Riverwood Golf Club

4100 Riverwood Dr, Port Charlotte, FL 33953 · Permanent Food Service · License 1801226

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
4 high priority (1 fixed by the Oct 20 follow-up, 3 fixed on the spot), 5 intermediate (2 fixed on the spot), 4 basic
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct162026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
What was still cited
Intermediate2
- Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
  Observed sink and surface test strips on site.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Official report, on the Florida DBPR website
First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed cooked turkey, chicken soup, manhattan clam chowder, and cooked sausage packaged using a reduced oxygen method without no HACCP plan or process waiver. The operator discarded the above foods. Observed raw chicken and raw salmon held for more than 48 hours packaged using a reduced oxygen method without an approved HACCP plan. The operator discarded the above foods.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed tuna salad (46°F - Cold Holding); chicken salad (46°F - Cold Holding); sliced cheese (50°F - Cold Holding); cooked deli turkey (49°F - Cold Holding) in the top portion of the reach in cooler nearest the prep area. The operator stated the potentially hazardous foods had been held for approximately 1.5 hours. The operator stored the above foods in the walk in cooler. Observed goat cheese (45°F - Cold Holding) in the lower portion of the reach in cooler nearest the prep area. The operator stated the cheese had been held overnight. The operator discarded the goat cheese. Observed cut tomatoes (49°F - Cold Holding); cooked roast beef (50°F - Cold Holding); cooked chicken (49°F - Cold Holding); cooked onions (50°F - Cold Holding); sliced cheese (52°F - Cold Holding); raw chicken (47°F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for approximately 1.5 hours. The operator stored the above foods in the walk in cooler.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Observed an employee return to work from the outside then handle clean equipment on the cook line without washing hands. The employee was educated on proper handwashing procedures.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate5
- Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed cooked turkey, chicken soup, manhattan clam chowder, and cooked sausage held for more than 48 hours and packaged using a reduced oxygen method without no HACCP plan or process waiver. The operator discarded the above foods.
  Fixed on the spot
  Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw chicken and raw salmon held for more than 48 hours and packaged using a reduced oxygen method without an approved HACCP plan. The operator discarded the above foods.
- Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
  Observed the chlorine test kit expired 6/2025.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink behind the bar.
  The operator provided paper towels for the hand sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee beverages stored on shelves above food preparation tables in the kitchen. The operator properly stored the beverages. Observed employee beverages stored on a shelf near soup cups behind the bar. The operator properly stored the beverages.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed a plastic container with no handle used as a scoop for Chex mix. The operator removed the plastic container from the food.
  Fixed on the spot
  Ice buildup in the lower portion of the reach in cooler on the cook line.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee bags stored with canned foods in dry storage. The operator properly stored the personal belongings.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.