FISHBONES
Hugh Ellis Thomas Junior Parkway
Sanford, Florida, 32771
Seminole County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/24/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 1/24/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 1/23/2025
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 1/23/2025 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 1/17/2025
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 1/17/2025 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).
Inspection on 7/18/2024
High Priority
2
Intermediate
4
Basic
15
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 7/18/2024 revealed 21 total violations (2 high priority, 4 intermediate, 15 basic).