AUNT CATFISH'S ON THE RIVER
4009 HALIFAX DR, Port Orange FL 32127 · 386 767 4768
Last inspected May 14, 2026 · 11 visits since August 2023
AUG 24
FEB 25
SEP 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee handled raw fish with bare hands on cook line, washed hands at nearby hand sink for inadequate time to complete the process. Advised operator to use tongs/utensils where necessary.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate11 Basic
What the inspector wrote — 13 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles 47F less than 1 hour resting above pan level of lowboy across from grill, manager placed below to chill down to 41F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose on exterior of building, west side
Bowl or other container with no handle used to dispense food. -portion cup used to dispense
Floor soiled/has accumulation of debris. -grout in storage area upstairs
Show the remaining 9 findings ▾
Food not stored at least 6 inches off of the floor. -walk in cooler
Food stored under dripping water line. -inside walk in cooler
Hole in or other damage to wall. -tile behind hand sink at entrance to kitchen
Ice buildup in reach-in freezer.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior door
Single-service articles improperly stored on floor. -upstairs
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw fish with outside portions of deep container thawed to 67F
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sep 23, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling shows damage or is in disrepair. -server-expo station near beverage dispenser
Sep 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
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. -dish machine in server station, 0ppm after multiple attempts. Manager called for service technician. Callback inspection required in 7 days to verify compliance.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above black eyed peas inside walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles 48F sitting above pans inside lowboy across from slatted grill. Employee stated less than 30 minutes, moved container to walk in cooler.
Handwash sink not accessible for employee use at all times. -hand sink in bakery area obstructed by cart Handwash sink used for purposes other than handwashing. -items stored inside hand sink in back
Accumulation of dead or trapped insects in control devices. -upstairs, uv fly trap near dry storage containers
Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasonings -bowl used to dispense dried fruit upstairs i. Bulk container
Ceiling shows damage or is in disrepair. -server-expo station near beverage dispenser
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling area in back prep room with dust built up
Clean pans not separated from soiled perforated pans at warewashing area.
Floor area(s) covered with standing water. -area near chest freezer on cook line
Food stored in a location that is exposed to splash/dust. -beef inside walk in cooler stored under refrigerator equipment with soil on edges/areas exposed -beverage area in expo station exposed to drip from ceiling
In-use knife/knives stored in cracks between pieces of equipment.
Working containers of food removed from original container not identified by common name. -bulk flour/sugar
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored in top portion of low boy over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. - catfish over ribs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw shark bites, 44-48F; raw gator, 46F; on inadequate ice bath less than 2 hours. Shark discarded by operator out of precaution, corrected ice bath at gator pan
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. Garlic butter, 2.75 hours.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -low boy cooler display thermometer reading 25F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at expediting window - around vent over potato speed rack
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - shirt stored on shelf over prep area - backpacks stored on boxed food/soda concentrate
Employee with no hair restraint while engaging in food preparation. - prep cook
Equipment in poor repair. - gasket torn on walk in cooler door- ware washing area
Floor area(s) covered with standing water. - below bag in box soda shelf at expediting area
Hole in or other damage to wall. - by handsink at entrance to cookline
Ice buildup in reach-in freezer and/or walk-in freezer. - chest freezer where fries are stored
In-use knife/knives stored in cracks between pieces of equipment. - between prep cooler and steam table
Interior of refrigerator or freezer in disrepair/has exposed insulation. - sweet potato fry freezer
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. -water heater, rust at base -walk in cooler gaskets -walk in cooler door frame/side of doors
Hole in or other damage to wall. -near hand sink inside expo area
Aug 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (45-46F - Cold Holding), shredded cheese (50F - Cold Holding)ham (49F - Cold Holding) inside walk in cooler overnight/longer than 4 hours. See stop sale -raw fish 46-47F inside I adequately held ice bath on cook line. Advised to surround pans with ice to level of product or use 4 hour time as control. -cooked ribs 46-47F underneath grill less than 2 hours, moved to other location
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -broccoli salad, potato salad, diced tomatoes, sliced tomatoes, bleu cheese house dressing, crab cakes, ground beef,
Equipment in poor repair. -water heater, rust at base -walk in cooler gaskets -walk in cooler door frame/side of doors
Hole in or other damage to wall. -near hand sink inside expo area
In-use knife/knives stored in cracks between pieces of equipment.
Apr 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dishwasher handled soiled dishes or utensils and then handled clean dishes without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes 54F inside inadequate ice bath less than 1 hour in expo line. Manager had employee correct ice bath during inspection
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -jaime, operator stated test scheduled for this week.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw catfish stored above fish dip inside walk in cooler
Sanitizer not used in accordance with the manufacturer's recommendations. Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm -unapproved chlorine based sanitizer filled inside sanitizer bucket next to food/on multi use prep table. Instructed to person in charge to verify food contact surface sanitizer is used inside wiping cloth buckets. Employee changed to quat sanitizer
Establishment advertised blue crab on menu/menu board but is serving different crab. -operator had employee correct menus to remove "blue".
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. -tuna
Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. -vent fan behind dish machine
Aug 11, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -Under seafood breading station -under hand sink on cook line near can opener
Floor soiled/has accumulation of debris. -under fryers
Aug 10, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 10 high priority.
10 High priority2 Intermediate8 Basic
Show 20 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -Under seafood breading station -under hand sink on cook line near can opener
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. -0ppm, empty sanitizer bucket.
Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee handled raw fish with bare hands on cook line, washed hands at nearby hand sink for inadequate time to complete the process. Advised operator to use tongs/utensils where necessary.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee wiped hands on shirt on cookline prior to handling food in fry station.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw lobster tails stored above cooked green beans inside walk in
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp, raw fish 51-65F on inadequate ice bath on cook line. Manager stated set up 1 hour prior, and showed time as public health control log not currently used -raw scallops, raw beef, raw pork, raw shrimp, 45-51F inside lowboy cooler under grill. Manager stated loaded in 1 hour prior, added ice to pans Inside walk in cooler showing ambient air of 48F, raw chicken (52F - Cold Holding); chowder (49-51F - Cooling); raw fish (50F - Cold Holding); cooked green beans (50F - Cold Holding); buttermilk (50F - Cold Holding); raw beef (48-50F - Cold Holding) Manager stated prepped 2 hours prior. Moved to other unit, called service technician for walk in.
Toxic substance/chemical improperly stored. -can of wd40 stored on surface above rack with spices
Handwash sink not accessible for employee use at all times. -trash can in front of hand sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bowl or other container with no handle used to dispense food. -Bowl used to dispense food
Employee drinking from an unenclosed beverage container in a food preparation area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking from cup without lid and star on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack hanging on storage rack with clean pans, equipment
Employee with no beard guard/restraint while engaging in food preparation. -line cook
Floor soiled/has accumulation of debris. -under fryers
No handwashing sign provided at a hand sink used by food employees. -handsink next to can opener on cook line
Opened employee beverage container in a cold holding unit with food to be served to customers. -walk in cooler, open gatorade bottle next to food
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket stored on prep table next to cutting board, knife
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.