Sailfish Restaurant
Last inspected: Apr 1, 2026
50
Score
Going back to 2022, Sailfish Restaurant has 19 inspections in the public record. Sailfish Restaurant was last inspected on Apr 1, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Compared to other Florida restaurants (averaging 72), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
19
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
50
Nov 17, 2025
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
18
Jul 23, 2025
Routine - Food
No violations found.
100
Jul 22, 2025
Routine - Food
4 critical violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Mar 12, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked lobster dip in meat and fish walk in cooler Removed **Corrected On-Site**
08A-05-6
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 For all items at cold and hot buffet
03F-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
36-34-5
Basic - Floor soiled/has accumulation of debris. Walk in freezer
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. One door reach in cooler/freezer at end of cook line
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
61
Nov 20, 2024
Routine - Food
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
74
Nov 19, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw burgers over breaded grouper - operator moved grouper to other side of cooler. **Corrected On-Site** **Warning**
08A-13-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grill station - raw burgers (42F-45F - Cold Holding) not portioned or prepared today held in an overfilled container under 2 hours - operator split and moved to walk in cooler. flat top station top unit - salmon (44F - Cold Holding); grouper (45F - Cold Holding); Munster (51F - Cold Holding) not portioned or prepared today held in unit under 2 hours - operator added ice. Will contact technician. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At three compartment sink. **Warning**
29-34-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee handling food no beard guard. **Warning**
13-04-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At Buffett spoons - operator corrected. **Warning**
25-02-4
58
Jul 1, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
82
Jun 7, 2024
Complaint Full
No violations found.
100
May 24, 2024
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw bar menu offers both raw and ready to eat/cooked items with no differentiation between the two, no consumer advisory printed on menu. Other menu(s) do not identify items served raw and covered under consumer advisory printed on menu. **Warning** - From follow-up inspection 2024-05-24: **Time Extended**
02B-01-5
90
May 23, 2024
Complaint Full
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is serving Mahi Mahi raw, no proof of parasite destruction. Fish must be fully cooked (145F for 15 seconds), or discarded. **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line single flip top cooler next to flat top; raw shell eggs stored over pasteurized liquid eggs. Operator moved pasteurized liquid eggs to different cooler. At seafood walk-in cooler; raw fish stored over fully cooked sausage. Operator moved sausage to different walk-in. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; cooked rice, date marked 5/15. Operator stated unsure when rice was cooked. See stop sale. **Warning**
01B-24-5
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. At Sauté right side flip top cooler; cooked gnocchi (45F - Cold Holding); crab dip (45F - Cold Holding); cream sauce (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sauté right side flip top cooler; cooked gnocchi (45F - Cold Holding); crab dip (45F - Cold Holding); cream sauce (45F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. At Left side make top cooler; sliced cheese (45F - Cold Holding); raw fish (47F - Cold Holding); shredded mozzarella (46F - Cold Holding). Operator stated items not prepared or portioned, held in cooler two hours, added bags of ice. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw bar menu offers both raw and ready to eat/cooked items with no differentiation between the two, no consumer advisory printed on menu. Other menu(s) do not identify items served raw and covered under consumer advisory printed on menu. **Warning**
02B-01-5
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. At walk-in cooler; opened gallon of milk, no date mark. Operator stated milk was open during breakfast yesterday, breakfast over for today, more than 24 hours. Applied appropriate date mark. **Corrected On-Site** **Warning**
02C-03-5
Basic - Stored food not covered. Baked potatoes stored uncovered. Advised operator to cover stored food. **Warning**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed asparagus over mashed potatoes. Operator moved mashed potatoes to different shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-17-4
35
Apr 16, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage shelf: 1 can of Maranara sauce dented 1 can of chocolate fudge dented
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. At tiki bar hand washing sink food particles(lettuce) in hand washing sink, spoke with operator about purpose of hand washing sink. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Basic - Standing water in bottom of reach-in-cooler. At prep area reach in cooler has standing water. Made operator aware who then called in a maintenance request for service. **Corrective Action Taken** **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed avacados with stickers still attached stored over ready to eat items, operator removed avocados. **Corrected On-Site**
08B-17-4
70
Feb 9, 2024
Routine - Food
No violations found.
100
Feb 8, 2024
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment is serving fresh/never frozen wild caught salmon offered raw/undercooked; no proof of parasite destruction. Salmon must be fully cooked (145F for 15 seconds) before served. **Warning**
01D-01-5
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. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package before thawing, no longer frozen. See Stop Sale. **Warning**
01B-13-4
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. At Pantry flip top cooler; chicken salad (50F - Cold Holding); lobster salad (50F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (50F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Pantry flip top cooler; chicken salad (50F - Cold Holding); lobster salad (50F - Cold Holding); sliced ham (50F - Cold Holding); sliced turkey (50F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler more than 4 hours. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Expo line lift top cooler; sour cream (47F - Ambient Cooling 3:20pm). Operator stated sour cream was portioned at 10:00am. Sour cream did not cool to 41F within 4 hours. See Stop Sale. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Expo line lift top cooler; sour cream (47F - Ambient Cooling 3:20pm). Operator stated sour cream was portioned at 10:00am. Sour cream did not cool to 41F within 4 hours. See Stop Sale. **Warning**
03D-07-5
Intermediate - Handwash sink used for purposes other than handwashing. At outside bar; hand wash sink used to store wiping cloth. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At outside bar; spray bottle containing "cleaning chemical" not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-17-4
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. At walk-in cooler; commercially processed reduced oxygen packaged tuna, labeled to remove from package before thawing, no longer frozen. See Stop Sale. **Warning**
06-09-1
29
Sep 29, 2023
Routine - Food
No violations found.
100
Sep 28, 2023
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live, small flying insects behind bar flying around trash can/floor drain. **Warning**
35A-02-6
High Priority - Raw animal food stored in same container as ready-to-eat food. At oyster bar; opened package of raw tuna stored in same container as whole avocados. See Stop Sale. **Warning**
08A-08-5
High Priority - Stop Sale issued due to adulteration of food product. Raw animal food stored in same container as ready-to-eat food. At oyster bar; opened package of raw tuna stored in same container as whole avocados. See Stop Sale. **Warning**
01B-03-5
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. At Sauté Flip top cooler; cooked shrimp (48°F - Cold Holding); cooked rice (48°F - Cold Holding); cut tomatoes (46°F - Cold Holding). At Expo line; sour cream (48°F - Cold Holding); butter (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) overnight. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sauté Flip top cooler; cooked shrimp (48°F - Cold Holding); cooked rice (48°F - Cold Holding); cut tomatoes (46°F - Cold Holding). At Expo line; sour cream (48°F - Cold Holding); butter (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler(s) overnight. See Stop Sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At bar; spray bottle containing glass cleaner not labeled. Operator labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line; employee cellphone sitting on clean plate. Operator removed. **Corrected On-Site** **Warning**
40-06-5
Basic - Standing water in bottom of reach-in-cooler. At cook line flip top cooler(s); standing water in bottom. **Warning**
29-49-6
Basic - Stored food not covered. At walk-in cooler; rice cooked Monday stored uncovered. Operator covered. **Warning**
08B-12-5
37
May 18, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
52
Feb 16, 2023
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee(s) wiped hands on dirty wiping cloth hanging from apron and then continued cooking/preparing/plating food. Discussed with operator. Operator discussed with employee(s). Employee(s) removed wiping cloths from aprons and washed hands/changed gloves. **Corrected On-Site**
12A-28-4
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. Triple sink is set up to quaternary 200ppm. Operator agrees to manually sanitize dishes until dish machine repaired. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2022. Operator renewed during inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area Alto sham ; mashed potatoes (98°F - Hot Holding); marinara (115°F - Hot Holding). Operator stated being held 1 hour, moved items to be reheated. **Corrective Action Taken**
03B-01-6
Intermediate - No soap provided at handwash sink. At captains bar hand wash sink; no soap. At cook line hand wash sink; no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. At outside bar; spray bottle containing sanitizer not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At outside bar hand wash sink; no paper towels. Operator provided paper towels. **Corrected On-Site**
31B-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. At walk-in cooler; commercially processed ROP mahi labeled to remove from package before thawing no longer frozen . At cook line; commercially processed ROP tuna labeled to remove from package before thawing no longer frozen. Operator removed from ROP. **Corrected On-Site**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At pantry; ice cream scoops in standing water 78°F. Operator removed. **Corrected On-Site**
10-07-4
37
Sep 14, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At expo line lift top and flip top coolers; standing water in bottom. At oyster bar reach in cooler; standing water in bottom. **Repeat Violation** - From follow-up inspection 2022-09-14: At expo line lift top and flip top coolers; no standing water in bottom. At oyster bar reach in cooler; standing water in bottom. **Time Extended**
29-49-6
95
Frequently Asked Questions
When was Sailfish Restaurant last inspected?
The most recent health inspection at Sailfish Restaurant on file is from Apr 1, 2026. The public record contains 19 inspections in total.
What is the most common violation at Sailfish Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Sailfish Restaurant.
Has Sailfish Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sailfish Restaurant have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sailfish Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sailfish Restaurant inspected?
Based on the inspection history on file, Sailfish Restaurant is inspected around five times per year on average.
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