River Club
1 Independent Dr, Suite 3500, Jacksonville, FL 32202 · Permanent Food Service · License 2607010
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in bakery walk-in-cooler -milk, key lime brulee (46°F - Cold Holding). Operator stated employees working in bakery area about 1.5 hrs. Operator removed TCS foods and relocated to a nearby cooler to chill foods.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 135°F). Operator tried putting machine on chemical sanitizer but was still not able to work properly after several tries. Operator called during this inspection to have dishwashing machine serviced. Operator had employee set up triple sink to sanitize dishes.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards on cook line at reach-in cooler and portable cutting board in prep area soiled/ stained.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed an unlabeled Spray bottle containing toxic substance stored in warewashing area. Operator labeled spray bottle of cleaner.
Fixed on the spotRepeat violation
Basic7
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up on shelving, boxes and floor in walk in freezer.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer solution stored on shelf in prep area next to seasonings. Operator removed sanitizer bucket to properly store.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed accumulation of food debris in oven on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed interior of reach-in cooler at dessert cooler and reach-in cooler across from oven soiled with debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice bin in bar area near entry door of bar soiled with black mold like substance.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed multiple fry pans, plates and bowls in prep area, cook line and banquet service line not inverted/ protected.
Repeat violation
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 personal belongings on shelf in prep area next to clean linen. Also, personal belongings stored on prep shelf next to non TCS foods in bakery area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.