St Johns River Steak & Seafood
Last inspected: Jan 28, 2026
47
Score
Going back to 2022, St Johns River Steak & Seafood has 14 inspections in the public record. The latest inspection on file is from Jan 28, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around nine violations to closer to seven violations per visit over the last few inspections.
Across the inspection history, “floor soiled/has accumulation of debris” is the issue that surfaces most often, recorded five times.
By comparison, the average Sanford facility scores 77, putting St Johns River Steak & Seafood on the weaker side. This restaurant has more on its record than most do.
14
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
47
Aug 7, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar glass washer, ran 3x, wash solution only reached 107F, operator contacted vendor requesting repairs **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-08-07: **Time Extended**
16-53-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dishwashing area **Warning** - From follow-up inspection 2025-08-07: **Time Extended**
36-27-5
86
Aug 6, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Mar 19, 2025
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE
16-37-1
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher only 102F **Repeat Violation**
16-53-4
Basic - Floor area(s) covered with standing water. -underneath grill
36-22-4
Basic - Floor soiled/has accumulation of debris. -underneath cooking equipment
36-73-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Ice buildup on walk-in freezer doorframe. **Repeat Violation**
14-69-4
Basic - In-use knife sharpening tool stored in between piece of equipment and wall, operator removed **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment -top of reach-in cooler under flat top grills
23-03-4
61
Feb 18, 2025
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
23
Jul 25, 2024
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 22, 2024
Complaint Full
3 critical violations. 4 major violations. 14 minor violations.
View 21 violations
High Priority - 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 **Warning**
03A-02-5
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. -tested 2x, 0ppm **Warning**
22-41-4
High Priority - 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 **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. -multiple sanitizer spray bottles in bar area lacking common name, employee labeled **Corrected On-Site** **Warning**
41-17-4
Intermediate - 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 **Corrective Action Taken** **Warning**
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA **Warning**
16-37-1
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. -cooked chicken wings **Warning**
02C-04-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - 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 **Corrected On-Site** **Warning**
05-11-4
Basic - 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 **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. **Warning**
12B-02-4
Basic - Equipment in poor repair. -center reach-in cooler drawers not holding proper temperature **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. -floor underneath dishwasher heavily soiled **Warning**
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -multiple knives stored between wall and soap dispenser, operator removed **Corrected On-Site** **Warning**
10-17-4
Basic - 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 **Warning**
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to ice machine **Warning**
33-38-4
Basic - 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 **Warning**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls above, behind, and underneath dishwasher heavily soiled with black, mold-like substance **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -handwash sink at entrance to cookline leaking **Warning**
29-11-4
21
Apr 18, 2024
Complaint Partial
No violations found.
100
Mar 8, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
78
Oct 10, 2023
Routine - Food
No violations found.
100
Oct 3, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
Basic - Cove molding at floor/wall juncture broken/missing. -cove molding loose behind service station coolers -cove molding throughout kitchen **Repeat Violation** **Warning**
36-03-4
Basic - Floor soiled/has accumulation of debris. -behind cooking equipment in kitchen **Repeat Violation** **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. -throughout kitchen **Warning**
36-17-5
74
Apr 12, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.. One employee. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
53B-03-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cook line. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen under equipment. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door unit. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
14-33-4
67
Apr 5, 2023
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Evidence of cleaning wastewater dumped onto ground. Rear of building. **Warning**
28-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: shredded cheese (55F - Cold Holding); milk wash (59F - Cold Holding). Reach in cooler: fish (55F - Cold Holding) shrimp (49F - Cold Holding). Two door reach in cooler: cooked pasta (44F - Cold Holding); cooked pasta (46F - Cold Holding). **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink. Bar. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Warning**
31B-02-4
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. **Warning**
53B-13-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.. One employee. **Warning**
53B-03-5
Basic - Cutting board has cut marks and is no longer cleanable. Make line. **Warning**
14-09-4
Basic - Floor soiled/has accumulation of debris. Kitchen under equipment. **Warning**
36-73-4
Basic - Cove molding at floor/wall juncture broken/missing. Cook line. **Warning**
36-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line drawers. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar. **Warning**
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door unit. **Warning**
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to food, cook line. **Corrected On-Site** **Warning**
21-44-1
30
Nov 29, 2022
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: shredded cheese (49F - Cold Holding); cole slaw (49F - Cold Holding), Wait station: sour cream (50F - Cold Holding) items iced down. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter.
29-42-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled up a container. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips needed.
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. Front of ice machine bin, rusted out. Kitchen.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Make line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. With food, cook line. **Corrected On-Site**
21-44-1
41
Frequently Asked Questions
When was St Johns River Steak & Seafood last inspected?
The most recent health inspection at St Johns River Steak & Seafood on file is from Jan 28, 2026. The public record contains 14 inspections in total.
What is the most common violation at St Johns River Steak & Seafood?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited five times, more than any other issue at St Johns River Steak & Seafood.
How does St Johns River Steak & Seafood compare to other restaurants in Sanford?
St Johns River Steak & Seafood most recently scored 47 out of 100, which is lower than the Sanford average of 77.
Has St Johns River Steak & Seafood's inspection record improved over time?
Yes. Recent inspections at St Johns River Steak & Seafood have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at St Johns River Steak & 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 St Johns River Steak & Seafood inspected?
Based on the inspection history on file, St Johns River Steak & Seafood is inspected around four times per year on average.
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