FRESHCO FISH MARKET
12700 Southwest 122nd Avenue
Miami, Florida, 33186
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/4/2025
High Priority
3
Intermediate
2
Basic
9
Total
14
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple CO tanks not secured in dry storage area next to back exit door.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in walk in cooler not properly identified and segregated.
- 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 employee personal belongings on storage rack next to cook line in kitchen area. **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation with no hair restraint in kitchen area. Employee put on hair restraint. **Corrected On-Site** **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed container of mayonnaise stored on the floor at front counter. Operator stored correctly. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in white chest reach in freezer at front counter.
- 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 handle in container of flour in dry storage area across from three compartment sink.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers in dishwashing area.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers not inverted on storage rack next to cook line in kitchen area.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cut onions stored in no food-grade bag in white chest reach in freezer at front counter.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked mussels (52F - Cold Holding); raw octopus (49F - Cold Holding) in display case at front counter. As per operator for 45 minutes. Operator put ice for rapid cooling. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary +400ppm). Operator diluted the solution. Final Solution Sanitizer Bucket (Quaternary 300ppm). **Corrected On-Site**
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of employee training certificates for Darlis Z. and Maya P.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of degreaser not labeled at storage rack across from cook line in kitchen area.
Food safety inspection conducted on 3/4/2025 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).
Inspection on 10/8/2024
High Priority
8
Intermediate
4
Basic
15
Total
27
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on unisex bathroom.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed in all units throughout establishment.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed on unisex bathroom.
- 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 items at expo window.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on preparation and cook line not wearing hair restraints.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at dishwasher area.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at cook line,also under 3 compartment sink at dishwasher area.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed 2 food containers by walk in cooler entrance.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed seasoning, cooked corn, cut onions and cut tomatoes not protected from HWS at cook line.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored on floor at cook line.
- 22-15-5:Basic - In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Observed at cook line. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler, drawers and 2 doors unit at establishment.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior and shelves on reach in cooler across fresh fish display.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw calamari (frozen) on 3 compartment sink. **Corrected On-Site**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several WC throughout establishment.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- 22-35-5:High Priority - Food preparation sink has soil/old food residue.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at cook line, employee discarded during inspection.
- 22-12-5:High Priority - Metal stem-type thermometer soiled.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary +400ppm); Triple Sink (Quaternary 200ppm)
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above conch fritters container inside reach in cooler at cook line. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger patties stored above raw seafood on drawers at cook line. **Corrected On-Site**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing tasks and not changing gloves at cook line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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 containers not date marked inside reach in cooler by fresh fish display. As per employee over 24 hours. **Corrected On-Site**
Food safety inspection conducted on 10/8/2024 revealed 27 total violations (8 high priority, 4 intermediate, 15 basic).