CEDAR RIVER SEAFOOD
7414 N STATE RD 21, Keystone Heights FL 32656 · 904-228-2070
Last inspected Mar 30, 2026 · 10 visits since July 2023
JUL 24
JAN 25
JUL 25
FEB 26
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. Observed one live roach on back of hand wash sink in kitchen closest to prep room. Person in charge killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw breaded shrimp in opened package over sealed package of hashbrowns. Operator switched storage levels.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer box at pass through window, baked potatoes (125F - Hot Holding) operator placed back into steamer and at conclusion of inspection, baked potatoes second temperature (167F - Hot Holding)
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area with hot water turned off waiting on plumber.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package. In walk in cooler, 10 packages of tuna thawing but not fully thawed with slit in package not fully removed. Operator fully removed.
Show the remaining 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on clean taco holders on cook line. Employee relocated phone.
Equipment and utensils not properly air-dried - wet nesting. On shelf by kitchen entrance, clean metal containers stacked while wet.
Old labels stuck to food containers after cleaning. In prep area, clean containers with old labels attached.
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 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. Chlorine dishwasher at 0ppm during inspection. Operator replaced sanitizer switch and primed to 100ppm.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In two door reach in cooler, crab meat stuffing prepared 2/04. Operator removed to be discarded.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, 9 packages of fully sealed reduced oxygen packaged tuna not removed from packaging prior to being fully thawed. Discussed with operator and prep cook.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pass through window coleslaw (48F - Cold Holding) stored on ice in well with not all sides in contact with the ice. Discussed with employee, employee added ice and relocated at conclusion of inspection, coleslaw (44F - Cold Holding). In waitstation area, ranch (61F - Cold Holding) in large pitcher with out ice around the container. Per operator just refilled recently, relocated to the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris build up on blade of can opener. Operator cleaned debris from blade
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection three food handling employees with expired training from 8/2025 and 10/2025.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area at 73F, hot water turned off per employee due to leak, per operator I'll have maintenance scheduled.
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. In walk in cooler, 9 packages of fully sealed reduced oxygen packaged tuna not removed from packaging prior to being fully thawed. Discussed with operator and prep cook.
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Spray hose at dish sink lower than flood rim of sink. Three compartment sink hose hanging in sink bay.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the wait station reach in cooler; shrimp (51F - Cold Holding) stored in cooler overnight and reach in cooler ambient air at 49F. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the wait station reach in cooler; shrimp (51F - Cold Holding) stored in cooler overnight and reach in cooler ambient air at 49F, other time/temperature control food for safety in reach in cooler prepared at time of opening. Operator discarded shrimp.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on bottom of prep table with food residue staining. Can opener on prepline with debris on the blade.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate chlorine test kit for dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table, employee relocated.
Equipment and utensils not properly air-dried - wet nesting. On storage shelf by dish machine, clean containers stacked while wet.
Equipment in poor repair. Standup reach in cooler with torn door gasket.
Insect control device installed over food preparation area. Bug zapper installed on wall over clean linens, employee relocated clean linens.
No handwashing sign provided at a hand sink used by food employees. Missing employee hand wash signage at hand wash sink by rear exterior door in prep room.
Open dumpster lid. Dumpster lid open, operator closed.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table by kitchen entrance, employee relocated.
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the cook line reach in freezer, raw frozen shrimp over fully cooked chicken tenders. Operator switched the storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, scallops (51F - Cold Holding); shrimp (52F - Cold Holding); lobster (50F - Cold Holding); collard greens (51F - Cold Holding); deviled crab (52F - Cold Holding); cut green tomatoes (49F - Cold Holding), walk in cooler ambient air at 50F, per employee cooler door has been open frequently and temperature has been fluctuating by about 10 degrees each time, operator states cooler was at 34F before opening at 11am, operator scheduled maintenance for following morning. Employee opened attached walk in freezer door and walk in cooler ambient air at 33F by conclusion of inspection. Ranch (62F - Cold Holding) at waitstation not stored on ice, operator had employee add ice. Inspector provided time as public health control paperwork.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on front line with debris over the blade.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee training certificates expired.
Spray bottle containing toxic substance not labeled. Purple chemical spray bottle of fabuloso on floor of waitstation with no product label.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter, operator relocated the employee drink.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line working with food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. On shelf over hand wash sink, clean metal containers stacked while wet.
Equipment in poor repair. Two door reach in cooler with torn cooler door gasket.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table, operator relocated the wet wiping cloth.
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, stuffed raw fish over cooked noodles, employee relocated the raw stuffed fish.
Stop Sale issued due to food not being in a wholesome, sound condition. In the walk in cooler 6 fully thawed vacuum packaged tuna filets not cut open. Operator removed to not be served to customers. At the pass through window; ranch (46F - Cold Holding); tartar (57F - Cold Holding) on ice baths while reach in cooler is down. Operator discarded the packaged condiments.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the table top reach in cooler, scallop (44F - Cold Holding); oyster (45F - Cold Holding); shrimp (44F - Cold Holding) with ice not all the way up the the container. Operator added ice to coolers and products all time/temperature control food for safety back in temperature at conclusion of inspection. At the pass through window; ranch (46F - Cold Holding); tartar (57F - Cold Holding) on ice baths while reach in cooler is down. Operator discarded the packaged condiments.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the cook line has food debris. Employee removed and cleaned the can opener.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two food handling employees with expired certificates.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin has mold like substance by the chute.
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. In the walk in cooler 6 fully thawed vacuum packaged tuna filets not cut open. Operator removed to not be served to customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over steam table at the pass through window. Employee tools over food prep single service items in prep area. Employee food in dry storage over food dry goods. Operator relocated the personal items.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the hand wash sink by the prep area, clean containers stacked while wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent over fryer has build up of dust. Walk in cooler door gasket with mold like substance build up.
Open dumpster lid. Dumpster lid open.
Wiping cloth sanitizing solution stored on the floor. Sanitizer solution on the floor by the dish machine, operator relocated the sanitizer.
Sep 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham in walk in cooler dated 9/7.
Roach activity present as evidenced by live roaches found. Observed one live roach on back of hand wash sink in kitchen closest to prep room. Person in charge killed and discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes in stand up reach in cooler at 44F. Person in charge moved items to unit holding temperature during inspection. Person in charge states had open to pan ranch prior to inspection.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked with last date served or kept in chronological order.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with black staining, person in charge states new boards on order.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees with expired training, two employees on duty working longer than 60 days with no proof of training.
Dead roaches on premises. Observed one dead roach under hand wash sink closest to prep room. Observed 3 dead roaches under hand wash sink closest to kitchen entry. Person in charge discarded.
Jul 27, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 6 live roaches in unused drawers under cookline. Person in charge killed and discarded what he could, called pest control during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In double door reach in cooler in server station, milk, cheese, melon 51-53F. Person in charge states had open for prep. Began moving items to other unit holding temp.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with debris buildup.
Spray bottle containing toxic substance not labeled. Spray bottle in server station and container of powdered soap unlabeled, person in charge labeled.
Equipment and utensils not properly air-dried - wet nesting. Cups at server station and at bar wet nesting.
Equipment in poor repair. Torn gaskets and ice buildup observed in double door reach in cooler in server area.
Garbage can located outside has no lid or lid open/broken. Lid to dumpster broken on left side.
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.