DirtyFLRestaurant Inspection Data

CRYSTAL RIVER SEAFOOD REST

4453 BLANDING BLVD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2025

Inspection #: Visit ID: 8890671

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed missing cove molding near rear exit door of kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout establishment. Repeat Violation
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to repair piping under three compartment sink and ceiling in walk-in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage with lid stored on prep table on cook line. Employee removed beverage. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed; employee speaker stored on prep table next to clean wiping cloths across from cook line. Employee phone stored on prep shelf next to spices near canned goods. Person in charge removed employee items. Corrected On-Site Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under corner of rear exit door with visible light shining through.
  • 36-73-4:Basic - Floor, wall, and/or ceiling soiled/has accumulation of debris. Observed; soiled floors under cook line and ice machine. Soiled walls under and behind ice machine and three compartment sink. Soiled ceiling tiles throughout kitchen area. Dust build up around vents above cook line and dry storage. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed extremely faded or missing handwashing signs at multiple hand wash sinks throughout establishment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled sides of fryers on cook line. Soiled gaskets and frame on walk-in cooler door. Repeat Violation
  • 14-12-4:Basic - Utensils in poor condition. Observed whisk with rubber handle in disrepair stored above three compartment sink.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on shelves in walk-in cooler.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee in dish area handle soiled dishes then put away clean dishes for drying without washing hands. Inspector educated employee proper handwashing procedures. Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened box of raw oysters stored on top of box fries in walk-in freezer. Person in charge rearranged food items to proper storage levels. Corrected On-Site
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed time marker for cooked hush puppies held on time as a public health control as 10:35-4:00. Employee fixed time marking. Corrected On-Site Repeat Violation
  • 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 and the time removed from temperature control cannot be determined. Observed hush puppy batter being held on time as a public health control on cook line with no time marking. Employee stated it had been removed from walk-in cooler 3.5 hours prior and added time marking. Corrected On-Site Repeat Violation
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags with date marking date they were delivered per person in charge, not when last oyster was used.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed one food manager certification expired 12/13/2018.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spatula stored in hand wash sink at end of cook line. Employee removed spatula. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cut kale being held on time as a public health control per employee with a time marking but not written on time as a public health control paperwork. Person in charge added kale to paperwork. Corrected On-Site Repeat Violation
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple pies in walk-in cooler with no date marking when pies were removed from freezer. Pies are baked on site then frozen.
  • 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. Observed one employee engaging in food preparation with expired food handler training.

Inspection Date: 11/12/2024

Inspection #: Visit ID: 10715305

  • N/A:No Violations Were Observed

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8776841

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank outside rear entrance not secured.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles throughout kitchen area.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board at flip top cooler across from grill station.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on bottom shelf of prep table on cook line stored next to oil boxes.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker on shelf above flip top coolers on cook line. Person in charge moved to designated employee belonging area. Repeat Violation
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with beard handling food items with no beard guard.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; fryers with grease build up on sides. Soiled gaskets on reach in coolers on cook line across from grill station. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on metal pan stored on drying rack for clean equipment across from three compartment sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed two containers of white powdery substance above tea brewing machines unlabeled. Person in charge indicated it was sugar for tea and labeled accordingly.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed two employees on cook line don gloves before washing hands. Employees were instructed to wash hands before donning gloves while preparing foods.
  • 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 employee grab ready to eat foods and place on plate for service. Inspector coached employee on making sure hands are washed and gloved before touching ready to eat foods.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed containers of house made hush puppies person in charge indicated were held on time as a public health control. Hush puppies had time marking but are not on the written time as a public health control paperwork.

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8485252

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Under prep table on kitchen make line, employee jacket and bag on top of cooking oil and container of sugar. Employee removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Several clean clear plastic containers above triple sink were not stored to dry properly. Repeat Violation
  • 36-73-4:Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Floor under flip top cooler on make line has build up. Floor under fryer has grease build up. Walls behind triple sink are soiled. Ceiling tiles above make line in kitchen are soiled. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs placed on handle of stove. Employee removed tongs. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers and grill have grease build up. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At hand wash station on make line and hand sink by back door, faucet leaking when turned off. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler next to beverage station in kitchen, clam chowder (48F - Cold Holding). Chowder was made 4/13. Operator stated chowder was placed in cooler two hours prior. Operator placed item into walk in cooler to lower temperature. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. At flip top reach in cooler holding salads and sauces had time marking that exceeded four hours (11-4). Operator fixed time markings to correct time limit. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding unit in kitchen, fries (115F - Hot Holding, retemp 157F). Employee dropped fries back into fryer to raise temperature. Corrected On-Site
  • 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 that was opened two days prior per employee, was not date marked. Employee added date mark. Corrected On-Site

Inspection Date: 9/5/2023

Inspection #: Visit ID: 8484740

  • N/A:No Violations Were Observed

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8375311

  • 21-17-4:Basic - Clean linens stored on floor. In back kitchen past back door, bag of towels on floor.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On hanging utensil rack, one whisk has duct tape on handle.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves by office, plastic containers stacked before air drying. Repeat Violation
  • 36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor and wall on cook line at broiler, grease build up. Ceiling at prep area by office has dust build up.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area by office, bulk sugar container exterior soiled. In wait station, reach-in freezer gasket has build up.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. In wait station, handwash sink faucet leaking.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect at triple sink. Operator was able to kill fly and clean. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, rice (46F - Cold Holding); catfish (44F - Cold Holding); scallops (44F - Cold Holding); cut tomato (45F - Cold Holding). Operator stated reach-in cooler was at 40f this morning, noticed temperature had gone up, discovered nit not working. Operator has called for repair, has freezer door open to lower temperature until repair is made. At cook line, corn (62F - Cold Holding); hush puppy mix (62F - Cold Holding). Items out for less than 1 hour, employee placed ice on product. **Corrective Action Taken** Repeat Violation Admin Complaint