In order to understand the processing status of instant raw aquatic products in Jiangsu restaurant industry and provide the basis to develop the good manufacture practices. MethodsUsing epidemiological cross-sectional survey, stratified random sampling method was performed in field investigation of the restaurants offering instant raw aquatic products. ResultsThe species of instant raw aquatic products in Jiangsu restaurant industry was abundant, the passing rate of critical control point in the processing cycle was low. For example, only 10% of the inspected restaurant set up the special room for processing. Personnel management and health management did not come up with the requirements of instant raw aquatic products.ConclusionThe health status of instant raw aquatic products in Jiangsu was questionable. To improve the food safety of instant raw aquatic products, the needs of GMP, strengthening daily management and personnel training, regulating the processing cycle was urgent.