Riverview Fresh Cuisine

9005 E Adamo Dr, Tampa, FL 33619 · Permanent Food Service · License 3917437

Official report

out of 100

Grade F

Safety score 0 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 22 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
9 high priority (1 fixed on the spot), 5 intermediate, 9 basic (1 repeat); all violations together cost 70 at most
-70
Emergency closure on Oct 15, still closed
Counts in full until a follow-up lets the place reopen
-35
Safety score0

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

Inspection history

1 inspection · 2 visits

Oct152026

Routine inspection

23 violations found · Inspector came back once

Follow-up visitOct 16, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
7 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Still observed
  More time given
Intermediate2
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Daribelly Nunez
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
Official report, on the Florida DBPR website
First visitOct 15, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
23 violations found:
- 9 High priority
- 5 Intermediate
- 9 Basic
What the inspector cited
High priority9
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Potato salad 56°F front service line shrimp 56°F. Walk in cooler lasagna 45°F cook pork 47°F cook beef 47°F cook queso 51°F mild cheese 47°F queso 47°F raw fish 50°F see stop sale ambient air temperature 49°F no temperatures taken
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cook beans 102°F on stove top no heat.
  Operator added heat Front line service bar fish 118°F chicken wings 108°F
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw yoked egg above stuff potato in walk In cooler.
  Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Potatoes stored inside a non food grade commercial bucket.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 live fly in walk in cooler. 2 live flies in back kitchen not landing on food
  Roach activity present as evidenced by live roaches found.
  7 live roaches behind the cooks line stove back wall. 1 live roach on wall behind the reach in cooler three compartment sink area
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  White substance inside a bottle sprayer next to the sugar bin.
  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Wiping cloth container above 100ppm discussed with manager the importance of not over using the chlorine
Intermediate5
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled. Scoop
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Chemical bottles inside the handwashing sink. By kitchen entrance door. On service line a container was stored inside employee moved. Employee phone and keys inside handwashing sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  White bottle not labeled by sugar bin.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Pork frozen inside the three compartment sink
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks stored by sugar bin.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Steam table gasket.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine inside
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Steam table door handle soiled
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Hand washing sink by kitchen entrance bucket is catching the water with bucket.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  On multiple sinks
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.1 dead roach on floor by reach in cooler ware washing area.
  4 dead roaches by water heater and underneath prep sink .
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.