SAM'S CRYSTAL RIVER SEAFOOD

Name: SAM'S CRYSTAL RIVER SEAFOOD
Address: 1152 S 6TH STREET, MACCLENNY, FL, 32063, US
Rating: 60.8

1152 S 6TH STREET, MACCLENNY, FL 32063

License #1200158

🦞 Seafood ℹ️

60.8 Grade F / 100

Failing Health Score

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Latest inspection

May 1, 2026 · 7 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SAM'S CRYSTAL RIVER SEAFOOD in MACCLENNY currently holds an InspectFL Health Score of 60.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 61 total violations — 9 critical, 14 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 26, 2025

The latest inspection on May 1, 2026 shows 7 observation rows: no critical rows, 3 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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SAM'S CRYSTAL 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: Met Inspection Standards
[23-24-4] 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.
[24-08-4] 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
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up around door in walk in freezer.
[23-03-4] 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.
[22-02-4] 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.
[31B-03-4] 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.
[41-17-4] Spray bottle / container containing toxic substance not labeled. Observed fryer cleaner removed from original packaging unlabeled on shelf across from fryers. Operator labeled Magnisol.

Disposition: Warning Issued
[08B-49-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelves of dishwashing area, clean plastic and metal containers stacked while wet.
[22-08-4] 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.
[23-03-4] 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.
[25-05-4] Single-service articles improperly stored. In exterior storage shed, single service cups and lids stored in box on the ground.
[01B-01-4] Dented/rusted cans present. See stop sale. On can speed rack, one can of green beans with dented seal. Operator removed to be discarded.
[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. 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.
[03A-02-5] 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)
[41-15-5] 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.
[22-02-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee on cook line utilize hand wash sink to fill pitcher.
[53A-07-6] 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.

Disposition: Warning Issued
[21-17-4] Clean linens stored on floor. In the exterior storage shed, clean linens stored on the floor. Operator asked employee to relocate the clean linens.
[12B-12-5] 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.
[08B-49-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet in the dish area.
[10-20-4] 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.
[23-03-4] 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.
[29-49-6] 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.
[08B-74-1] 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.
[42-01-4] 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.
[08A-05-6] 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.
[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. 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.
[03B-01-6] 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.
[22-02-4] 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.
[27-16-4] 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.