River Fresh Cafe
12117 SW Riverland Blvd, Port St Lucie, FL 34987 · Permanent Food Service · License 6605283
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 Sep 24 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot, 1 repeat), 3 basic (1 repeat)-25
- Safety score75
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 visitSep 24, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
1 thawed raw tuna cube.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Garlic Butter 74°F cold holding. 2 hours ambient on counter. Employee decided to place on time plan.
Fixed on the spotRepeat violation
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 and the time removed from temperature control cannot be determined.
Garlic Butter 74°F cold holding. Time marked.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Vacuum breaker is in the wrong spot. Education provided to Chef and Maintenance supervisor.
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided printed copy for garlic butter.
Fixed on the spot
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
Manager placed soap to dispense. And will get batteries.
Fixed on the spotRepeat violation
Code 52, Misrepresentation or misbranding: Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives.
Observed 9 cups of orange juice made from fresh squeezed orange juice machine dated for Saturday. Education provided. Manager will work on menu to send over to correct all menus.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. 1 thawed raw tuna cube.
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Avocados with sticker. Education provided and removed by employee.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Employee cleaned and sanitized.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.