The River Club at Waterlefe
Last inspected: Apr 8, 2026
55
Score
The River Club at Waterlefe has been inspected nine times since 2022. On Apr 8, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly one violation earlier in the record.
That's lower than the typical Bradenton restaurant, which scores around 83. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed souls vide cooked and stored pork date marked more than 7 days. Operator willingly disposed of the product. **Warning**
01B-13-4
High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed souls vide cooked and stored pork date marked more than 7 days. Operator willingly disposed of the product. **Corrective Action Taken** **Warning**
03G-27-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device available for their high temp dish machine. **Warning**
16-62-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator souls vide cooking and cooling pork and holding it for more than 48hrs without an approved HACCP plan. Emailed and reviewed the paperwork and 48hr rule with the operator. **Warning**
03G-50-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a pair of knives stored in between the cook line. Operator removed them. **Corrected On-Site** **Warning**
10-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee phone no glasses stored on the cook line. Operator removed it. **Corrected On-Site** **Warning**
40-06-5
55
Nov 10, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Food stored on floor. Several cases of food stored on the floor in the walk in freezer. Employee placed the items on a shelf. **Corrected On-Site** **Warning** - From follow-up inspection 2025-11-10: **Time Extended**
08B-38-4
95
Oct 31, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 3 cans of refried beans dented at the seams. Chef discarded the cans. **Warning**
01B-01-4
High Priority - 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 handled the trash can then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken** **Warning**
12A-29-4
High Priority - 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. Thermometer reading 149F at plate level, Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment. **Warning**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corned beef stored in the walk in cooler with a date mark of 10/11. Chef discarded the beef. **Warning**
02C-01-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Corned beef stored in the walk in cooler with a date mark of 10/11. Chef discarded the beef. **Warning**
01B-28-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open blade soiled. Chef removed and sanitized the can opener. **Corrected On-Site** **Warning**
22-02-4
Basic - Food stored on floor. Several cases of food stored on the floor in the walk in freezer. Employee placed the items on a shelf. **Corrected On-Site** **Warning**
08B-38-4
41
Mar 7, 2025
Routine - Food
1 major violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
90
Sep 6, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips on site.
16-37-1
90
Mar 7, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
86
Sep 14, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
May 26, 2023
Routine - Food
1 minor violation.
View 1 violation
Certified Food Manager Identification
FL-02
95
Nov 18, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid stored not labeled. Chef labeled the cutting boards. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
14-09-4
Basic - Standing water in bottom of reach-in-cooler. Wine and keg reach in cooler in the bar area.
29-49-6
82
Frequently Asked Questions
When was The River Club at Waterlefe last inspected?
The most recent health inspection at The River Club at Waterlefe on file is from Apr 8, 2026. The public record contains nine inspections in total.
How does The River Club at Waterlefe compare to other restaurants in Bradenton?
The River Club at Waterlefe most recently scored 55 out of 100, which is lower than the Bradenton average of 83.
Has The River Club at Waterlefe's inspection record improved over time?
No. Recent inspections at The River Club at Waterlefe have averaged around five violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The River Club at Waterlefe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The River Club at Waterlefe inspected?
Based on the inspection history on file, The River Club at Waterlefe is inspected around three times per year on average.
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