DirtyFLRestaurant Inspection Data

WASHINGTON SHORES FISH MARKET LLC

WASHINGTON SHORES FISH MARKET LLC has 4 health inspections on file for its ORLANDO location, with an overall rating of 2.4/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 4 reports on file

3593 COLUMBIA ST

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 4 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13633926

Met Inspection Standards

1 int, 4 basic

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. By front service counter window - From follow-up inspection 2026-02-20: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of all cooking equipment on cooks line. - From follow-up inspection 2026-02-20: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in 3 compartment sink no water running. - From follow-up inspection 2026-02-20: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple wall areas throughout facility by hand sinks, 3 compartment sink, cook like prep areas. Repeat Violation - From follow-up inspection 2026-02-20: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in stand up reach in cooler made Friday 2/13/2026 per employee. - From follow-up inspection 2026-02-20: **Time Extended**

2/17/2026· 3w ago

Visit ID: 10914461

Follow-up Inspection Required

1 high, 1 int, 5 basic

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on ledge of hand wash sink by cooks line. 1 dead roach on wood pallet with stand up white reach in freezer. 1 dead roach above to go containers on cooks line. 2 dead roaches by service window. = 5 dead total roaches Warning
  • 36-24-5:Basic - Hole in or other damage to wall. By front service counter window
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of all cooking equipment on cooks line.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in 3 compartment sink no water running.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple wall areas throughout facility by hand sinks, 3 compartment sink, cook like prep areas. Repeat Violation
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches on the wall by reach in coolers on cooks line by service window. 1 live roach on wood pallet by stand up white reach in freezer 1 live roach on the floor by cooks line. = 6 live total roaches 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. Coleslaw in stand up reach in cooler made Friday 2/13/2026 per employee.

10/15/2024· 1y 4mo ago

Visit ID: 8997112

Met Inspection Standards

3 int, 4 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple areas throughout facility, by hand sinks, dry storage , 3 compartment sink etc.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. By fryers.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar on dry storage shelves by walk in cooler.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cooks line. Operator refilled container of soap. Corrected On-Site
  • 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. No written plan for butter and shredded cheese on table for 1 hour per cook at 74f. Corrective action taken to have time plan for items
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in employee bathroom. Spray bottle hanging from 3 compartment sink.

11/15/2023· 2y 3mo ago

Visit ID: 8385104

Met Inspection Standards

3 high, 1 int, 2 basic

  • 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.Bottom side of reach in cooler with ambient temperature of 53F.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Debris on walk in cooler shelves.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Flounder kept overnight on tall reach in cooler across fro fryers with temperature of 47F, mullet kept overnight on reach in cooler overnight with temperature of45F, snapper kept overnight on reach in cooler across from fryers with temperature of 48F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. .Flounder kept overnight on tall reach in cooler across fro fryers with temperature of 47F, mullet kept overnight on reach in cooler overnight with temperature of45F, snapper kept overnight on reach in cooler across from fryers with temperature of 48F.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine sanitizer bucket exceeding 200 ppm. 100 ppm Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.