Riverwalk Pizzeria & Brew Pub
1070 S Volusia Ave, Orange City, FL 32763 · Permanent Food Service · License 7407643
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 Jul 27 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate, 2 basic-16
- Safety score84
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 27, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Refrigerated cook line drawers noodles (43-46°F - Cold Holding),3 hours . Operator relocated -kitchen make table unit sliced ham (46°F - Cold Holding); less than 4 hours. Stacked above fill line., operator reduced amount.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table fresh garlic in butter (117°F - Hot Holding)/30 minutes . Operator instructed to reheat.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Soap placed at bar hand sink , by brewery .
Basic2
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit at salad station.
Operator placed thermometer
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.Operator placed sign at bar hand sinks,
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.