VENPACA RIVERVIEW
1390 S US HWY 1, Malabar FL 32950 · 3216160048
Last inspected Apr 15, 2026 · 13 visits since October 2023
APR 24
NOV 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Ant/roach spray improperly stored, on same shelf with cooking utensils, operator moved.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Apr 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Hand wash sink near 3 compartment sink blocked by wires and microwave.
Well water testing report/documentation is not available upon request. Well test report no on site at restaurant.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table on cook line has torn gaskets, not maintaining. Items just prepared moved, other items held overnight stop sale.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen broken.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers excessive soiled with grease. Two single door reach in freezer gaskets soiled with mold like substance.
Apr 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on April 1, 2026.
Raw animal food stored over or with unwashed produce. Shelled eggs stored over produce in two door reach in cooler, inspector moved and educated operator.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach in cooler under griddle. Inspector moved and educated cook. Raw chicken over raw beef in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken thigh (48F - Cold Holding); raw pork (50F - Cold Holding); three 2" blocks of cheese (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table; sliced tomatoes (46F - ambient cooling); cut leafy greens (46F - ambient cooling); raw chicken thigh (48F - Cold Holding); raw pork (50F - Cold Holding); three 2" blocks of cheese (50F - Cold Holding) Moved tomatoes to rapid chill just cut, stop sale raw chicken, raw pork, and cheese.
Handwash sink not accessible for employee use at all times. Hand wash sink near 3 compartment sink blocked by wires and microwave.
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/ no food manager present with 7 employees.
No soap provided at handwash sink. Hand wash sink in kitchen has no soap.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Noreily, Lina, Rosa, and Miguelina have worked more than 60 days without receiving training.
Well water testing report/documentation is not available upon request. Well test report no on site at restaurant.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and ladies room not self closing.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table on cook line has torn gaskets, not maintaining. Items just prepared moved, other items held overnight stop sale.
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. Two fish fillets in reach in cooler, not removed but still frozen. Educated operator.
Floor tiles missing and/or in disrepair. Floor tiles in kitchen broken.
Food not stored at least 6 inches off of the floor. Frying oil on floor near 3 compartment sink.
Food stored on floor. Produce stored on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Three knives stored between wall over prep sink in kitchen, inspector moved and told cook.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Sent to wash.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.tongs and spatulas stored in water at 71f. Moved tomatoes wash.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers excessive soiled with grease. Two single door reach in freezer gaskets soiled with mold like substance.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Equipment in poor repair. Make table has torn gaskets.
Floor tiles missing and/or in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter covers soiled with grease. Walk in cooler, Reach in coolers and reach in freezers all have gaskets soiled with mold like substance.
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat foods in reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler had raw fish under raw beef and ready to eat foods under raw ground beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Soy Sauce 1/2 gallon, Garlic Parmesan Sauce 1.5 quart, BBQ sauce 1/4 lbs, Mild Salsa 3 lbs, andSweet Red Chili sauce.5 quart. All state refrigerated after opening but kept on bottom shelf in cook line. Educated owner on reading labels after opening. Under cook line. make table; raw pork (46F - Cold Holding); raw chicken (46F - Cold Holding); fried cheese (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soy Sauce 1/2 gallon, Garlic Parmesan Sauce 1.5 quart, BBQ sauce 1/4 lbs, Mild Salsa 3 lbs, andSweet Red Chili sauce.5 quart. All state refrigerated after opening but kept on bottom shelf in cook line. Educated owner on reading labels after opening. Under cook line. make table; raw pork (46F - Cold Holding); raw chicken (46F - Cold Holding); fried cheese (46F - Cold Holding)
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed raw pork and chicken in make table not date marked. See stop sale for temperature abuse.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Equipment in poor repair. Make table has torn gaskets.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge used at the triple sink located at the bar. Educated operator.
Floor tiles missing and/or in disrepair.
Food stored on floor. Four cases of oil stored on floor.
In-use knife/knives stored in cracks between pieces of equipment. Knives for cutting plantains stored in wall railing at vegetable sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter covers soiled with grease. Walk in cooler, Reach in coolers and reach in freezers all have gaskets soiled with mold like substance.
Single-service articles not stored inverted or protected from contamination. Single service items at bar, in back of kitchen and on cook line not inverted.
Apr 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment in poor repair. Gasket make table
No handwashing sign provided at a hand sink used by food employees. Sink in dishwasher area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets both reach in freezers
Self-closing device on bathroom door disconnected/broken. Both bathrooms men and women
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell egg over sauce 2 door reach in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef 2 door reach in coolers
Handwash sink not accessible for employee use at all times. Drain pipe disconnected from sink
No paper towels or mechanical hand drying device provided at handwash sink. Sink in dishwasher area
No soap provided at handwash sink. Sink in dishwasher area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice. Walk in cooler
Spray bottle containing toxic substance not labeled. At bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no hair restraint while engaging in food preparation. Cook
Equipment in poor repair. Gasket make table
Food stored on floor. Plantains. Walk in cooler
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Sink in dishwasher area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets both reach in freezers
Self-closing device on bathroom door disconnected/broken. Both bathrooms men and women
Jan 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent operator copy
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over ready to eat sauce 2 door reach in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw lobster. 2 door reach in cooler
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent operator copy
No paper towels or mechanical hand drying device provided at handwash sink. Sink by dishwasher
No soap provided at handwash sink. Sink by dishwasher
Equipment in poor repair. Make table not working. No food
Floor tiles missing and/or in disrepair. Tiles in front of of reach of freezer
Food stored on floor. Canned peas and condensed milk back prep area
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Sink by dishwasher
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Standing water in bottom of reach-in-cooler. 2 door reach in cooler
May 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In dish room.
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/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Well water testing report/documentation is not available upon request.
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority7 Intermediate4 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees came in from outside put on gloves without washing hand
Raw animal chicken and pork over ready-to-eat food in cook line cooler
Raw chicken stored over or with unwashed produce in the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 50F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked raw pork 50F Raw chicken and pork in cook line cooler 60F
Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu states red snapper invoice states yellow tail snapper. Operator fixed menus at the time of inspection
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In dish room.
Handwash sink used for purposes other than handwashing. Food stored in the hand sink on cook line
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/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Well water testing report/documentation is not available upon request.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85F
No conspicuously located ambient air temperature thermometer in holding unit.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light not working had to use flash light
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Ant/roach spray improperly stored, on same shelf with cooking utensils, operator moved.
Raw chicken stored over open bag of plantains
Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at 200+++ppm, operator diluted until reaching 100ppm
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink not accessible for employee use at all times, sanitizer bucket in hand wash sink in the bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable, by the grill on the cook line
Food stored on floor, case of beans
Hole in or other damage to wall at the end of cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Outside of microwave has accumulated excess layer of grease
Oct 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority7 Intermediate6 Basic
Show 16 findings ▾
Ant/roach spray improperly stored, on same shelf with cooking utensils, operator moved.
Raw chicken stored over open bag of plantains
Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at 200+++ppm, operator diluted until reaching 100ppm
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertising red snapper on menu, invoice states yellow tail snapper
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink not accessible for employee use at all times, sanitizer bucket in hand wash sink in the bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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/
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable, by the grill on the cook line
Food stored on floor, case of beans
Hole in or other damage to wall at the end of cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Outside of microwave has accumulated excess layer of grease
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.