AUNT CATFISHS ON THE RIVER
4009 Halifax Drive
Florida, 32127
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
3
Intermediate
1
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at expediting window - around vent over potato speed rack
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - shirt stored on shelf over prep area - backpacks stored on boxed food/soda concentrate Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - prep cook
- 14-11-5:Basic - Equipment in poor repair. - gasket torn on walk in cooler door- ware washing area
- 36-22-4:Basic - Floor area(s) covered with standing water. - below bag in box soda shelf at expediting area
- 36-24-5:Basic - Hole in or other damage to wall. - by handsink at entrance to cookline
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - chest freezer where fries are stored
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. - between prep cooler and steam table Corrected On-Site
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. - sweet potato fry freezer
- 08A-13-5:High Priority - Raw animal food stored in top portion of low boy over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. - catfish over ribs Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw shark bites, 44-48F; raw gator, 46F; on inadequate ice bath less than 2 hours. Shark discarded by operator out of precaution, corrected ice bath at gator pan **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. Garlic butter, 2.75 hours. Corrected On-Site
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -low boy cooler display thermometer reading 25F
Food safety inspection conducted on 2/7/2025 revealed 13 total violations (3 high priority, 1 intermediate, 9 basic).
Inspection on 8/22/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -water heater, rust at base -walk in cooler gaskets -walk in cooler door frame/side of doors - From follow-up inspection 2024-08-22: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -near hand sink inside expo area - From follow-up inspection 2024-08-22: **Time Extended**
Food safety inspection conducted on 8/22/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/21/2024
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. -water heater, rust at base -walk in cooler gaskets -walk in cooler door frame/side of doors
- 36-24-5:Basic - Hole in or other damage to wall. -near hand sink inside expo area
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (45-46F - Cold Holding), shredded cheese (50F - Cold Holding)ham (49F - Cold Holding) inside walk in cooler overnight/longer than 4 hours. See stop sale -raw fish 46-47F inside I adequately held ice bath on cook line. Advised to surround pans with ice to level of product or use 4 hour time as control. -cooked ribs 46-47F underneath grill less than 2 hours, moved to other location Warning
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -broccoli salad, potato salad, diced tomatoes, sliced tomatoes, bleu cheese house dressing, crab cakes, ground beef, Warning
Food safety inspection conducted on 8/21/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 4/23/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12A-02-4:High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes 54F inside inadequate ice bath less than 1 hour in expo line. Manager had employee correct ice bath during inspection **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -jaime, operator stated test scheduled for this week. **Corrective Action Taken**
Food safety inspection conducted on 4/23/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 2/23/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
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. -tuna Corrected On-Site
- 35B-07-4:Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. -vent fan behind dish machine
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw catfish stored above fish dip inside walk in cooler Corrected On-Site
- 41-28-4:High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm -unapproved chlorine based sanitizer filled inside sanitizer bucket next to food/on multi use prep table. Instructed to person in charge to verify food contact surface sanitizer is used inside wiping cloth buckets. Employee changed to quat sanitizer Corrected On-Site
- 52-03-4:Intermediate - Establishment advertised blue crab on menu/menu board but is serving different crab. -operator had employee correct menus to remove "blue". Corrected On-Site
Food safety inspection conducted on 2/23/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 8/11/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under fryers - From follow-up inspection 2023-08-11: **Time Extended**
- 29-44-4:High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -Under seafood breading station -under hand sink on cook line near can opener - From follow-up inspection 2023-08-11: **Time Extended**
Food safety inspection conducted on 8/11/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 8/10/2023
High Priority
10
Intermediate
2
Basic
8
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Bowl used to dispense food Corrected On-Site
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking from cup without lid and star on cook line Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack hanging on storage rack with clean pans, equipment
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -line cook
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -under fryers
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handsink next to can opener on cook line
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -walk in cooler, open gatorade bottle next to food
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket stored on prep table next to cutting board, knife
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -Under seafood breading station -under hand sink on cook line near can opener
- 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. -0ppm, empty sanitizer bucket.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee handled raw fish with bare hands on cook line, washed hands at nearby hand sink for inadequate time to complete the process. Advised operator to use tongs/utensils where necessary. 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. -employee wiped hands on shirt on cookline prior to handling food in fry station. Warning
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw lobster tails stored above cooked green beans inside walk in
- 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. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp, raw fish 51-65F on inadequate ice bath on cook line. Manager stated set up 1 hour prior, and showed time as public health control log not currently used -raw scallops, raw beef, raw pork, raw shrimp, 45-51F inside lowboy cooler under grill. Manager stated loaded in 1 hour prior, added ice to pans Inside walk in cooler showing ambient air of 48F, raw chicken (52F - Cold Holding); chowder (49-51F - Cooling); raw fish (50F - Cold Holding); cooked green beans (50F - Cold Holding); buttermilk (50F - Cold Holding); raw beef (48-50F - Cold Holding) Manager stated prepped 2 hours prior. Moved to other unit, called service technician for walk in. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -can of wd40 stored on surface above rack with spices Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of hand sink
- 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. Warning
Food safety inspection conducted on 8/10/2023 revealed 20 total violations (10 high priority, 2 intermediate, 8 basic).