The City Fish Market
Last inspected: Apr 7, 2026
26
Score
Going back to 2022, The City Fish Market has 12 inspections in the public record. Inspectors last stopped by on Apr 7, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to five violations before.
When inspectors have written things up, “no paper towels” has been the most frequent reason, cited three times.
Compared to other Boca Raton restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
12
Inspections
3
Critical latest
4
Major latest
10
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty plates and then transfer clean food containers from dishwashing machine without changing gloves and wash hands. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
12A-13-4
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans with ketchup in dry storage area. See stop sale. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
01B-01-4
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing hot water fails to reach 160F and chlorine is at 00ppm. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-04-07: At the time of callback inspection, chlorine sanitizer found at 00 ppm. **Admin Complaint**
22-49-4
Intermediate - - From initial inspection : Intermediate - Clam ,mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam, mussel and oyster tags not marked with last date served. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed food manager certification expired on 4/4/2024. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substances buildup on walls at dishwashing area. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee food and drinks stored on shelf over food preparation table in walk in cooler **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At cook line. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food stored on floor. -Observed cases with food items stored on walk in cooler and freezer floor. -Observed various food items stored on dry storage floor. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed a light shield missing in dishwashing and dry storage area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-04-07: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. -Observed 2 uncovered containers with sauces stored in walk in cooler. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed produces stored over containers with sauces in walk in cooler. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
08B-17-4
26
Mar 30, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
22
Nov 17, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
41
May 19, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No doap at fish cutting station and bakery **Warning** - From follow-up inspection 2025-05-19: No hand soap in fish cooler handwashing sink **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice machine **Warning** - From follow-up inspection 2025-05-19: There is still black mold like substance **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles missing in kitchen **Warning** - From follow-up inspection 2025-05-19: Ceiling tiles still missing **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shield in hall by oven **Warning** - From follow-up inspection 2025-05-19: All shields in kitchen gone **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at fish cutting ststion **Warning** - From follow-up inspection 2025-05-19: No hand washing sign in work station hand washing sink in cooler. **Time Extended**
31B-04-4
74
Mar 18, 2025
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
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. Form emailed **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No doap at fish cutting station and bakery **Warning**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing.stored fish in handwashing sink. Chef removed washed and sanitized sink **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at fish cutting station, cold salad station and bakery. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training **Repeat Violation** **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice machine **Warning**
22-20-5
Basic - Ceiling tile missing. Ceiling tiles missing in kitchen **Warning**
36-36-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shield in hall by oven **Warning**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at fish cutting ststion **Warning**
31B-04-4
50
Sep 25, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler fritter mix (52F - Cold Holding); casino butter (53F - Cold Holding); mushroom soup (53F - Cold Holding); cooked rice (53F - Cold Holding); aupoivre (53F - Cold Holding); Alfredo sauce (51F - Cold Holding); newberg sauce (52F - Cold Holding); mussel stock (52F - Cold Holding); tomato sauce (51F - Cold Holding); blue cheese dressing (50F - Cold Holding); Caesar dressing (52F - Cold Holding); garlic aioli (52F - Cold Holding); bourbon butter (52F - Cold Holding); whole milk (50F - Cold Holding); skim milk (52F - Cold Holding); heavy cream (52F - Cold Holding); half and half (52F - Cold Holding); butter milk (52F - Cold Holding); raw shelled eggs (52F - Cold Holding); pasteurized eggs (52F - Cold Holding); clarified butter (51F - Cold Holding); cream cheese (49F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cheddar cheese (50F - Cold Holding); salted butter (53F - Cold Holding); unsalted butter (53F - Cold Holding); lobster bisque (53F - Cold Holding); clam chowder (51F - Cold Holding); gumbo (52F - Cold Holding); sweet potatoes cooked (51F - Cold Holding); pasta cooked (51F - Cold Holding); mashed potatoes cooked (52F - Cold Holding); jumbo lump crab meat (52F - Cold Holding); garlic butter (52F - Cold Holding); raw ground beef (52F - Cold Holding); raw chicken (51F - Cold Holding); raw beef steak (49F - Cold Holding), as per operator not prepped or portioned today. Left in cooler over night. Additionally, observed at bar area cooler heavy whipping cream (53F - Cold Holding). As per operator not prepped or portioned today. Left over night in cooler. As per operator, brought out watermelon 15 mins prior to 4:00pm, watermelon cut (56F - Cold Holding). **Repeat Violation** **Warning** - From follow-up inspection 2024-09-25: Observed coleslaw (Cold Holding-46F-3:30pm-42F) operator moved from fish cooler at 12:30pm. Additionally, butter bought/deliver approximately 3 hours ago (Cold Holding-45F); heavy cream (cold holding- 45F), and Milk (cold holding-46F). Operator moved all items to freezer: butter (cold holding-42F), heavy cream(Cold Holding- 43F), (milk Cold Holding-43F). **Admin Complaint** **Corrected On-Site**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee expired. **Warning** - From follow-up inspection 2024-09-25: Observed all employees expired time extended. **Time Extended**
53B-05-5
78
Sep 24, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. Observed can of chickpeas dented at storage rack. **Warning**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked shrimp at walk in fish cooler. Operator properly stored item. **Corrected On-Site** **Warning**
08A-05-6
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. Observed at walk in cooler fritter mix (52F - Cold Holding); casino butter (53F - Cold Holding); mushroom soup (53F - Cold Holding); cooked rice (53F - Cold Holding); aupoivre (53F - Cold Holding); Alfredo sauce (51F - Cold Holding); newberg sauce (52F - Cold Holding); mussel stock (52F - Cold Holding); tomato sauce (51F - Cold Holding); blue cheese dressing (50F - Cold Holding); Caesar dressing (52F - Cold Holding); garlic aioli (52F - Cold Holding); bourbon butter (52F - Cold Holding); whole milk (50F - Cold Holding); skim milk (52F - Cold Holding); heavy cream (52F - Cold Holding); half and half (52F - Cold Holding); butter milk (52F - Cold Holding); raw shelled eggs (52F - Cold Holding); pasteurized eggs (52F - Cold Holding); clarified butter (51F - Cold Holding); cream cheese (49F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cheddar cheese (50F - Cold Holding); salted butter (53F - Cold Holding); unsalted butter (53F - Cold Holding); lobster bisque (53F - Cold Holding); clam chowder (51F - Cold Holding); gumbo (52F - Cold Holding); sweet potatoes cooked (51F - Cold Holding); pasta cooked (51F - Cold Holding); mashed potatoes cooked (52F - Cold Holding); jumbo lump crab meat (52F - Cold Holding); garlic butter (52F - Cold Holding); raw ground beef (52F - Cold Holding); raw chicken (51F - Cold Holding); raw beef steak (49F - Cold Holding), as per operator not prepped or portioned today. Left in cooler over night. Additionally, observed at bar area cooler heavy whipping cream (53F - Cold Holding). As per operator not prepped or portioned today. Left over night in cooler. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler fritter mix (52F - Cold Holding); casino butter (53F - Cold Holding); mushroom soup (53F - Cold Holding); cooked rice (53F - Cold Holding); aupoivre (53F - Cold Holding); Alfredo sauce (51F - Cold Holding); newberg sauce (52F - Cold Holding); mussel stock (52F - Cold Holding); tomato sauce (51F - Cold Holding); blue cheese dressing (50F - Cold Holding); Caesar dressing (52F - Cold Holding); garlic aioli (52F - Cold Holding); bourbon butter (52F - Cold Holding); whole milk (50F - Cold Holding); skim milk (52F - Cold Holding); heavy cream (52F - Cold Holding); half and half (52F - Cold Holding); butter milk (52F - Cold Holding); raw shelled eggs (52F - Cold Holding); pasteurized eggs (52F - Cold Holding); clarified butter (51F - Cold Holding); cream cheese (49F - Cold Holding); blue cheese crumbles (50F - Cold Holding); cheddar cheese (50F - Cold Holding); salted butter (53F - Cold Holding); unsalted butter (53F - Cold Holding); lobster bisque (53F - Cold Holding); clam chowder (51F - Cold Holding); gumbo (52F - Cold Holding); sweet potatoes cooked (51F - Cold Holding); pasta cooked (51F - Cold Holding); mashed potatoes cooked (52F - Cold Holding); jumbo lump crab meat (52F - Cold Holding); garlic butter (52F - Cold Holding); raw ground beef (52F - Cold Holding); raw chicken (51F - Cold Holding); raw beef steak (49F - Cold Holding), as per operator not prepped or portioned today. Left in cooler over night. Additionally, observed at bar area cooler heavy whipping cream (53F - Cold Holding). As per operator not prepped or portioned today. Left over night in cooler. As per operator, brought out watermelon 15 mins prior to 4:00pm, watermelon cut (56F - Cold Holding). **Repeat Violation** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed 6 mussel tags not properly dated marked with last date of sale. **Repeat Violation** **Warning**
01C-03-4
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. Observed heavy cream at bar reach in cooler not properly date marked. As per operator opened up Sunday. **Warning**
02C-03-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employee expired. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in rice bin at storage area. Operator removed item. **Corrected On-Site** **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots upright at air drying rack. Operator properly stored items. **Corrected On-Site** **Warning**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water on prep table in kitchen. Operator removed item. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under prep cutting boards at grill area. **Warning**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink at reach in cooler at dessert preparation area. Operator removed item. **Corrected On-Site** **Warning**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board not properly stored. Operator properly stored item. **Corrected On-Site** **Warning**
21-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting at air drying rack at dish washer. **Warning**
24-08-4
29
Jan 22, 2024
Complaint Full
No violations found.
100
Jan 18, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Dining area bar- observed 5 live flying insects flying around bar. Operator discarded flies. **Corrective Action Taken**
35A-02-6
86
Aug 30, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
58
Feb 23, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four draw cooler on cook-line at swordfish, salmon, rainbow, halibut, cod (47-48F - Cold Holding) chef moved some and iced down the rest for immediate chill and called for service Maintenance person working on unit at time of inspection **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at cook line and bar.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowls **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. In hall way by walk incooler
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Food stored in a location that is exposed to splash/dust. Hand wash sink by the soups has no protection from splash.
08B-36-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at cook line hand wash sink
31B-04-4
58
Sep 7, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the bakery room, no paper towels and at the front bar
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Ceiling tile missing. In the kitchen
36-36-4
Basic - Food stored on floor. Boxes on the floor in the walk in freezer, chef picked up **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. By the fish walk in cooler
36-24-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the kitchen by the dishwasher
38-07-4
67
Frequently Asked Questions
When was The City Fish Market last inspected?
The most recent health inspection at The City Fish Market on file is from Apr 7, 2026. The public record contains 12 inspections in total.
What is the most common violation at The City Fish Market?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at The City Fish Market.
How does The City Fish Market compare to other restaurants in Boca Raton?
The City Fish Market most recently scored 26 out of 100, which is lower than the Boca Raton average of 74.
Has The City Fish Market's inspection record improved over time?
No. Recent inspections at The City Fish Market have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at The City Fish Market 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 The City Fish Market inspected?
Based on the inspection history on file, The City Fish Market is inspected around three times per year on average.
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