Fish Bowl Kitchen
Last inspected: Jan 21, 2026
78
Score
Inspectors have visited Fish Bowl Kitchen eight times, with records going back to 2022. The latest inspection on file is from Jan 21, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The pattern that stands out is “stored food not covered”, which has been cited two times.
That puts the facility ahead of the local pack: the average Palm Harbor restaurant scores 74. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Food stored on floor. Bags of soup stored in bucket on the floor in walk in. Soy Sauce bucket on floor at rear of kitchen.
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of utensil touching rice. **Corrected On-Site**
10-06-5
Basic - Insect control device installed over food preparation area. Discussed the need to store insect control device in an area away from food and clean equipment.
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of small oven on top shelf in rear of kitchen
23-03-4
Basic - Stored food not covered. Walk in cooler - rice, pastries, capers, Operator covered foods during inspection **Corrected On-Site**
08B-12-5
78
Aug 6, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at the rear of the establishment
14-09-4
Basic - Ice scoop handle in contact with ice. Operator moved the scoops handle from the ice. **Corrected On-Site**
10-08-5
90
Jan 21, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris. White cutting board on flip top cooler in the back of house stained.
22-02-4
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 and salmon fully thawed in package that states to be removed from package before thawing. See stop sale. Additional tuna in reduced oxygen packaging in walk in cooler was still frozen. Operator relocated it back to freezer until he can remove it from the packaging.
06-09-1
86
Aug 30, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Peter expired 07/24/2024. All other managers certificates are current. Discussed with manager on duty.
53A-03-7
Basic - Open dumpster lid. Shared with multiple businesses
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cooked rice in walk in cooler. Unwashed oranges over cooked pasta in walk in cooler. Emailed operator proper refrigeration storage form HR 5030-098.
08B-17-4
Basic - 3 compartment sink quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm quaternary. Operator refilled sink, 200ppm **Corrected On-Site**
21-08-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on prep table in kitchen
14-09-4
74
Mar 13, 2024
Routine - Food
1 minor violation.
View 1 violation
Adequate Handwashing Facilities Supplied and Accessible
FL-10
95
Oct 12, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 57f, missed cooling window, item discarded.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice 57f, missed cooling window, item discarded.
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice. **Corrected On-Site**
02C-02-5
67
Apr 4, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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.
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled ice chute at dispenser in self service area - manager cleaned ice chute **Corrected On-Site**
22-02-4
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 in walk in cooler
06-09-1
78
Sep 7, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled egg 44F , shredded cheddar 44/45F in back kitchen cooler - manager moved food to walk in freezer for quick chill down recheck hard boiled egg 35 F , cheese 40 F **Corrected On-Site**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for brown and white sushi rice - manager completed written procedure at time of inspection **Corrected On-Site**
03F-10-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
02B-01-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic forks presented at self service station without handles up - manager rearranged forks **Corrected On-Site**
25-09-4
Basic - Stored food ( cooked rice ) not covered in walk in cooler - manager covered rice **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Packages of imitation crab and tuna thawed at room temperature - reviewed proper thawing with manager - manager moved seafood to cooler **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables ( bag of onions ) stored with ready-to-eat food.( noodles) in walk in cooler - manager rearranged food **Corrected On-Site**
08B-17-4
55
Frequently Asked Questions
When was Fish Bowl Kitchen last inspected?
The most recent health inspection at Fish Bowl Kitchen on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Fish Bowl Kitchen?
Across the inspection record, “stored food not covered” has been cited two times, more than any other issue at Fish Bowl Kitchen.
How does Fish Bowl Kitchen compare to other restaurants in Palm Harbor?
Fish Bowl Kitchen most recently scored 78 out of 100, which is higher than the Palm Harbor average of 74.
Has Fish Bowl Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Fish Bowl Kitchen have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fish Bowl Kitchen 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 Fish Bowl Kitchen inspected?
Based on the inspection history on file, Fish Bowl Kitchen is inspected around two times per year on average.
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