GOODRICH SEAFOOD & OYSTER HOUSE

Name: GOODRICH SEAFOOD & OYSTER HOUSE
Address: 253 RIVER RD, OAK HILL, FL, 32759, US
Rating: 3.3

253 RIVER RD, OAK HILL, FL 32759

License #7406196

🦞 Seafood ℹ️

3.3 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 10 findings · 2 critical

Routine - Food

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Quick take

GOODRICH SEAFOOD & OYSTER HOUSE in OAK HILL currently holds an InspectFL Health Score of 3.3 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 October 22, 2026. Across those visits, inspectors documented 117 total violations — 28 critical, 27 major, 62 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 8, 2025

The latest inspection on October 22, 2026 shows 10 observation rows: 2 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

117

Coverage note

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GOODRICH SEAFOOD & OYSTER HOUSE has a rough inspection history. Would you risk it?

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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.

Disposition: Inspection Completed - No Further Action
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham 10/13 Peanut butter pie 10/10
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Left ice machine
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar in white plastic containers in waitstation
[25-32-4] Save a days from previous day in use. Operator discarded
[29-49-6] Standing water in bottom of reach-in-cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Waitstation
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to soda machine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on pan with knife
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around expo window Bottom prep shelf where cutting boards are stored Fan cover upright cooler in kitchen
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder 45-46F in walk in cooler overnight, 2/3 full in 5 gallon containers

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal eggs over clean plates
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep shelves visibly soiled and rusted
[14-20-4] Ripped/worn tin foil used as shelf cover. Wire shelving in the kitchen
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 5 on top of dish machine 10 on tray above employee reach in cooler. No other evidence of rodent activity. Operator cleaned and sanitized areas and stated they filled a hole the previous week and caught a couple of rodents.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading at room temperature visibly soiled with food debris. Operator discarded. Discussed requirement to sift after use.
[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. Open cream cheese in the reach in cooler
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Doug
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler on cookline, gaskets torn, visible soil
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Waitstation
[02C-04-5] 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. Peanut butter pie dated 4/9, prep date, stored in freezer immediately after preparation and moved to reach in cooler
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. - bacon bits
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. - in bar
[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. - Mahi
[35A-03-4] Dead roaches on premises. - 1 on floor below oyster cooler
[14-11-5] Equipment in poor repair. - gasket torn in walk in cooler
[36-22-4] Floor area(s) covered with standing water. - in bar
[36-73-4] Floor soiled/has accumulation of debris. - beneath cooking equipment and tables in kitchen - behind coolers/freezers in storage and prep areas
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of fryers - exterior of stove - hood filters - exterior of white upright freezer - box fan in kitchen - debris on shelf near liquor bottles in bar
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. - prep cooler in kitchen
[29-08-4] Plumbing system in disrepair. - drain line missing from dish drop sink, water dripping into bucket below
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. - spoons and spatulas in ware washing area - spoons in near cups in server area
[29-49-6] Standing water in bottom of reach-in-cooler. - prep cooler - oyster cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - behind warmer - under hood - wall unit A.C.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - house made fish chowder 79-85F, cooling 3.5 hours
[35A-02-7] Live, small flying insects found - 4 on and around table in dish washing area - 1 on can opener handle - 1 on table near warmer in server area - 8 on closet door near bar
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken 50F, shrimp 44F, low boy - fish 49F; shrimp 58F; fish 49F; inadequate ice bath less than 2 hours; corrective action: ice added - server area LG cooler, cold holding: milk (45F); cream based pie (49F); cream cheese (52F); less than 2 hours; corrective action: taken to walk in unit
[41-10-4] Toxic substance/chemical improperly stored. - detergent bottles stored in ice machine - open cup of fly bait stored on white refrigerator near ice machine
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams. Operator discarded
[22-02-4] Food-contact surface soiled with food debris, residue, or grease. - soda nozzles

Disposition: Warning Issued
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Ladles stored on the corner of rack a couple feet off the floor. Visible food reside/debris in side
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda, cookline
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Expeditor
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep shelf below warmer, cookline oven/burner area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Warmer and steam table area
[35A-02-7] Live, small flying insects found 2 on cookline 2 in prep area
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1 on the floor under dry storage
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cheese 44F, shrimp 44F, chicken 46F, shrimp 45F, cookline drawers. Items just moved to unit prior to inspection - cream cheese in the door of white cooler, moved to back of cooler and thermostat adjusted - glass door cooler overnight: black eyed peas 53F, baked beans 51F Sliced tomatoes 53F Diced tomatoes 53F Greens 53F Soups thawed past day or 2, 49-50F Cut lettuce 53F, pasta 53F, fish dip 51F, See stop sale
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheated from approximately 7:30, 120F in the middle to 197F on the outside. At 10:45. Operator discarded.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Case in the front cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cookline microwave interior Sliced blade guard
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to hold sanitizer bucket
[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. Multiple

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shirt on a tray with salt, jacket and backpack hanging in plate storage area
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
[22-13-5] Iced tea dispenser not cleaned at least once every 24 hours. Brown/tannin residue in urn, visible buildup in spout
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Window ledge behind steam table/behind hand sink - bottom shelf under steam table - ledges at expo area
[25-05-4] Single-service articles improperly stored. Case of lids on the floor in dry storage
[29-49-6] Standing water in bottom of reach-in-cooler. - Avantco cookline cooler - salad cooler next to office
[14-12-4] Utensils in poor condition. Sifter baskets rusted/coating chipped off
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar under iced tea area in mayo container
[41-23-4] Rodent bait not contained in a covered, tamper-resistant bait station. On the floor in the wait station, behind the dish machine
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip 49-52F overnight in salad cooler. Cut tomatoes, cut lettuce, shredded cheese 44F on top overnight.see stop sale for fish dip
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to fill sanitizer bucket
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
[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. Approximately 1/4 to 1/3 of all training
[41-17-4] Spray bottle containing toxic substance not labeled.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Im Avantco cooler next to cookline handsink, bag with employee food on middle shelf
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater in frying pan Earbuds on prep table Keys on reach in cooler
[36-73-4] Floor soiled/has accumulation of debris. - Corner under dish machine; around fryer filter
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table below grill Fan in dish area
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits 49-58F cooling overnight in stacked third pans.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over milk
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Reheated approximately 2.5 hours prior and moved to steam table black eyed peas 82F in the middle, greens 130-135F in the middle. Operator removed to reheat - baked beans 92-180F. Beans 167F after reheat - soup 145F. All same approximate time as above and moved to reheat. 170F was reached
[03E-04-5] Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Cheese sauce from a can reheated approximately 2.5 hours prior and moved to steam table 90F-180F. Employee stirred and 135F+ was reached
[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. Deanne

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GOODRICH SEAFOOD & OYSTER HOUSE

Failing Health Score

Start with the newest inspection

What stands out in this inspection history

DBPR source + data confidenceWhat’s powering this page

Open the place or verify the recordSee the place, then share or verify

What do locals think?

Would you eat here?

Join the discussion

Inspection History

Own or manage a business?

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