ADRIAN FISH RESTAURANT FISH MARKET
6670 DYKES RD
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine in kitchen next to triple sink. - From follow-up inspection 2025-04-10: Same **Time Extended**
Food safety inspection conducted on 4/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/2/2025
High Priority
5
Intermediate
1
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine in kitchen next to triple sink.
- 08B-12-5:Basic - Stored food not covered. Observed bucket of shrimp uncover at walk in cooler.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster thawing at room temperature in sink. Operator thawed under running water. **Corrected On-Site**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher machine at 00ppm after several attempts.
- 35A-02-7:High Priority - Live, small flying insects found Observed 3 small flying insects flying around dry goods area. Operator and employees killed and sanitized area. **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 at walk in cooler - raw chicken stored over raw beef. Employee stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 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 at walk in cooler - rice (48F - Cold Holding) as per employee, item not portioned or prepared today. Item held out of temperature overnight. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler - rice (48F - Cold Holding) as per employee, item not portioned or prepared today. Item held out of temperature overnight. See stop sale.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink near walk in cooler. Employee provided item. **Corrected On-Site**
Food safety inspection conducted on 4/2/2025 revealed 9 total violations (5 high priority, 1 intermediate, 3 basic).
Inspection on 1/28/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/28/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/21/2024
High Priority
4
Intermediate
5
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 2 employees engaged in food preparation while wearing watch and bracelet. Employees removed items. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed at walk in freezer - boxes of fish stored directly on the floor.
- 08B-12-5:Basic - Stored food not covered. Observed at walk in freezer - container of yuca cups not covered
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed at sink - packages of shrimp and calamari thawing in standing water. Operator ran water. **Corrected On-Site**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on shelf above prepping table in cook line - Roux (94F - Cooling at 11:45am, cooling since 10:00am - 89F at 12:15pm)
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in cookline - raw chicken tenders(not commercially packaged) stored over Ready to eat Ham empanadas.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw beef stored above raw fish.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed - Seared tuna not marked as raw on menu
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar.
- 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. Observed several new employees without signed agreement.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink at bar.
Food safety inspection conducted on 11/21/2024 revealed 13 total violations (4 high priority, 5 intermediate, 4 basic).