AUNT CATFISHS ON THE RIVER
4009 Halifax Drive
Florida, 32127
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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Nearby Locations
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).