River Landing Bistro
11057 Dowling Park Dr, Live Oak, FL 32060 · Permanent Food Service · License 7100114
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection3 high priority, 4 intermediate (1 fixed on the spot), 3 basic-32
- Extension granted on Oct 8Counts in full until a follow-up finds the problems fixed-3
- Safety score65
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 visitOct 8, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
No change.
More time given
- First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Alfredo sauce stored in walk-in cooler dated 9/28.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items stored on prep table across from cook line: cheese (53°F - Cold Holding); tomatoes (62°F - Cold Holding); ham (58°F - Cold Holding); boiled eggs (61°F - Cold Holding). Employee stated items placed on table one hour prior to temperature being taken. Employee placed items in reach-in freezer to reduce temperature to 41°F.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Hose side of splitters in mop sink.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Lasagna stored in walk-in cooler dated 9/24. Manager stated lasagna was pulled out of freezer earlier in the day. Manager placed proper date mark on lasagna.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Deflector plate inside of front counter ice machine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Spoon in front counter hand washing sink. Manager removed spoon during inspection.
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 training for employees.
Basic3
Code 25, Single-service items: Single-service articles improperly stored.
To go cups stored on floor behind front counter.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No hand washing sign at front counter hand washing sink.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
CO2 tank underneath front counter.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.