Cafe Riviera
116 8 Ave, St.Pete Beach, FL 33706 · Permanent Food Service · License 6218447
What drove the grade
Establishment operating with no potable running water.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection1 high priority-6
- Administrative complaint on Oct 1Counts in full until a follow-up finds the problems fixed-20
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Complaint check
- First visitOct 29, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 2
C74Routine inspection1 violation, 1 high priority Administrative complaint
- First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 27, Water source: Establishment operating with no potable running water.
No running water in the establishment when the inspector arrived. Observed customers eating in the outdoor dining area and customers coming in to order food.
C79Complaint inspection8 violations, 4 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
More time given
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
More time given
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
More time given
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
More time given
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
Operator has updated inspector they have moved to precooked bacon.
More time given
- First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw shell eggs held at room temperature. Operator advised the establishment utilizes time to hold eggs, however written plans are incomplete and to not accurately reflect the practice. Operator added eggs to written plans.
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Raw shell eggs at the front counter missing time stamp when placed out of temperature. Operator advised items were placed at 8:00 am and properly documented.
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 salmon thawing in reach-in cooler stored above heavy cream. Employees relocated item for safe storage.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Inspector observed employee touch apron and hat without removing gloves and washing hands before returning to work. Inspector discussed proper handwashing with operator.
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training. Establishment is beyond 60 days from licensing requiring training.
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Closed employee drink stored with food meant to be served to the public. Employee relocated item.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Stored on top of white reach-in freezer.
Code 36, Floors, walls, ceilings and ventilation: Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
Establishment utilizing E27M3 Turbofan to cook raw pork (bacon) without adequate ventilation. Inspector recommended utilizing pre-cooked bacon to remain in compliance or the installation of an adequate hood system.
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.