Fish Tales
Last inspected: Feb 25, 2026
100
Score
Inspectors have visited Fish Tales 10 times, with records going back to 2022. The most recent report on file is from Feb 25, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded four times in the inspection record.
Restaurants in Fort Lauderdale average 80, so Fish Tales is doing better than most peers. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
No violations found.
100
Feb 24, 2026
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cookline drawers - 5, 8 ounce packs unopened fish. Reviewed proper procedures. See stop sale. **Warning**
01B-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw chicken with gloves on then touched clean utensils and plated an order with same gloves. Reviewed proper procedures - cook washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (49-52F); broth (46F); soup (45-46F). Per operator items prepared yesterday and held in walk in overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top - bacon wrapped shrimp (46-48F); hard boiled eggs (48-49F); cooked potatoes (50-52F). Per operator items held in unit overnight. No items prepped or portioned today. Observed loose gasket in lower left door preventing door from closing tightly. See stop sale. **Warning**
03A-02-5
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. Left flip top - bacon wrapped shrimp (46-48F); hard boiled eggs (48-49F); cooked potatoes (50-52F). Per operator items held in unit overnight. No items prepped or portioned today. Observed loose gasket in lower left door preventing door from closing tightly. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara (49-52F); broth (46F); soup (45-46F). Per operator items prepared yesterday and held in walk in overnight. No items prepped or portioned today. Observed items in tall plastic covered containers. See stop sale. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - Observed items cooling in tall plastic covered containers **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook used Cookline hand sink to fill food container. Reviewed proper procedures for hand sinks. **Repeat Violation** **Warning**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
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. Cookline drawers - 5, 8 ounce packs unopened fish. Reviewed proper procedures. See stop sale. **Warning**
06-09-1
Basic - Equipment in poor repair. Left Cookline flip top - loose gaskets. Grill drawers - torn gaskets. Tall Cookline freezer - loose gaskets. **Repeat Violation** **Warning**
14-11-5
Basic - Food stored on floor. Bags of ice stored on floor in walk in freezer. **Warning**
08B-38-4
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Cookline - tall unit - cheese (41F); raw shrimp (34F); clams (43F) **Warning**
03A-05-5
30
Aug 13, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles Can opener Operator began cleaning at time of inspection. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Cookline handwashing sink used as storage for container of utensils. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Ice buildup in reach-in freezer door frame
14-69-4
Basic - Interior of microwave has accumulation of food debris. Operator began cleaning at time of inspection. **Corrective Action Taken**
22-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Equipment in poor repair. Cooler unit door gaskets in disrepair. **Repeat Violation**
14-11-5
Basic - Accumulation of mold-like substance in the interior of the ice bin. **Repeat Violation**
22-20-5
64
Mar 18, 2025
Routine - Food
8 minor violations.
View 8 violations
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Insects, Rodents, and Animals Not Present
FL-38
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
64
Dec 17, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Left reach in cooler; cooked chicken (46F - Cold Holding) item not prepared or portioned today held in unit more than four hours.
03A-02-5
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. -Left reach in cooler; cooked chicken (46F - Cold Holding) item not prepared or portioned today held in unit more than four hours.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Kitchen; can opener blade soiled, Operator placed in triple sink to be washed rinsed and sanitized. **Corrective Action Taken**
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of black mold-like substance in the interior of the ice bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance. -Kitchen; vent above slicer -Hallway; Approximately 5 ceiling tiles soiled.
36-34-5
Basic - Food stored on floor. -Walk in cooler; Bulk carrots stored on floor, operator stored properly. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses at Cookline. Operator stored properly. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Kitchen; reach in unit next to triple sink.
05-09-4
47
Mar 4, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, Meat sauce 56°f, Meatballs 47°F , held overnight not cooked or cooled today. Employee stated cooked two days ago. See stop sale
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler 6 tuna 38°F, not taken out of commercially reduced oxygen packaging before thawing.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, Meat sauce 56°f, Meatballs 47°F , held overnight not cooked or cooled today. Employee stated cooked two days ago.
01B-02-5
Intermediate - Muscles tags not marked with last date served. Muscle tags not dated with last date served. Discussed with cook to date tag with last day served.
01C-03-4
Basic - In-use tongs stored on equipment door handle between uses. In kitchen, tings stored on oven door handle. Cook removed. **Repeat Violation**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On cook line, cooks cellphone stored on cutting board. Cook removed cell phone. Cooks cigarette stored on clean slicer. Cook removed and sanitized. **Corrected On-Site**
40-06-5
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 6 tuna 38°F, not taken out of commercially reduced oxygen packaging before thawing. See stop sale.
06-09-1
50
Oct 19, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-10-19: Proof of required state approved employee training not available for some employees. **Time Extended**
53B-13-5
90
Oct 11, 2023
Complaint Full
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored stored over ready to eat potatoes in cookline reach in freezer. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-02-4
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. Dishwasher (Chlorine less than 10ppm). Operator set up triple sink sanitizing. Chlorine 100ppm. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 bar soda guns. Operator began cleaning during inspection. **Corrective Action Taken** **Warning**
22-02-4
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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site** **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - In-use tongs stored on equipment door handle between uses. Cookline. Operator removed. **Corrected On-Site** **Warning**
10-20-4
Basic - Ice scoop handle in contact with ice. Bar - operator stored properly. **Corrected On-Site** **Warning**
10-08-5
39
Jun 27, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
67
Nov 18, 2022
Routine - Food
4 critical violations. 6 major violations. 4 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...Food with mold-like growth. ..cut tomatoes, roasted pepper at reach in cooler .
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw egg wash above cooked chicken, cut tomatoes, mushrooms in reach in coolers at kitchen. Chef properly stored food **Corrected On-Site**
08A-05-6
High Priority - Food with mold-like growth. ..cut tomatoes, roasted pepper at reach in cooler .See stop sale. Chef discarded food. **Corrected On-Site**
01B-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands....after discussion handwashed . **Corrected On-Site**
12A-16-4
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....roasted pepper , ricotta cheese in reach in cooler . Chef discarded food . **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener, interior and exterior slicer ,slicer blade. Chef moved to clean . **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing....stored strainer in handwashing sink at kitchen. Employee moved....some food evidence in handwashing sink at bar .
31A-11-4
Intermediate - No soap provided at handwash sink at kitchen. Employee provided. **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....all cooked and prepared food such as soup, sauce , short ribs, chimichurri , seaweed, cut tomatoes, cut cabbage etc in reach in cooler , walk in cooler. Employee date marked. **Corrected On-Site**
02C-02-5
Basic - Ice scoop handle in contact with ice at bar . Employee moved. **Corrected On-Site**
10-08-5
Basic - Stored food not covered....cut lettuce, sauce in reach in cooler . Chef covered . **Corrected On-Site**
08B-12-5
Basic - Carbon dioxide/helium tanks not adequately secured by the walk in cooler.
51-11-4
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, white fish at walk in cooler. Chef removed package **Corrected On-Site**
06-09-1
25
Frequently Asked Questions
When was Fish Tales last inspected?
The most recent health inspection at Fish Tales on file is from Feb 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fish Tales?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Fish Tales.
How does Fish Tales compare to other restaurants in Fort Lauderdale?
Fish Tales most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Fish Tales' inspection record improved over time?
Results have been roughly steady. Inspections at Fish Tales have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fish Tales 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 Tales inspected?
Based on the inspection history on file, Fish Tales is inspected around three times per year on average.
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