DirtyFLRestaurant Inspection Data

CEDAR RIVER SEAFOOD OF INVERNESS INC

CEDAR RIVER SEAFOOD OF INVERNESS INC in INVERNESS has 11 health inspections on record with an overall food safety rating of 2.4/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 11 reports on file

804 US HWY 41 S

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 11 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13615457

Met Inspection Standards

2 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dust. Hood filters at cook line above fryers Warning - From follow-up inspection 2026-01-22: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-01-22: **Time Extended**

1/20/2026· 1mo ago

Visit ID: 13612043

Follow-up Inspection Required

10 high, 3 int, 16 basic

  • 32-07-5:Basic - Bathroom facility not clean. Men's restroom Warning
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom in dish machine area of kitchen Warning
  • 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. Snapper, mahi mahi and ahi tuna fully thawed in reduced oxygen package. Packaging states fish needs to removed from packaging before being thawed. Repeat Violation Admin Complaint
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on light switch box next to vertical cooler in front line area. Operator cleaned and sanitized the area. Corrected On-Site Warning
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Handle of fryer basket Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on dish rack in kitchen. Employees removed drinks. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Employee restroom off the kitchen area by dish machine. Operator mopped floors and eliminated standing water. Corrected On-Site Warning
  • 22-08-4:Basic - Interior of microwave has accumulation of grease/food debris. Accumulation of black/ mold-like substance in the interior of the ice machine. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in men's restroom Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dust. Hood filters at cook line above fryers Warning
  • 08B-12-5:Basic - Stored food not covered. Multiple cases of food in walk in freezer. Operator covered food. Corrected On-Site Repeat Violation Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over pickles in walk in cooler. Operator moved mushrooms to bottom shelf. Corrected On-Site Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
  • 29-11-4:Basic - Water leaking from pipe under hand wash sink in cook line area Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor In kitchen. Operator placed sanitizer bucket on top of an empty bucket. Corrected On-Site 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. Observed server touch cut lettuce and tomatoes for salad with bare hands Warning
  • 35A-02-7:High Priority - Live, small flying insects found 1 live fly on wall in hand wash sink area of cook line 8 live flies on bag in a box soda soda rack and boxes Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Hush puppies and chips in bins lined with paper towels in front line area Repeat Violation Admin Complaint
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes then handled to go containers without hand wash. Discussed with server who washed hands. **Corrective Action Taken** Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Snapper, mahi mahi and ahi tuna fully thawed in reduced oxygen package Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab stuffing (50F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab stuffing (50F - Cold Holding) in ice bin on cook line area. Operator states they do not have documented temperature monitoring. See stop sale. 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. hush puppies (120F - Hot Holding) at front line. Operator states they were cooked approximately 20 minutes ago. Operator voluntarily discarded. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Air freshener stored over plates on dish rack. Operator removed air freshener from rack. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cloth bucket over 200ppm in kitchen. Operator added water 100ppm. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soap and sponges in hand wash sink in dish machine area. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 chemical spray bottles on top of dish machine. Operator labeled. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in dish machine area. Operator turned hot water on 100F. Corrected On-Site Warning

10/29/2025· 4mo ago

Visit ID: 10892324

Met Inspection Standards

4 high, 3 int, 6 basic

  • 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. Red snapper, mahi mahi, salmon in cook line area. See stop sale. Repeat Violation
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior area around soda nozzles soiled
  • 08B-12-5:Basic - Stored food not covered. Pasta in walk in cooler
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated mold like substance. Wall behind and under dish machine soiled
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining hush puppies container Repeat Violation
  • 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. Seared tuna dated 10/10. See stop sale.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Seared tuna dated 10/10
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Red snapper, mahi mahi, salmon
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dish machine area storing soap and steel wool. Operator removed items. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to ice machine. Operator filled dispenser. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. John Cam Tamera Zander Aiden Hanna Keara Miranda Emily Kimberlee Jeanna Libbe Jesse Maddie Kailey

6/6/2025· 9mo ago

Visit ID: 10853972

Met Inspection Standards
  • N/A:No Violations Were Observed

6/5/2025· 9mo ago

Visit ID: 10851647

Follow-up Inspection Required

4 high, 3 int, 8 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice bin on beverage drink machine. Warning
  • 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. See stop sale. Mahi mahi Grouper Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food at cook line Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in beverage area Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Employee restroom, area in front of restroom off dish machine area Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors and wall under dish machine area heavily soiled Warning
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Employee restroom area due to standing water Warning
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In server area Warning
  • 35A-02-7:High Priority - Live, small flying insects found 3 live flies on cutting board in prep area. Operator moved cutting board to dish machine area to be washed. 1 live fly in dish machine area 1 live fly in walk in freezer area **Corrective Action Taken** Repeat Violation Admin Complaint
  • 14-86-1:High Priority - Non-food grade paper towel used as liner for food container. Paper towels used in containers to drain oil from fried food product. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi Mahi, grouper thawed in reduced oxygen package Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (49F - Cold Holding) in ice by stove area at cook line. Operator set out from walk in cooler at 10:30am. Operator moved to freezer to rapidly chill. stuffed mushrooms (49F - Cold Holding) in walk in cooler. Operator states door was propped open for an extended period of time. Operator voluntarily discarded. **Corrective Action Taken** Repeat Violation Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handling employees on shift at the time of the inspection Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sinks in ice machine and server areas. Paper towel dispensers jammed. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical spray bottle in dish machine area Warning

9/23/2024· 1y 5mo ago

Visit ID: 8893988

Met Inspection Standards
  • N/A:No Violations Were Observed

9/19/2024· 1y 5mo ago

Visit ID: 8892848

Follow-up Inspection Required

3 high

  • 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

9/18/2024· 1y 5mo ago

Visit ID: 8737728

Follow-up Inspection Required

8 high, 2 int, 5 basic

  • 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

2/16/2024· 2y ago

Visit ID: 8612952

Met Inspection Standards

1 int

  • 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**

2/15/2024· 2y ago

Visit ID: 8509594

Follow-up Inspection Required

2 high, 6 int, 1 basic

  • 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

9/26/2023· 2y 5mo ago

Visit ID: 8358860

Met Inspection Standards

2 high, 2 int, 3 basic

  • 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