CEDAR RIVER SEAFOOD OF INVERNESS INC

Name: CEDAR RIVER SEAFOOD OF INVERNESS INC
Address: 804 US HWY 41 S, INVERNESS, FL, 34450, US
Rating: 6.4

804 US HWY 41 S, INVERNESS, FL 34450

License #1901349

🦞 Seafood ℹ️

6.4 Grade F / 100

Failing Health Score

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Latest inspection

September 17, 2026 · 15 findings · 1 critical

Routine - Food

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Quick take

CEDAR RIVER SEAFOOD OF INVERNESS INC in INVERNESS currently holds an InspectFL Health Score of 6.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 111 total violations — 34 critical, 23 major, 54 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 6, 2025

The latest inspection on September 17, 2026 shows 15 observation rows: 1 critical, 3 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

111

Coverage note

Inspector notes linked where available

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CEDAR RIVER SEAFOOD OF INVERNESS INC 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
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[23-03-4] Hood filters and walk in cooler shelves soiled.
[08B-17-4] Unwashed vegetables stored over coleslaw in walk in cooler. Unwashed tomatoes stored over coleslaw in walk in cooler
[36-22-4] Floor in dish machine area and employee restroom covered with standing water.
[41-10-4] Toxic substance/chemical improperly stored. Bleach stored on rack with clean dishes. Operator removed the bleach
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Kitchen Hand washing sign missing sign next to ice machine Hand wash sink in dish machine area missing paper towels Operator hung sign and stocked paper towel dispenser.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipped cream and pie in reach in cooler at front line and milk in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on the oven door
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container stored on counter in wait station.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle in wait station
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink stored sponge and scrubber. Items were removed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards under prep table
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet Beverage glasses stacked at the wait station
[36-73-4] Floors, wall and door to kitchen restroom heavily soiled with mold like substance in dish machine area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple employees handing food with no hair restraint

Disposition: Warning Issued
[32-07-5] Bathroom facility not clean. Mens restroom
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom in dish machine area of kitchen
[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. Snapper, mahi mahi and ahi tuna fully thawed in reduced oxygen package. Packaging states fish needs to removed from packaging before being thawed.
[35A-03-4] Dead roaches on premises. 1 dead roach on light switch box next to vertical cooler in front line area. Operator cleaned and sanitized the area.
[14-71-4] Duct tape used to repair nonfood-contact surface. Handle of fryer basket
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on dish rack in kitchen. Employees removed drinks.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups in beverage station
[36-22-4] Floor area(s) covered with standing water. Employee restroom off the kitchen area by dish machine. Operator mopped floors and eliminated standing water.
[22-08-4] Interior of microwave has accumulation of grease/food debris. Accumulation of black/ mold-like substance in the interior of the ice machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink in mens restroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dust. Hood filters at cook line above fryers
[08B-12-5] Stored food not covered. Multiple cases of food in walk in freezer. Operator covered food.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over pickles in walk in cooler. Operator moved mushrooms to bottom shelf.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe under hand wash sink in cook line area
[21-38-4] Wiping cloth sanitizing solution stored on the floor In kitchen. Operator placed sanitizer bucket on top of an empty bucket.
[09-01-4] 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 server touch cut lettuce and tomatoes for salad with bare hands
[35A-02-7] Live, small flying insects found 1 live fly on wall in hand wash sink area of cook line 8 live flies on bag in a box soda soda rack and boxes
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Hush puppies and chips in bins lined with paper towels in front line area
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dishes then handled to go containers without hand wash. Discussed with server who washed hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Snapper, mahi mahi and ahi tuna fully thawed in reduced oxygen package
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab stuffing (50F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. crab stuffing (50F - Cold Holding) in ice bin on cook line area. Operator states they do not have documented temperature monitoring. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (120F - Hot Holding) at front line. Operator states they were cooked approximately 20 minutes ago. Operator voluntarily discarded.
[41-10-4] Toxic substance/chemical improperly stored. Air freshener stored over plates on dish rack. Operator removed air freshener from rack.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cloth bucket over 200ppm in kitchen. Operator added water 100ppm.
[31A-09-4] Handwash sink not accessible for employee use at all times. Soap and sponges in hand wash sink in dish machine area. Operator removed.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 chemical spray bottles on top of dish machine. Operator labeled.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink in dish machine area. Operator turned hot water on 100F.

Disposition: Met Inspection Standards
[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. Red snapper, mahi mahi, salmon in cook line area. See stop sale.
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior area around soda nozzles soiled
[08B-12-5] Stored food not covered. Pasta in walk in cooler
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated mold like substance. Wall behind and under dish machine soiled
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels lining hush puppies container
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Seared tuna dated 10/10. See stop sale.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Seared tuna dated 10/10
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Red snapper, mahi mahi, salmon
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in dish machine area storing soap and steel wool. Operator removed items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to ice machine. Operator filled dispenser.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. John Cam Tamera Zander Aiden Hanna Keara Miranda Emily Kimberlee Jeanna Libbe Jesse Maddie Kailey

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice bin on beverage drink machine.
[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. See stop sale. Mahi mahi Grouper
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing food at cook line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups in beverage area
[36-22-4] Floor area(s) covered with standing water. Employee restroom, area in front of restroom off dish machine area
[36-73-4] Floor soiled/has accumulation of debris. Floors and wall under dish machine area heavily soiled
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Employee restroom area due to standing water
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. In server area
[35A-02-7] Live, small flying insects found 3 live flies on cutting board in prep area. Operator moved cutting board to dish machine area to be washed. 1 live fly in dish machine area 1 live fly in walk in freezer area
[14-86-1] Non-food grade paper towel used as liner for food container. Paper towels used in containers to drain oil from fried food product.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Mahi Mahi, grouper thawed in reduced oxygen package
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (49F - Cold Holding) in ice by stove area at cook line. Operator set out from walk in cooler at 10:30am. Operator moved to freezer to rapidly chill. stuffed mushrooms (49F - Cold Holding) in walk in cooler. Operator states door was propped open for an extended period of time. Operator voluntarily discarded.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handling employees on shift at the time of the inspection
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sinks in ice machine and server areas. Paper towel dispensers jammed.
[41-17-4] Spray bottle containing toxic substance not labeled. Purple chemical spray bottle in dish machine 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. ROP fish being thawed on cook line without removing from packaging. Still in temperature, manager stated she would have staff open packages.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting with dishes stacked in wait staff area and in dish area. Manager had staff move dishes in wait staff area to dish area for wash.
[33-11-4] Missing drain plug at dumpster. Draining from dumpster attracting breeding of flies. Manager will call city.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in dish area with cleaned food storage containers rusted and soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with black substance near dish area.
[01B-01-4] Dented/rusted cans present. See stop sale. 51oz New England clam chowder.
[12A-28-4] 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. Cook touched dirty apron and shirt twice even after it was discussed the first time.
[09-01-4] 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. Cook touched customer food without gloves two separate times, even after discussing the importance of handwashing and wearing gloves with manager and cook.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies prep kitchen area 1 fly landed on cooking pot, manager moved to dish wash area.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 13 Stuffed crabs Past 7 days labeled 09/09, see stop sale. Walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: 54F ribeye walk in 3 lbs 54F frog legs 15 2 Lobster tails Clams strips 53F 5lbs Calmari 53F 5 lbs 15 cartons Raw shell eggs 54F Lettuce 54F 2 bags 55F buttermilk 2 half gallon 40 slices of cheese 54F 13 Stuffed crabs Past 7 days labeled 09/09 Ambient air temperature of walk in cooler 54F, no temperatures taken this morning. Cooler reach in kitchen: lettuce 55F 1.5 lbs Sour cream 46F moved to another working cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in 54F ribeye walk in 3 lbs stop sale New York strips 56F moved to freezer 54F frog legs 15 stop sale Lobster tails stop sale Clams 53F stop sale 5lbs Calmari 53F stop sale 5 lbs Eggs 54F stop sale 54F15 cartons raw shell 53F cocktail sauce Lettuce 54F 2 bags stop sale 55F buttermilk 2 half gallon stop sale 40 slices of cheese stop sale 54F stop sale Ambient air cooler of walk in cooler 54F temperature no ambient temperature taken this morning Cooler reach in kitchen: Stop sale lettuce 55F 1.5 lbs Sour cream 46F moved
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries 115F manager placed in fryer 1st temp, manager placed in fryer. Unable to get second temp.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cooking utensils in soiled container in prep area. Manager moved to dish area.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No asterisk on consumer advisory to indicate ahi tuna served raw.

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. Salmon in cook line area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. flounder filets (67F - Cold Holding); crab stuffing (57F - Cold Holding); raw shrimp (50F - Cold Holding) In cook line area on ice in buckets. Operator states no temperatures have been taken today
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flounder filets (67F - Cold Holding); crab stuffing (57F - Cold Holding); raw shrimp (50F - Cold Holding) In cook line area on ice in buckets. Operator states no temperatures have been taken today
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler at server station. Operator dated.
[31A-11-4] Handwash sink used for purposes other than handwashing. Whisk in hand wash sink at cook line Sponge in hand wash sink in dish machine area
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
[05-08-4] No probe thermometer provided to measure temperature of food products.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had employee sign during inspection
[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. Robert M. Jim V.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher in cook line area