Adrian Fish Restaurant Fish Market
Last inspected: Feb 19, 2026
100
Score
Going back to 2023, Adrian Fish Restaurant Fish Market has 12 inspections in the public record. The newest entry in the record is dated Feb 19, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Stop sale issued on time/temperature control” accounts for the largest share of issues, appearing two times across the record.
The city-wide average for Southwest Ranches sits at 76, putting Adrian Fish Restaurant Fish Market on the better side of that line. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
No violations found.
100
Feb 18, 2026
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
33
Sep 19, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
67
Apr 10, 2025
Routine - Food
1 minor violation.
View 1 violation
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**
22-20-5
95
Apr 2, 2025
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
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.
01B-02-5
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.
22-41-4
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**
35A-02-7
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**
08A-20-5
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.
03A-02-5
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**
31B-02-4
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.
22-20-5
Basic - Stored food not covered. Observed bucket of shrimp uncover at walk in cooler.
08B-12-5
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**
06-01-5
37
Jan 28, 2025
Routine - Food
No violations found.
100
Nov 21, 2024
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
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)
03D-01-5
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-02-6
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.
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar.
31B-02-4
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.
11-26-1
Intermediate - No soap provided at handwash sink. Observed at handwashing sink at bar.
31B-03-4
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
02B-04-5
Basic - Stored food not covered. Observed at walk in freezer - container of yuca cups not covered
08B-12-5
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**
13-07-4
Basic - Food stored on floor. Observed at walk in freezer - boxes of fish stored directly on the floor.
08B-38-4
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**
06-01-5
27
Jun 14, 2024
Food-Licensing Inspection
No violations found.
100
Apr 2, 2024
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
33
Aug 7, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main kitchen walk in cooler- cooked red skin potatoes and corn 47-48 degrees F. Employee stated food was cook last night and put inside walk in cooler. See Stop Sale.
03D-02-5
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.
22-57-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Main kitchen walk in cooler- cooked red skin potatoes and corn 47-48 degrees F. Employee stated food was cook last night and put inside walk in cooler. See Stop Sale.
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags with no date mark.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen hand washing sink at 3 compartment sink- observed strainer inside hand washing sink. Employee removed strainer. **Corrected On-Site**
31A-09-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed temperature 140 degrees F. Establishment will use 3 compartment sink until Dish machine is repaired and at correct temperature.
16-54-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Main kitchen at 3 compartment sink- observed mixing bowls and containers being stored not inverted.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen cook line cold holding unit- observed employee bottle of water on prep table. Operator removed water bottle. **Corrected On-Site**
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Main kitchen cook line cold holding unit- observed 8 ounce container inside raw shrimp with no handle. Employee removed container. **Corrected On-Site**
10-01-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed dish machine gauge stays at 150 degrees F. Establishment will use 3 compartment sink.
16-38-5
Basic - Reuse of single-service or single-use articles. Main kitchen cook line cold holding unit- observed 8 ounce single service container being stored inside raw shrimp. Employee removed container. **Corrected On-Site**
25-32-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink- observed mop wet nesting inside mop sink.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line above stove. Observed squeeze bottles of sauces, water and oils with no labeling.
02D-01-5
Basic - Ice buildup in walk-in freezer. Observed throughout entire walk in freezer.
14-69-4
32
Feb 10, 2023
Food-Licensing Inspection
No violations found.
100
Feb 7, 2023
Food-Licensing Inspection
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Food stored on floor. Observed cases of food stored on the freezer floor.
08B-38-4
52
Frequently Asked Questions
When was Adrian Fish Restaurant Fish Market last inspected?
The most recent health inspection at Adrian Fish Restaurant Fish Market on file is from Feb 19, 2026. The public record contains 12 inspections in total.
What is the most common violation at Adrian Fish Restaurant Fish Market?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Adrian Fish Restaurant Fish Market.
How does Adrian Fish Restaurant Fish Market compare to other restaurants in Southwest Ranches?
Adrian Fish Restaurant Fish Market most recently scored 100 out of 100, which is higher than the Southwest Ranches average of 76.
Has Adrian Fish Restaurant Fish Market's inspection record improved over time?
Results have been roughly steady. Inspections at Adrian Fish Restaurant Fish Market have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Adrian Fish Restaurant Fish Market means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Adrian Fish Restaurant Fish Market inspected?
Based on the inspection history on file, Adrian Fish Restaurant Fish Market is inspected around four times per year on average.
Nearby Restaurants