RIVA TERRACE RESTAURANT

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Aug 20, 2026

   ✕
   8 violations

   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Have hand soap at all handwashing sinks.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a test kit for the type of sanitizer used.

2. Sep 26, 2025

   ✓
   1 violation

   • Discontinue using wood and wood wicker as a food contact surface.

3. Jul 22, 2025

   ✕
   8 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Discontinue using wood and wood wicker as a food contact surface.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Jun 25, 2024

   ✓
   5 violations

   • Have hand soap at all handwashing sinks.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Protect food from cross-contamination by using packages or covered containers.
   • Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.

5. Jun 29, 2023

   ✕
   3 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.