Goodrich Seafood & Oyster House
Last inspected: Apr 23, 2026
32
Score
Goodrich Seafood & Oyster House has been inspected 14 times since 2022. Inspectors last stopped by on Apr 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 12 violations earlier on.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded seven times.
Restaurants in Oak Hill average 79, so Goodrich Seafood & Oyster House trails the local norm. This restaurant has more on its record than most do.
14
Inspections
2
Critical latest
7
Major latest
3
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 critical violations. 7 major violations. 3 minor violations.
View 12 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 5 on top of dish machine 10 on tray above employee reach in cooler. No other evidence of rodent activity. Operator cleaned and sanitized areas and stated they filled a hole the previous week and caught a couple of rodents. **Corrected On-Site** **Admin Complaint**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading at room temperature visibly soiled with food debris. Operator discarded. Discussed requirement to sift after use. **Corrected On-Site** **Warning**
03A-02-5
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. Open cream cheese in the reach in cooler **Warning**
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Doug **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler on cookline, gaskets torn, visible soil **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waitstation **Corrected On-Site** **Warning**
31B-02-4
Intermediate - 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. Peanut butter pie dated 4/9, prep date, stored in freezer immediately after preparation and moved to reach in cooler **Warning**
02C-04-5
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. **Warning**
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal eggs over clean plates **Corrected On-Site** **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep shelves visibly soiled and rusted **Warning**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Wire shelving in the kitchen **Warning**
14-20-4
32
Nov 19, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
45
Jul 8, 2025
Complaint Partial
No violations found.
100
Jun 13, 2025
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - house made fish chowder 79-85F, cooling 3.5 hours **Warning** - From follow-up inspection 2025-06-13: Chowder 50F overnight **Time Extended**
03D-01-5
High Priority - - From initial inspection : High Priority - Live, small flying insects found - 4 on and around table in dish washing area - 1 on can opener handle - 1 on table near warmer in server area - 8 on closet door near bar **Warning** - From follow-up inspection 2025-06-13: 1 in kitchen, 1 in bar **Time Extended**
35A-02-7
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket torn in walk in cooler **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind warmer - under hood - wall unit A.C. **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. - in bar **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Plumbing system in disrepair. - drain line missing from dish drop sink, water dripping into bucket below **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of fryers - exterior of stove - hood filters - exterior of white upright freezer - box fan in kitchen - debris on shelf near liquor bottles in bar **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - beneath cooking equipment and tables in kitchen - behind coolers/freezers in storage and prep areas **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
36-73-4
47
Jun 12, 2025
Complaint Full
6 critical violations. 2 major violations. 14 minor violations.
View 22 violations
High Priority - Toxic substance/chemical improperly stored. - detergent bottles stored in ice machine - open cup of fly bait stored on white refrigerator near ice machine **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken 50F, shrimp 44F, low boy - fish 49F; shrimp 58F; fish 49F; inadequate ice bath less than 2 hours; corrective action: ice added - server area LG cooler, cold holding: milk (45F); cream based pie (49F); cream cheese (52F); less than 2 hours; corrective action: taken to walk in unit **Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Live, small flying insects found - 4 on and around table in dish washing area - 1 on can opener handle - 1 on table near warmer in server area - 8 on closet door near bar **Warning**
35A-02-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - house made fish chowder 79-85F, cooling 3.5 hours **Warning**
03D-01-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams. Operator discarded **Warning**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, residue, or grease. - soda nozzles **Warning**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. - bacon bits **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. - in bar **Warning**
36-34-5
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 **Warning**
06-09-1
Basic - Dead roaches on premises. - 1 on floor below oyster cooler **Warning**
35A-03-4
Basic - Equipment in poor repair. - gasket torn in walk in cooler **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. - in bar **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. - beneath cooking equipment and tables in kitchen - behind coolers/freezers in storage and prep areas **Warning**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of fryers - exterior of stove - hood filters - exterior of white upright freezer - box fan in kitchen - debris on shelf near liquor bottles in bar **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - prep cooler in kitchen **Corrected On-Site** **Warning**
12B-13-4
Basic - Plumbing system in disrepair. - drain line missing from dish drop sink, water dripping into bucket below **Warning**
29-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - spoons and spatulas in ware washing area - spoons in near cups in server area **Warning**
24-18-4
Basic - Standing water in bottom of reach-in-cooler. - prep cooler - oyster cooler **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind warmer - under hood - wall unit A.C. **Warning**
36-27-5
17
May 6, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Case in the front cooler **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
01C-10-4
Intermediate - - From initial inspection : 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. Multiple **Repeat Violation** **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Expeditor **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
12B-09-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep shelf below warmer, cookline oven/burner area **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warmer and steam table area **Warning** - From follow-up inspection 2025-05-06: **Time Extended**
36-27-5
70
May 2, 2025
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheated from approximately 7:30, 120F in the middle to 197F on the outside. At 10:45. Operator discarded. **Warning**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cheese 44F, shrimp 44F, chicken 46F, shrimp 45F, cookline drawers. Items just moved to unit prior to inspection - cream cheese in the door of white cooler, moved to back of cooler and thermostat adjusted - glass door cooler overnight: black eyed peas 53F, baked beans 51F Sliced tomatoes 53F Diced tomatoes 53F Greens 53F Soups thawed past day or 2, 49-50F Cut lettuce 53F, pasta 53F, fish dip 51F, See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on the floor under dry storage **Warning**
35A-04-4
High Priority - Live, small flying insects found 2 on cookline 2 in prep area **Warning**
35A-02-7
Intermediate - Handwash sink used for purposes other than handwashing. Used to hold sanitizer bucket **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Case in the front cooler **Warning**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline microwave interior Sliced blade guard corrected on site **Warning**
22-02-4
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. Multiple **Repeat Violation** **Warning**
53B-14-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ladles stored on the corner of rack a couple feet off the floor. Visible food reside/debris in side **Corrected On-Site** **Warning**
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda, cookline **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Expeditor **Warning**
12B-09-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep shelf below warmer, cookline oven/burner area **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warmer and steam table area **Warning**
36-27-5
23
Nov 1, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. On the floor in the wait station, behind the dish machine **Corrected On-Site**
41-23-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip 49-52F overnight in salad cooler. Cut tomatoes, cut lettuce, shredded cheese 44F on top overnight.see stop sale for fish dip
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to fill sanitizer bucket
31A-11-4
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. Approximately 1/4 to 1/3 of all training
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar under iced tea area in mayo container **Corrected On-Site**
02D-01-5
Basic - Utensils in poor condition. Sifter baskets rusted/coating chipped off
14-12-4
Basic - Standing water in bottom of reach-in-cooler. - Avantco cookline cooler - salad cooler next to office
29-49-6
Basic - Single-service articles improperly stored. Case of lids on the floor in dry storage **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Window ledge behind steam table/behind hand sink - bottom shelf under steam table - ledges at expo area
23-03-4
Basic - Iced tea dispenser not cleaned at least once every 24 hours. Brown/tannin residue in urn, visible buildup in spout **Corrected On-Site**
22-13-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shirt on a tray with salt, jacket and backpack hanging in plate storage area **Corrected On-Site**
40-06-5
29
Jan 18, 2024
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits 49-58F cooling overnight in stacked third pans.
03D-02-5
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Cheese sauce from a can reheated approximately 2.5 hours prior and moved to steam table 90F-180F. Employee stirred and 135F+ was reached **Corrected On-Site**
03E-04-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Reheated approximately 2.5 hours prior and moved to steam table black eyed peas 82F in the middle, greens 130-135F in the middle. Operator removed to reheat - baked beans 92-180F. Beans 167F after reheat - soup 145F. All same approximate time as above and moved to reheat. 170F was reached **Corrective Action Taken**
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
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. Deanne
53B-14-5
Basic - Carbon dioxide/helium tanks not adequately secured. Bar **Corrected On-Site**
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. I'm Avantco cooler next to cookline handsink, bag with employee food on middle shelf **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater in frying pan Earbuds on prep table Keys on reach in cooler **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. - Corner under dish machine; around fryer filter
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table below grill Fan in dish area
23-03-4
32
Oct 17, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Operator discarded **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-17: Avantco cookline cooler cutting board **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys on wire rack above microwave, backpack hanging from Cookline shelving **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
40-06-5
86
Aug 17, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Raw Animal Food Properly Separated from Each Other and RTE Food
FL-47
Personal Cleanliness
FL-40
52
Feb 24, 2023
Routine - Food
No violations found.
100
Feb 23, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 45F with save a day between cheese and bottom of third pan. Operator removed save a day. - cream cheese 44F in white cooler door. Operator moved to interior cooler - glass door triple cooler holding greens 43-45F dated 2/19; black eyed peas 47-48F 2/17. - in the walk in cooler, container of raw fish labeled 2/17 56-64F. Operator and employees stated they did not have out of cooler prior to or during inspection. Container of fish next to it 38F. Operator discarded. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-02-23: Triple door glass cooler holding black eyed peas 58F; grits 60-66F; collard greens 56F, 58F; baked beans 58F; Ham 54; sausage links and pattys 49F, 49F, 51F, 49F; raw shell eggs ambient 55F; pork patty mix 54F; sliced tomatoes 46-49F; cheese sauce 60F; crab chowder 50F, 51F, 46F, 48F; clam chowder 45F, 46F, 48F, 47F; shredded cheese 56F. See stop sale Items in glass cooler overnight per operator. Cooler serviced previous day. Sliced cheese 38F in cookline cooler. Fish 41F, 39F in walk jn cooler **Admin Complaint**
03A-02-5
86
Oct 6, 2022
Routine - Food
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Frequently Asked Questions
When was Goodrich Seafood & Oyster House last inspected?
The most recent health inspection at Goodrich Seafood & Oyster House on file is from Apr 23, 2026. The public record contains 14 inspections in total.
What is the most common violation at Goodrich Seafood & Oyster House?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Goodrich Seafood & Oyster House.
How does Goodrich Seafood & Oyster House compare to other restaurants in Oak Hill?
Goodrich Seafood & Oyster House most recently scored 32 out of 100, which is lower than the Oak Hill average of 79.
Has Goodrich Seafood & Oyster House's inspection record improved over time?
Yes. Recent inspections at Goodrich Seafood & Oyster House have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Goodrich Seafood & Oyster House 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 Goodrich Seafood & Oyster House inspected?
Based on the inspection history on file, Goodrich Seafood & Oyster House is inspected around four times per year on average.
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