Fishbones
Last inspected: Mar 5, 2026
95
Score
Public records show 12 inspections at Fishbones stretching back to 2022. Inspectors last stopped by on Mar 5, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The most common issue across all inspections has been “equipment in poor repair”, showing up two times.
The city-wide average for Lake Mary sits at 79, putting Fishbones on the better side of that line. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2026-03-05: **Time Extended**
14-69-4
95
Mar 4, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
29
Aug 18, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
70
Jan 24, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station - From follow-up inspection 2025-01-23: **Time Extended** - From follow-up inspection 2025-01-24: **Time Extended**
29-37-4
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb. - backflow prevent missing on faucet with hose attached at dish station - From follow-up inspection 2025-01-23: **Time Extended** - From follow-up inspection 2025-01-24: **Time Extended**
29-34-4
74
Jan 23, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb. - backflow prevent missing on faucet with hose attached at dish station - From follow-up inspection 2025-01-23: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 124) after 3 tries **Warning** - From follow-up inspection 2025-01-23: High temp 151f after 5 tries **Admin Complaint**
22-57-6
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station - From follow-up inspection 2025-01-23: **Time Extended**
29-37-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2025-01-23: **Time Extended**
13-04-4
61
Jan 17, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb. - backflow prevent missing on faucet with hose attached at dish station
29-34-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. - Dishwasher (Temperature 124) after 3 tries **Warning**
22-57-6
High Priority - Spray hose at dish sink lower than flood rim of sink. - at dish station
29-37-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - various whipped butters.
03F-02-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed kale above sliced bread. Manager moved **Corrected On-Site** **Repeat Violation**
08B-17-4
47
Jul 18, 2024
Complaint Full
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
23
Apr 15, 2024
Complaint Full
No violations found.
100
Apr 3, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Potentially Hazardous Food Held at Proper Temperature
FL-16
78
Dec 4, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Equipment in poor repair. -gaskets to the make cooler fry
14-11-5
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Rice for sushi
14-25-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temp not recording
16-38-5
78
Mar 30, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Rinse
22-56-4
Basic - Equipment in poor repair. Gasket R10 cooler ripped
14-11-5
86
Sep 27, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
74
Frequently Asked Questions
When was Fishbones last inspected?
The most recent health inspection at Fishbones on file is from Mar 5, 2026. The public record contains 12 inspections in total.
What is the most common violation at Fishbones?
Across the inspection record, “equipment in poor repair” has been cited two times, more than any other issue at Fishbones.
How does Fishbones compare to other restaurants in Lake Mary?
Fishbones most recently scored 95 out of 100, which is higher than the Lake Mary average of 79.
Has Fishbones' inspection record improved over time?
Results have been roughly steady. Inspections at Fishbones have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fishbones 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 Fishbones inspected?
Based on the inspection history on file, Fishbones is inspected around three times per year on average.
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