Riverwalk Pizzeria
5040 W State Road 46 Ste 1102, Sanford, FL 32771 · Permanent Food Service · License 6904717
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 13 basic (4 repeats); basic violations cost 12 at most-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Floor area(s) covered with standing water.
More time given
- First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 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 cold held at greater than 41°F.
-salad station reach-in cooler: lasagna portions 52°F, cut romaine lettuce 59°F, fresh mozzarella cheese 52°F, cut tomatoes 52°F, sliced turkey 58°F, operator relocated all foods to reach-in cooler to rapidly cool
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-white solution spray bottle
Repeat violation
Basic13
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
-pre-packaged macaroni and cheese thawing on prep table, operator relocated to reach-in cooler
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
-utensils in standing water 98°F, operator discarded the water
Fixed on the spotRepeat violation
In-use tongs stored on equipment door handle between uses.
-3 sets of tongs stored on oven door handle, operator removed
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Fixed on the spot
Employee with no beard guard/restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-ice machine filter -walk-in freezer door handle
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-in front of the triple sink
Floor area(s) covered with standing water.
-in broken floor tiles in front of the triple sink
Floor soiled/has accumulation of debris.
-walk-in cooler floor between racks, employee cleaned
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-employee speaker stored on shelf above prep table, employee removed
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
-multiple tools/equipment stored on top of paper towel dispenser near the ice machine, employee removed
Fixed on the spot
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.