J C'S RIPTIDES

Name: J C'S RIPTIDES
Address: 2576 S RIDGEWOOD AVENUE, EDGEWATER, FL, 32141, US
Rating: 32.9

2576 S RIDGEWOOD AVENUE, EDGEWATER, FL 32141

License #7406228

🦞 Seafood ℹ️

32.9 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

J C'S RIPTIDES in EDGEWATER currently holds an InspectFL Health Score of 32.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 68 total violations — 21 critical, 16 major, 31 minor.

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Record snapshot

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The latest inspection on October 29, 2026 shows 9 observation rows: 1 critical, 3 major, and 5 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

J C'S RIPTIDES has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table, uncovered drink
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup in blue cheese
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Utility sink
[08B-38-4] Food stored on floor. Lobster and ground beef walk in freezer
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Crab stuffing 10/21, date incorrect per operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Key lime desserts made and frozen 10/21, in reach in cooler with that date

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bar ice machine
[51-11-4] Carbon dioxide/helium tanks not adequately secured. - Bar - walk in cooler
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean spatulas stored in container underneath AC that is dripping into container and filling with water. Employee removed to wash
[32-12-5] Covered waste receptacle not provided in womens bathroom.employee restroom
[08B-38-4] Food stored on floor. Plastic containers of oil in shed
[03C-88-4] Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. Prime rib cooking from previous evening approximately 8:30 pm in oven set to 120F per operator. He stated it was turned up to current setting of 160F upon arrival approximately 2 hours earlier. Prime rib temping at 121F and 126F. See stop dale
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over bread and fries, cookline freezer
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw burgers over fish, walk in freezer
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hush puppy mix 45F and 45F, mix with vegetables and shrimp 45F. Bottom of Sir Lawrence cooler overnight per operator
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee with no food handler training
[41-17-4] Spray bottle containing toxic substance not labeled. Clear substance in the bar

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. Walk in freezer
[08B-38-4] Food stored on floor. Case of fish, walk in freezer
[33-19-4] Garbage on the ground and/or pad around dumpster.
[22-41-4] 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. Approximately 10 ppm cl. Operator changed out chemical container and 50 ppm cl was reached.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee putting lemons on plates at expo window - Employee plating shrimp. Operator discussed with employee
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of raw fish over bread, cookline
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Seafood and batter mix 45F and 49F. Small reach in cooler. Operator discarded seafood batter. - server cooler butter 51F, discarded. Soup 44F. Key lime pie 45F. - improperly iced butter packets 51F, bar. Operator iced more fully.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Roast 91-116F in sham, cooked overnight and then turned down about 1.5 hours prior. Operator turned up to reheat
[11-27-4] 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. New employees with no food handler training
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - light buildup interior bar ice machine - stained cutting board, cookline