Cedar River Seafood of Inverness INC
804 US Hwy 41 S, Inverness, FL 34450 · Permanent Food Service · License 1901349
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 11 basic (4 repeats); basic violations cost 12 at most-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bleach stored on rack with clean dishes. Operator removed the bleach
Fixed on the spotRepeat violation
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.
Whipped cream and pie in reach in cooler at front line and milk in walk in cooler
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink stored sponge and scrubber. Items were removed.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle in wait station
Repeat violation
Basic11
Code 08, Food protection and cross-contamination: Unwashed vegetables stored over coleslaw in walk in cooler.
Unwashed tomatoes stored over coleslaw in walk in cooler
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging on the oven door
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage container stored on counter in wait station.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Multiple employees handing food with no hair restraint
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Multiple cutting boards under prep table
Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 23, Non-food contact surfaces clean: Hood filters and walk in cooler shelves soiled.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet Beverage glasses stacked at the wait station
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Kitchen Hand washing sign missing sign next to ice machine Hand wash sink in dish machine area missing paper towels Operator hung sign and stocked paper towel dispenser.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor in dish machine area and employee restroom covered with standing water.
Repeat violation
Floors, wall and door to kitchen restroom heavily soiled with mold like substance in dish machine area.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.