Fysh Bar & Grill
Last inspected: Mar 12, 2026
61
Score
Fysh Bar & Grill has been inspected 12 times since 2022. The newest entry in the record is dated Mar 12, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
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.
Fysh Bar & Grill's latest score of 61 falls below the Port Orange average of 66. Nothing in the record is alarming, but there's room to improve.
12
Inspections
0
Critical latest
4
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Complaint Full
4 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Dec 16, 2025
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
39
Mar 27, 2025
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp above prepped cuban sandwiches under grill, manager corrected **Corrected On-Site**
08A-05-6
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. -hot water dish machine **Corrected On-Site**
22-57-6
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, manager had employee remove from packaging **Corrected On-Site**
06-09-1
Basic - Floor area(s) covered with standing water. -surrounding ice machine -around dishmachine **Corrected On-Site**
36-22-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, corrected to 400ppm **Corrected On-Site**
21-08-4
64
Nov 4, 2024
Food-Licensing Inspection
No violations found.
100
Feb 27, 2024
Complaint Full
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. -spray bottle of orange multi-surface cleaner stored above pans on dish rack, operator removed **Corrected On-Site** **Warning**
41-10-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -operator posted. **Corrected On-Site** **Warning**
02A-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken wings and pot roast, per operator cooked yesterday lacking date marking, operator dated **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards stained on top of reach-in coolers **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna roll, eel roll, salmon roll, toro sashimi tataki, spicy yellowtail roll, spicy tuna, smoked salmon, cajun seared ahi tuna, fysh carpaccio, tuna nachos, sushi sandwich, Hawaiian Poke, Sashimi Appetizer, dynamite roll, crazy fysh roll, caterpillar roll, sweet tail roll, pirate roll, lemon pepper salmon roll, red dragon, hot samurai, carrot parrot, mardi gras roll, rainbow roll, asian ahi tuna sandwich, asian ahi tuna salad, ahi tuna tacos **Warning**
02B-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pans on dish storage rack, operator inverted **Corrected On-Site** **Warning**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on prep table in prep area **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water. -raw bar area, employee mopped **Corrected On-Site** **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. -walk-in freezer **Corrected On-Site** **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in freezer shelves have an accumulation of food debris -exterior of reach-in cooler drawers soiled **Warning**
23-03-4
45
Nov 8, 2023
Complaint Full
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg wash/buttermilk bath 45F, per operator stored at fry station less than 90 minutes, operator placed on ice bath, rechecked 30 minutes later 36F **Corrected On-Site** **Repeat Violation**
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 stored in walk-in cooler, per operator opened 11/7/2023 operator dated **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards stained throughout cookline **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on shelf above triple sink, employee relocated **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee apron stored on top of dishwasher, operator removed **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover inside reach-in cooler/freezer at fry station has an accumulation of dust/debris. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. -containers on dish drying rack **Corrected On-Site**
16-46-4
Basic - Silverware/utensils not stored with the food-contact surface all facing the same direction. -spoons at service line, operator reorganized **Corrected On-Site**
24-18-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls above dish area sinks have an accumulation of black, mold-like substance
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on prep table next to handwash sink across from fryers, operator relocated to sanitizer bucket **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -operator tested multiple buckets, tested 0ppm, operator refilled sanitizer bucket, retested 300ppm **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -frying pans on bottom shelf of drying rack, operator inverted **Corrected On-Site** **Repeat Violation**
24-05-4
45
Sep 8, 2023
Complaint Full
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
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 Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
5
May 3, 2023
Complaint Partial
No violations found.
100
Jan 27, 2023
Complaint Full
6 critical violations. 6 major violations. 10 minor violations.
View 22 violations
High Priority - Displayed food not properly protected from contamination. -oysters, clams, and crab displayed in oyster bar area
08B-02-4
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. -Ecolab technician affected repairs during inspection, rechecked 160F **Corrected On-Site**
22-57-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -conch, operator will serve only conch that has parasite destruction for ceviche. **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Frozen raw shrimp stored over frozen fries in reach in freezer. -raw fish over cucumber in sushi cooler
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. -spray hose in bar area, operator relocated **Corrected On-Site**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese at 46°f in reach in cooler. Advised operator to not store food above fill line. Chimi sauce (tcs) 61°f. Out of cooler 1 hour. Moved back to cooler.
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -employee restroom water only 70F
27-16-4
Intermediate - Food-contact surface soiled with food debris. -mixer shield has an accumulation of food debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in dishwashing area covered with soiled dishes
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in dishwashing area used as dump sink -handwash sink in sushi bar has food containers stored in it
31A-11-4
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.
11-26-1
Intermediate - No soap provided at handwash sink. -handwash sink in rear prep area next to mixer, operator installed soap -handwash sink in dishwashing area, operator installed soap **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. -bowls in rice and panko, operator removed **Corrected On-Site**
14-01-5
Basic - Cutting board at cookline has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jackets stored on coffee bags in dry storage area, operator relocated **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -gap underneath door in storage area
35B-01-4
Basic - Floor area(s) covered with standing water. -dishwashing area
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with sugar, operator relocated **Corrected On-Site**
10-01-5
Basic - Self-closing metering faucet does not provide water for at least 15 seconds.
27-14-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -forks in oyster bar area, spoons in kitchen. **Corrected On-Site**
24-18-4
Basic - Single-service articles improperly stored. -single service cups on floor in dry storage area, operator relocated **Corrected On-Site**
25-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. -in upstairs bar area, operator double bucketed **Corrected On-Site**
21-38-4
14
Jan 18, 2023
Complaint Full
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Dec 15, 2022
Complaint Full
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -clam chowder dated 12/14 58F in walk in cooler, per operator in walk in cooler overnight
03D-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shrimp in reach in cooler next to fryer, operator reorganized cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shedded cheese blend 46F and cut cabbage 50F on ice bath less than 2 hours, operator added more ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. -white cutting board on sauté station
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink next to ice machine blocked by hand cart, operator removed **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -plastic containers stored in handwash sink in upstairs bar, operator removed **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink in oyster bar. **Corrected On-Site**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -provided Oyster Consumer Advisory, operator posted. **Corrected On-Site**
02A-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee beverages on prep tables throughout kitchen **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in oyster bar area, operator removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. -multiple cases of food stored on floor in walk in freezer -oil jugs stored on floor in storage area
08B-47-4
Basic - Ice scoop handle in contact with ice. -upstairs bar area, operator corrected **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. -tongs on pizza oven door, operator removed **Corrected On-Site**
10-20-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to ice machine, operator installed waste receptacle **Corrected On-Site**
33-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in panko breading, operator removed **Corrected On-Site**
10-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0ppm in bucket at sushi bar, tested dispenser over triple sink, 0ppm. Operator contacted Ecolab.
21-08-4
Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label, operator labeled **Corrected On-Site**
02D-01-5
25
Sep 27, 2022
Food-Licensing Inspection
2 minor violations.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
90
Frequently Asked Questions
When was Fysh Bar & Grill last inspected?
The most recent health inspection at Fysh Bar & Grill on file is from Mar 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Fysh Bar & Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Fysh Bar & Grill.
How does Fysh Bar & Grill compare to other restaurants in Port Orange?
Fysh Bar & Grill most recently scored 61 out of 100, which is lower than the Port Orange average of 66.
Has Fysh Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Fysh Bar & Grill have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fysh Bar & Grill 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 Fysh Bar & Grill inspected?
Based on the inspection history on file, Fysh Bar & Grill is inspected around three times per year on average.
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