Cedar River Seafood

900 S Walnut St, Starke, FL 32091 · Permanent Food Service · License 1400186

Official report

out of 100

Grade F

Safety score 39 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 12 complaint inspection
4 high priority (1 fixed on the spot), 3 intermediate, 11 basic
-41
Administrative complaint on Oct 12, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score39

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct122026

Complaint inspection

18 violations found · Inspector came back once

Follow-up visitOct 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  At callback, no change to license status.
Basic1
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Observed two chipped plates on expo line and service line. Operator voluntarily discarded both plates.
Official report, on the Florida DBPR website
First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
- 4 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cut green tomatoes at 47°F, this was held in the reach in cooler over night, raw chicken breast at 47°F, this was held in the reach in cooler over night, conch fritters at 47°F, this was held in the reach in cooler over night. Operator discarded cut green tomatoes, raw chicken breast and conch fritters.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cut green tomatoes at 47°F, this was held in the reach in cooler over night, raw chicken breast at 47°F, this was held in the reach in cooler over night, conch fritters at 47°F, this was held in the reach in cooler over night. Operator discarded cut green tomatoes, raw chicken breast and conch fritters. Inside countertop cooler, raw shrimp, scallops, clam strips 51°F at first temperature taken, second temperature was 39°F after operator iced the food.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw burger meat above cooked shrimp in reach in cooler on cook line. Operator moved the cooked shrimp above the raw burger meat.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Current license expired, 6/1/2026.
  Administrative complaint
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk in reach in cooler on server line, not date marked and was opened yesterday.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed food debris on the blade of table top can opener.
- Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
  Observed on menu multiple items listed as crab. Per operator, establishment serves imitation crab, not identified on menu.
  Administrative complaint
Basic11
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed produce above ready to eat food in walk-in cooler. Operator moved produce so the ready to eat food was no longer below it.
  Fixed on the spot
  Food stored on floor.
  Observed fryer oil stored on the floor, on cook line. Operator picked up the oil from the floor.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Observed bowl at pass through window with chipped edges, operator discarded.
  Fixed on the spot
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed rust on shelves in walk-in cooler.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed heavy ice buildup up in walk-in freezer on floor, shelves and ceiling.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed black/green/pink mold like substance on deflector plate in ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed dust and grease build up on hoods on cook line. Observed black/green mold like substance on soda machine on dispenser heads. Observed walk-in cooler fan guard with dust and debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed wet nesting on cups at server line.
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  Observed water from dish machine spilling onto floor out of pipe under machine. Operator stopped use of machine and set up and used three compartment sink. Plumber arrived to repair the pipe prior to the completion of inspection, leak was fixed. Spoke with district office.
  Fixed on the spot
  Drain cover(s) missing.
  Observed a floor drain missing a cover in back kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Floors, walls and ceiling soiled/has accumulation of debris.
  Observed dust and grease build up on all walls throughout cook line, the back of the kitchen and on front service line. Observed multiple ceiling tiles with black/green mold like substance.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.