CEDAR RIVER SEAFOOD OF INVERNESS INC
804 US HWY 41 S
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 9/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/19/2024
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies prep kitchen area 1 fly landed on cooking pot, manager moved to dish wash area. **Corrective Action Taken** Warning - From follow-up inspection 2024-09-19: 1 live fly in kitchen on cook line. **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: 54F ribeye walk in 3 lbs 54F frog legs 15 2 Lobster tails Clams strips 53F 5lbs Calmari 53F 5 lbs 15 cartons Raw shell eggs 54F Lettuce 54F 2 bags 55F buttermilk 2 half gallon 40 slices of cheese 54F 13 Stuffed crabs Past 7 days labeled 09/09 Ambient air temperature of walk in cooler 54F, no temperatures taken this morning. Cooler reach in kitchen: lettuce 55F 1.5 lbs Sour cream 46F moved to another working cooler. Repeat Violation Warning - From follow-up inspection 2024-09-19: Walk in cooler Scallops at 38F cold holding, cold holding shrimp at 38F, cold holding grouper 38F, all packed with ice. Sausage 46F dated 09/12, see stop sale Sour cream 48F 46F crab meat Operator stated she took temperatures at 10:30 am and everything was at 38F Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in 54F ribeye walk in 3 lbs stop sale New York strips 56F moved to freezer 54F frog legs 15 stop sale Lobster tails stop sale Clams 53F stop sale 5lbs Calmari 53F stop sale 5 lbs Eggs 54F stop sale 54F15 cartons raw shell 53F cocktail sauce Lettuce 54F 2 bags stop sale 55F buttermilk 2 half gallon stop sale 40 slices of cheese stop sale 54F stop sale Ambient air cooler of walk in cooler 54F temperature no ambient temperature taken this morning Cooler reach in kitchen: Stop sale lettuce 55F 1.5 lbs Sour cream 46F moved Repeat Violation Admin Complaint - From follow-up inspection 2024-09-19: Scallops at 38F cold holding, cold holding shrimp at 38F, cold holding grouper 38F 1lbs Sausage 46F dated 09/12, see stop sale Sour sream 48F 46F crab meat Operator stated she took temperatures at 10:30 am and everything was at 38F Admin Complaint
Food safety inspection conducted on 9/19/2024 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 9/18/2024
High Priority
8
Intermediate
2
Basic
5
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 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. ROP fish being thawed on cook line without removing from packaging. Still in temperature, manager stated she would have staff open packages. Repeat Violation Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting with dishes stacked in wait staff area and in dish area. Manager had staff move dishes in wait staff area to dish area for wash. Warning
- 33-11-4:Basic - Missing drain plug at dumpster. Draining from dumpster attracting breeding of flies. Manager will call city. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in dish area with cleaned food storage containers rusted and soiled. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with black substance near dish area. Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 51oz New England clam chowder. Warning
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched dirty apron and shirt twice even after it was discussed the first time. Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched customer food without gloves two separate times, even after discussing the importance of handwashing and wearing gloves with manager and cook. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies prep kitchen area 1 fly landed on cooking pot, manager moved to dish wash area. **Corrective Action Taken** Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 13 Stuffed crabs Past 7 days labeled 09/09, see stop sale. Walk in cooler Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: 54F ribeye walk in 3 lbs 54F frog legs 15 2 Lobster tails Clams strips 53F 5lbs Calmari 53F 5 lbs 15 cartons Raw shell eggs 54F Lettuce 54F 2 bags 55F buttermilk 2 half gallon 40 slices of cheese 54F 13 Stuffed crabs Past 7 days labeled 09/09 Ambient air temperature of walk in cooler 54F, no temperatures taken this morning. Cooler reach in kitchen: lettuce 55F 1.5 lbs Sour cream 46F moved to another working cooler. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in 54F ribeye walk in 3 lbs stop sale New York strips 56F moved to freezer 54F frog legs 15 stop sale Lobster tails stop sale Clams 53F stop sale 5lbs Calmari 53F stop sale 5 lbs Eggs 54F stop sale 54F15 cartons raw shell 53F cocktail sauce Lettuce 54F 2 bags stop sale 55F buttermilk 2 half gallon stop sale 40 slices of cheese stop sale 54F stop sale Ambient air cooler of walk in cooler 54F temperature no ambient temperature taken this morning Cooler reach in kitchen: Stop sale lettuce 55F 1.5 lbs Sour cream 46F moved Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries 115F manager placed in fryer 1st temp, manager placed in fryer. Unable to get second temp. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cooking utensils in soiled container in prep area. Manager moved to dish area. **Corrective Action Taken** Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No asterisk on consumer advisory to indicate ahi tuna served raw. Warning
Food safety inspection conducted on 9/18/2024 revealed 15 total violations (8 high priority, 2 intermediate, 5 basic).
Inspection on 2/16/2024
High Priority
0
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Robert M. Jim V. Warning - From follow-up inspection 2024-02-16: Jim has CFM Robert is scheduled to take test **Time Extended**
- 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in cook line area - From follow-up inspection 2024-02-16: **Time Extended**
Food safety inspection conducted on 2/16/2024 revealed 2 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/15/2024
High Priority
2
Intermediate
6
Basic
1
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 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. Salmon in cook line area Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. flounder filets (67F - Cold Holding); crab stuffing (57F - Cold Holding); raw shrimp (50F - Cold Holding) In cook line area on ice in buckets. Operator states no temperatures have been taken today Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flounder filets (67F - Cold Holding); crab stuffing (57F - Cold Holding); raw shrimp (50F - Cold Holding) In cook line area on ice in buckets. Operator states no temperatures have been taken today Warning
- 02C-03-5:Intermediate - 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 at server station. Operator dated. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Whisk in hand wash sink at cook line Sponge in hand wash sink in dish machine area Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had employee sign during inspection Corrected On-Site Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Robert M. Jim V. Warning
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in cook line area
Food safety inspection conducted on 2/15/2024 revealed 10 total violations (2 high priority, 6 intermediate, 1 basic).
Inspection on 9/26/2023
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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. Multiple types of thawed fish in reduced oxygen packaging at cook line. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs from oven door handle Corrected On-Site
- 21-10-4:Basic - Soiled dry wiping cloth in use. Multiple soiled dry cloths on prep table under service window in kitchen. Employee removed. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Paper towels used to drain excess oil from fried foods
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hush puppy batter made with egg, operator time marked it being placed on time at 11:20am. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dish machine area storing dish soap and steel wool. Operator removed items from sink. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dish machine area. Employee refilled dispenser. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/26/2023 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).