DRIFTERS RIVERFRONT BAR AND GRILL

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -mojo pork at 56°f. Cooked and placed in walk in cooler last night.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -mojo pork at 56°f. Cooked and placed in walk in cooler last night.

Basic - Buildup of food debris/soil residue on equipment door handles. -microwave handle.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - Interior of microwave has accumulation of food debris.

Basic - Working containers of food removed from original container not identified by common name. -container of flour not labeled. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. -torn gasket on reach in cooler drawer. Warning - From follow-up inspection 2025-10-24: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Oyster tags not marked with last date served. Repeat Violation

Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked greens in walk in cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -styrofoam cup used to dispense flour. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Single-service articles improperly stored. -case of takeout containers stored on floor in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. -trash can blocking hand wash sink next to dish machine. Corrected On-Site Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -special menu advertising seared tuna not marked as raw. Corrected On-Site

Intermediate - Oyster tags not marked with last date served. Corrected On-Site

Basic - 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. -ahi tuna. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink blocked by trash can. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -soufflé cup. Corrected On-Site

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.

Basic - Food stored on floor. -bag of panko and bag of black beans on floor in kitchen. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Collard greens at 114°f in hot holding cabinet. Operator stated collard greens have been in cabinet 1 hour. Cabinet temperature 140°f. Operator moved to stove to rapidly reheat.

High Priority - Vacuum breaker missing at hose Bibb by back door.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris. -can opener. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine, bar area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Spray bottle of sanitizer stored on slicer. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Basic - Employee cellphone on food prep table.

Basic - Food stored on floor, bag of sugar in kitchen.

Basic - Time/temperature control for safety food thawed in standing water.

High Priority - Spray bottle with cleaner stored over food preparation area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters at 45°f at cookline. Advised operator to use metal container and surround with ice.

Intermediate - Handwash sink blocked by trash cans. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. operator printed form from website and posted by hostess stand. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense sugar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over deli meat in walk in cooler. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name, breading in dry food storage area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.