THE SINGER OCEANFRONT RESORT

Name: THE SINGER OCEANFRONT RESORT
Address: 3700 N OCEAN DR, RIVIERA BEACH, FL, 33404, US
Rating: 55.5

3700 N OCEAN DR, RIVIERA BEACH, FL 33404

License #6007205

🦞 Seafood ℹ️

55.5 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 5 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE SINGER OCEANFRONT RESORT in RIVIERA BEACH currently holds an InspectFL Health Score of 55.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 13, 2026. Across those visits, inspectors documented 47 total violations — 28 critical, 10 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 25, 2026

The latest inspection on October 13, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

77%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE SINGER OCEANFRONT RESORT 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: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (46F - Cold Holding);in ice bath at cook line; as per operator food out of temperature for approximately 20 minutes; ice bath not properly set up; moved to cooler;
[05-08-4] No probe thermometer provided to measure temperature of food products.
[36-36-4] Ceiling tile missing- small tile in servers area;
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching garbage and continued to work with foods; chef educated; employee washed hands first;
[06-09-2] 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 packaging- tuna thawed out less than 10 hours; removed from packaging;

Disposition: Met Inspection Standards
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed various customer self service take out TCS foods missing production address at market area. Educated operator on minimum labeling requirements.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed at dry storage: Cream of coconut, refried beans dented to seam of can. Operator removed from circulation.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs, removed gloves and rinsed hands with no soap, put on new gloves and then plated ready to eat food. Educated employee to wash hands after cracking eggs. Employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler outside of kitchen by employee break room: raw bacon over Ready to Eat Canadian bacon. Educated operator on safe storage practices.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler: Raw chicken over raw beef in speed rack. Raw ground beef same pan as raw steak. Educated operator on proper food storage practices.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed in walk in cooler: Cooked Pumpkin purée 11/13, Aji Amarillo sauce (cooked peppers) 11/21
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line in the oven: clarified butter (81F - Hot Holding) Per operator out of temperature for approximately 1 hour. Advised operator to reheat to 165+F
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed in walk in cooler: Canned black eyed peas opened 12/5 not date marked. Advised operator to date product.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Pan of raw oysters at walk in cooler, no tag present. Operator provided invoice for oysters. Educated operator on proper shellfish tag procedures.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at prep area end of cook line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish on speed rack at room temperature
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Waitress picked up orange juice cap off floor and grabbed beverage without washing hands Dishwasher rinsing unclean dishes and then put away clean dishes without washing hands in between
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0); set up Triple Sink (Quaternary 200ppm)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (48F - Cold Holding); lobster (48F - Cold Holding); steak (48F - Cold Holding); crab (54F - Cold Holding); ham (54F - Cold Holding); cheddar (54F - Cold Holding); fish (54F - Cold Holding); in reach in cooler drawers on cook line. Unit turned off. Not prepped or portioned today. In unit less than four hours. Moved to walk in cooler
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Sausage links liquid eggs ham sausage cheese
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fish (49F - Cooling) at 11:00 am to 49F at 11:15 am since 8 am in standing reach in cooler end of cook line Covered on bottom shelf Placed in walk in and uncovered
[31A-11-4] Handwash sink used for purposes other than handwashing. Knives in hand sink

Disposition: Warning Issued
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and go prepared food lacking proper information.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooler 3 - truffle cream (51F - Cold Holding) operator states held overnight and more than 6 hours - see stop sale.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooler 2 - cooked sausage (100F - Cooling) 12:40pm heat cooling since 10:00am see stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw fish over cooked chicken wings - operator moved chicken wings.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooler 2 - cooked sausage (100F - Cooling) 12:40pm heat cooling since 10:00am see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooler 3 - truffle cream (51F - Cold Holding) operator states held overnight and more than 6 hours - see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grab and go - turkey brioche (48F - Cold Holding); grilled chicken Cesar (48F - Cold Holding) held in display under 2 hours - operator moved to walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. At market - pan found inside hand sink - operator removed.