CEDAR RIVER SEAFOOD

High Priority - Dented/rusted cans present. See stop sale. In dry storage area, one can of baked beans with dented side and seal of can.

High Priority - 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. Repeat Violation Admin Complaint

High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - 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. Admin Complaint

Intermediate - 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. Corrective Action Taken

Intermediate - 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. Repeat Violation

Intermediate - 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. Corrected On-Site

Intermediate - 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. Corrective Action Taken Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining food prep counter breading station. Repeat Violation

Basic - Drain cover(s) missing. Prep area floor drain missing cover.

Basic - 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. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Door gasket of glass door reach in cooler separating from door. Ice build up in walk in freezer on floor. Repeat Violation

Basic - 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.

Basic - 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. Repeat Violation

Basic - Stored food not covered. In walk in freezer, uncovered packages of catfish and stuffed shrimp. Operator covered. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind breading station stained with old food debris.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution on cook line stored on the floor. Operator relocated. Corrected On-Site

High Priority - 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. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2025. Operator paid license during inspection. Corrected On-Site

High Priority - 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. Corrected On-Site

High Priority - 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. Corrective Action Taken

High Priority - 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. Corrective Action Taken

High Priority - 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). Corrected On-Site

Intermediate - 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.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dishwashing area used to store linens, operator removed linens. Corrected On-Site Repeat Violation

Intermediate - 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.

Basic - Cardboard used to line food-contact shelves. Cardboard lining prep table of cook line for breading station. Repeat Violation

Basic - 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. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. In dry storage area, clean plastic containers stacked while wet.

Basic - Equipment in poor repair. Sliding door reach in cooler door gasket torn. Walk in freezer floor with ice build up.

Basic - Floor area(s) covered with standing water. Walk in cooler with standing water on floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in sliding door reach in cooler.

Basic - 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. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line counter. Operator removed. Corrected On-Site

Intermediate - 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. Corrected On-Site

Intermediate - 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. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard lining prep counter by fryer for breading station. Repeat Violation

Basic - Drain cover(s) missing. Drain cover missing from floor drain in prep room.

Basic - 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. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line with no beard guard. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on ground of walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at temperature of 89F on cookline.

Basic - 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. Repeat Violation

High Priority - 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.

High Priority - 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.

High Priority - 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. Corrective Action Taken

High Priority - 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. Corrective Action Taken

High Priority - 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.

High Priority - 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.

High Priority - 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. Corrective Action Taken

Intermediate - 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. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Brush stored in ware washing area hand washing sink. Employee removed brush. Corrected On-Site

Intermediate - 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.

Intermediate - 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. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Dish machine in ware washing area.

Basic - 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. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan covers in walk-in cooler.

Basic - Stored food not covered. Crab legs in walk-in freezer. Manager cover crab legs with plastic. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.

High Priority - 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. Corrected On-Site

High Priority - 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. Repeat Violation Admin Complaint

Intermediate - Manager or person in charge lacking proof of food manager certification. One manager on duty with no CFM.

Intermediate - 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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with debris buildup. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server area wet nesting.

Basic - 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. Repeat Violation

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp from broiler at 130F, person in charge placed back in boiler and cooked to 153F. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb by mop sink with green hose attached.

High Priority - Wastewater backing up through floor drains. Floor drain by ice machine not draining, observed standing water behind ice machine. Person in charge snaked drain during inspection, is draining properly by end of inspection. Person in charge sanitized area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels and soap at hand wash sink by dishmachine. Items were provided. Corrected On-Site

Intermediate - 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. Some employees with expired training.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin with debris buildup.

Basic - 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 in walk in cooler with instructions to removed from package while thawing, with no oxygen introduced.

Basic - Equipment in poor repair. Container holding kale in walk in cooler held together with tape.

Basic - Floor soiled/has accumulation of debris. Under dishmachine area, floors with debris buildup.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at tea station in water at 69F. Person in charge removed. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Large sterilite type storage containers used to store sugar and coleslaw, both in direct contact with food items.

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge states took class May 26th awaiting results.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees with expired training in March 2022.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Not able to get hot water at hand wash sink in employee restroom.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Buildup in ice machine . Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At cookline ceiling paint peeling.

Basic - Floor area(s) covered with standing water. Behind reach in cooler by hot holding station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels stored on table at server area. Person in charge removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar unlabeled. Person in charge labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 25 flying insects in the kitchen and prep area. Observed 5 flying insects under wait station by bag in box soda. Warning - From follow-up inspection 2022-04-13: Observed 5 flying insects under soda station at wait station. Observed 3 flying insects under dishmachine. Person in charge began killing during inspection. Admin Complaint Corrective Action Taken - From follow-up inspection 2022-04-13: Observed one live flying insect under dishmachine. Observed one live flying insect in back of kitchen. Person in charge killed and discarded. Admin Complaint Corrective Action Taken - From follow-up inspection 2022-04-14: Observed one live flying insect under dish machine, person in charge killed and discarded. Admin Complaint Corrected On-Site

High Priority - 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. 0ppm at dish machine. Data plate reads chlorine establishment is using quaternary ammonium in dish machine. 0ppm quaternary ammonium. Employee set up three compartment sink for sanitizing. 100ppm at three compartment sink Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over open box of cooked crab legs in walk in freezer. Person in charge moved shrimp to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. green beans (130°°F - Hot Holding) in steam table in wait station. Cook reheated beans to 173° Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled on prep table across from three compartment sink. Person in charge moved to dish area to be cleaned Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing towels at hand wash sink near cook line. Employee provided towels Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's and women's restroom hand wash sink 81°

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling over bag in box soda syrup

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup next to napkins in wait station. Person in charge moved coffee cup Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in wait station. Person in charge unstacked glasses Corrective Action Taken

Basic - Food stored on floor. Buckets of mayonnaise on floor near prep area. Person in charge moved buckets to shelf Corrected On-Site

Basic - Ice scoop handle in contact with ice. Ice scoop in ice machine in wait station. Person in charge moved scoop Corrected On-Site