Renegades on the River
1171 CR 309, Crescent City, FL 32112 · Permanent Food Service · License 6400874
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate, 5 basic-13
- Safety score87
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 23, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed melted butter on table (77°F - Hot Holding) on table in pizza kitchen. Discussed time control with person in charge and provided paper work.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed missing test strips for chlorine dish machine.
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gaskets on multiple reach in coolers torn.
Utensils in poor condition.
Observed cutting board on flip-top cooler melted. Observed two plastic containers with melted sides.
Duct tape used to repair nonfood-contact surface.
Observed duct tape used to repair paper towel dispenser in kitchen and gaskets on pizza reach in cooler.
Code 16, Dishwashing facilities and test kits: Warewashing conducted in outdoor area.
Observed triple sink set up in open air bar. Discuss with person in charge and they drained triple sink. Open air bar uses single service primarily and will send bar utensils to main kitchen too wash and sanitize.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Observed two spots in kitchen where cove molding tile is missing.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.