Angler and Ale
Last inspected: Jan 30, 2026
43
Score
Angler and Ale has been inspected nine times since 2022. The latest inspection on file is from Jan 30, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about eight violations before that.
“Raw fish ceviche stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Restaurants in Florida average 72, so Angler and Ale trails the local norm. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
4
Major latest
2
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Food Properly Stored/Protected
FL-48
Approved Thawing Methods Used
FL-31
43
Sep 4, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Properly Stored/Protected
FL-48
74
Feb 21, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
55
Sep 26, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.milk 46 -48 f cut tomatoes (67*F - Cold Holding); cheese (67*F - Cold Holding)
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw fish ceviche stored over/not properly separated from cooked shrimp, and seaweed **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 gallons of milk at 46-48 overnight in glass door unit cut tomatoes (67*F - Cold Holding); cheese (67*F - Cold Holding)
01B-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Ceiling tile missing. Downstairs in storage area
36-36-4
Basic - Water leaking from pipe and/or faucet/handle. At handwashing sink next to triple sink **Corrected On-Site**
29-11-4
47
Dec 6, 2023
Complaint Full
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. raw chicken with cooked pork . **Corrected On-Site**
08A-08-5
Intermediate - Dish room Handwash sink not accessible for employee use at all times.blocked by carts
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potatoes chopper is soiled chef put in dish area to wash **Corrected On-Site**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
31B-05-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at the end of cookline across from grill.
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Food stored on floor. Oil containers on the floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Single-service articles, cups, improperly stored on the floor
25-05-4
45
Nov 8, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burger over raw fish in drawers under prep table on cookline
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bread in lift lid cooler on cookline
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime can opener blade is soiled
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Scoop used in panko has cracked or broken handle
14-38-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Scoops in panko gas broken handle
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
52
Jun 15, 2023
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
74
May 23, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Dec 13, 2022
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cake in unit 10 , raw shell egg over berries unit 10. **Corrected On-Site**
08A-05-6
Intermediate - /oyster tags not marked with last date served.
01C-03-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can open blade is soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In dish area hand wash sink blocked by cart
31A-09-4
Basic - Water leaking from pipe at handwash sink near triple sink
29-11-4
Basic - Equipment in poor repair. Stand up reach in cooler is not working, no food in units 8 and 9. Bakers pride ovens ( 2) are not working.
14-11-5
Basic - coconut shell purchased from a supplier reused to serve food.
25-38-4
50
Frequently Asked Questions
When was Angler and Ale last inspected?
The most recent health inspection at Angler and Ale on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Angler and Ale?
Across the inspection record, “raw fish ceviche stored over/not properly separated” has been cited three times, more than any other issue at Angler and Ale.
Has Angler and Ale's inspection record improved over time?
Yes. Recent inspections at Angler and Ale have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Angler and Ale means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Angler and Ale inspected?
Based on the inspection history on file, Angler and Ale is inspected around three times per year on average.
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