Johnny Longboats
2401 N Ocean Ave, Riviera Beach, FL 33404 · Permanent Food Service · License 6012560
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 1 intermediate-20
- Administrative complaint on Jul 16Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. clam chowder soup (60-55°F - Cooling) in walk-in freezer; as per operator food cooked yesterday and moved to walk-in freezer this morning; food never reached 41°F or below within 6 hours; See Stop Sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked potatoes (44°F - Cold Holding) in cooler #1 at cook line ; chicken (43-48°F - Cold Holding); cooler #5 at cook line; all foods not prepared or portioned today; food out of temperature for approximately 30 minutes; food placed on ice and smaller portions made;
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
clam chowder soup (60-55°F - Cooling) in walk-in freezer; as per operator food cooked yesterday and moved to walk-in freezer this morning; food never reached 41°F or below within 6 hours; See Stop Sale
Intermediate1
Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served- some tags; as per operator batches finished yesterday
Advised to mark;
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.