The Fish House
Last inspected: Jan 6, 2026
86
Score
Going back to 2022, The Fish House has eight inspections in the public record. The latest inspection on file is from Jan 6, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 12 violations earlier on.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Restaurants in Key Largo average 69, so The Fish House is doing better than most peers. The full picture is one of consistent compliance.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 6, 2026
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Warning** - From follow-up inspection 2026-01-06: Still observed. **Time Extended**
41-15-5
86
Jan 5, 2026
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Warning**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (45F - Cold Holding); raw yellow tail (45F - Cold Holding); raw mahi (44F - Cold Holding); raw grouper (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 3 hours. Operator add ice bags for rapid cooling. Second temperature :raw salmon (42F - Cold Holding); raw yellow tail (41F - Cold Holding); raw mahi (41F - Cold Holding); raw grouper (42F - Cold Holding) **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed on oyster tags. **Warning**
01C-05-4
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 commercial processed cooked crab container not date marked, as per operator over 24 hours, in reach in cooler at kitchen area. Operator dated during inspection. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked as per operator over 24 hours on shelves at walk in cooler. Operator dated during inspection. **Corrected On-Site** **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed on blackened seasoning container, operator removed during inspection. **Corrected On-Site** **Warning**
14-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed soda cans and bottles of water inside reach in cooler at kitchen area, operator removed during inspection. **Corrected On-Site** **Warning**
12B-13-4
Basic - Reuse of single-service or single-use articles. Observed establishment is reusing plastic containers for seasonings. Operator removed during inspection. **Corrected On-Site** **Warning**
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Pin reach in cooler next to ice machine at kitchen area. **Warning**
29-49-6
43
Nov 14, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (115F - Hot Holding) next to stove at kitchen area, as per employee less than 30 minutes. Employee proceeded to reheat food. black beans (180F - Reheating) **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab stuffing (54F - Cold Holding)in reach in cooler at cook line, as per employee less than 2 hours, employee moved food container to walk in cooler to cool down temperature. Also observed mahi mahi raw fish fillets (47F - Cold Holding) in reach in cooler at cook line, as per employee less than 3 hours. Employee moved removed half of the amount of fish fillets during inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored above cut kale in reach in cooler at cook line, employee stored properly during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters tags not keeping in chronological order.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade, employee moved can opener to dishwashing area. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge inside hand wash sink next to dishwasher machine. Employee removed during inspection. **Corrected On-Site**
31A-11-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers next to dishwasher machine.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table. **Corrected On-Site**
21-12-4
43
Feb 7, 2025
Complaint Full
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked rice (49F - Cold Holding) on shelves at walk in cooler, as per employee over 24 hours, employee discarded during inspection.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observe cooked potatoes (91F - Hot Holding) at cook line, as per employee less than 2 hours, employee increases temperature on steam table. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked rice (49F - Cold Holding) on shelves at walk in cooler, as per employee over 24 hours, employee discarded during inspection. also observe raw oysters (54F - ambient ) on preparation table, as per employee around 30 minutes, employee add ice to case. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observe on oysters tag.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soiled can opener blade, employee removed from holder and placed on 3 compartment sink to be washed. **Corrective Action Taken**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked mushrooms on shelves at walk in cooler not dated marked m as per employee over 24 hours. Employee dated food during inspection. **Corrected On-Site**
02C-02-5
Basic - Food stored on floor. Observe lettuce container stored on floor next to ice machine, employee stored properly container during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observe by salad station, employee removed wc during inspection. **Corrected On-Site**
21-04-4
Basic - Open dumpster lid.
33-16-4
41
Dec 18, 2024
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above rte sauces on shelves inside walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Metal stem-type thermometer soiled. Operator replaced with a new one.
22-12-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Explained and showed how to calibrate a thermometer.
53A-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed missing date in one tag.
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice container not date marked inside walk ii cool. As per operator from previous day. **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed at preparation area. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food inside reach in cooler by preparation area at kitchen. **Corrected On-Site**
08B-49-4
Basic - Stored food not covered. Observed cooked rice container not covered on shelves inside walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed next to steam table by front counter.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. **Corrected On-Site**
21-38-4
35
Jan 3, 2024
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded raw fish (48F - Cold Holding) as per employee less than 3 hours, employee removed some of the fish, container was to full.; crab stuffing (49F - Cold Holding) as per employee since yesterday, employee discarded food during inspection. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab stuffing (49F - Cold Holding) as per employee since yesterday, employee discarded food during inspection.
01B-02-5
High Priority - Container of medicine improperly stored. Observed medicine bottle inside reach in cooler next to can's rack. Employee removed during inspection. **Corrected On-Site**
41-07-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); at cook line. Employee discarded some solution and add water during inspection.Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at kitchen area. **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lobster not dated, at reach in cooler next to cans rack at kitchen area,as per employee over 24 hours.
02C-02-5
Basic - Floor area(s) covered with standing water. Observed at walk in cooler.
36-22-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle stored over potato salad at cook line, employee rearranged properly. **Corrected On-Site**
10-06-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several personal drinks on different reach in coolers throughout establishment.
12B-13-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed at walk in cooler.
29-19-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation area.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed croutons and crispy onions containers not identified with common name at kitchen area. Employee labeled during inspection. **Corrected On-Site**
02D-01-5
Basic - Employee beverage container in ice machine/ice bin. Observed at ice machine located next to washer and dryer. Employee removed during inspection. **Corrected On-Site**
12B-14-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food and drinks next to customers food inside reach in cooler at raw fish station at the back of the kitchen. Employee moved his items during inspection. **Corrected On-Site**
08B-49-4
30
Jul 11, 2023
Routine - Food
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cooked shrimp in reach in cooler in kitchen area. Employee rearranged properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed breaded fish (52F - Cold Holding); breaded scallops (52F) in reach in cooler at the cook line, as per employee less than 4 hours, employee moved to walk in cooler to cool down. **Corrective Action Taken**
03A-02-5
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. Provided form during inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue in hand wash sink next to warmer.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
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. Provided form during inspection.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified in kitchen area.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone on preparation table, employee moved at the time of the inspection. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in kitchen area.
12B-07-4
Basic - Employee beverage container in ice machine/ice bin. Observed in kitchen area, employee removed during inspection.
12B-14-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed next to warmer in kitchen area. Manager put a new sign during inspection. **Corrected On-Site**
31B-04-4
Basic - Food stored on floor. Observed pickles container stored on floor of walk in cooler, also a flour bag in dry storage area, employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - Floor area(s) covered with standing water. Observed in walk in cooler.
36-22-4
29
Aug 31, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter sauce (119F - Hot Holding) stored at room temperature in the kitchen area, provided operator time as a public health control.
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at the dishwasher area.
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees located at the dishwasher area.
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Bar area, operator removed knife. **Corrected On-Site**
10-17-4
Basic - Wiping cloth sanitizing solution stored on the floor at the front kitchen area.
21-38-4
Basic - Water leaking from pipe and/or faucet/handle. Observed hand sink leaking pipe located in the dishwasher area.
29-11-4
Basic - Equipment in poor repair. Observed reach freezer door not working properly located at the hallway.
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at the fish prep area.
12B-07-4
Basic - Bowl or other container with no handle used to dispense seasonings in the prep area.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
47
Frequently Asked Questions
When was The Fish House last inspected?
The most recent health inspection at The Fish House on file is from Jan 6, 2026. The public record contains eight inspections in total.
What is the most common violation at The Fish House?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at The Fish House.
How does The Fish House compare to other restaurants in Key Largo?
The Fish House most recently scored 86 out of 100, which is higher than the Key Largo average of 69.
Has The Fish House's inspection record improved over time?
Yes. Recent inspections at The Fish House have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at The Fish House 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 The Fish House inspected?
Based on the inspection history on file, The Fish House is inspected around two times per year on average.
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