DirtyFLRestaurant Inspection Data

FISHBONES

Hugh Ellis Thomas Junior Parkway
Sanford, Florida, 32771
Seminole County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 1/24/2025

Inspection #: Visit ID: 10764817

  • 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station - From follow-up inspection 2025-01-23: **Time Extended** - From follow-up inspection 2025-01-24: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb. - backflow prevent missing on faucet with hose attached at dish station - From follow-up inspection 2025-01-23: **Time Extended** - From follow-up inspection 2025-01-24: **Time Extended**

Inspection Date: 1/23/2025

Inspection #: Visit ID: 10761827

  • 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-01-23: **Time Extended**
  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 124) after 3 tries Warning - From follow-up inspection 2025-01-23: High temp 151f after 5 tries Admin Complaint
  • 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station - From follow-up inspection 2025-01-23: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb. - backflow prevent missing on faucet with hose attached at dish station - From follow-up inspection 2025-01-23: **Time Extended**

Inspection Date: 1/17/2025

Inspection #: Visit ID: 8730408

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed kale above sliced bread. Manager moved Corrected On-Site Repeat Violation
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 124) after 3 tries Warning
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - various whipped butters.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb. - backflow prevent missing on faucet with hose attached at dish station

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8832401

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - in ware wash area
  • 06-09-1:Basic - 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 - yellowtail in walk in cooler.
  • 01B-10-4:Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. - dead oyster
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. - dishwasher drinking while in ware wash area
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - 2 food prep employee wearing bracelet
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - employee filling olives
  • 14-11-5:Basic - Equipment in poor repair. - whisk with burnt handle, not easily cleanable
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - side door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - below equipment at main bar
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - in walking cooler
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below ware wash station
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. - observed under counter of side bar, over an open container of ice bin
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw steak over plant based burger
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - escargo less than 4 hours (67F - Cold Holding)
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. - manager replaced Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - beef base
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - in meat cooler, hand wash sink covered, hose connected, no hand sign, no soap, no paper towel.

Inspection Date: 4/15/2024

Inspection #: Visit ID: 8648734

  • N/A:No Violations Were Observed

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8565281

  • 14-11-5:Basic - Equipment in poor repair. Broken lexan container
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8351608

  • 14-11-5:Basic - Equipment in poor repair. -gaskets to the make cooler fry
  • 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Rice for sushi
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temp not recording
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.