CEDAR RIVER SEAFOOD
900 S WALNUT ST, Starke FL 32091 · 904.964.8282
Last inspected Feb 2, 2026 · 7 visits since July 2023
MAR 24
SEP 24
FEB 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2025. Operator paid license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022019332 | Apr 12, 2022 | May 19, 2022 | $400 |
Inspection history
7 visits, newest first
Feb 2, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
What the inspector wrote — 18 findingsThe state's own report →
Dented/rusted cans present. See stop sale. In dry storage area, one can of baked beans with dented side and seal of can.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter of pass through window, ranch (57F - Cold Holding). Per operator pulled out for lunch rush. Placed back in reach in cooler. Discussed and provided time as public health control procedures as alternative option. At conclusion of inspection at 53F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On tray at pass through window, okra (97F - Hot Holding) operator placed back in fryer, reheated over 165 and the placed under warming light.
Establishment advertised crab on menu/menu board but served imitation crab. Imitation crab used for stuffing crabs, mushrooms and crab cakes. On menu listed as Crab.
Show the remaining 14 findings ▾
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on back prep table with debris build up on the blade.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In glass door reach in cooler on the cook line, crab stuffing and stuffed crab missing product date marking from previous day. Operator placed date marker on containers.
Records/documents for required employee training do not contain all of the required information. Food handler training all listed as valid for 2 years. Discussed with operator.
Cardboard used to line food-contact shelves. Cardboard lining food prep counter breading station.
Drain cover(s) missing. Prep area floor drain missing cover.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean prep table of cook line by pass through window. Operator relocated.
Equipment in poor repair. Door gasket of glass door reach in cooler separating from door. Ice build up in walk in freezer on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of waitstation microwave with food debris on side plate, fan guard. Microwave on cook line with peeling paint and build up on the interior top plate.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on cook line hood filters. Debris build up on exterior of cooler used to hot hold baked potato on the cook line. Cookline fryer exhaust area soiled with grease build up. Cook line glass door reach in cooler door gaskets with debris build up.
Stored food not covered. In walk in freezer, uncovered packages of catfish and stuffed shrimp. Operator covered.
Time/temperature control for safety food thawed in an improper manner. On ledge on backside of cookline, raw beef and stuffed crab thawing at ambient air temperature. Operator relocated to refrigeration and cold running water.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind breading station stained with old food debris.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution on cook line stored on the floor. Operator relocated.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
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 handling sanitizer solution bucket then scoop ice for customer drinks no hand wash inbetween. Discussed with operator.
Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2025. Operator paid license during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken in container over raw salmon. Operator relocated.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler on the cook line, boiled shrimp from 7/9 per operator and employee mislabeled and from Wednesday the 16th. Employee relabeled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the sliding door reach in cooler, cut melon (49F - Cold Holding); baked beans (45F - Cold Holding) operator states in and out of cooler. Inspector ambient thermometer reads 45F after leaving cooler shut for a period of time. Operator removed products from sliding to reach in cooler to verify holding temperature if door kept closed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, okra (124F - Hot Holding); operator redropped and okra second temperature (173F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave on cook line top plate soiled. Interior of flip top reach in cooler on cook line with build up of food debris. Can opener on prep table with debris on the blade.
Handwash sink used for purposes other than handwashing. Hand wash sink in dishwashing area used to store linens, operator removed linens.
Records/documents for required employee training do not contain all of the required information. Employee food handler training through safe staff with valid dates of only 2 years.
Cardboard used to line food-contact shelves. Cardboard lining prep table of cook line for breading station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of dish machine, employee removed.
Employee personal food not properly identified and segregated from food to be served to the public. In wait station reach in cooler personal food on shelf over food for customers. Operator discarded personal food.
Equipment and utensils not properly air-dried - wet nesting. In dry storage area, clean plastic containers stacked while wet.
Equipment in poor repair. Sliding door reach in cooler door gasket torn. Walk in freezer floor with ice build up.
Floor area(s) covered with standing water. Walk in cooler with standing water on floor.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in sliding door reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler door gaskets with debris build up or soiled. Cook line hood filter soiled with dust.
Open dumpster lid. Dumpster lid open.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line counter. Operator removed.
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Hand wash sink in dish area used to store metal brushes for cleaning. Operator relocated from hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Missing date marks for items in walk in cooler, had date marks but faded off tape. Operator had employee replaced date marking.
Cardboard used to line food-contact shelves. Cardboard lining prep counter by fryer for breading station.
Drain cover(s) missing. Drain cover missing from floor drain in prep room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on waitstation prep table used to roll silverware. Operator removed the drinks.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on ground of walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at temperature of 89F on cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on cookline hood filters. Glass door reach in cooler door gaskets have debris build up. Backside of fryers by the exhaust have grease build up.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Multiple cans of raid pesticide in office area and at waitstation on bottom shelf. Discussed with operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Inside the sliding door reach in cooler open container of milk from the previous morning not properly date marked. Operator placed date marker on open milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with debris build up on the blade.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand wash sink. Employee provided paper towels.
No soap provided at handwash sink. No soap at prep area hand wash sink. Operator provided soap.
Cardboard used to line food-contact shelves. Cardboard lining cook line prep table used for breading station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over rolled silverware at the waitstation prep table. Operator relocated the beverage.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line actively working with food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. On the shelf of the storage room, clean plastic containers stacked while wet. Operator discussed with employee washing utensils.
Equipment in poor repair. Walk in freezer ceiling leaking into catch bucket.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar container pitcher used as scoop with handle in direct contact with sugar. Operator relocated the pitcher handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters have dust build up. Waitstation soda dispenser has mold like substance behind the nozzles on the underside of the dispenser. Hand wash sink on cook line has build up of hardened flour on sink handles.
Reuse of single-service or single-use articles. Reused plastic single service containers of oyster used to store condiments and other time/temperature control food for safety products in.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket between pass through and dish area stored on the floor.
Time/temperature control for safety food not maintained frozen solid in a freezer. At time of inspection walk in freezer holding ambient air around 30F, inside walk in freezer sealed vacuum packaged raw fish not frozen solid but still frozen beginning to thaw. Raw steak and ground beef not frozen solid and stored in reach in freezer over night. Reduced oxygen packaged fish requires cutting open if thawing process continues. Operator called for maintenance.
Working containers of food removed from original container not identified by common name. Bulk sugar container in waitstation with no label and reused single service container with seasoning not labeled. Operator labeled seasoning container.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate6 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Item in reach-in cooler across from wait station: green beans (91F - Cooling). Employee stated item was placed in cooler at 11:00 am, temperature taken at 3:15 pm.
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. Item in reach-in cooler across from wait station: green beans (91F - Cooling). Employee stated item was placed in cooler at 11:00 am, temperature taken at 3:15 pm.
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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands in ware washing area. Manager had employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in ice bath on prep table in wait station: sour cream (58F - Cold Holding). Manager stated item was placed in ice bath one hour prior to temperature being taken. Manager added ice to ice bath to cool sour cream to 41F.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item on prep table across from cook line: hush puppy mix (81F - Cooling). Employee stated item was prepared at 10:45 am, temperature taken at 3:00 pm.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item on prep table across from cook line: hush puppy mix (81F - Cooling). Employee stated item was prepared at 10:45 am, temperature taken at 3:00 pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item underneath heat lamp on prep table across from cook line fryers: fries (88F). Employee stated item placed underneath warmer twenty minutes prior to temperature being taken. Fries were voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of wait station ice machine. Water nozzle of wait station tea machine.
Handwash sink used for purposes other than handwashing. Brush stored in ware washing area hand washing sink. Employee removed brush.
No soap and paper towels or mechanical hand drying device provided at handwash sink. No soap at kitchen and wait station hand washing sinks. No paper towels at ware washing are hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta noodles in cook line reach-in cooler. Employee stated noodles were cooked the previous morning. Manager added proper date to noodles.
Accumulation of debris inside warewashing machine. Dish machine in ware washing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on wait station prep table in front of pass through window. Employee discarded drink.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan covers in walk-in cooler.
Stored food not covered. Crab legs in walk-in freezer. Manager cover crab legs with plastic.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Jul 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over raw fish, person in charge moved to appropriate location.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from hose bibb next to mop sink with green hose attached.
Manager or person in charge lacking proof of food manager certification. One manager on duty with no CFM.
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. No proof of training for some employees during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with debris buildup.
Equipment and utensils not properly air-dried - wet nesting. Cups in server area wet nesting.
Floor soiled/has accumulation of debris. Floors under dishmachine, in hallway behind cookline with debris buildup. Cove molding separating from wall in hallway behind cookline. Damage to cove molding tiles in walk in freezer. Also, standing water by side door.
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.