Aunt Catfishs on the River
Last inspected: Sep 23, 2025
95
Score
Inspectors have visited Aunt Catfishs on the River 11 times, with records going back to 2022. The most recent report on file is from Sep 23, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to four violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Aunt Catfishs on the River's latest score of 95 sits above the Port Orange average of 66. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 23, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling shows damage or is in disrepair. -server-expo station near beverage dispenser - From follow-up inspection 2025-09-23: **Time Extended**
36-32-5
95
Sep 9, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
37
Feb 7, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - 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 **Corrected On-Site**
08A-13-5
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
03F-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -low boy cooler display thermometer reading 25F
05-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at expediting window - around vent over potato speed rack
36-34-5
Basic - 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 **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. - prep cook
13-03-4
Basic - Equipment in poor repair. - gasket torn on walk in cooler door- ware washing area
14-11-5
Basic - Floor area(s) covered with standing water. - below bag in box soda shelf at expediting area
36-22-4
Basic - Hole in or other damage to wall. - by handsink at entrance to cookline
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - chest freezer where fries are stored
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. - between prep cooler and steam table **Corrected On-Site**
10-17-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - sweet potato fry freezer
14-36-5
37
Aug 22, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -water heater, rust at base -walk in cooler gaskets -walk in cooler door frame/side of doors - From follow-up inspection 2024-08-22: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -near hand sink inside expo area - From follow-up inspection 2024-08-22: **Time Extended**
36-24-5
90
Aug 21, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (45-46F - Cold Holding), shredded cheese (50F - Cold Holding)ham (49F - Cold Holding) inside walk in cooler overnight/longer than 4 hours. See stop sale -raw fish 46-47F inside I adequately held ice bath on cook line. Advised to surround pans with ice to level of product or use 4 hour time as control. -cooked ribs 46-47F underneath grill less than 2 hours, moved to other location **Warning**
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -broccoli salad, potato salad, diced tomatoes, sliced tomatoes, bleu cheese house dressing, crab cakes, ground beef, **Warning**
03D-07-5
Basic - Equipment in poor repair. -water heater, rust at base -walk in cooler gaskets -walk in cooler door frame/side of doors
14-11-5
Basic - Hole in or other damage to wall. -near hand sink inside expo area
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
55
Apr 23, 2024
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes without washing hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes 54F inside inadequate ice bath less than 1 hour in expo line. Manager had employee correct ice bath during inspection **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -jaime, operator stated test scheduled for this week. **Corrective Action Taken**
53A-03-7
67
Feb 23, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw catfish stored above fish dip inside walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm -unapproved chlorine based sanitizer filled inside sanitizer bucket next to food/on multi use prep table. Instructed to person in charge to verify food contact surface sanitizer is used inside wiping cloth buckets. Employee changed to quat sanitizer **Corrected On-Site**
41-28-4
Intermediate - Establishment advertised blue crab on menu/menu board but is serving different crab. -operator had employee correct menus to remove "blue". **Corrected On-Site**
52-03-4
Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. -vent fan behind dish machine
35B-07-4
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. -tuna **Corrected On-Site**
06-09-1
61
Aug 11, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -Under seafood breading station -under hand sink on cook line near can opener - From follow-up inspection 2023-08-11: **Time Extended**
29-44-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under fryers - From follow-up inspection 2023-08-11: **Time Extended**
36-73-4
82
Aug 10, 2023
Complaint Full
10 critical violations. 2 major violations. 8 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp, raw fish 51-65F on inadequate ice bath on cook line. Manager stated set up 1 hour prior, and showed time as public health control log not currently used -raw scallops, raw beef, raw pork, raw shrimp, 45-51F inside lowboy cooler under grill. Manager stated loaded in 1 hour prior, added ice to pans Inside walk in cooler showing ambient air of 48F, raw chicken (52F - Cold Holding); chowder (49-51F - Cooling); raw fish (50F - Cold Holding); cooked green beans (50F - Cold Holding); buttermilk (50F - Cold Holding); raw beef (48-50F - Cold Holding) Manager stated prepped 2 hours prior. Moved to other unit, called service technician for walk in. **Warning**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter **Warning**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. -can of wd40 stored on surface above rack with spices **Corrected On-Site**
41-10-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -Under seafood breading station -under hand sink on cook line near can opener
29-44-4
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, empty sanitizer bucket.
22-41-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee handled raw fish with bare hands on cook line, washed hands at nearby hand sink for inadequate time to complete the process. Advised operator to use tongs/utensils where necessary. **Warning**
12A-17-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee wiped hands on shirt on cookline prior to handling food in fry station. **Warning**
12A-28-4
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. **Warning**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw lobster tails stored above cooked green beans inside walk in
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of hand sink
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. -Bowl used to dispense food **Corrected On-Site**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking from cup without lid and star on cook line **Corrected On-Site**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack hanging on storage rack with clean pans, equipment
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. -line cook
13-04-4
Basic - Floor soiled/has accumulation of debris. -under fryers
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handsink next to can opener on cook line
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -walk in cooler, open gatorade bottle next to food
12B-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket stored on prep table next to cutting board, knife
21-44-1
12
Jan 27, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
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.
22-41-4
High Priority - 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. -butter on buffet line, no time marking **Corrective Action Taken**
03F-02-5
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. **Corrected On-Site**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpacks on clean dish rack
40-06-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
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. -manager had employee cut open end of tuna packaging **Corrected On-Site**
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. -bakery
02D-01-5
45
Aug 8, 2022
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
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. -broccoli salad 48-50F inside walk in cooler, manager stated prepped 5 hours prior.
03D-06-5
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. -utensil dish machine, manager had employee refill container **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs stored above cabbage inside bakery, manager corrected **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Broccoli salad
01B-38-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100ppm quat in bucket in bar, manger replaced **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. -flour container inside bakery
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, dust build up above fryers
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
43
Frequently Asked Questions
When was Aunt Catfishs on the River last inspected?
The most recent health inspection at Aunt Catfishs on the River on file is from Sep 23, 2025. The public record contains 11 inspections in total.
What is the most common violation at Aunt Catfishs on the River?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Aunt Catfishs on the River.
How does Aunt Catfishs on the River compare to other restaurants in Port Orange?
Aunt Catfishs on the River most recently scored 95 out of 100, which is higher than the Port Orange average of 66.
Has Aunt Catfishs on the River's inspection record improved over time?
No. Recent inspections at Aunt Catfishs on the River have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Aunt Catfishs on the River means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Aunt Catfishs on the River inspected?
Based on the inspection history on file, Aunt Catfishs on the River is inspected around four times per year on average.
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