Riverfront Cafe
Last inspected: Jan 20, 2026
52
Score
The health department has logged 10 inspections at Riverfront Cafe, the earliest from 2022. On Jan 20, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly seven violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
By comparison, the average Port Orange facility scores 67, putting Riverfront Cafe on the weaker side. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
52
Aug 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Jul 25, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - 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 and the time removed from temperature control. -single service butter **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mushrooms (47F - Cold Holding); crab meat (45-46F - Cold Holding); ham (47F - Cold Holding); diced ham (47F-49 - Cold Holding); meatloaf (49F - Cold Holding); raw beef (51F - Cold Holding) inside cooler behind grill and in back storage area. Units heavily loaded restricting air circulation to bottom of units. Some tcs food up front is on ill advised side door location of household grade refrigerator. Advised to lessen load and monitor unit for stable internal temperatures of 41F or below. Next day callback inspection required to verify compliance.**Warning** **Warning**
03A-02-5
Basic - Floor soiled/has accumulation of debris. -cookline
36-73-4
Basic - Floor tiles missing and/or in disrepair. -broken floor tile
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -top interior section of microwave on cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/cabinets in front area
23-03-4
52
Jan 15, 2025
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -fish fully thawed while inside vacuum sealed packaging
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheeses 44F, manager stated lid open during rush.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above cooked potatoes inside reach in cooler on cook line **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw comminuted beef stored above raw bacon
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee washings hands with gloves on **Corrected On-Site**
12A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -server station hand sink
27-16-4
Basic - Bowl or other container with no handle used to dispense food. -container without handle inside bulk sugar container
14-01-5
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.
06-09-1
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom rim below hood filters, grease dripping in some areas
23-03-4
35
Jul 23, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
61
Feb 9, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service butter 51-70F in server area, some inside cooler in bowl, some removed from tables set near other items to be served to tables.
03A-02-5
High Priority - Server/employee handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server bussed soiled dishes/utensils from tables prior to handling bowls of butter for customer tables without washing hands. -employee handled soiled dishes at warewashing area handling clean dishes without washing hands
12A-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
12A-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on ceiling above beverage station
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on sever station table next to cups -cell phone on shelf next to styrofoam cups
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. -inside dry storage room
51-11-4
58
Sep 21, 2023
Routine - Food
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
90
Sep 20, 2023
Routine - Food
4 critical violations. 9 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies around beverage station out in server area -1 fly on cook line landed on bread **Warning**
35A-02-6
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -raw ground beef stored above raw eggs **Corrected On-Site**
08A-16-5
High Priority - Rodent activity present as evidenced by rodent droppings found. -1 rodent dropping on top of electrical box inside meter room/dry storage room. -2 rodent droppings on floor next to/around water heater. Manager cleaned up during inspection. **Corrective Action Taken** **Warning**
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -fly landed in open bread **Warning**
01B-13-4
Basic - Storage of booster seat in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -child seat stored on top of case of potato chips in drynstorage
42-03-5
Basic - Stored food not covered. -iced tea container in sever station
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -white substance in server area on top of fridge
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. -inside bulk container on top of fridge in server area
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -1 tank unsecured inside dry storage
51-11-4
Basic - Floor soiled/has accumulation of debris. -under cook line
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -case of shortening
08B-47-4
Basic - Hole in or other damage to wall/ceiling. -dry storage/meter room
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -decoration above soda dispenser/coffee machine. Dust build up
23-03-4
35
Jan 24, 2023
Routine - Food
6 critical violations. 2 major violations. 7 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
19
Jul 14, 2022
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -flat of raw shell eggs stored over produce, dairy at top side of low boy on cook line
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw ground beef stored over raw bacon inside cooler towards back door
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 54F, less than 2 hours inside walk in cooler. **Corrective Action Taken**
03A-02-5
Basic - Clean plates, bowls not stored inverted or in a protected manner. -on line across from cooking equipment, not inverted or covered
24-05-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of shelf above cook line
23-03-4
Basic - Reuse of single-service or single-use articles. -banana pepper jug with numerous ridges , reused for feta cheese, Manager replaced into reusable container **Corrected On-Site**
25-32-4
Basic - Water leaking from pipe and/or faucet/handle. -hand sink in dish area
29-11-4
50
Frequently Asked Questions
When was Riverfront Cafe last inspected?
The most recent health inspection at Riverfront Cafe on file is from Jan 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Riverfront Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Riverfront Cafe.
How does Riverfront Cafe compare to other restaurants in Port Orange?
Riverfront Cafe most recently scored 52 out of 100, which is lower than the Port Orange average of 67.
Has Riverfront Cafe's inspection record improved over time?
Yes. Recent inspections at Riverfront Cafe have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Riverfront Cafe 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 Riverfront Cafe inspected?
Based on the inspection history on file, Riverfront Cafe is inspected around three times per year on average.
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