Boiled Fish
Last inspected: Jan 26, 2026
55
Score
Going back to 2024, Boiled Fish has five inspections in the public record. The newest entry in the record is dated Jan 26, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 14 violations before.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
Boiled Fish's latest score of 55 falls below the Orlando average of 79. Nothing in the record is alarming, but there's room to improve.
5
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw shrimp stored over vegetables/walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw chicken cold holding at 44F/less than 4 hours/moved to walk in cooler/rechecked 41F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./slicer soiled.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored over soda boxes/kitchen.
40-06-5
Basic - Food stored on floor./walk in freezer.
08B-38-4
Basic - Ice buildup in walk-in freezer door.
14-69-4
Basic - Ice scoop handle in contact with ice/ice bin/front counter/ **Corrected On-Site** **Repeat Violation**
10-08-5
55
Jul 15, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2025. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cut vegetables/cook line reach in cooler. Raw shell eggs stored over tofu sauce/cook line reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw fish at 44F, cook line prep table, less than 4 hours, adding ice/ **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm/very dark purple color/rechecked 100ppm/ **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by food cart.
31A-09-4
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./three new hired employees less than 2 months. Forms provided to manager, all three employees read and signed immediately/ **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled./sanitizing spray bottle not labeled/dish area/ **Corrected On-Site**
41-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine air filters soiled.
23-03-4
Basic - Clean knife stored between equipment and wall./removed immediately. **Corrected On-Site**
24-14-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./snack next to sliced on kitchen table/ **Corrected On-Site**
08B-49-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Ice scoop handle in contact with ice./front ice bin/ **Corrected On-Site**
10-08-5
Basic - Time/temperature control for safety food thawed in an improper manner./raw chicken thawed in standing water at 60F, less than 1 hour per manager/removed from water,moved to walk in cooler/ **Corrective Action Taken**
06-01-5
29
Jan 17, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fried bean curd, walk in cooler. Raw chicken over cut cabbage, walk in cooler. Raw chicken over mushrooms, kitchen reach in cooler/across from walk in cooler. Raw pork over cut vegetables, cook line reach in cooler.
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed broccoli, walk in cooler. Raw chicken stored over unwashed eggplant, walk in cooler.
08A-04-5
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./two new employees less than 60 days/form emailed to operator.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled./clear liquid bottle on dirty dish cart/dining room.
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored over cooking oil, storage rack near exit door.
40-06-5
Basic - Food stored on floor./pork loin, walk in cooler/ **Corrected On-Site**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Light not functioning./one light out, cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Grease build up around the hood system.
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up./forks and spoons/front counter.
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination./to go foil tray on top shelf not inverted/ **Corrected On-Site**
25-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle drinks stored next to slicer. Opened bottle drink stored over kitchen prep table./ **Corrected On-Site**
12B-07-4
39
Jul 12, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
33
Jan 5, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Boiled Fish last inspected?
The most recent health inspection at Boiled Fish on file is from Jan 26, 2026. The public record contains five inspections in total.
What is the most common violation at Boiled Fish?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Boiled Fish.
How does Boiled Fish compare to other restaurants in Orlando?
Boiled Fish most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Boiled Fish's inspection record improved over time?
Yes. Recent inspections at Boiled Fish have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Boiled Fish 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 Boiled Fish inspected?
Based on the inspection history on file, Boiled Fish is inspected around two times per year on average.
Nearby Restaurants