River Deck Restaurant

107 N Riverside Dr, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7407736

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 complaint inspection
3 high priority (2 fixed by the Oct 21 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 5 basic
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 5 visits

Latest inspection

Oct142026

Complaint inspection

11 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic1
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
Official report, on the Florida DBPR website
First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds.
  Center of piece of Mahi 139°F, edges up to 153°F, operator discarded, cooked an additional piece of fish, 155°F was reached
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar 0 ppm cl
- Code 28, Sewage and wastewater disposal: Tiki bar dish machine drain not fully over floor drain and runs onto the floor and under equipment when run
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Light buildup can opener Light buildup blade guard Light buildup one of the soda nozzles and gun, bar
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Server area of main. Kitchen
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Cookline
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Watches
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  0 ppm
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic cups
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  In the tiki bar, hot water for hand sink turned off due to leak
Official report, on the Florida DBPR website

Earlier inspections 1

Sep22026D62Complaint inspection12 violations, 5 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  In progress, 1 updated.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  On order
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 3, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
- 2 High priority
- 2 Intermediate
- 2 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Fish 38°F and 39°F bottom drawer Fish 44-48°F top drawer where gasket is hanging. Operator added ice bags Milk bath 48-62°F improperly iced. operator discarded and made new product.
  Administrative complaintFixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2 flies
  More time given
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 5 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - fish 40-47°F drawer, stocked within previous 1-2 hours, operator iced - Milk bath 47°F not iced fully, operator iced more fully, 40°F was reached
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Tuna over avocado
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main 0 ppm cl. Operator changed out chemical containers and 100 ppm cl was reached
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 cookline
  Roach activity present as evidenced by live roaches found.
  1 in the dish area on a storage rack for pans
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - Interior top back ice bin in the wait station - soda nozzles in the bar
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Over clean pull thru dish area
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn/hanging gasket reach in drawer top right side cookline
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - Bottom of reach in coolers around gaskets, bar, light debris kitchen - Keg cooler gaskets tiki
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
  Utensils in the clean storage area, visible debris inside containers
  Equipment and utensils not properly air-dried - wet nesting.
  Metal pans in the dish area and cups in the bar
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.