GOODRICH SEAFOOD & OYSTER HOUSE
253 RIVER RD, Oak Hill FL 32759 · 386.345.3397
Last inspected Apr 24, 2026 · 12 visits since August 2023
MAY 25
JUN 25
JUL 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2 on cookline 2 in prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026043302 | Apr 23, 2026 | Jul 20, 2026 | $200 |
| 4--2023026869 | Feb 23, 2023 | Jun 22, 2023 | $600 |
| 4--2022001582 | Jan 4, 2022 | Feb 18, 2022 | $400 |
| 4--2022004547 | Nov 16, 2021 | Feb 18, 2022 | $200 |
Inspection history
12 visits, newest first
Apr 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Doug
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler on cookline, gaskets torn, visible soil
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep shelves visibly soiled and rusted
Apr 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority7 Intermediate3 Basic
Show 12 findings ▾
Rodent activity present as evidenced by rodent droppings found. 5 on top of dish machine 10 on tray above employee reach in cooler. No other evidence of rodent activity. Operator cleaned and sanitized areas and stated they filled a hole the previous week and caught a couple of rodents.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading at room temperature visibly soiled with food debris. Operator discarded. Discussed requirement to sift after use.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open cream cheese in the reach in cooler
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Doug
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler on cookline, gaskets torn, visible soil
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Waitstation
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Peanut butter pie dated 4/9, prep date, stored in freezer immediately after preparation and moved to reach in cooler
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal eggs over clean plates
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep shelves visibly soiled and rusted
Ripped/worn tin foil used as shelf cover. Wire shelving in the kitchen
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over dressing, glass door cooler
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. After approximately 3 hours, soup reheating 117F in the middle to 203F on the outside. Advised to stir while reheating. Operator stirred and 169F was reached
Food-contact surface soiled with food debris, mold-like substance or slime. - Slime, ice machine - underside of mixer corrected on site - can opener blade corrected on site
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.
Carbon dioxide/helium tanks not adequately secured. Bar
Gaskets in poor repair. Glass door cooler
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cole slaw
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of reach in cooler where fryer baskets are stored
Opened employee beverage container in a cold holding unit with food to be served to customers.
Ripped/worn tin foil used as shelf cover.
Jul 8, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - house made fish chowder 79-85F, cooling 3.5 hours
Live, small flying insects found - 4 on and around table in dish washing area - 1 on can opener handle - 1 on table near warmer in server area - 8 on closet door near bar
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. - in bar
Equipment in poor repair. - gasket torn in walk in cooler
Floor soiled/has accumulation of debris. - beneath cooking equipment and tables in kitchen - behind coolers/freezers in storage and prep areas
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of fryers - exterior of stove - hood filters - exterior of white upright freezer - box fan in kitchen - debris on shelf near liquor bottles in bar
Plumbing system in disrepair. - drain line missing from dish drop sink, water dripping into bucket below
Wall soiled with accumulated grease, food debris, and/or dust. - behind warmer - under hood - wall unit A.C.
Jun 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority2 Intermediate14 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - house made fish chowder 79-85F, cooling 3.5 hours
Live, small flying insects found - 4 on and around table in dish washing area - 1 on can opener handle - 1 on table near warmer in server area - 8 on closet door near bar
Stop Sale issued due to food not being in a wholesome, sound condition.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken 50F, shrimp 44F, low boy - fish 49F; shrimp 58F; fish 49F; inadequate ice bath less than 2 hours; corrective action: ice added - server area LG cooler, cold holding: milk (45F); cream based pie (49F); cream cheese (52F); less than 2 hours; corrective action: taken to walk in unit
Toxic substance/chemical improperly stored. - detergent bottles stored in ice machine - open cup of fly bait stored on white refrigerator near ice machine
Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams. Operator discarded
Food-contact surface soiled with food debris, residue, or grease. - soda nozzles
Bowl or other container with no handle used to dispense food. - bacon bits
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. - in bar
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. - Mahi
Dead roaches on premises. - 1 on floor below oyster cooler
Equipment in poor repair. - gasket torn in walk in cooler
Floor area(s) covered with standing water. - in bar
Floor soiled/has accumulation of debris. - beneath cooking equipment and tables in kitchen - behind coolers/freezers in storage and prep areas
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of fryers - exterior of stove - hood filters - exterior of white upright freezer - box fan in kitchen - debris on shelf near liquor bottles in bar
Opened employee beverage container in a cold holding unit with food to be served to customers. - prep cooler in kitchen
Plumbing system in disrepair. - drain line missing from dish drop sink, water dripping into bucket below
Silverware/utensils stored upright with the food-contact surface up. - spoons and spatulas in ware washing area - spoons in near cups in server area
Standing water in bottom of reach-in-cooler. - prep cooler - oyster cooler
Wall soiled with accumulated grease, food debris, and/or dust. - behind warmer - under hood - wall unit A.C.
May 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. Case in the front cooler
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. Multiple
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Expeditor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep shelf below warmer, cookline oven/burner area
Wall soiled with accumulated grease, food debris, and/or dust. Warmer and steam table area
May 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Live, small flying insects found 2 on cookline 2 in prep area
Rodent activity present as evidenced by rodent droppings found. 1 on the floor under dry storage
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cheese 44F, shrimp 44F, chicken 46F, shrimp 45F, cookline drawers. Items just moved to unit prior to inspection - cream cheese in the door of white cooler, moved to back of cooler and thermostat adjusted - glass door cooler overnight: black eyed peas 53F, baked beans 51F Sliced tomatoes 53F Diced tomatoes 53F Greens 53F Soups thawed past day or 2, 49-50F Cut lettuce 53F, pasta 53F, fish dip 51F, See stop sale
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheated from approximately 7:30, 120F in the middle to 197F on the outside. At 10:45. Operator discarded.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Case in the front cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline microwave interior Sliced blade guard corrected on site
Handwash sink used for purposes other than handwashing. Used to hold sanitizer bucket
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. Multiple
Cleaned and sanitized equipment or utensils not properly stored. Ladles stored on the corner of rack a couple feet off the floor. Visible food reside/debris in side
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda, cookline
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Expeditor
In-use tongs stored on equipment door handle between uses. Oven door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep shelf below warmer, cookline oven/burner area
Wall soiled with accumulated grease, food debris, and/or dust. Warmer and steam table area
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Rodent bait not contained in a covered, tamper-resistant bait station. On the floor in the wait station, behind the dish machine
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip 49-52F overnight in salad cooler. Cut tomatoes, cut lettuce, shredded cheese 44F on top overnight.see stop sale for fish dip
Handwash sink used for purposes other than handwashing. Used to fill sanitizer bucket
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
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. Approximately 1/4 to 1/3 of all training
Spray bottle containing toxic substance not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shirt on a tray with salt, jacket and backpack hanging in plate storage area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
Iced tea dispenser not cleaned at least once every 24 hours. Brown/tannin residue in urn, visible buildup in spout
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Window ledge behind steam table/behind hand sink - bottom shelf under steam table - ledges at expo area
Single-service articles improperly stored. Case of lids on the floor in dry storage
Standing water in bottom of reach-in-cooler. - Avantco cookline cooler - salad cooler next to office
Utensils in poor condition. Sifter baskets rusted/coating chipped off
Working containers of food removed from original container not identified by common name. Sugar under iced tea area in mayo container
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits 49-58F cooling overnight in stacked third pans.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Reheated approximately 2.5 hours prior and moved to steam table black eyed peas 82F in the middle, greens 130-135F in the middle. Operator removed to reheat - baked beans 92-180F. Beans 167F after reheat - soup 145F. All same approximate time as above and moved to reheat. 170F was reached
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Cheese sauce from a can reheated approximately 2.5 hours prior and moved to steam table 90F-180F. Employee stirred and 135F+ was reached
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. Deanne
Carbon dioxide/helium tanks not adequately secured. Bar
Employee personal food not properly identified and segregated from food to be served to the public. I'm Avantco cooler next to cookline handsink, bag with employee food on middle shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater in frying pan Earbuds on prep table Keys on reach in cooler
Floor soiled/has accumulation of debris. - Corner under dish machine; around fryer filter
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table below grill Fan in dish area
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Operator discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys on wire rack above microwave, backpack hanging from Cookline shelving
- From initial inspection : Observed exposed electrical wiring. For reporting purposes only. Side of ANSUL system, exposed wire
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority4 Intermediate5 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Operator discarded
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Key lime pie made with raw shell eggs
No paper towels or mechanical hand drying device provided at handwash sink. Cookline
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. 1 employee, had CFM but not a manager. Expired 7/23
Bowl or other container with no handle used to dispense food. In croutons, bacon, flour
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys on wire rack above microwave, backpack hanging from Cookline shelving
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of warmers and top shelving, cookline
Working containers of food removed from original container not identified by common name. Sugar iced tea area
Observed exposed electrical wiring. For reporting purposes only. Side of ANSUL system, exposed wire
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.