ST JOHNS RIVER STEAK & SEAFOOD
550 N PALMETTO AVE, Sanford FL 32771 · 407 878 0980
Last inspected Jan 28, 2026 · 11 visits since October 2023
JUL 24
FEB 25
MAR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found -2 live, small flying insects over small plastic container with green scrub pads on shelf in dishwashing area -4 live, small flying insects over ice bin in bar area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016037814 | Jun 10, 2016 | Aug 23, 2016 | $200 |
Inspection history
11 visits, newest first
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. -tested 0ppm, operator changed and primed sanitizer, retested 100ppm
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. -dishwasher
Clam/mussel/oyster tags not marked with last date served.
Accumulation of debris on exterior of warewashing machine.
Show the remaining 6 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket stored on top of canned clams, operator removed
Floor soiled/has accumulation of debris. -floor underneath fryers has an accumulation of grease and food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment have an accumulation of grease and food debris -exterior of large round trash can has an accumulation of grease and food debris
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar glass washer, ran 3x, wash solution only reached 107F, operator contacted vendor requesting repairs
Wall soiled with accumulated grease, food debris, and/or dust. -dishwashing area
Aug 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 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. -tested 2x 0ppm, operator contacted vendor requesting repairs
Live, small flying insects found -2 live, small flying insects over small plastic container with green scrub pads on shelf in dishwashing area -4 live, small flying insects over ice bin in bar area
Food-contact surface soiled with food debris, mold-like substance or slime. -bar soda gun nozzle soiled
Handwash sink used for purposes other than handwashing. -handwash sink in bar area used to store ice well lids, operator removed -handwash sink at far end of cookline being used to store plastic pitcher and whisk, employee removed -employee used handwash sink to fill stainless steel pots
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to ice machine, employee restocked
Spray bottle containing toxic substance not labeled. -sanitizer spray bottles in front service area, employee labeled
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar glass washer, ran 3x, wash solution only reached 107F, operator contacted vendor requesting repairs
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -styrofoam cup on top of reach-in cooler, operator discarded
Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in freezer doorframe
Wall soiled with accumulated grease, food debris, and/or dust. -dishwashing area
Mar 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher only 102F
Floor area(s) covered with standing water. -underneath grill
Floor soiled/has accumulation of debris. -underneath cooking equipment
Floor tiles missing and/or in disrepair.
Ice buildup on walk-in freezer doorframe.
In-use knife sharpening tool stored in between piece of equipment and wall, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment -top of reach-in cooler under flat top grills
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate12 Basic
Show 20 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. -tested 0ppm, operator refilled sanitizer solution, retested 50ppm,
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -half n half in bar area glass door reach-in cooler, per employee opened more than 24 hours, operator dated
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Shaniel
Food-contact surface soiled with food debris, mold-like substance or slime. -blue oyster cutting board has an accumulation of debris
No soap provided at handwash sink. -handwash sink next to triple sink, operator refilled
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink next to triple sink, employee cleared
Spray bottle containing toxic substance not labeled. -sanitizer spray bottle in bar area lacking label, employee labeled
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher 88F
Accumulation of debris on exterior of warewashing machine.
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. -raw salmon, employee cut packages
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee beverages stored on shelf above clean stainless steel bowls, employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -apron hanging off dish drying rack, employee removed
Equipment in poor repair. -front edge of ice machine in dishwashing area
Floor area(s) covered with standing water. -behind cooking equipment
Floor tiles missing and/or in disrepair. -missing tile on floor in front of triple sink
Food not stored at least 6 inches off of the floor. -multiple foods stored on the floor in walk-in freezer, operator relocated
Ice buildup on walk-in freezer doorframe.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -scraper tool stored on top of dishwasher, operator removed
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -wall in dishwasher area has a light accumulation of black, mold-like substance in sealant
Jul 25, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
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. -cooked chicken wings
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area, hot water handle spins -handwash sink in front service area, per employee hot water turned off due to continuous leak, employee states plumber has been contacted
Equipment in poor repair. -center reach-in cooler drawers not holding proper temperature
No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of large round trash cans heavily soiled -top of fryer has an accumulation of grease and food debris
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -walls above, behind, and underneath dishwasher heavily soiled with black, mold-like substance
Jul 22, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority4 Intermediate14 Basic
Show 21 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. -tested 2x, 0ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -raw oysters stored above baked potatoes and raw gator meat stored above clam chowder in walk-in cooler, operators relocated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -center reach-in cooler drawers: raw scallops 50F, raw shrimp 52F, raw grouper 52F, crab cake mix containing cooked crab meat 52F, per operator less than 90 minutes, employee relocated all foods to walk-in freezer to cool rapidly
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA
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. -cooked chicken wings
Spray bottle containing toxic substance not labeled. -multiple sanitizer spray bottles in bar area lacking common name, employee labeled
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area, hot water handle spins -handwash sink in front service area, per employee hot water turned off due to continuous leak, employee states plumber has been contacted
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ambient air thermometer not located in the warmest part of the cold holding unit. -lower portion of left side reach-in cooler at cookline, operator relocated to front
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on dish drying rack, employee removed
Employee eating in a food preparation or other restricted area.
Equipment in poor repair. -center reach-in cooler drawers not holding proper temperature
Floor soiled/has accumulation of debris. -floor underneath dishwasher heavily soiled
In-use knife/knives stored in cracks between pieces of equipment. -multiple knives stored between wall and soap dispenser, operator removed
No handwashing sign provided at a hand sink used by food employees. -handwash sink at entrance to cooking area and handwash sink in bar area, signs state "HAND WASH ONLY", provided handwashing signs
No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of large round trash cans heavily soiled -top of fryer has an accumulation of grease and food debris
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -walls above, behind, and underneath dishwasher heavily soiled with black, mold-like substance
Water leaking from pipe and/or faucet/handle. -handwash sink at entrance to cookline leaking
Apr 18, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -server at reach in. Counseled by operator
No paper towels or mechanical hand drying device provided at handwash sink. -at cook line
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Cove molding at floor/wall juncture broken/missing. -cove molding loose behind service station coolers -cove molding throughout kitchen
Floor soiled/has accumulation of debris. -behind cooking equipment in kitchen
Floor tiles missing and/or in disrepair. -throughout kitchen
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.