SAM'S CRYSTAL RIVER SEAFOOD
1152 S 6TH STREET, Macclenny FL 32063 · 352-259-3522
Last inspected May 1, 2026 · 12 visits since July 2023
DEC 24
JUN 25
JUN 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings in external storage shed. No food in storage, only single service items and linens. Person in charge began cleaning during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach-in cooler at front service line and portable cutting board in warewashing area soiled/ stained. Also, deflector plate in large ice machine soiled.
No soap provided at handwash sink. Observed no soap at hand wash sink in bar area and next to triple sink and liquor cage. Operator replenished soap at both hand wash sinks.
Spray bottle / container containing toxic substance not labeled. Observed fryer cleaner removed from original packaging unlabeled on shelf across from fryers. Operator labeled Magnisol.
Buildup of food debris/soil residue on equipment door handles. Observed handles on multiple fryer baskets soiled. Also, handles on both ovens on cook line soiled.
Show the remaining 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked cups on storage counter next to soda machine unable to properly air dry
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up around door in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on multiple reach-in coolers on cook line soiled. Also, shelf below grill on cook line has accumulation of debris. Also, interior door of large ice machine soiled.
Sep 26, 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on waitstation line food residue staining. Microwave on cook line with food debris build up. Tea dispenser nozzles with residue build up.
Handwash sink not accessible for employee use at all times. Fryer cleaning filter stored in hand wash sink of warewashing area. Operator relocated.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in walk in cooler not labeled or segregated from customer food. Operator relocated.
Equipment and utensils not properly air-dried - wet nesting. On shelf of warewashing area, clean containers stacked while wet.
Equipment in poor repair. Reach in cooler door gasket separating from door. Microwave on cook line with rust pitting the surface. Build up of ice on walk in freezer door.
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 handle in bulk sugar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on cook line hood filters. Dust build up on compressor of walk in cooler around fan guard.
Single-service articles improperly stored. Single service dinner napkins stored on the floor of the storage shed.
Water leaking from pipe and/or faucet/handle. Pipe under prep sink on cook line leaking while running.
Aug 28, 2025Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dining room area have dust build up. Mold like substance on ceiling air vents of kitchen area.
Jun 26, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dining room area have dust build up. Mold like substance on ceiling air vents of kitchen area.
Jun 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No certified food manager for establishment. 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 proof of food manager for establishment at time of inspection, servsafe website down unable to assist in verifying.
Jun 4, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. On can speed rack, one can of green beans with dented seal. Operator removed to be discarded.
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 machine at 0ppm, operator attempted to prime at conclusion of inspection sanitizer solution at 0ppm. Will place maintenance call and began setting up three compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line breading station milk bath (48F - Cold Holding) employee added ice directly to milk bath and second temperature (40F - Cold Holding)
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wait station sanitizer by sink at over 500ppm quaternary, strip color not on concentration chart. Employee reset sanitizer solution.
Food-contact surface soiled with food debris, mold-like substance or slime. Wait station flip top reach in cooler cutting board with food residue staining on grooved areas.
Handwash sink used for purposes other than handwashing. Observed employee on cook line utilize hand wash sink to fill pitcher.
No certified food manager for establishment. 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 proof of food manager for establishment at time of inspection, servsafe website down unable to assist in verifying.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in freezer, employees personal food and drinks on top shelf over desserts for customers. Operator states will provided employee food bus tub and store on floor.
Equipment and utensils not properly air-dried - wet nesting. On shelves of dishwashing area, clean plastic and metal containers stacked while wet.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on wait station cook line has rust pitting the surface at the back side by the top plate. Discussed with operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build on cook line hood filters. Debris in door gasket of reach in cooler under breading station.
Single-service articles improperly stored. In exterior storage shed, single service cups and lids stored in box on the ground.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in the waitstaff side of the cook line have food residue staining build up. Can opener on prep line with build up of food debris on 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. One food handling employee with expired training from 09/2021.
Cardboard used to line food-contact shelves. Cardboard lining breading shelf on cook line. Per operator removed daily.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents have build up of dust.
Clean linens stored on floor. In the dry storage shed, clean linens stored in the floor. Operator relocated the clean linens.
Employee personal food not properly identified and segregated from food to be served to the public. Shelf of the walk in cooler with employee personal food over food for customers.
Equipment and utensils not properly air-dried - wet nesting. On shelf of the warewashing area, clean containers stacked while wet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with build up of dust and burned grease/dust. Reach in cooler under breading station with debris in the door gaskets.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. On can rack by back door one can of apple sauce with dented side affecting the seal. Removed from can rack to be returned.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cook line with no gloves handling fries and hush puppies. Operator asked employee to wash hands and utilize gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on waitstation reach in coolers with build up of food residue staining. Can opener on prep table with food debris on the blade.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on the top shelf of the walk in freezer over food to be served to customers.
Equipment and utensils not properly air-dried - wet nesting. On middle shelf of ware washing area, clean containers stacked while wet.
Floors not constructed to be easily cleanable. Floor in the walk in freezer broken and raised no longer easily cleanable.
Utensils in poor condition. Lid to bulk sugar with cracked lid. Container in steam table with cracked lid.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table by can opener. Operator relocated to soiled cloth bin.
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw shrimp skewers over ready to eat noodles. Operator relocated the shrimp skewers.
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. Multiple items on the main cook line identified as held on time as public health control in the written procedures missing the time marking. Operator placed time mark on all containers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, Alfredo sauce (81F - Hot Holding) operator placed Alfredo in the microwave to reheat. At conclusion of inspection alfredo sauce at 145F operator instructed employee to reheat 2 more times and temp the Alfredo to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler on the main cook line has build up of food residue staining. Can opener on the prep line has old food debris above the blade.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No how water at the hand wash sink in the prep area, operator has sink turned off for maintenance, will complete maintenance and turn sink back on.
Clean linens stored on floor. In the exterior storage shed, clean linens stored on the floor. Operator asked employee to relocate the clean linens.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On the main cook line open beverage container stored on top of the prep table at the pass through window. Operator voluntarily discarded the open beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in the walk in cooler, identified as employee food stored over unwashed produce. Discussed storing on bottom shelf with operator.
Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet in the dish area.
In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Dust build up on the cook line hood filters.
Standing water in bottom of reach-in-cooler. Standing water at the base of the two door reach in cooler used as a breading station.
Water softener salt (food) stored in a location that is not clean and dry. In the exterior dry storage shed, rock salt stored on the floor. Operator asked employee to relocate the rock salt.
Wet mop not stored in a manner to allow the mop to dry. Wet mops stored with mop heads on the ground of the exterior mop sink area. Operator asked employee to hang the mops to dry.
Aug 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 can with rust along seam.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee plate hush puppies with bare hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over intact beef in walk in cooler. Person in charge moved to appropriate location.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings in external storage shed. No food in storage, only single service items and linens. Person in charge began cleaning during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server reach in cooler milk, soup 45F. Lids open during inspection, person in charge closed.
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. Items held on time on cookline missing time mark.
Records/documents for required employee training do not contain all of the required information. Missing information on employee cards.
Floor area(s) covered with standing water. Standing water on floor by ice machine. Also debris buildup in corner.
Water leaking from pipe and/or faucet/handle. Leak under hand wash sink in server area.
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.