Woody's River Roo Pub & Grill
5717 E 18th St, Ellenton, FL 34222 · Permanent Food Service · License 5100092
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (1 fixed by the Aug 5 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 6 basic (1 repeat)-22
- Administrative complaint on Jul 27, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed two snapper filets stored in walk in cooler thawed and still within the commercially processed reduced oxygen packaging. Manager discarded filets.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp stored above cooked potatoes in reach in cooler on cook line. Manager corrected storage.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service. Manager printer and posted advisory before end of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed high temperature dish machine reaching 155°F. Manager discontinued the use of dish machine and set up triple sink with quaternary sanitizer measuring 400ppm.
Fixed on the spot
Basic6
Code 06, Food properly thawed: 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.
Observed two snapper filets stored in walk in cooler thawed and still within the commercially processed reduced oxygen packaging. Manager discarded filets.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed server basket used as scoop stored in pretzels on cook line. Manager removed basket.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old labels stuck to food containers after cleaning.
Observed old labels on most clean dishes on drying rack.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth not stored in sanitizing solution on drying rack in dish washing area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee phone on top of reach in cooler on cook line.
Repeat violation
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Observed propane tank larger than 2.7 lb stored under building structure.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.