CEDAR RIVER SEAFOOD

Name: CEDAR RIVER SEAFOOD
Address: 900 S WALNUT ST, STARKE, FL, 320914418, US
Rating: 61.1

900 S WALNUT ST, STARKE, FL 320914418

License #1400186

🦞 Seafood ℹ️

61.1 Grade F / 100

Failing Health Score

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Latest inspection

February 2, 2026 · 18 findings · 3 critical

Routine - Food

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Quick take

CEDAR RIVER SEAFOOD in STARKE currently holds an InspectFL Health Score of 61.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 2, 2026. Across those visits, inspectors documented 79 total violations — 17 critical, 18 major, 44 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 18, 2024

The latest inspection on February 2, 2026 shows 18 observation rows: 3 critical, 5 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

83%

Inspector notes

Coverage note

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CEDAR RIVER SEAFOOD 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: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining food prep counter breading station.
[29-18-4] Drain cover(s) missing. Prep area floor drain missing cover.
[12B-07-4] 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.
[14-11-5] Equipment in poor repair. Door gasket of glass door reach in cooler separating from door. Ice build up in walk in freezer on floor.
[22-08-4] 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.
[23-03-4] 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.
[08B-12-5] Stored food not covered. In walk in freezer, uncovered packages of catfish and stuffed shrimp. Operator covered.
[06-01-5] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind breading station stained with old food debris.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer solution on cook line stored on the floor. Operator relocated.
[01B-01-4] Dented/rusted cans present. See stop sale. In dry storage area, one can of baked beans with dented side and seal of can.
[03A-02-5] 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.
[03B-01-6] 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.
[52-03-4] 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.
[11-27-4] 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.
[22-02-4] 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.
[02C-02-5] 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.
[53B-10-4] 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.

Disposition: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining prep table of cook line for breading station.
[12B-07-4] 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.
[08B-49-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In dry storage area, clean plastic containers stacked while wet.
[14-11-5] Equipment in poor repair. Sliding door reach in cooler door gasket torn. Walk in freezer floor with ice build up.
[36-22-4] Floor area(s) covered with standing water. Walk in cooler with standing water on floor.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in sliding door reach in cooler.
[23-03-4] 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.
[33-16-4] Open dumpster lid. Dumpster lid open.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line counter. Operator removed.
[12A-29-4] 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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2025. Operator paid license during inspection.
[08A-20-5] 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.
[02C-01-5] 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.
[03A-02-5] 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.
[03B-01-6] 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).
[22-02-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in dishwashing area used to store linens, operator removed linens.
[53B-10-4] 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.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining cook line prep table used for breading station.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over rolled silverware at the waitstation prep table. Operator relocated the beverage.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line actively working with food with no beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf of the storage room, clean plastic containers stacked while wet. Operator discussed with employee washing utensils.
[14-11-5] Equipment in poor repair. Walk in freezer ceiling leaking into catch bucket.
[10-01-5] 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 used as scoop with handle in direct contact with sugar. Operator relocated the pitcher handle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters have dust build up. Waitstation soda dispenser has mold like substance behind the nozzles on the underside of the dispenser. Hand wash sink on cook line has build up of hardened flour on sink handles.
[25-32-4] Reuse of single-service or single-use articles. Reused plastic single service containers of oyster used to store condiments and other time/temperature control food for safety products in.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket between pass through and dish area stored on the floor.
[03A-05-5] Time/temperature control for safety food not maintained frozen solid in a freezer. At time of inspection walk in freezer holding ambient air around 30F, inside walk in freezer sealed vacuum packaged raw fish not frozen solid but still frozen beginning to thaw. Raw steak and ground beef not frozen solid and stored in reach in freezer over night. Reduced oxygen packaged fish requires cutting open if thawing process continues. Operator called for maintenance.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar container in waitstation with no label and reused single service container with seasoning not labeled. Operator labeled seasoning container.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Multiple cans of raid pesticide in office area and at waitstation on bottom shelf. Discussed with operator.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Inside the sliding door reach in cooler open container of milk from the previous morning not properly date marked. Operator placed date marker on open milk.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with debris build up on the blade.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish area hand wash sink. Employee provided paper towels.
[31B-03-4] No soap provided at handwash sink. No soap at prep area hand wash sink. Operator provided soap.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine in ware washing area.
[12B-07-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan covers in walk-in cooler.
[08B-12-5] Stored food not covered. Crab legs in walk-in freezer. Manager cover crab legs with plastic.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[03D-01-5] 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.
[01B-36-5] 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.
[12A-13-4] 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.
[03A-02-5] 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.
[01B-38-5] 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.
[03D-06-5] 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.
[03B-01-6] 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.
[22-02-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Brush stored in ware washing area hand washing sink. Employee removed brush.
[31B-02-4] 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.
[02C-02-5] 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.