River Club
Last inspected: Nov 3, 2025
27
Score
River Club appears in inspection records eight times, starting in 2022. The most recent visit was on Nov 3, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around 14 violations to closer to 16 violations per visit.
“Employee with no beard guard/restraint while engaging” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Jacksonville facility scores 74, putting River Club on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
3
Critical latest
2
Major latest
8
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
27
Apr 30, 2025
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked veggies on ice, employee placed bag of ice on top, got to 40f, manager has 4 hrs procedure, talked about adding them there **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Canned peas opened 2 days ago, custard made here yesterday morning, manager, wrote dates on **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Got towel wet, explained to him and he stopped **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in upstairs banquet kitchen, manager placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates in storage, manager inverted the top one **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to food on prep cooler, employee placed on bottom shelf **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack touching clean plates, employee moved it from server area **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods, **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods, he got a hat **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. By grease trap next to cook line
36-73-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. By pastry area **Repeat Violation**
38-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of grease trap and garbage disposable **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by cook line
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler in banquet kitchen **Repeat Violation**
14-33-4
Basic - Reuse of single-service or single-use articles. Placed washed strawberries on same container they came in dirty, explained to him **Corrected On-Site**
25-32-4
Basic - Stored food not covered. Sauce, manager covered it, walk in cooler **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hanged them **Corrected On-Site**
42-01-4
33
Nov 19, 2024
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
17
May 1, 2024
Routine - Food
No violations found.
100
Apr 30, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above carrots in rack, for cooking, employee moved them **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter, half and half, milk
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f butter, half and half, milk in upright cooler by prep area near dish washing room, overnight, manager discarded them **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by dish machine **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. With chair and cart, upstairs banquet room, manager moved them **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling container with water, hand sink at cook line
31A-11-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler in banquet room **Repeat Violation**
14-33-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. By triple sink in cook line area
38-12-4
Basic - 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. Raw tuna, employee punctured them **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - 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. Open drink above prep area, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-04-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink in back prep area not draining at all, in between triple sink and prep sink another hand sink is close by
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet in prep sink at bakery area
29-11-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking, put a hat on **Corrected On-Site** **Repeat Violation**
13-03-4
27
Dec 12, 2023
Routine - Food
6 critical violations. 7 major violations. 13 minor violations.
View 26 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On main splitter and has to be on red side hose side
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, retest strip very dark green, cook line, employee diluted it to 300 ppm **Corrected On-Site**
41-27-4
High Priority - 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. Employee grabbed bread, explained to her and she got gloves **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared raw tuna on shelf above bread, upright cooler, pre area, employee rearranged **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Cleaner by clean plates in dish washing area, employee moved it **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80f fries and cooked asparagus, mgr stated is under time but no procedure available and no time, employee write time on **Corrective Action Taken**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chick peas open on Monday morning, employee wrote date on **Corrected On-Site**
02C-03-5
Intermediate - 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. Emailed one **Corrected On-Site**
11-27-4
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Emailed it
03C-90-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and around nozzles, server area by kitchen
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. With tray, hand sink by cook line, employee moved it **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
16-62-1
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Employee labeled them part cooked **Corrected On-Site**
02D-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on crates, storage area
24-05-4
Basic - 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. Employee punctured them **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above clean dishes in dish washing area **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Portioning open foods, prep area, got a hat **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Salt in bags for softener, in chemical/mop sink room
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By triple sink
38-07-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrected On-Site**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by prep area, mgr placed one **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In upright cooler in banquet kitchen upstairs
14-33-4
Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. 65f raw fish, employee iced them down, less than 4hrs **Corrective Action Taken**
06-02-5
11
Jun 7, 2023
Routine - Food
4 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
82
Dec 8, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board
14-09-4
Basic - Floor soiled/has accumulation of debris. Debris on floor in walk in freezer
36-73-4
Basic - Ice scoop handle in contact with ice. Blue ice scoop stored with handle touching ice, employee properly stored ice scoop **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at two hand sinks in kitchen area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in bakery walk in cooler is soiled with debris
23-03-4
78
Frequently Asked Questions
When was River Club last inspected?
The most recent health inspection at River Club on file is from Nov 3, 2025. The public record contains eight inspections in total.
What is the most common violation at River Club?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited three times, more than any other issue at River Club.
How does River Club compare to other restaurants in Jacksonville?
River Club most recently scored 27 out of 100, which is lower than the Jacksonville average of 74.
Has River Club's inspection record improved over time?
No. Recent inspections at River Club have averaged around 16 violations per visit, up from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at River Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is River Club inspected?
Based on the inspection history on file, River Club is inspected around three times per year on average.
Nearby Restaurants