CEDAR RIVER SEAFOOD

Name: CEDAR RIVER SEAFOOD
Address: 7414 N STATE RD 21, KEYSTONE HEIGHTS, FL, 32656, US
Rating: 29.8

7414 N STATE RD 21, KEYSTONE HEIGHTS, FL 32656

License #2001419

🦞 Seafood ℹ️

29.8 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 15 findings · 3 critical

Routine - Food

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Highest-priority rows.

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Usually lower-risk context.

Quick take

CEDAR RIVER SEAFOOD in KEYSTONE HEIGHTS currently holds an InspectFL Health Score of 29.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 71 total violations — 20 critical, 16 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 3, 2025

The latest inspection on September 22, 2026 shows 15 observation rows: 3 critical, 2 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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CEDAR RIVER SEAFOOD has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in the prep sink without running water. Operator turned water on.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a cup without a handle in the bulk rice. Operator moved it out of the rice.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets observed with black/green mold like substance. Observed grease trap with buildup of debris on top of container and lid. Also, Walk-in cooler fans observed with dust.
[33-11-4] Missing drain plug at dumpster. Observed dumpster without plug inserted.
[36-73-4] Floor, ceiling, walls soiled/has accumulation of debris. Observed wall in dish area with dust.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Floor in bar observed with a chip.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee personal items stored in prep area, and on cook line. Operator started to remove personal belongings.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes, cut melon, cut lettuce, whip topping (46-54F - Cold Holding) in single door reach in cooler on front service line. Operator discarded cut tomatoes and placed the cut melon, cut lettuce, and whipped topping in freezer. All items were 36F-39F at recheck at the end of the inspection.
[14-11-5] Equipment in poor repair. Reach in freezer and reach in cooler on cook line observed with a torn gasket. Reach in cooler on server line observed with torn gasket. Walk in cooler observed with torn gasket.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a threaded hose Bibb next to dish area, without a vacuum breaker. Operator added a vacuum breaker to the threaded hose Bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed three cutting boards with staining in warewashing area. Reach in cooler gaskets on cook line observed with black/green mold like substance. Also, Ice machine ice chute in service area observed black/green mold like substance. Outside ice machine observed with black/green mold like substance on deflecting plate.
[35B-02-4] Insect control device installed over food preparation area. Observed clean aprons underneath the insect control device. Operator moved aprons.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed door gap at the back door in prep area while flying insects present.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed three unlabeled spray bottles with chemicals inside the bottle. One bottle in the server area, one spray bottle in the dish area, one bottle in the bar area. Operator labeled all three.
[35A-02-8] Live, small flying insects found. Observed three flying insects in the following areas:. One in server area. One in kitchen. One in bar area.

Disposition: Warning Issued
[06-09-1] 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. In walk in cooler, 9 packages of fully sealed reduced oxygen packaged tuna not removed from packaging prior to being fully thawed. Discussed with operator and prep cook.
[22-41-4] 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 at 0ppm during inspection. Operator replaced sanitizer switch and primed to 100ppm.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In two door reach in cooler, crab meat stuffing prepared 2/04. Operator removed to be discarded.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, 9 packages of fully sealed reduced oxygen packaged tuna not removed from packaging prior to being fully thawed. Discussed with operator and prep cook.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pass through window coleslaw (48F - Cold Holding) stored on ice in well with not all sides in contact with the ice. Discussed with employee, employee added ice and relocated at conclusion of inspection, coleslaw (44F - Cold Holding). In waitstation area, ranch (61F - Cold Holding) in large pitcher with out ice around the container. Per operator just refilled recently, relocated to the walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Debris build up on blade of can opener. Operator cleaned debris from blade
[53B-14-5] 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. At time of inspection three food handling employees with expired training from 8/2025 and 10/2025.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area at 73F, hot water turned off per employee due to leak, per operator Ill have maintenance scheduled.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table, employee relocated.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On storage shelf by dish machine, clean containers stacked while wet.
[14-11-5] Equipment in poor repair. Standup reach in cooler with torn door gasket.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper installed on wall over clean linens, employee relocated clean linens.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing employee hand wash signage at hand wash sink by rear exterior door in prep room.
[33-16-4] Open dumpster lid. Dumpster lid open, operator closed.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table by kitchen entrance, employee relocated.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Three compartment sink hose hanging in sink bay.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the wait station reach in cooler; shrimp (51F - Cold Holding) stored in cooler overnight and reach in cooler ambient air at 49F. Operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the wait station reach in cooler; shrimp (51F - Cold Holding) stored in cooler overnight and reach in cooler ambient air at 49F, other time/temperature control food for safety in reach in cooler prepared at time of opening. Operator discarded shrimp.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board on bottom of prep table with food residue staining. Can opener on prepline with debris on the blade.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to locate chlorine test kit for dish machine.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep counter, operator relocated the employee drink.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line working with food with no beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf over hand wash sink, clean metal containers stacked while wet.
[14-11-5] Equipment in poor repair. Two door reach in cooler with torn cooler door gasket.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table, operator relocated the wet wiping cloth.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the cook line reach in freezer, raw frozen shrimp over fully cooked chicken tenders. Operator switched the storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler, scallops (51F - Cold Holding); shrimp (52F - Cold Holding); lobster (50F - Cold Holding); collard greens (51F - Cold Holding); deviled crab (52F - Cold Holding); cut green tomatoes (49F - Cold Holding), walk in cooler ambient air at 50F, per employee cooler door has been open frequently and temperature has been fluctuating by about 10 degrees each time, operator states cooler was at 34F before opening at 11am, operator scheduled maintenance for following morning. Employee opened attached walk in freezer door and walk in cooler ambient air at 33F by conclusion of inspection. Ranch (62F - Cold Holding) at waitstation not stored on ice, operator had employee add ice. Inspector provided time as public health control paperwork.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on front line with debris over the blade.
[53B-14-5] 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. Two employee training certificates expired.
[41-17-4] Spray bottle containing toxic substance not labeled. Purple chemical spray bottle of fabuloso on floor of waitstation with no product label.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin has mold like substance by the chute.
[06-09-1] 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. In the walk in cooler 6 fully thawed vacuum packaged tuna filets not cut open. Operator removed to not be served to customers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over steam table at the pass through window. Employee tools over food prep single service items in prep area. Employee food in dry storage over food dry goods. Operator relocated the personal items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the shelf over the hand wash sink by the prep area, clean containers stacked while wet.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent over fryer has build up of dust. Walk in cooler door gasket with mold like substance build up.
[33-16-4] Open dumpster lid. Dumpster lid open.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer solution on the floor by the dish machine, operator relocated the sanitizer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, stuffed raw fish over cooked noodles, employee relocated the raw stuffed fish.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In the walk in cooler 6 fully thawed vacuum packaged tuna filets not cut open. Operator removed to not be served to customers. At the pass through window; ranch (46F - Cold Holding); tartar (57F - Cold Holding) on ice baths while reach in cooler is down. Operator discarded the packaged condiments.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the table top reach in cooler, scallop (44F - Cold Holding); oyster (45F - Cold Holding); shrimp (44F - Cold Holding) with ice not all the way up the the container. Operator added ice to coolers and products all time/temperature control food for safety back in temperature at conclusion of inspection. At the pass through window; ranch (46F - Cold Holding); tartar (57F - Cold Holding) on ice baths while reach in cooler is down. Operator discarded the packaged condiments.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the cook line has food debris. Employee removed and cleaned the can opener.
[53B-14-5] 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. Two food handling employees with expired certificates.