Riverside Seafood Tampa

1509 E Fletcher Ave Ste 109-110, Tampa, FL 33612 · Permanent Food Service · License 3919144

Official report

out of 100

Grade F

Safety score 54 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
1 high priority, 5 intermediate (1 fixed on the spot), 6 basic
-26
Complaint after follow-up on Oct 21
Counts in full until a follow-up finds the problems fixed
-20
Safety score54

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

Inspection history

1 inspection · 2 visits

Aug202026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 3 Intermediate
- 1 Basic
What was still cited
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  No food handlers certification for chef at time of callback.
  Administrative complaint
Basic1
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 1 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Salmon not removed from packaging before thawing.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Chicken cooked and held longer then 24 hours has no inside walk in cooler has no date markings.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzles on soda machines in lobby area are soiled with black-mold like substance.
- Code 27, Water source: Handwash sink does not have enough water pressure to properly wash hands.
  Handwashing sink on cooks line has no running water. Chef turned on water.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwashing sink has cleaning chemicals stored inside it.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Chef hired over 60 days ago has not food handlers certification.
Basic6
- Code 06, Food properly thawed: 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.
  Salmon not removed from packaging before thawing.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs hanging on oven door handle. On cooks line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl without a handle used as scoop in cooked shrimp inside reach in cooler.
  Uncleanable knife block in use to store knives.
  Knifes stored in knife block on top of ice machine
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave is soiled on cooks line.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop stored inside mop bucket next to walk in cooler.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.