ST JOHNS RIVER STEAK & SEAFOOD

Name: ST JOHNS RIVER STEAK & SEAFOOD
Address: 550 N PALMETTO AVE, SANFORD, FL, 32771, US
Rating: 55.3

550 N PALMETTO AVE, SANFORD, FL 32771

License #6905035

🦞 Seafood ℹ️

55.3 Grade F / 100

Failing Health Score

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Latest inspection

January 28, 2026 · 10 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

ST JOHNS RIVER STEAK & SEAFOOD in SANFORD currently holds an InspectFL Health Score of 55.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 84 total violations — 10 critical, 23 major, 51 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 18, 2024

The latest inspection on January 28, 2026 shows 10 observation rows: 2 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

ST JOHNS RIVER STEAK & 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
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[40-06-5] 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
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath fryers has an accumulation of grease and food debris
[23-03-4] 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
[33-16-4] Open dumpster lid.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[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. -tested 0ppm, operator changed and primed sanitizer, retested 100ppm
[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. -dishwasher
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[06-09-1] 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
[12B-07-4] 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
[40-06-5] 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
[14-11-5] Equipment in poor repair. -front edge of ice machine in dishwashing area
[36-22-4] Floor area(s) covered with standing water. -behind cooking equipment
[36-17-5] Floor tiles missing and/or in disrepair. -missing tile on floor in front of triple sink
[08B-47-4] Food not stored at least 6 inches off of the floor. -multiple foods stored on the floor in walk-in freezer, operator relocated
[14-69-4] Ice buildup on walk-in freezer doorframe.
[42-03-5] 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
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] 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
[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. -tested 0ppm, operator refilled sanitizer solution, retested 50ppm ,
[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. -half n half in bar area glass door reach-in cooler, per employee opened more than 24 hours, operator dated
[53A-04-6] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -blue oyster cutting board has an accumulation of debris
[31B-03-4] No soap provided at handwash sink. -handwash sink next to triple sink, operator refilled
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink next to triple sink, employee cleared
[41-17-4] Spray bottle containing toxic substance not labeled. -sanitizer spray bottle in bar area lacking label, employee labeled
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher 88F

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[05-11-4] 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
[12B-07-4] 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
[12B-02-4] Employee eating in a food preparation or other restricted area.
[14-11-5] Equipment in poor repair. -center reach-in cooler drawers not holding proper temperature
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath dishwasher heavily soiled
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -multiple knives stored between wall and soap dispenser, operator removed
[31B-04-4] 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
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to ice machine
[23-03-4] 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
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls above, behind, and underneath dishwasher heavily soiled with black, mold-like substance
[29-11-4] Water leaking from pipe and/or faucet/handle. -handwash sink at entrance to cookline leaking
[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. -tested 2x, 0ppm
[08A-05-6] 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
[03A-02-5] 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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA
[02C-04-5] 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
[41-17-4] Spray bottle containing toxic substance not labeled. -multiple sanitizer spray bottles in bar area lacking common name, employee labeled
[27-16-4] 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