cream (66F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 1.5 hours. Operator added more ice to product. Grill flip top: cooked peppers and onions (49F - Cold Holding) rechecked 47F cold holding; cooked pasta (53F - Cold Holding) - rechecked 48F cold holding; roasted peppers (48F - Cold Holding) - rechecked 46F cold holding - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down products. Walk in cooler: chili (46F - Cold Holding) - rechecked 45F cold holding; cheese sauce (47F - Cold Holding) rechecked 46F cold holding; Cole slaw (48F - Cold Holding); red beans (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to ice down all products.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water to chlorine sanitizer - rechecked 100ppm chlorine sanitizer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: cut lettuce (69F - Cooling) at 2:00; cooling since 1:50 - 67F at 2:36 - Observed in tightly wrapped container. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in ice bath.
Handwash sink used for purposes other than handwashing. Observed silverware wrap stickers in hand wash sink by dish machine. Operator removed wrap stickers.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 plus food handling employees on shift, food manager not present at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by coffee machine. Operator provided paper towels.
No soap provided at handwash sink. Hand wash sink by front counter by entrance to restaurant. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed brown rust like substance on side wall of ice machine. Operator sanitized side wall of ice machine.
Unwashed fruits/vegetables stored over ready-to-eat food. Observed Unwashed lettuce over washed and cut lettuce at walk in cooler.
Jun 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects found. 3 flies landing on hand sink across from cook line. 1 fly landing on cover of flour storage container; operator killed. 6 flies flying around in prep area; 2 of the 6 landing on prep tables; 1 of the 6 landing on lid of food processor. 2 flies flying around at cook line; 1 of which landed on clean mixing bowls and fryer baskets. 2 flies flying around over trash can at dishwasher area. 3 flies flying around at salad area landing on clean cutting board and lid of deep freezer. Operator cleaned and sanitized items flies landed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Lobster bisque dated 05/15/25; cooked chorizo dated 05/27/25; Au jus dated 05/17/25. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Lobster bisque dated 05/15/25; cooked chorizo dated 05/27/25; Au jus dated 05/17/25. See stop sale.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm).
Jun 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 12 high priority.
12 High priority1 Intermediate2 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handle wiping cloth bucket with chlorine then began handling clean utensil to prepare food at cook line; no hand wash. Chef washed 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. Observed dishwasher handle dirty dishes then handled clean dishes from dishwasher; no hand wash. Dishwasher cleaned and sanitized clean dishes and washed hands.
Live, small flying insects found. 3 flies landing on hand sink across from cook line. 1 fly landing on cover of flour storage container; operator killed. 6 flies flying around in prep area; 2 of the 6 landing on prep tables; 1 of the 6 landing on lid of food processor. 2 flies flying around at cook line; 1 of which landed on clean mixing bowls and fryer baskets. 2 flies flying around over trash can at dishwasher area. 3 flies flying around at salad area landing on clean cutting board and lid of deep freezer. Operator cleaned and sanitized items flies landed.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw ground beef and raw steak stored in top portion of make table stored over heavy cream and house made marinara in bottom portion of make table - no complete physical barrier between top and bottom. Operator stored properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw ground beef stored in open bag stored above raw shrimp; not all products commercially packaged. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw salmon and grouper stored above guacamole. Operator stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Lobster bisque dated 05/15/25; cooked chorizo dated 05/27/25; Au jus dated 05/17/25. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Lobster bisque dated 05/15/25; cooked chorizo dated 05/27/25; Au jus dated 05/17/25. See stop sale.
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. Commercially processed reduced oxygen packaged raw grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored over night. See stop sale.
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. Make table across from fryer: cooked onions (52F - Cold Holding) As per operator, held overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table across from fryer: cooked onions (52F - Cold Holding) As per operator, held overnight in unit. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked beans (129F - Hot Holding); cooked peppers (133F - Hot Holding) As per chef, reheated on stovetop 40 mins prior. Operator reheated items to 179F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At fryer area: beer batter reconstituted with milk (70F at 11:20am; 72F at 11:50am- Cooling) As per operator, cooling since 20 minutes. Mixture sitting on ice in a mixing bowl. Make table across from fryer: sliced tomatoes (47F at 11:30pm; 49F at 12:15pm- Cooling) As per operator, cooling since 10:00am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
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. Commercially processed reduced oxygen packaged raw grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package; stored over night. See stop sale.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator corrected to Sanitizer Bucket (Chlorine 100ppm).
Aug 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee ate from a soufflé cup went to dish area took off gloves and put on new gloves no hand wash. Instructed employee remove gloves and wash hands - employee washed hands.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Educated operator on the proper procedures for thawing fish.
Dead roaches on premises. 1 dead under table in dining room. 1 dead inside soda line cabinet in dining room. Operator removed, cleaned and sanitized areas.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink has kitchen knife in it, operator removed.
Bowl or other container with no handle used to dispense food. At dry storage area container of flour has bowl without a handle as a scoop, operator removed.
Food stored on floor. At cook fry station open container of freshly cooked nacho chips being stored on floor, operator removed from floor.
Jan 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At salad station white chest freezer; opened bag of raw chicken (labeled uncooked) stored on top of fries. Operator moved raw chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area; table mounted can opener blade soiled. Operator washed, rinsed and sanitized.
Handwash sink used for purposes other than handwashing. At dining room wait station; hand wash sink used as dump sink, used/discarded straws and lemons inside sink. Operator removed.
No soap provided at handwash sink. At hand wash sink between dish machine and ice machine; no soap. Operator provided soap.
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.