FISH HOUSE INC (THE)
10000 SW 56 ST
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gasket torn by the dishwasher machine. Warning - From follow-up inspection 2025-02-20: Equipment in poor repair. Observed reach in cooler gasket torn by the dishwasher machine. **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. The ambient thermometer was not working properly. Temperature was 20F and food was out of temperature at 49F and above. Warning - From follow-up inspection 2025-02-20: The ambient thermometer was not provided. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation tables throughout the establishment. Repeat Violation Warning - From follow-up inspection 2025-02-20: Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation tables throughout the establishment. **Time Extended**
Food safety inspection conducted on 2/20/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 2/19/2025
High Priority
2
Intermediate
2
Basic
9
Total
13
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the rice. Employee removed it. Warning
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across the stove is not maintaining food with right temperatures. Warning
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gasket torn by the dishwasher machine. Warning
- 08B-37-4:Basic - Food stored in a prohibited area. Observed 4 plastic containers with flour , rice and beans stored next to unisex bathroom. Warning
- 08B-43-4:Basic - Food stored in a room/shed that is not fully enclosed. Observed 4 plastic container with flour, rice and beans stored next to the unisex bathroom. Warning
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed both ice scoops stored on top of the ice machine. Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water @71°F at the front counter. Employee removed the water. Corrected On-Site Warning
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. The ambient thermometer was not working properly. Temperature was 20°F and food was out of temperature at 49°F and above. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in preparation tables throughout the establishment. Repeat Violation Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed croquettes (49 F - Cold Holding); shrimp (50 F - Cold Holding); crab cake (49 F - Cold Holding); chicken (46 F - Cold Holding); calamari (51 F - Cold Holding); octopus (48 F - Cold Holding); salmon (48 F - Cold Holding); fish (50 F - Cold Holding); chicken (50 49 FF - Cold Holding); burgers (49 F); sliced tomatoes (46 F - Cold Holding); tomato sauce (48 F - Cold Holding); Alfredo sauce (49 F - Cold Holding) inside the reach in cooler across the stove. Asher employee all the food was placed at 12:00 pm. Stop sale was issued. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed croquettes (49 F - Cold Holding); shrimp (50 F - Cold Holding); crab cake (49 F - Cold Holding); chicken (46 F - Cold Holding); calamari (51 F - Cold Holding); octopus (48 F - Cold Holding); salmon (48 F - Cold Holding); fish (50 F - Cold Holding); chicken (50 49 FF - Cold Holding); burgers (49 F); sliced tomatoes (46 F - Cold Holding); tomato sauce (48 F - Cold Holding); Alfredo sauce (49 F - Cold Holding) inside the reach in cooler across the stove. Asher employee all the food was placed at 12:00 pm. Stop sale was issued. Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed rice at the sushi station was time marked but no written procedures available. Form was provided to manager. Warning
- 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 pasta inside the reach in cooler by the ice machine not date marked. Warning
Food safety inspection conducted on 2/19/2025 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 12/18/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Observed dead roach underneath hand sink at ware washing area. Employee discarded dead roach. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at reach in cooler at sushi area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Employee placed cloth inside chlorine solution. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/18/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed plastic bowl stored inside container of rice vinegar at storage room near backroom area. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at cook line. Employee replenished solution with quaternary ammonium. Final reading, 200 ppm. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected on wall at cook line missing vacuum breaker.
Food safety inspection conducted on 9/17/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 8/27/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots, pans, and plates not inverted at shelf at cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer by back of restaurant by walk in coolers.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed both walk in cooler gaskets soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in coolers by cook line. Repeat Violation
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed dishwasher rub hands for less than 10 seconds. Coached employee on correct procedures. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (47F - Cold Holding); cut tomatoes (47F) inside reach in cooler by cook line. As per chef for approximately 3 hours prior, advised operator to place zip lock bags with ice on top of containers. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside hand washing sink at front counter where license is posted.
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 8/27/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 4/12/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls stored inside container of rice at back storage area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at cook line soiled with dust.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door near fish preparation area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of soy sauce stored on floor at storage room near bathroom.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line and front counter.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish spread (54F - Cold Holding) at cooling unit with ice on top at front counter. As per employee, for less than 1 hour.
Food safety inspection conducted on 4/12/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 11/30/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside container of Parmesan cheese at cook line. Operator removed cup. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door at preparation area. Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed hood soiled with grease.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (51F - Cold Holding) at cooling unit at front counter. As per operator, for less than 30 minutes. Employee placed bag of ice over product.
- 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. Printed and provided operator employee health reporting agreement and some employees reviewed and signed. **Corrective Action Taken**
- 01C-03-4:Intermediate - Observed some clam,mussel and oyster tags not marked with last date served.
Food safety inspection conducted on 11/30/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).