SAM'S CRYSTAL RIVER SEAFOOD

1152 South 6th Street
Florida, 32063
Baker County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10847016

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in freezer, employees personal food and drinks on top shelf over desserts for customers. Operator states will provided employee food bus tub and store on floor. **Corrective Action Taken** Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of dishwashing area, clean plastic and metal containers stacked while wet. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on wait station cook line has rust pitting the surface at the back side by the top plate. Discussed with operator. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris build on cook line hood filters. Debris in door gasket of reach in cooler under breading station. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. In exterior storage shed, single service cups and lids stored in box on the ground.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. On can speed rack, one can of green beans with dented seal. Operator removed to be discarded. **Corrective Action Taken**
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, operator attempted to prime at conclusion of inspection sanitizer solution at 0ppm. Will place maintenance call and began setting up three compartment sink. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line breading station milk bath (48F - Cold Holding) employee added ice directly to milk bath and second temperature (40F - Cold Holding) Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wait station sanitizer by sink at over 500ppm quaternary, strip color not on concentration chart. Employee reset sanitizer solution. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wait station flip top reach in cooler cutting board with food residue staining on grooved areas. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee on cook line utilize hand wash sink to fill pitcher.
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No proof of food manager for establishment at time of inspection, servsafe website down unable to assist in verifying. Warning

Inspection Date: 12/13/2024

Inspection #: Visit ID: 8836135

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining breading shelf on cook line. Per operator removed daily.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents have build up of dust.
  • 21-17-4:Basic - Clean linens stored on floor. In the dry storage shed, clean linens stored in the floor. Operator relocated the clean linens. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Shelf of the walk in cooler with employee personal food over food for customers. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf of the warewashing area, clean containers stacked while wet. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cook line with build up of dust and burned grease/dust. Reach in cooler under breading station with debris in the door gaskets.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in the waitstaff side of the cook line have food residue staining build up. Can opener on prep line with build up of food debris on the blade. Repeat Violation
  • 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. One food handling employee with expired training from 09/2021.

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8724521

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on the top shelf of the walk in freezer over food to be served to customers. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On middle shelf of ware washing area, clean containers stacked while wet. Repeat Violation
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Floor in the walk in freezer broken and raised no longer easily cleanable.
  • 14-12-4:Basic - Utensils in poor condition. Lid to bulk sugar with cracked lid. Container in steam table with cracked lid.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table by can opener. Operator relocated to soiled cloth bin. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. On can rack by back door one can of apple sauce with dented side affecting the seal. Removed from can rack to be returned. **Corrective Action Taken**
  • 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. Employee on cook line with no gloves handling fries and hush puppies. Operator asked employee to wash hands and utilize gloves. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on waitstation reach in coolers with build up of food residue staining. Can opener on prep table with food debris on the blade. Repeat Violation

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8459258

  • 21-17-4:Basic - Clean linens stored on floor. In the exterior storage shed, clean linens stored on the floor. Operator asked employee to relocate the clean linens. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On the main cook line open beverage container stored on top of the prep table at the pass through window. Operator voluntarily discarded the open beverage. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in the walk in cooler, identified as employee food stored over unwashed produce. Discussed storing on bottom shelf with operator. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal containers stacked while wet in the dish area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the oven door handles. Operator relocated the tongs. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots. Dust build up on the cook line hood filters.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the two door reach in cooler used as a breading station.
  • 08B-74-1:Basic - Water softener salt (food) stored in a location that is not clean and dry. In the exterior dry storage shed, rock salt stored on the floor. Operator asked employee to relocate the rock salt. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mops stored with mop heads on the ground of the exterior mop sink area. Operator asked employee to hang the mops to dry. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw shrimp skewers over ready to eat noodles. Operator relocated the shrimp skewers. Corrected On-Site
  • 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. Multiple items on the main cook line identified as held on time as public health control in the written procedures missing the time marking. Operator placed time mark on all containers. Corrected On-Site 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. In the steam table, Alfredo sauce (81F - Hot Holding) operator placed Alfredo in the microwave to reheat. At conclusion of inspection alfredo sauce at 145F operator instructed employee to reheat 2 more times and temp the Alfredo to 165F. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler on the main cook line has build up of food residue staining. Can opener on the prep line has old food debris above the blade.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No how water at the hand wash sink in the prep area, operator has sink turned off for maintenance, will complete maintenance and turn sink back on.

Inspection Date: 8/4/2023

Inspection #: Visit ID: 8459045

  • N/A:No Violations Were Observed

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8345967

  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by ice machine. Also debris buildup in corner.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak under hand wash sink in server area.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can with rust along seam.
  • 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 plate hush puppies with bare hands.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over intact beef in walk in cooler. Person in charge moved to appropriate location. Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings in external storage shed. No food in storage, only single service items and linens. Person in charge began cleaning during inspection. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server reach in cooler milk, soup 45F. Lids open during inspection, person in charge closed. **Corrective Action Taken**
  • 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. Items held on time on cookline missing time mark.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Missing information on employee cards.