Mr Fish Perubian Kitchen and Market
Last inspected: Jan 23, 2026
55
Score
Going back to 2022, Mr Fish Perubian Kitchen and Market has 10 inspections in the public record. The most recent visit was on Jan 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to five violations per visit.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 80, which Mr Fish Perubian Kitchen and Market's 55 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
55
Jul 10, 2025
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
50
Feb 13, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
90
Feb 12, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed produce in walk in cooler. Operator removed raw beef **Corrected On-Site** **Warning**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- cooked rice (47F - Cold Holding). Per operator item in cooler over night. See stop sale. 2. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler- portioned raw beef (45-48F - Cooling). Per operator raw beef cooling since 11pm last night. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- cooked rice (47F - Cold Holding). Per operator item in cooler over night. See stop sale. Walk in cooler-tomato soup (48F - Cold Holding). Per operator tomato soup in cooler less than four hours . Operator moved soup to freezer to quick chill. Observed gaskets torn on unit. Items not prepared or portioned today **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler- portioned raw beef (45-48F - Cooling). Per operator raw beef cooling since 11pm last night. See stop sale **Warning**
03D-06-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator **Warning**
11-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand sink by triple sink. Operator provided **Corrected On-Site** **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance at front ice bin. Operator cleaned **Corrected On-Site** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. 10 ounce cup used as scoop for corn in kitchen. Operator removed cup **Corrected On-Site** **Warning**
14-01-5
Basic - Equipment in poor repair. Walk in cooler gaskets torn on door **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back exit door **Warning**
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign provided at front counter hand wash sink **Warning**
31B-04-4
35
Aug 23, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over canned/bottled drinks. In left walk in cooler, raw whole muscle beef out of case on top of case of beer, cases of raw oysters on shelf above open cases of bottled beer, and container of portioned raw seafood on top of case of beer. Manager rearranged cooler to properly separate raw items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-11-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. It front cold display case, container of raw shrimp above containers of cooked tostones and potatoes. Employee rearranged for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by cook line under no temperature control, heavy cream (76F - Cold Holding). Per employee out of cooler 1.5 hrs from opening. Employee returned to reach in cooler to rechill. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by triple sink. Manager replaced paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved and discolored cutting board by triple sink.
14-09-4
Basic - Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler. Ice buildup around cooling unit in left walk in cooler.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife and plastic bowl in container of standing water on prep table near cook line. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink in prep area has heavy buildup of mold like substance.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container sugar at front counter not labeled. **Repeat Violation**
02D-01-5
41
Feb 19, 2024
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in freezer, bag of raw chicken above open bag of raw mixed seafood. Manager inverted for proper separation. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In oven at cook line, rice (78F - Cooling). Per employee, cooked night before and left in oven overnight to cool and dry.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In oven at cook line, rice (78F - Cooling). Per employee, cooked night before and left in oven overnight to cool and dry. See stop sale.
03D-02-5
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee wiped hands on soiled wiping cloth before handling plates to prepare order. Reviewed proper handwash procedures with employee and employee washed hands. **Corrected On-Site**
12A-18-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling cases of beer and other items without washing hands first.
12A-07-5
High Priority - Raw animal food stored over canned/bottled drinks. In walk in cooler, container of portioned raw seafood stored over cases of canned beer. Manager moved beer to separate cooler. **Corrected On-Site**
08A-11-5
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. Bulletin provided to be posted.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink beside triple sink.Manager replaced. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint.
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on prep table opposite ovens. Manager dumped water and replaced with clean and placed on stove to hot hold. **Corrective Action Taken**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board opposite ovens at cook line. Manager removed cloth. **Corrected On-Site**
21-04-4
Basic - Soiled dry wiping cloth in use. Soiled wiping cloths on prep table opposite ovens.
21-10-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and margarine on working cart not labeled. Employee labeled bottles. **Corrected On-Site**
02D-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing bracelets.
13-07-4
22
Jul 20, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects landing on garbage container in dishwashing area.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw seafood mixture stored over uncovered container with cooked sweet potatoes in walk-in freezer. Operator removed and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed soup hot held at 99°F at cookline. Per operator, soup place at cookline 2 hours prior to the inspection. Operator reheat soup to 182°F. **Corrected On-Site**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash her hands in 3 compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed cutting board soiled with old food residue.
22-02-4
Intermediate - No soap provided at handwash sink. -Observed no soap at a hand wash sink in dishwashing area. Operator supply soap to sink. **Corrected On-Site**
31B-03-4
Intermediate - Oyster not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed accumulation of dead flies on glue trap in bug zapper device. Operator infested change glue trap. **Corrected On-Site**
35A-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. -Observed case with mayonnaise stored on walk-in cooler and freezer floor. Operator removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Insect control device installed over food preparation area. Observed a bug zapper installed in prep area.
35B-02-4
Basic - Stored food not covered. -Observed a uncovered container with cooked sweet potatoes in walk-in freezer.
08B-12-5
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
30
Jan 11, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
74
Nov 7, 2022
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed soup hot holding at 101 degrees Fahrenheit at cookline. Advice operator to reheat item to 165 degrees Fahrenheit. Soup reheat to 179 degrees Fahrenheit. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. -Observed oysters tags not maintaining for 90 days. **Warning**
01C-02-4
Intermediate - Oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked sauce and rice stored in walk-in cooler. Both items were cooked on 11/6/2022. **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Observed no hot water throughout establishment. **Repeat Violation** **Warning**
27-16-4
Basic - Equipment and utensils not sanitizer. Operator did not setup sanitizer solution at 3 compartment sink when washing utensils. **Corrected On-Site** **Warning**
16-16-4
Basic - Food stored on floor. -Observed container with cooking oil stored on dry storage floor. -Observed containers with food items stored on walk-in cooler floor. **Warning**
08B-38-4
Basic - Single-service articles improperly stored. -Observed single use items stored on dry storage floor. **Warning**
25-05-4
Basic - Stored food not covered. -Observed containers with cook sauce and shrimp stored in walk-in cooler not covered. -Observed a uncovered container with corn starch in kitchen. **Corrected On-Site** **Warning**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
45
Jul 12, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2022-07-12: Recent clam tags available and marked with dates.
01C-02-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Two containers of frozen fish, thawing in the sink. Only one had water running - From follow-up inspection 2022-07-12: No roast hot holding. **Time Extended**
06-08-5
86
Frequently Asked Questions
When was Mr Fish Perubian Kitchen and Market last inspected?
The most recent health inspection at Mr Fish Perubian Kitchen and Market on file is from Jan 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mr Fish Perubian Kitchen and Market?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Mr Fish Perubian Kitchen and Market.
How does Mr Fish Perubian Kitchen and Market compare to other restaurants in Margate?
Mr Fish Perubian Kitchen and Market most recently scored 55 out of 100, which is lower than the Margate average of 80.
Has Mr Fish Perubian Kitchen and Market's inspection record improved over time?
Yes. Recent inspections at Mr Fish Perubian Kitchen and Market have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mr Fish Perubian Kitchen and Market 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 Mr Fish Perubian Kitchen and Market inspected?
Based on the inspection history on file, Mr Fish Perubian Kitchen and Market is inspected around three times per year on average.
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