Big Fin Seafood Restaurant
Last inspected: Aug 18, 2025
58
Score
Big Fin Seafood Restaurant appears in inspection records nine times, starting in 2022. Big Fin Seafood Restaurant was last inspected on Aug 18, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing two times across the record.
By comparison, the average Orlando facility scores 79, putting Big Fin Seafood Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Aug 18, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw calamari over cooked king crab in seafood walk on cooler 2) raw shrimp behind cooked lobster meat on cooks. Line **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface stained / soiled with food debris, mold-like substance or slime. Cutting board on salad station
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. 1) salad station 2 broiler station **Corrected On-Site**
10-20-4
Basic - Light not functioning. Over steamer on cooks line
36-62-4
Basic - Old labels stuck to food containers after cleaning. Containers on clean items shelf in dish room **Corrected On-Site**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Standing water for octopus in salad station **Corrected On-Site**
06-01-5
Basic - Waste line missing at soda gun holster At the bar
29-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
58
Feb 12, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
29
Jul 16, 2024
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Washing Fruits and Vegetables
FL-42
58
Jun 18, 2024
Routine - Food
No violations found.
100
Apr 18, 2024
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 54F, chowder 53F, rice 49F, rice 45F. Walk in cooler overnight **Warning** - From follow-up inspection 2024-04-18: Lobster bisque, 44-47F; **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Establishment advertised Florida smoked blue crab dip on menu/menu board but served blue swimming crab. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
52-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In the small waitstation between bar and raw bar, drain line removed. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Chef **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.ahi tuna, raw bar list, salmon sashimi **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning** - From follow-up inspection 2024-04-18: **Time Extended**
14-69-4
50
Apr 17, 2024
Routine - Food
4 critical violations. 7 major violations. 4 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic aioli with fresh garlic 3/30 sunchoke 4/4 and 4/10, pasta 4/8, crab 4/10, theimidor 4/10, cioppino 4/10, red sweet pepper 4/10 **Warning**
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw salmon over desserts , upright cooler next to small smoker - cookline raw tuna over lobster stock **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon received fresh from seafood direct **Warning**
01D-08-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes 54F, chowder 53F, rice 49F, rice 45F. Walk in cooler overnight **Warning**
03D-02-5
Intermediate - Establishment advertised Florida smoked blue crab dip on menu/menu board but served blue swimming crab. **Warning**
52-03-4
Intermediate - Handwash sink not accessible for employee use at all times. In the small waitstation between bar and raw bar, drain line removed. **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Chef **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.ahi tuna, raw bar list, salmon sashimi **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. Employee brought in thermometer towards end of inspection. **Corrected On-Site** **Warning**
05-08-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Whole case of oysters delivered previous day **Warning**
01C-01-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna **Warning**
06-09-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning**
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Rice flour **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In rice **Corrected On-Site** **Warning**
14-01-5
22
Dec 20, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Jun 6, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
43
Dec 12, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked octopus 45 less than four hours per chef Placed in walk in cooler to rapid chill and 25 minutes later was 43F **Corrected On-Site**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in single door reach in cooler by dish room
02C-03-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust by ice machine in oyster room
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in middle walk in cooler soiled
23-03-4
Basic - In-use tongs stored on equipment door handle between uses on cooks line **Corrected On-Site**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment on cooks line and in dish room. **Corrected On-Site**
10-17-4
Basic - In-use ice scoop stored on soiled surface between uses. On shelf of ice machine in the kitchen
10-12-5
Basic - Cutting board has cut marks and is no longer cleanable on sandwich top cooler on cooks line **Repeat Violation**
14-09-4
Basic - Bowl or other container with no handle used to dispense food in flour and sugar ingredient bin in the dry stock room **Corrected On-Site** **Repeat Violation**
14-01-5
55
Frequently Asked Questions
When was Big Fin Seafood Restaurant last inspected?
The most recent health inspection at Big Fin Seafood Restaurant on file is from Aug 18, 2025. The public record contains nine inspections in total.
What is the most common violation at Big Fin Seafood Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Big Fin Seafood Restaurant.
How does Big Fin Seafood Restaurant compare to other restaurants in Orlando?
Big Fin Seafood Restaurant most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Big Fin Seafood Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Big Fin Seafood Restaurant have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Big Fin Seafood Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Big Fin Seafood Restaurant inspected?
Based on the inspection history on file, Big Fin Seafood Restaurant is inspected around three times per year on average.
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