Cedar River Seafood
Last inspected: Feb 2, 2026
23
Score
Cedar River Seafood has been inspected nine times since 2022. Inspectors last stopped by on Feb 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near 12 violations per visit across recent inspections.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited three times.
Cedar River Seafood's latest score of 23 falls below the Starke average of 69. The pattern in the record is worth a careful look.
9
Inspections
2
Critical latest
4
Major latest
9
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Toilet Rooms Maintained
FL-53
23
Jul 18, 2025
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
18
Feb 12, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
58
Sep 18, 2024
Routine - Food
No violations found.
100
Sep 16, 2024
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - 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. **Corrective Action Taken**
41-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with debris build up on the blade. **Repeat Violation**
22-02-4
Intermediate - 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. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at prep area hand wash sink. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - 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. **Corrected On-Site**
02C-03-5
Basic - 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. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - 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. **Corrected On-Site**
10-01-5
Basic - 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. **Repeat Violation**
23-03-4
Basic - 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.
25-32-4
Basic - 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.
21-44-1
Basic - 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. **Corrective Action Taken** **Warning**
03A-05-5
Basic - 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. **Corrective Action Taken**
02D-01-5
Basic - Equipment in poor repair. Walk in freezer ceiling leaking into catch bucket.
14-11-5
Basic - Cardboard used to line food-contact shelves. Cardboard lining cook line prep table used for breading station.
14-05-4
Basic - 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. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line actively working with food with no beard guard.
13-04-4
33
Mar 5, 2024
Routine - Food
7 critical violations. 4 major violations. 6 minor violations.
View 17 violations
High Priority - 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.
01B-38-5
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. 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
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - 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.
03D-01-5
High Priority - 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.
01B-36-5
High Priority - 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. **Corrective Action Taken**
12A-13-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - 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. **Corrected On-Site**
02C-02-5
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Brush stored in ware washing area hand washing sink. Employee removed brush. **Corrected On-Site**
31A-11-4
Intermediate - 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.
31B-02-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in ware washing area.
16-03-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan covers in walk-in cooler.
23-03-4
Basic - Stored food not covered. Crab legs in walk-in freezer. Manager cover crab legs with plastic. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
17
Jul 24, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over raw fish, person in charge moved to appropriate location. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from hose bibb next to mop sink with green hose attached. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Manager or person in charge lacking proof of food manager certification. One manager on duty with no CFM.
53A-01-7
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for some employees during inspection.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with debris buildup. **Repeat Violation**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server area wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floors under dishmachine, in hallway behind cookline with debris buildup. Cove molding separating from wall in hallway behind cookline. Damage to cove molding tiles in walk in freezer. Also, standing water by side door. **Repeat Violation**
36-73-4
52
Feb 15, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb by mop sink with green hose attached.
29-34-4
High Priority - Wastewater backing up through floor drains. Floor drain by ice machine not draining, observed standing water behind ice machine. Person in charge snaked drain during inspection, is draining properly by end of inspection. Person in charge sanitized area. **Corrected On-Site**
28-26-5
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp from broiler at 130F, person in charge placed back in boiler and cooked to 153F. **Corrected On-Site**
03C-75-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels and soap at hand wash sink by dishmachine. Items were provided. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees with expired training.
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin with debris buildup.
22-20-5
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. Mahi in walk in cooler with instructions to removed from package while thawing, with no oxygen introduced.
06-09-1
Basic - Equipment in poor repair. Container holding kale in walk in cooler held together with tape.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under dishmachine area, floors with debris buildup.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at tea station in water at 69F. Person in charge removed. **Corrected On-Site**
10-07-4
41
Oct 4, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
64
Frequently Asked Questions
When was Cedar River Seafood last inspected?
The most recent health inspection at Cedar River Seafood on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Cedar River Seafood?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Cedar River Seafood.
How does Cedar River Seafood compare to other restaurants in Starke?
Cedar River Seafood most recently scored 23 out of 100, which is lower than the Starke average of 69.
Has Cedar River Seafood's inspection record improved over time?
Results have been roughly steady. Inspections at Cedar River Seafood have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cedar River Seafood means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cedar River Seafood inspected?
Based on the inspection history on file, Cedar River Seafood is inspected around three times per year on average.
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