THE FISH HOUSE
102401 Overseas Highway
Florida, 33037
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
3
Intermediate
3
Basic
3
Total
9
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observe lettuce container stored on floor next to ice machine, employee stored properly container during inspection. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observe by salad station, employee removed wc during inspection. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked rice (49F - Cold Holding) on shelves at walk in cooler, as per employee over 24 hours, employee discarded during inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked rice (49F - Cold Holding) on shelves at walk in cooler, as per employee over 24 hours, employee discarded during inspection. also observe raw oysters (54F - ambient ) on preparation table, as per employee around 30 minutes, employee add ice to case. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe cooked potatoes (91F - Hot Holding) at cook line, as per employee less than 2 hours, employee increases temperature on steam table. **Corrective Action Taken**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observe on oysters tag.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade, employee removed from holder and placed on 3 compartment sink to be washed. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked mushrooms on shelves at walk in cooler not dated marked m as per employee over 24 hours. Employee dated food during inspection. Corrected On-Site
Food safety inspection conducted on 2/7/2025 revealed 9 total violations (3 high priority, 3 intermediate, 3 basic).
Inspection on 12/18/2024
High Priority
2
Intermediate
5
Basic
5
Total
12
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at preparation area. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food inside reach in cooler by preparation area at kitchen. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed cooked rice container not covered on shelves inside walk in cooler. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to steam table by front counter.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Corrected On-Site
- 22-12-5:High Priority - Metal stem-type thermometer soiled. Operator replaced with a new one.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above rte sauces on shelves inside walk in cooler. Corrected On-Site
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Explained and showed how to calibrate a thermometer.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed missing date in one tag.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice container not date marked inside walk ii cool. As per operator from previous day. Corrected On-Site
Food safety inspection conducted on 12/18/2024 revealed 12 total violations (2 high priority, 5 intermediate, 5 basic).
Inspection on 1/3/2024
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Observed at ice machine located next to washer and dryer. Employee removed during inspection. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food and drinks next to customers food inside reach in cooler at raw fish station at the back of the kitchen. Employee moved his items during inspection. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at walk in cooler.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle stored over potato salad at cook line, employee rearranged properly. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several personal drinks on different reach in coolers throughout establishment.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed at walk in cooler.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed croutons and crispy onions containers not identified with common name at kitchen area. Employee labeled during inspection. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Observed medicine bottle inside reach in cooler next to can's rack. Employee removed during inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab stuffing (49F - Cold Holding) as per employee since yesterday, employee discarded food during inspection.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded raw fish (48F - Cold Holding) as per employee less than 3 hours, employee removed some of the fish, container was to full.; crab stuffing (49F - Cold Holding) as per employee since yesterday, employee discarded food during inspection. Corrected On-Site
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at cook line. Employee discarded some solution and add water during inspection.Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lobster not dated, at reach in cooler next to cans rack at kitchen area,as per employee over 24 hours.
Food safety inspection conducted on 1/3/2024 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).
Inspection on 7/11/2023
High Priority
2
Intermediate
6
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. Observed in kitchen area, employee removed during inspection.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in kitchen area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on preparation table, employee moved at the time of the inspection. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed in walk in cooler.
- 08B-38-4:Basic - Food stored on floor. Observed pickles container stored on floor of walk in cooler, also a flour bag in dry storage area, employee rearranged properly during inspection. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to warmer in kitchen area. Manager put a new sign during inspection. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked shrimp in reach in cooler in kitchen area. Employee rearranged properly during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded fish (52F - Cold Holding); breaded scallops (52F) in reach in cooler at the cook line, as per employee less than 4 hours, employee moved to walk in cooler to cool down. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in hand wash sink next to warmer.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
- 11-26-1:Intermediate - 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. Provided form during inspection.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified in kitchen area.
Food safety inspection conducted on 7/11/2023 revealed 15 total violations (2 high priority, 6 intermediate, 7 basic).