AUNT CATFISH'S ON THE RIVER

Name: AUNT CATFISH'S ON THE RIVER
Address: 4009 HALIFAX DR, PORT ORANGE, FL, 32127, US
Rating: 56

4009 HALIFAX DR, PORT ORANGE, FL 32127

License #7400457

🦞 Seafood ℹ️

56 Grade F / 100

Failing Health Score

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Latest inspection

May 14, 2026 · 13 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AUNT CATFISH'S ON THE RIVER in PORT ORANGE currently holds an InspectFL Health Score of 56 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 56 total violations — 15 critical, 4 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 23, 2025

The latest inspection on May 14, 2026 shows 13 observation rows: 2 critical, 0 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

AUNT CATFISH'S ON THE RIVER has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cup used to dispense
[36-73-4] Floor soiled/has accumulation of debris. -grout in storage area upstairs
[08B-47-4] Food not stored at least 6 inches off of the floor. -walk in cooler
[08B-52-4] Food stored under dripping water line. -inside walk in cooler
[36-24-5] Hole in or other damage to wall. -tile behind hand sink at entrance to kitchen
[14-69-4] Ice buildup in reach-in freezer.
[33-11-4] Missing drain plug at dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior door
[25-05-4] Single-service articles improperly stored on floor. -upstairs
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw fish with outside portions of deep container thawed to 67F
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles 47F less than 1 hour resting above pan level of lowboy across from grill, manager placed below to chill down to 41F
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose on exterior of building, west side

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped insects in control devices. -upstairs, uv fly trap near dry storage containers
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasonings -bowl used to dispense dried fruit upstairs i. Bulk container
[36-32-5] Ceiling shows damage or is in disrepair. -server-expo station near beverage dispenser
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling area in back prep room with dust built up
[24-03-4] Clean pans not separated from soiled perforated pans at warewashing area.
[36-22-4] Floor area(s) covered with standing water. -area near chest freezer on cook line
[08B-36-4] Food stored in a location that is exposed to splash/dust. -beef inside walk in cooler stored under refrigerator equipment with soil on edges/areas exposed -beverage area in expo station exposed to drip from ceiling
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[02D-01-5] Working containers of food removed from original container not identified by common name. -bulk flour/sugar
[22-41-4] 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. -dish machine in server station, 0ppm after multiple attempts. Manager called for service technician. Callback inspection required in 7 days to verify compliance.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above black eyed peas inside walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles 48F sitting above pans inside lowboy across from slatted grill. Employee stated less than 30 minutes, moved container to walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink in bakery area obstructed by cart Handwash sink used for purposes other than handwashing. -items stored inside hand sink in back

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at expediting window - around vent over potato speed rack
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - shirt stored on shelf over prep area - backpacks stored on boxed food/soda concentrate
[13-03-4] Employee with no hair restraint while engaging in food preparation. - prep cook
[14-11-5] Equipment in poor repair. - gasket torn on walk in cooler door- ware washing area
[36-22-4] Floor area(s) covered with standing water. - below bag in box soda shelf at expediting area
[36-24-5] Hole in or other damage to wall. - by handsink at entrance to cookline
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. - chest freezer where fries are stored
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. - between prep cooler and steam table
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. - sweet potato fry freezer
[08A-13-5] Raw animal food stored in top portion of low boy over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. - catfish over ribs
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw shark bites, 44-48F; raw gator, 46F; on inadequate ice bath less than 2 hours. Shark discarded by operator out of precaution, corrected ice bath at gator pan
[03F-02-5] 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. Garlic butter, 2.75 hours.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -low boy cooler display thermometer reading 25F