FISHBONES

FISHBONES maintains a 2.5/5 food safety rating based on 10 health department inspections in LAKE MARY. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

Hugh Ellis Thomas Junior Parkway

Sanford, Florida, 32771

Seminole County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)

Based on 10 health inspection reports

All Inspection Reports

3/5/2026· 1mo ago

Visit ID: 13644476

Met Inspection Standards

1 basic

14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2026-03-05: **Time Extended**

3/4/2026· 1mo ago

Visit ID: 13495539

Follow-up Inspection Required

5 high, 3 int, 4 basic

13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - sushi bar employee wearing watch Warning
08B-38-4:Basic - Food stored on floor. - ice bucket during fillup Warning
14-69-4:Basic - Ice buildup in walk-in freezer. Warning
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed cilantro over cooked potatoes at walk in cooler Corrected On-Site Warning
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 152 after 4 tries) Warning
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. SIDES COOLER; - garlic butter (46F - Cold Holding); - truffle butter (44F - Cold Holding); - scampi butter (46F - Cold Holding) Warning
03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. - rice at sushi bar. - blue cheese stuffed olives - bacon cheese stuffed olives Employee states saved from previous day. Warning
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
52-10-4:Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - lime juice at bar. Menu advertised freshly squeezed Lime juice. Container of lime juice date marked 3/3 Admin Complaint
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - server station Corrected On-Site Warning

8/18/2025· 8mo ago

Visit ID: 10909627

Met Inspection Standards

1 high, 1 int, 2 basic

31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - woman restroom Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of Ansul box Corrected On-Site
29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station Corrected On-Site
01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. - pan of Mussels at walk-in missing tag. Manager tracked product to invoice

1/24/2025· 1y 2mo ago

Visit ID: 10764817

Met Inspection Standards

2 high

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**

1/23/2025· 1y 2mo ago

Visit ID: 10761827

Follow-up Inspection Required

3 high, 1 basic

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**

1/17/2025· 1y 2mo ago

Visit ID: 8730408

Follow-up Inspection Required

4 high, 3 basic

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

7/18/2024· 1y 9mo ago

Visit ID: 8832401

Met Inspection Standards

2 high, 4 int, 15 basic

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.

4/15/2024· 2y ago

Visit ID: 8648734

Met Inspection Standards

N/A:No Violations Were Observed

4/3/2024· 2y ago

Visit ID: 8565281

Met Inspection Standards

1 high, 2 basic

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.

12/4/2023· 2y 4mo ago

Visit ID: 8351608

Met Inspection Standards

1 int, 3 basic

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.