Aunt Catfish's on the River
4009 Halifax Dr, Port Orange, FL 32127 · Permanent Food Service · License 7400457
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 17 complaint inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw gator meat 45°F, raw shucked oysters 45°F inside walk in cooler more than 4 hours, see stop dale. , raw shark 47°F. Inside batter station prep table next to walk in cooler with inadequate ice coverage around pan manager discarded out of caution.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-cooked beef tenderloin 119-126°F inside altosham on cookline, employee stated inside unit around 4 hours, see stop sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Broccoli salad, couscous 47-51°F inside walk in cooler after 4 hours from preparation. Stacked containers inside corner of walk in cooler. See stop sale.
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-employee wearing wrist watch
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-gasket to walk in cooler
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.