DirtyFLRestaurant Inspection Data

ST JOHNS RIVER STEAK & SEAFOOD

ST JOHNS RIVER STEAK & SEAFOOD maintains a 2.7/5 food safety rating based on 11 health department inspections in SANFORD. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 11 reports on file

550 North Palmetto Avenue
Sanford, Florida, 32771
Seminole County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 11 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13484946

Met Inspection Standards

2 high, 1 int, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. 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 jacket stored on top of canned clams, operator removed Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floor underneath fryers has an accumulation of grease and food debris
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment have an accumulation of grease and food debris -exterior of large round trash can has an accumulation of grease and food debris
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 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. -tested 0ppm, operator changed and primed sanitizer, retested 100ppm Corrected On-Site Repeat Violation
  • 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. -dishwasher
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.

8/7/2025· 7mo ago

Visit ID: 13484490

Met Inspection Standards

1 int, 1 basic

  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dishwashing area Warning - From follow-up inspection 2025-08-07: **Time Extended**
  • 16-53-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar glass washer, ran 3x, wash solution only reached 107F, operator contacted vendor requesting repairs **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2025-08-07: **Time Extended**

8/6/2025· 7mo ago

Visit ID: 10870802

Follow-up Inspection Required

2 high, 5 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -styrofoam cup on top of reach-in cooler, operator discarded Corrected On-Site Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in freezer doorframe Repeat Violation Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dishwashing area Warning
  • 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. -tested 2x 0ppm, operator contacted vendor requesting repairs **Corrective Action Taken** Warning
  • 35A-02-7:High Priority - Live, small flying insects found -2 live, small flying insects over small plastic container with green scrub pads on shelf in dishwashing area -4 live, small flying insects over ice bin in bar area Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -bar soda gun nozzle soiled Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in bar area used to store ice well lids, operator removed -handwash sink at far end of cookline being used to store plastic pitcher and whisk, employee removed -employee used handwash sink to fill stainless steel pots Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to ice machine, employee restocked Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer spray bottles in front service area, employee labeled Corrected On-Site Warning
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar glass washer, ran 3x, wash solution only reached 107F, operator contacted vendor requesting repairs **Corrective Action Taken** Repeat Violation Warning

3/19/2025· 11mo ago

Visit ID: 10798747

Met Inspection Standards

2 int, 6 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. -underneath grill
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -underneath cooking equipment
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.
  • 14-69-4:Basic - Ice buildup on walk-in freezer doorframe. Repeat Violation
  • 10-17-4:Basic - In-use knife sharpening tool stored in between piece of equipment and wall, operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment -top of reach-in cooler under flat top grills
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher only 102F Repeat Violation

2/18/2025· 1y ago

Visit ID: 8733746

Met Inspection Standards

1 high, 7 int, 12 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 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. -raw salmon, employee cut packages Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee beverages stored on shelf above clean stainless steel bowls, employee removed 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. -apron hanging off dish drying rack, employee removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -front edge of ice machine in dishwashing area
  • 36-22-4:Basic - Floor area(s) covered with standing water. -behind cooking equipment
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -missing tile on floor in front of triple sink
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -multiple foods stored on the floor in walk-in freezer, operator relocated Corrected On-Site
  • 14-69-4:Basic - Ice buildup on walk-in freezer doorframe.
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -scraper tool stored on top of dishwasher, operator removed Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall in dishwasher area has a light accumulation of black, mold-like substance in sealant Repeat Violation
  • 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. -tested 0ppm, operator refilled sanitizer solution, retested 50ppm , Corrected On-Site Repeat Violation
  • 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. -half n half in bar area glass door reach-in cooler, per employee opened more than 24 hours, operator dated Corrected On-Site
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Shaniel
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -blue oyster cutting board has an accumulation of debris
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -handwash sink next to triple sink, operator refilled Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -handwash sink next to triple sink, employee cleared Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer spray bottle in bar area lacking label, employee labeled Corrected On-Site Repeat Violation
  • 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher 88F

7/25/2024· 1y 7mo ago

Visit ID: 8836588

Met Inspection Standards

2 int, 5 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -center reach-in cooler drawers not holding proper temperature Warning - From follow-up inspection 2024-07-25: Operator states compressor has been ordered for reach-in cooler. **Time Extended**
  • 33-38-4:Basic - - From initial inspection : Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to ice machine Warning - From follow-up inspection 2024-07-25: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of large round trash cans heavily soiled -top of fryer has an accumulation of grease and food debris Warning - From follow-up inspection 2024-07-25: **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 2024-07-25: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls above, behind, and underneath dishwasher heavily soiled with black, mold-like substance Warning - From follow-up inspection 2024-07-25: **Time Extended**
  • 02C-04-5:Intermediate - - From initial inspection : 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. -cooked chicken wings Warning - From follow-up inspection 2024-07-25: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area, hot water handle spins -handwash sink in front service area, per employee hot water turned off due to continuous leak, employee states plumber has been contacted **Corrective Action Taken** Warning - From follow-up inspection 2024-07-25: -handwash sink in bar area hot water still not working. **Time Extended**

7/22/2024· 1y 7mo ago

Visit ID: 8822783

Follow-up Inspection Required

3 high, 4 int, 14 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -lower portion of left side reach-in cooler at cookline, operator relocated to front Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on dish drying rack, employee removed Corrected On-Site Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Warning
  • 14-11-5:Basic - Equipment in poor repair. -center reach-in cooler drawers not holding proper temperature Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floor underneath dishwasher heavily soiled Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -multiple knives stored between wall and soap dispenser, operator removed Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink at entrance to cooking area and handwash sink in bar area, signs state "HAND WASH ONLY", provided handwashing signs Warning
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to ice machine Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of large round trash cans heavily soiled -top of fryer has an accumulation of grease and food debris Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls above, behind, and underneath dishwasher heavily soiled with black, mold-like substance Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -handwash sink at entrance to cookline leaking Warning
  • 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. -tested 2x, 0ppm Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw oysters stored above baked potatoes and raw gator meat stored above clam chowder in walk-in cooler, operators relocated Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -center reach-in cooler drawers: raw scallops 50F, raw shrimp 52F, raw grouper 52F, crab cake mix containing cooked crab meat 52F, per operator less than 90 minutes, employee relocated all foods to walk-in freezer to cool rapidly Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA Warning
  • 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. -cooked chicken wings Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -multiple sanitizer spray bottles in bar area lacking common name, employee 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. -handwash sink in bar area, hot water handle spins -handwash sink in front service area, per employee hot water turned off due to continuous leak, employee states plumber has been contacted **Corrective Action Taken** Warning

4/18/2024· 1y 10mo ago

Visit ID: 8656203

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

3/8/2024· 2y ago

Visit ID: 8516105

Met Inspection Standards

1 high, 1 int

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -server at reach in . Counseled by operator Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at cook line Corrected On-Site

10/10/2023· 2y 5mo ago

Visit ID: 8515867

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

10/3/2023· 2y 5mo ago

Visit ID: 8355347

Follow-up Inspection Required

1 high, 3 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -cove molding loose behind service station coolers -cove molding throughout kitchen Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind cooking equipment in kitchen Repeat Violation Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -throughout kitchen Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning